The Washington times., 1934-03-01

Betsy CasweII and going
straight, ON to the end" like
Alice in Wonderland, I will go
back, and try to tell it all to you
in the lght sequence. {.
First, we had a delicious clear
soup, with alphabet macaroni in
it. This was accompanied by
French bread, and sweet butter,
which, by the way, is not used
half enough in these days when
everyone seems to be dieting.
Then came the boiled din.
ner" in all its glory, for which
am giving you the recipe, and
with it we had Chianti in it's
straw-wrapped bottle, poured
into thin, clear tulip-shaped
glasses.
Then, as we were rushing to a
concert, and dinner had to be
short, came the dessert, so light
and foamy, that one was only
conscious of 4 heavenly melting
sweetness. Little simple cakes,
rather like jumbles, went with
this.
Coffee With COgnac
Afterwards, coffee with cognac
so good that it was a crime to
hurry over it, in small liqueur
glasses, as there was no time to
enjoy it in the big inhalers, and
a mad dash for wraps, and out
into the cold air, with the mem
ory of a most unusual and pleas
ant meal to take with us.
You will see from the recipe
that both dishes need really
Superlative ingredients and prep
aration, and are far from being
as simple and informal as they
sound by name. I can assure you
that they are excellent for a big
dinner party, and, if served, will
gain for you the reputation of
having really produced some
thing deliciously novel.
Boiled Dinner (Italian)
(For 4 Persons)
3 pounds beef filet.
10 small potatoes, size of an egg.
4 carrots.
8 stalks French endive.
/ stalk celery.
2 heads lettuce.
10 small white onions,
Boil the beef in water and sea-
son as to make beef broth.
Bring to a boil and let simmer
for two hours. After peeling and
washing vegetables, boil them
separately in broth. Cook po-
tatoes, onions, and French en-
dive whole, quarter the carrots
and lettuce, cut the celery in two
inch pieces. Potatoes, carrots,
and celery require about Is
minutes boiling; lettuce, onions,
and French endive about 20
minutes.
Arrange meat and vegetables
on platter, and serve hot with
tomato sauce.
Tomato Sauce
Boil two pounds Of fresh ripe
tomatoes for about one hour,
adding salt and pepper and a
little onion and celery and par
sley, chopped fine. Pass through
q sieve and add about one-quar-
ter pound Of butter. Continue
Simmering for one-half hour.
Italian Custard
(For Four Persons)
8 egg yolks
pint boiled milk
Grated lemon rind
2 tablespoons sugar
teaspoon vanilla
Beat yolkS, add sugar, and
beat well. Add vanilla and
lemon rind. Place in double
boiler, and add lukewarm milk
little by little, and keep stirring
with a wooden spoon until. it
thickenS. Take away from fire,
and keep stirring until cold.
Pour cuStard into individual
cups, and let it set by placing
cups, in ice water.
FRIDAYS MENUS
LUNCHEON
Broiled Perch
Stewed Tomatoes
Boiled Potatoes
Lemon Jelly
CHILDREN'S SUPPER
Scrambled Eggs
Broccoli
Stewed Strawberries
Milk
DINNER
Cream of Corn Soup
Shad Roe, Parsley Butter"
New Boiled Potatoes
Broccoli
Strawberry TartS"
Coffee
SShad Roe, Parsley Butter
Wipe roe. sprinkle with salt
and pepper, put on a creased
wire broiler, and broil five min
utes on each side. Serve very
hot with sauce made by adding
to u cup butter, teaspoon
lemon Juice, and / teaspoon