First, however, the eating part of the entertainment had to be thought
of.
Aunt Hetty was in a wonderful good humor, and helped with all her might,
so that my preparations went on very successfully. Grandmamma felt so
much better that I asked her advice, and this was the bill of fare
which she proposed:
Ham Sandwiches.
Cold Sliced Tongue.
Quick Biscuits.
Apple-Sauce.
Strawberries and Cream.
Tapioca Blanc-Mange.
Cup-Cake.
Cookies.
Cocoa.
The ham, having been boiled till tender the afternoon before, was
chopped very fine, a tiny dash of mustard added to it, and then it was
spread smoothly between two pieces of the thinnest possible
bread-and-butter. Around each of the sandwiches, when finished, I tied a
very narrow blue ribbon. The effect was pretty.
The tongue was sliced evenly, and arranged on a plate with tender leaves
of lettuce around its edge.
The biscuits I made myself. Mother taught me how. First I took a quart
of flour, and dropped into it two teaspoonfuls of our favorite
baking-powder. This I sifted twice, so that the powder and flour were
thoroughly blended. Mother says that cakes and biscuits and all kinds of
pastry are nicer and lighter if the flour is sifted twice, or even three
times. I added now a tablespoonful of lard and a half teaspoonful of
salt, and mixed the biscuit with milk. The rule is to handle as little
as possible, and have the dough very soft. Roll into a mass an inch
thick, and cut the little cakes apart with a tin biscuit-cutter.
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