Evening star., 1936-07-02
Decorations and Food
Should Always Stress
The Red, White and Blue
Latter Hue May Be Supplied by Corn1owers
or the Use of Blue China Glass or
Coloring Matter.

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a smaller one from the white and still
smaller from the blue. This will give
the effect of red, white and blue
stripes bordering all the plates and
glasses on the table. A large mat Of
the three colors may be made to &C
under the centerpiece to further carry
out the scheme. Frosted, lacy-looking
cellophane doilieS, which may be
bought ready made in packages might
be used for the center round If a
little farcier arrangement Is desired.
Red, white and blue candles, if the
affair is an evening one. are always
pretty and appropriate. Alternate the
colors in the holder, or buy some of
the novelty candles on sale in the
shops.
DESSERT, of course, is where your
decorations blend in perfect har-
mony with the culinary effort. You
may wish to order some of those
enhancing fancy molds of ice cream or
other confections that the merchants
are Offering as suitable holiday spe-
cials. In this case your only trouble
will consist of having to make choice
among the wide selections shown you.
But if you wish to make your own
dessert at home there are several
dishes that will easily carry out the
patriotic atmosphere of the occasion.
For instance, that pie I mentioned
some time ago. Simply bake fine pie
shell, and when done fill the bottom
of it with stif1y whipped cream, slight
ly sweetened. On top of the cream
place a layer of strawberries or raSp-
berries and pour over them all a
layer of melted currant jelly. Set in
the icebox until the jelly begins to
get firm again. Just before serving
garnish the edges with swirls of white
whipped cream, alternated with ones
tinted blue with vegetable coloring
matter-or place cornfiowers in be-
tween each white swirl.
Or these cream puffs filled with
whipped cream and either strawberries
or red raspberries would be charming
if served on blue plates with white
paper doilies or on white plates with
blue doilies.
CREAM PUFFS.
II cup butter.
l cup boiling water.
/ cup all-purpose flour.
4 eggs.
!. teaspoon salt.
Heat one cup water with one-halt
cup butter to boiling point. Add -four
! and salt and stir constantly until mix
ture clears pan and forms a ball OF
dough. Remove from fire and stir well
until slightly cooled. Add unbeaten
eggs, one at time, beating thoroughly
after each is added. Drop two to three
teaspoons of batter, according to size
of puff desired, leaving inches be-
tween putfS, on buttered baking sheet
Bake in a $50 degree oven 10 minutes
then lower oven temperature to $50
degrees for Is minutes. For large pun
bake 20 minutes in hot oven and 70
minutes in a 350-degree oven. When
baked slit near bottom as soon as re-
moved from oven. Remove to cooling
rack away from draught.
Whip 2 cups of cream until stiff, add
sugar to atste and fold in a quart OF
whole. fresh strawberries for 8 large
cream puffs. Cut off tops of puff shells
with sharp knife. fill with strawberry
cream mixture, replace tops and serve
Immediately. The shells are also good
filled with cream cheese thinned with
cream and a tablespoon of raspberry
or currant jam.
A ND here is just suggestion for a
= sample dinner menu, that would
stick to the red, white and blue as
much as possible. Blue foods are diff
f1cult-try to get as much blue into
the picture with china and cornfower
garnishes as possible:
FOURTH OF JULY DINNER.
Iced Beet Consomme
Radishes Celery Melba Toast
Filet Mignon, Sauce Bearnaise
Creamed Corn Boiled Potato Balls
Grilled Tomatoes
Caulifower Salad, Cream Cheese
Crackers
Berry Cream Puffs