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Show Seasonable Things for the Table I For an Informal affair on a night In spring the refreshments shou'd be simple and easy of prer -ration. Here are a few snccestlons that can be served from small tables In ihe dining room Ton pie salad garnished vrlth slices of bologna, brown bread and butt'r andtvjehes, roulette wafers with whipped cream, coffee Tongue Salad. Tike one third each of tender boiled tongue, potato, celery with a little chopped parslev Cut the tongue into thin strips, as also potato and celery J'ee that It Is not too diy hy marinating in French dressing, dress-ing, then mask with a good mayonnaise dressing. Gatnish with or without lettuce leaves. Wafers with Whipped Cream. Beat three ounces of fresh butter to cream Add two heaped lablspoonfuls of powdered sugar, two wcH whisked eggs and. very gradually, three ounces of dried flour. Beat the batter till It is smooth. Butter a baking sheet and drop on It at regular Intervals a teaspoonful of the mixture. mix-ture. Bale the wafers In a gentle oven When they are set, but still qult soft, take, tbem out, turn them to the shape of cvlinders put In a piece of bread cut with the apple corer to keep them in shape and let them remain In the oven till crl$p. When they ore eold take out the bread and Just before serving tho wafers fill them with whipped cream. Sufficient for a moderate sized dish. Time altogether about twenty minutes. Escalloped Lobster. Remove and chop meat from 1 two pound lobster, 3cason with one-half a teaspoonful teaspoon-ful of salt, one ealtspoonful of mustard one-half saltspoonful of popper, one tea-spoonful tea-spoonful of lemon Juice and a speck of i.nne Mix with a sauce made of one tablespoonful of butter, rounding; two tal.lespoonfuls of flour and one cupful of jmllk. Cover with buttered cracker crumbs and bake In a buttered shallow dish To preoaro buttered crumbs allow one-fourth cupful of melted butter to each cupful of ; cracker crumbs. I Supper Biscuit. Make a sponge of three-fourths cupful of j flour, one tablespoonful surar. one-half cupful milk feant. one-fourth yeast cake M dissolved in one tablespoonful lukewarm vvat.r let rise. Add two tablespoonfuls 1 melted butter, one-fourth teaspoonful salt. ! ono eKs, ve beaten, a few gratings from .1 I the rind of a lemon and one-half cupful of 1 I flour. Raise again; roll to one-half Inch la th.'ekness; shape with a small biscuit cut- 1 I ter: let rise In pan and bake. Time, fifteen I I to twenty minutes I Bed Silad. Take a good sized head of lettuce, pull I the leaves apart, wash them, shake off the water dry the leaves Examine them carefully, care-fully, wipe off all the grit, reject those that are bruised. Ribbon the lettuee with sharp scissors. Meantime have Spanish pimento (canned) cut In Julienne strips: scatter In through the ribboned lettuce snd mask with the following dressing: Tike the yolks of two hard boiled esrgi, add one-half teaspoonful of mixed mj-tard. mj-tard. mix to a paste with a silver fork, then add slowly, mixing carefully, about one-half cupful of vinegar, one teaspoonful teaspoon-ful of sugar, salt to taste. Pour the dressing dress-ing over. J Pineapple Ice Cream WoulcL Make a boiled custard with one and one-half one-half eupfuls of milk, the yolks of four eggs and one cupful of sugar; add one cup- 1 ful of grated plneapplo cooked with ons-fourth ons-fourth cupful of sugar, and cooled, and th Juice of a lemon; prepare to freeze as lea cream. When the mixture In the freezer Is Just beginning to set add ono cupful of creim (whipped), finish freezing and pack In a j mould, set the mould aside, burled In three Inches of Ice to one Inch of salt. When read; to servo turn from the mould and pres.s the crown of leaves cu-c from thi pineapple into the top. GarrJavh with whipped cream, sweetened |
