RECIPES.

New Zealand Graphic, Volume X, Issue 13, 1 April 1893, Page 310

RECIPES.

A TENNIS TEA.

A TENNIS tea is a novel entertainment, and one that commends itself to the young hostess who wishes to entertain a few friends. Its arrangements are very simple, none of the dinner or luncheon decorations, not even souvenirs, being considered a necessary feature of the occasion. A tennis

tea lately given will serve for an example, and can be improved to suit the giver’s fancy.. Invitation cards, decorated with a racket and ball, can be sent out, but this hostess invited her guests orally. She also told them the games would begin at four o’clock, with tea at six.

The host and hostess received on the lawn near the courts and, as the guests arrived almost simultaneously, the games were begun at once. Only two courts had been prepared, but, as the losing side in each game gave way to other players, these weresutticent for the sixteen players. Near by was a stand holding rackets and balls, but this was not a necessity, as each player brought his own racket. Hammocks were swung in all convenient places. Groups of easy chairs dotted the lawn, and rugs and gay-covered cushions were thrown down here and there, making a variety of comfortable resting places for players and onlookers.

Tea was served on small tables, covered with pretty teacloths, arranged on the lawn near the house. The very simple menu, coming within the possibilities and means of nearly every person, was chicken salad ; thin, buttered slices of brown and white bread ; chocolate ; peach float; white and sponge cake, baked in shallow pans, iced and cut in squares. The refreshments were placed on a large, cloth-covered table on the verandah. The salad, garnished with lettuce leaves, with its plates and forks occupying one end ; while the chocolate, with its cups, spoons, and pitcher of rich cream, claimed the opposite end. The foreground was taken by the d’oyley covered bread trays ; and the background, by the saucers for the float. Over the centre trailed asparagus vines and sweet peas, making an oblong bed upon which rested the shallow dish filled with float. At each end of this centre-piece were the cake trays, one wreathed with delicate pink and white sweet peas, the other with nasturtiums, and, altogether, the table presented a very attractive and tempting array. The host and hostess served the refreshment, assisted by the litttle lads who had been in attendance at the courts, to return balls, etc. After tea the games were resumed and kept up with much merriment, until the deepening twilight gave warning that another day was nearly done. Lemonade and wafers were then passed, and, to quote one of the guests again, ‘this most delightful day, like everything else, is a memory of the past.’

Another good menu for a lawn tea, that comes within the reach of almost any person, is cold tongue, either pickled or served with sliced lemons, or stuffed tomatoes and sandwiches ; bread or wafers ; ice cream ; cake ; tea, coffee, or chocolate.

Peach Float. —Add one cupful ot white sugar to one quart of cold water, and let it come to a boil ; thicken with four even tablespoonfuls of cornstarch, made into a paste with a little water. When cold pour over twelve large, juicy peaches, pared and cut in cubes. Cover with a meringue made from the beaten whites of three eggs and four tablespoonfuls of white sugar. Set on the ice, or in a cool place, for two or three hours before serving Four peeled oranges and the juice and pulp of two lemons can be used in place of the peaches, and make a very toothsome dish.

Stuffed Tomatoes.—Select firm, not overripe, tomatoes, pare and set on the ice for two or three hours. Then cut off the stem end and take out the seeds, being careful not to break the tomato. Stuff with finely-shred lettuce, mixed with bits of cress and minced chicken, lamb or veal, and moistened with mayonnaise dressing. Pour a little of the

mayonnaise dressing over each tomato, and serve on a lettuce leaf. Dama B. Stevens. Tomato Soup.—Put the tomatoes (six or eight) in a saucepan with a sliced onion, a bouquet ot herbs, and a little butter ; simmer till done, then rub them through a sieve, add to the pulp sufficient stock to make a thick consistency, stir over the fire till hot, then stir in off the fire the yolk of an egg beaten up with a little milk or a gill of cream. If canned tomatoes are used, they will not require cooking.