Show T A Valentine Dinner BY CORNELIA C BEDFORD d Though It may not be a legal holiday o there is no day more universally be beI I by young people than that of their cherished saint the good Vale Valen Valentine Valee tine the till e Hence Renee It ft Is that we may fitly honor bonor h lor his hs anniversary by pretty fes fee dancing and gaiety for the thet feet t t that lightly trip through the rip rippling pling measures equally dainty dain ty feasting feas Kr r r those who perchance have grown Br shade a more staid fin rn planning a menu for a Valentine Sinner it should hould be made to accord the general color scheme This trim may either be ba rose emblematic of hope bope and nd b B r t the color of the heart and aUd of cf passion For a ank pink dinner the following menu would be bt p very appropriate Oysters on the Shell SheU Cocktail C o Sauce Cream Crum of of Love Apple Soup Twin Soles Sol s Earth Apples i Tenderloin of Beef ice Croquettes ettes Cauliflower Shrimp with Celery Salad Cheese Wafers Angel Parfait I Kisses Bonbons Coffee r Ju Zu planning the decorations it Is al ways possible to rent from om a caterer a table top In the shape of 01 a heart These There tops are furnished with clamps which fasten them firmly to the ordinary ordinary ordinary nary table but the difficulty In smooth smoothly ly adjusting silence cloth and damask to so 80 Irregular a shape will determine the average aver e hostess to confine her ner ef efforts efforts efforts forts to centerpiece cards and favors There are few homes which will not yield treasures in the shape of ot shims china or bisque cupids horse shoes bows and arrows and butterflies may also be used with effect Roses or carnations carnation are the most appropriate flowers while favors may be in the shape of heart shaped pins lockets Jackets key rings bonbon boxes etc The initial course of the dinner itself is made distinctive by the sauce which accompanies the oysters For this be begin begin begin gin four days daS beforehand by hard boiling as many eggs as there are places at the table When done shell and drop them into vinegar which has been used us d for tor pickling beets and is well colored They should be entirely covered by the liquid A couple of hours before the dinner drain them I wipe dry then cut off about of the end and with a small spoon I carefully remove the yolks These may subsequently be used in a lunch lurch salad Snip the upper edge of the pretty pink cup in points and just before serving stand one In the center of each plate of oysters and fill with a spoonful of the following mixture Two table tablespoonfuls tablespoonfuls tablespoonfuls spoonfuls of lemon juice or the juice of ot fresh limes one teaspoonful of ot cider vinegar one tablespoonful of freshly grated horse radish three tablespoon tablespoonfuls fuls of tomato catsup one teaspoonful of Worcestershire of a tea teaspoonful teaspoonful teaspoonful spoonful of salt twenty drops of Ta Tabasco Tabasco Tabasco basco This amount is sufficient for six persons Love apple Is a name applied many years ago a to tomato so that the second course Is a tomato cream or bisque To serve six we give proportions for this number throughout put one quart of milk In n a double boiler boller and set over overto overto overto to heat Cream together one heaping tablespoonful of butter and two and a quarter tablespoonfuls of flour When beginning to steam drop the mixture In a lump into the milk and stir gently When as thick as rich cream season well with wit salt and pepper pep er cook for five fiva minutes then cover and draw aside where it will keep very hot In the meantime boil down one cupful and a ahalt half halt of ot strained tomato until reduced fully a third A moment before serving stir in a quarter of a teaspoonful of baking soda then take t e both kettles from the fire Slowly pour the tomato Into the thickened milk stirring well and serve at dt once With this may be served little hea croutons of stale bread either browned in the Ithe oven or fried in deep fat Flounders are needed for the third course Select small ones ones and have the fishmonger fillet them each will yield four boneless strips Wash and make very dry on a cloth Chop and pound a dozen oysters to a paste add a half teaspoonful of anchovy essence salt paprika a few rew drops of lemon juice a drop of onion juice and one teaspoonful of cracker dust Spread one fillet with witha a thin layer of this and cover with a second Repeat until six pairs are arc ready Arrange carefully several inches apart on a greased shallow pan pour over ov r of a cupful of sherry and add a tablespoonful of butter but butt butter t ter r cut in bits Bake for twenty min minutes minutes minutes utes In a hot oven basting three thre times with the mixture In the pan Dan When dished sprinkle a little finely chopped parsley over ver each With this serve potatoes earth apples which have Ilave been pared cut In spirals with a a French knife called a scalded for a moment then dropped in ice water for tor forten torten forten ten minutes and finally dried and fried friedIn In deep fat faA When such a knife Is not at hand a fluted alicer may be used the spirals however are newer newel and more ornamental In trimming the tenderloin be sure to carefully remove the thin but tough wide muscle which winch runs along one side This tenderloin or filet t as it is also called weighs from three to five pounds but is not very thick through hence bence will cook quickly qu It should al always always always ways be served d rare and from thirty to forty fort minutes in a very hot oven Is sufficient time for roasting The croquettes need to be begun early in the day Wash W sh a half hal cupful of rice place In a double boiler with three quarters of a cupful of clear beef beet or chicken stock cover and cook stir oc occasionally cas until the stock is absorbed then add one pint of thin tomato sauce and continue the cooking until this liquid is taken up Lift off add one egg slightly beaten of a table tablespoonful tableSpoonful tablespoonful spoonful of butter one tablespoonful tables l of grated cheese and salt and pepper to taste Spread on a platter and set away until cold Mold in tiny cro croquettes croquettes croquettes dip In beaten egg roll in fine crumbs and fry in deep smoking hot fat Two heads of cauli cauliflower cauliflower flower will be needed Trim off the leaves and soak in salt water to dis dislodge dislodge lodge insects Place stalk downward fn n na a kettle of boiling b salted water and boil boll until the stalk is tender This will take minutes Drain ar arrange arrange arrange range In a vegetable dish and mask the top with a cream sauce pruning the remainder around them From a head of celery take the whitest whit whitest v est eat and best stalks Wash Wa di them let stand Jn In n cold water until crisp then cut in m pieces There Thore should be a full pint Thoroughly rinse and separate a can of t shrimps then cut each in four pieces Mix Mx with celery moisten with mayonnaise and powder the top of f each with paprika The dessert Is as delicate as Its name Dame would imply Whip one quart of or cream skimming off as much of the froth as possible and laying it on orr a sieve to drain When no more froth will rise I beat the whites of three eggs to a 8 stiff stift froth gradually adding of a cupful of powdered sugar and whipping until firm and glossy Now beat In one scant teaspoonful of vanilla and one teaspoonful of ot extract of rose Lightly mix in the cream whip and Of a cupful of candled candied rose leaves Turn into mould with tightly a fitting cover bind with a narrow strip of mus muslin muslin lin Un dipped dipp d in melted lard and bury bUr in inice inice inice ice and salt for four hours The coffee should be clear and strong Use a drip pot and allow one table tablespoonful tablespoonful tablespoonful spoonful of powdered coffee and one half of a cupful of boiling water for each person This gives a drink of double strength which can be diluted by the addition of ot a little boiling water if f desired |