Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-08

cornstarch and one egg white. Bring
the fruit. salt and sugar to boil, ther
add the cornstarch mixed with little
water. Steam over hot water for u
minutes, then stir into it the lemon
juice. Pour while hot over the egg
white, beaten stiff. Chill in a wei
mold. Turn out when ready to serve.
Chocolate Ginger Ale.-Place two
tablespoonfuls of chocolate strip in q
large glass. Add one tablespoonful oil
thick cream and some crushed ice
Continue filling the glass with ginger
ale, stir well, and serve.
Party Sandwiches.
Tuna Fish.-Drain the oil from a can
of white tuna fish. Mash the fish to a
fine paste by adding some cream and
lemon juice Cut thin rounds or squares
of whole wheat bread and butter them
| lightly. Spread with a thin layer OF
! the tuna fish. Cut thin rings of green
! pepper and press ring on each sand
wich. Place slice of stuffed olive or a
! tiny mound of pearl onions in the
center and serve without the upper
! slice of bread.
| Cherry CheeSe-Mash one package of
cream cheese to paste with one table,
! spoonful of cream and one tablespoon
! full of finely chopped maraSchino cher
| ries. Spread thin on small rounds of
white bread. Cut the top round smaller
than the bottom and cut out the center
of the top with a doughnut cutter, so
| that the attractive color of the filling
will show.
Food for Fifty Persons.
Do you wish to entertain your club,
Sunday school class or other gathering?
If so. the following list will help you
in selecting food for about so people.
You can reduce or increase the
amounts, according to the number you
wish to serve:
Tea, three-fourths pound.
One pound of chocolate makes about
60 cupfuls, or 2 gallons.
One and one-half pounds Of coffee
makes three gallons
Six dozen rolls. with one and one
half pounds of butter for them.
Three to six loaves of bread, accord
ing to the menu. Twenty-four slices
can be cut from one leaf of sandwich
bread. One pint of sandwich filling is
needed for each loaf and two pounds
of butter for six loaves.
Seven pounds of chicken salad will
be needed, four pounds of chicken being
needed to make each quart of salad.
Two quarts of meat for croquettes.
One large ham.
Three and one-half gallons Of ice
cream.
Three gallons of fruit punch.
Four gallons of lemonade.
Five boxes of waters.
Five or six large cakes.
To Enjoy the Porch.
For all types of outdoor porches a
choice Of furniture and decoration sug-
gestive OF GOODNESS and comfort is nee
esSary. For Summer porch furnishings
one should choose cool colors, comfort
able. lightweight furniture and fabrics
that are sunproof and some waterproof
II surrounding garden is not possible
to have on the outside Of porch, bring
the garden inside, SO to speak, by sup
plying ported plants, boxes Of flowers
and vines to trail up trellis.
Furniture made of wicker, willow,
reed or rattan will stand outdoor wear.
Wooden furniture, or iron and wood
combined, is satisfactory TO routdoor
use. An entire set of porch furniture
all alike is not as attractive as q care
fully selected group of odd pieces. Straw
or fiber rugs may be used on porch, as
water will not hurt them.
A sleeping porch at this season is
very popular, even at certain times in
the daytime. Sewing machine and toy
box are sometimes out there II the
porch is a rather large one. A wicker
rocker and q stout rain-proof rug are
useful, with the porch also screened of
with rain-proof curtains made of rub
berized material like that used for
screening a shower bath. The curtains
may be made of q dark color, placed on
rollers like window shades, or they may
be made like draw curtains on rings and
rods. A convenient article for a sleep
ing porch is a screen for protection from
drafts, lights or to secure privacy. 1t
has the added advantage of being NOV
able. 1t can be adjusted to suit chang
ing conditions.