Show A SEPTEMBER LUNCHEON LUNCHEON J I BY GORNELIA G C BEDFORD lIE who h s ut one ote gen ben beneral genI THE I oral eral maid has to I mUch of at Ul th cooking do a I good bood share of it h WIth such draw drawbacks I backs sho still has hns time to entertain her friends both formally and wIthout core mon mony she gives a small but choice dinner or luncheon Now ow that the tho greatest heat ot or summer Is over oer she wIshes to lve a formal luncheon to tho frie friends ds Alter After much uch thought hought her menu m read something like this Melons Frappe Cream SouP Lamb Chops With Mushroom Cups I Potatoes D Duchesse c Stuffed Tomatoes r and Nut Salad aad Roquefort Wafers aters Pt Peach Sponge Coffee As an b l on the tho thomai mai to cook It II wilt will be best to todo I do aU al or neary aU all or the tho on the day before the luncheon Is ts tr be gi I on cn The mushrooms and melons are arc for deiler c early rI next morn I lag th tho prU are at once Buy a head of cauli cauliflower flower eight or ten l rge firm tomatoes and nd two of spinach Use Te only the tho leaves o of I the discarding aU all stalks wash them through a or o waters to be beure ure that thc thoy are free from sand and dirt then let st stand nd In cold wa water I ter for Cor liall an ho hour Have Hao ready a large kettle of rapidly boiling salted water drol In the tho ns and boil us un fort for h minutes s drain and drop Into Old cold water n agaIn aln for halt half an hour This process heightens the gr green en I color lve a q color to tho N No drain on a cloth until quIto quite dry Pit through a i food tood ch p r using I the tine fine cutter Ina Ii a holler bOiler scald one quart of milk York together to a two tablespoonfuls of butter three I tablespoons ot of flour teaspoonful or of salt and ld of 0 a teaspoonful of white pt I ger Dilute wI with h a ft few V spoon spoonfuls fuls mm of the hot milk turn into the double boiler and stir sUr constantly Until the milk Is smoothly thickened Set aside until partly cooled blend about half a CUpful wIth the prepared spInach then put both aWay next Pare and m boll boil enough potatoes to make maken n a quart when Plit through th tho ricer n wI with h SlUt salt and pep pepper pepper per add the yolks yulka of three cg eggs beaten with three of cream one tablespoonful ul of chopped parsley and one tablespoonful or of molted melted butter Turn tit titon on a molding board and pre press s out flat and a scant Inch thick With a biscuit cutter cut It In small Slip a cake turner under each and ind transfer it ro 10 a sll slightly gr greased ased Oa pan then set away Front From the ea cauliflower trim n away wa y ail gre green n leav p B Break ak the white head Into jl lo cr tInse then boll in d water until Just ten el I Dain min and drop thorn thom into w bowl ot of water willer to which has been added a table I l ot of vinc vinegar ar In an hour drain antI and put on Ice Ico until next day Pour boUrn water over dozen almonds I lt let stand for or five minutes drain and sUp slip off the skins skim With nth a very knife cut lc lengthwise In into to the he ot of shavings Spread these on fiat pan When the oven on tJ is quIte cool et ct In the pan leaving the dOOr open that the nuts ma may become dr dry and crisp yet ot re rb remaIn maIn Very white whitt Se S arate the leaves ot of otOne One or two heads of oC nicely blanched let Ie thee tuto and aud wash thoroughly LooSely wring a square ro of muslin or doubled cheesecloth out ot of colLm cold nater ter IR lay the drained lettuce on It rolt rol up loosely and put on the lee Ice Mash Iash four tablespoonfuls of cheese to 10 a paste with one teaspoonful of soft loft work th hI gradually the beaten yolk folk ot of o one e egg add a dash dah of oC cayenne one ouo tablespoonful of finely chopped arni about one tablespoonful of cracker dust the tho mixture should be oct ott yet et not enough to run Put this on ice Front From the stem end of each tomato a piece the Ule size ot of a sliver dollar Witha WIth a 3 spoon out all the d see sev U nal pulp With ith a little salt and turn upside down iown to drain For the fill fUl boll boil n a or of washed rice In a large kettle keUte of salt water When the tue grains faIrly b by rub rubbing rubbing bing between mb and and let stand until partly Cooled Ml lightly with it of a cupful of cold boiled ham harn c fine fin one table tablespoonful tablespoonful spoonful of hopped chopped parsley one teaspoonful tea teaspoonful spoonful or of onion juie four table fuls of melted d l Ut r salt and pOl r to taste tast Fill the thO d tom tomatoes WIth this ta QC talf or of h a u rul of fine stale bread crumbs pour two talle r f milted butter an J mix well Heap a sir or crum sOn ach tomato then arrin In a bakIng dIsh Cover half cit c of gelatine with witha n a half cupful of itter and lot let stand until soak Dis n ne cupful half of sugar In n a cupful of boll boil boiling ing water add stIr UJ until tIl me dis dissolved solved then thea When partly paril Cooled add a doren peaches pared and nd put through the tho oo begin beginning fling ning to thicken two drops ot of almond almonde e extract tract and whipped w whites lles of four eggs Beat until the en entire tire Ure ma mass ls Is very cry thick then turn into one large or six individual al molds have be been n Wet in cold water Having accomplished so much rest un iiii UI til the next morning See that t tho mush m for each cach ai on oil th the Ire Ice and that the dozen thick d ready for cooking There Thoro will noW b time to attend to the room sorting out the ue I chins chinn silver and glassware tor each I course and giving the m maid ld Instructions with wit regard This done turn turnagain turnagain again to the len Half Hal fl a pound or Of mushrooms will b be ample as small pardons should be Peel them knife dropping as J peeled e lcd Into d water Drain and J b n with tAblespoonfuls 0 butter c vcr closely and cook at th of the tho Lire fro for tlC fit I teen tes Md one tablespoonful of at I flour stir until mixed then add slowly of a cupful of thin crt cream a 11 stir stirring I ring until it thickens smoothly Season to taste with salt and pepper and put Ahk n li cut g tat f bd ab h lind n a quarter thIck trim tho in I out the thC center ot of ach Dip Dh in I Im m l but butter I lay lar on L t Ja pan r and a t t idia Id n In ven tore 1 n bot heat the over oer hot bul bult t V warm tb thc lo toast st in the on en and t l n with the mushrooms 1 TM ta nn jre ared r for r the lne soup is to toe tobe be e reheated l Ia 1 the double boiler Tt Tle I spInach h should not bl be heated too tco long lons b tore hand or it lose its bright color i l r t ilc mix h Cf aJla th It anti and taste to t n a J T oit are are tl the as ds L rG i m dUH nr returned turn d to the Ib Ibe box until 1 i i 1 ic Ice In th the center centor I tes their flavor I 1 e s rOut ae is used are by smoke the burn I lug oJ tat It lit is therefore best to pan them quickly quick maldag th the pan very hot bore I they arc put to 15 Garnish them with file rd serve th mushroom ups ps round th ro n J the i nd pu in a hIlt a sh Or Bui ti toma thea tot fu half i It fl Qiu ut Set n lie e wafers In Int inthe t the r oven Just enough to melt malt Ute the cheese ches chesLin Line Lin the th salad bowl with CL 1 UCc leaves and he the In the enter center wit atTa It French then with the Pass the wafers with ith It |