Show A June Wedding edding W Breakfast st I BY CORNELIA CORN ELlA C BEDFORD The following menu will answer equally well for a small home wedding in early June or a formal luncheon In Inthe Inthe Inthe the former fonner case it if it would undoubtedly be advisable to seat the guests at a number of small sm ll tables while on the latter occasion unless a large party is planned for one large table t ble would be used Roses lilacs daisies and other flowers wild and cultivated are in full bloom in early June so 50 that there can be a wide choice in the way of ot decora decorations decorations decorations The linen should be white the main decorations centering about the bridal table The strawberries should be a good size and are to be served un hulled passing small bowls of powdered sugar with them After the fruit course coffee if desired may appear and be served throughout the meal Strawberries Stra Canada Eggs Pim Pirn Olas Toast Sandwiches Lobster Cutlets Cream Sauce Finger Rolls Salmi of ot Duck Buck with Olives Potatoes Po a la Chicken Salad Cheese Straws Ice Cream Fancy Cakes Coffee This gives a menu of six courses and andin andIn andin in giving quantities a service sufficient sufficient sufficient for ten persons is planned for making it easy to increase the amount as many times as necessary For the second course select small firm tomatoes one for each person After wiping out a small piece from the stem ends of each scoop out the seeds and soft center and turn down to drain sprinkle the inside of ot each with ith salt saIt pepper and chopped parsley then carefully drop dro in a raw egg and arrange the tomatoes about an Inch apart in large buttered pans Before placing in the hot oven dust the tops with salt and pepper and add a small piece of butter The eggs will set s t in about eight minutes Put Puta a tomato on each plate and pour round it a spoonful of well seasoned brown sauce to which a few fow chopped mush mushrooms mushrooms mushrooms rooms have been added With this serve sandwiches made by toasting thin trustless crestless slices of bread buttered quickly and making into sandwiches with a filling of ot very thinly sliced boiled ham broiled just enough to col color color color or The sandwiches are served cold and pim Dim olas passed with them thom Open two one pound cans of ot lobster turn out and let stand for an hour or more Cut the meat quite fine Drain Brain off the liquor and add to it sufficient milk to make a pint Cook together until mixed and add bubbling two tablespoonfuls of butter and four heap heaping heapIng heaping ing tablespoonfuls of flour gradually add the liquid stirring until smooth and thick Cook five minutes over hot water add the lobster season highly with salt cayenne lemon juice and a afew afew afew few drops of onion juice cook another five minutes add the beaten yolks of two eggs and two tablespoonfuls of chopped parsley stir and set aside un until until until til cold Form into small cutlets lay layon layon layon on a floured board When all are made egg and crumb them and fry golden brown bron in deep smoking hot fat Drain Brain Drainon on soft paper and stand on end in a biscuit pan lined with heavy unglazed paper When needed set the pan in a ahot ahot ahot hot oven just long enough to heat through In serving put a spoonful of cream sauce on each plate lay in it a cutlet sprinkle with a trifle of chopped parsley p and pass the buttered rolls Clean and roast a aJ pair of medium sized ducks do not stuff them While stil rare take from the oven and set aside When cold cut the meat into inch strips of pieces break the car carcasses carcasses carcasses casses cover with a quart of water and boil boll slowly for tor two hours season seasoning seasoning seasoning ing when done When strained there should be a scant pint To this add the cut meat a cupful of port wine two tablespoonfuls of but butter butter butter ter three tablespoonfuls of mushroom catsup four tour teaspoonfuls of lemon juice and sprigs of parsley Cover closely and simmer for half an hour taste season and simmer ten minutes longer To accompany this course cut into small bowls or dice sufficient raw potatoes to make a heaping quart Boil In slightly salted water until al almost almost almost most tender then drain Return to the saucepan drop over them three table tablespoonfuls tablespoonfuls tablespoonfuls spoonfuls of butter cut In bits a little at a time and stand at the side of the tho fire carefully shake snake or turn through now and then for tor ten minutes that the butter may be bd b absorbed Just before serving sprinkle them with a little chopped parsley One large fowl will give sufficient meat to serve more than ten persons Clean and disjoint it then cover with boiling water and simmer slowly until very tender seasoning when half done Lift from the liquor which can be utilized In some way ray and set aside until cold then remove skin and fat and cut the meat in half inch dice At this season celery Is difficult If it not impossible to obtain and lettuce will probably have to be substituted Tear the green leaves into shreds and mix with the meat using equal proportions of ot the two In a bowl bawl beat slightly sligh the yolks of two raw raw eggs with a tea teaspoonful teaspoonful teaspoonful spoonful of lemon juice a half tea teaspoonful teaspoonful teaspoonful spoonful of salt and a dash of or cayenne Gradually stir in olive oil until the mixture is very thick thin slightly with a few drops of lemon juice or vinegar Alternate the oil and acid until a pint of oil has been used and the mixture is quite stiff and jellylike Keep on ice until needed Marinate the chicken with a French dressing and in an hour add to it a pint of the mayonnaise thinned with lemon juice Use the remainder of the mayonnaise as a garnish for the salad |