The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1936-02-21
WASHINCTON'S
BIRTHDAY FETE
MENU OFFERED
Anniversary Inspires Special
DeIicacieS for Those
Who Celebrate.
BY MARY z. DAGUE


According to George Washing
tons biographers, that courtly gen.
tleman delighted in the finery of
the day and used TO send to Eng
land for long lists of lovely things
for Lady Washington and her
daughter. That makes me sure he
would approve an adorable little
Colonial lady as centerpiece for
your Washington's Birthday dinner
Begin the dinner with Blue
Points. Be sure to have them well
chilled and loosened from their
shells and provide all the tradi-
tional seasonings so that each per-
son may choose his own particular
favorite.
For the main course, chicken a Ia
Maryland on sliced Virginia ham is
fitting. with candied sweet potatoes
and new peas in cream on the side.
Don't Forget Cherries
A fruit salad featuring big salad
cherries and pineapple in lemon
jelly suggests the famous cherry
tree story (Which maybe wasn't
trueD Serve the salad with brown
bread sandwiches cut in the shape
of tiny hatchets.
For dessert, nothing could be
more appropriate than cake and
syllabub. Syllabub is sweetened
whipped cream favored with wine
or jelly and was a favorite dessert
in George Washington's day.
For the cake, bake any favorite
recipe or the one I'm giving you
in a tube cake pan. Dress little
doll in short-sleeved bodice of
crepe paper or ribbon, drape a bit
of lace or chiffon over her shoul-
ders for fichu, powder her hair
and pose little lace cap on it
and set her in the hole in the CEN
ter of the cake. Fill in any crew.
ices around the doll with waXed
paper before putting on the FROST
ing. Cover cake first with white
frosting. Then when this has dried
use pink frosting to suggest PAN
niers or little pulled overskirt.
Washington's Birthday Cake
Two-thirds cup butter, IL cups
light brown sugar, eggs, 31a cups
-four, teaspoons baking powder, l
teaspoon cinnamon, q teaspoon nut
meg. teaspoon salt, u cup sweet
ened condensed milk, 2-3 cup wa
ter, IL cup chopped dates.
Cream butter and sugar, beating
until sugar is dissolved. Sift f1our
once and measure. Sift two or three
tablespoonfuls into butter and sugar
mixture and beat we'll. Add eggs
we'll beaten. Mix and sift remain
ing flour with salt, baking powder
cinnamon and nutmeg. Blend milk
and water. Add dry ingredients al
ternately with milk to first mix
ture. Add dates, which have been
pitted and chopped. Mix we'll and
turn into a tube pan which has
been oiled and busted with flour
Bake in a moderate oven $3.50 de-
grees F.) for one hour.
Butter Frosting
Two tablespoons butter, 4 cup
sweetened condensed milk, IL cups
vanilla.
Cream butter and beat in milk.
Sift sugar and gradually add to
first mixture, beating until the
frosting is smooth, creamy and
light in color. Cover cake with
white frosting. Then color what
is left with few drops of pink
vegetable coloring matter for the
contrasting panniers.
Chicken a la Maryland
Disjoint chicken and sprinkle
with salt and pepper. Dip in melted
butter, then in fine dried crumbs,
then in egg slightly beaten with
one tablespoon water and again
in crumbs. Place in single layer
in a well buttered baking pan.
Basic every five minutes with
two tablespoons butter melted in
two tablespoons hot water. 1t will
take about As minutes in a hot
oven to cook the chicken. Serve
each piece of chicken on a thin
slice of baked ham and pour over
one or two tablespoons of sauce
made by adding one cup of cream
to pan in which chicken was baked.
If fowl is used in place of chicken,
parboil after disjointing for 40
minutes.