Show 4 r D DAISY rEL LUNCHEON E EON j BY CORNELIA C BEDFORD For R yellow and white luncheon with marguerites for decoration the j menu would be extremely appropriate Clam Bouillon Boullion I lj h Souffle Steamed Potato Balls Ball Salted Nute Pim Olas Sweetbreads with Mushrooms Sauce Broiled Chicken Sweet Potato Croquettes Molded 11 Egg Salad Mayonnaise I I Neufchatel Ice Cr Cream m Daisy Cakes Cake Frothed Coffee Hot or Frappe In planning to serve ten persons take I three dozen hard shelled clams Scrub liu shells well to remove sand and and andt andi i t then place In a kettle add a cup cupL L fa of f boiling water cover coer closely and 1 11 until UJ the shells sheils open Put the then thein in n meat aside for other use and andT andr T r in the tle liquor through cheese cloth loth fLure le sure and allow sufficient milk to bring hrh g the entire amount or of liquor up t three tIree pints but keep the two Hp ate the milk In a double ud aid thicken slightly with one 1 spoonful or of corn starch cooking after thickening for ten minutes minute Three minutes before serving boll boil in the hot clam liquor adding salt and white pepper pep per r to taste Blat Beat together the yolks of three eggs eo s and two tablespoonfuls S of ream Take the soup tram from the fire add the egg mixture and serve erve at once In white cups The Tho fish course needs three cupfuls of oC finely chopped boiled or steamed fish flAh an any white variety to which is added one tablespoonful or of chopped parsley one tablespoonful of onion juice one teaspoonful of lemon juice and a high seasoning ot of salt and cay cayenne enne Blend together over the fire two each of butter and flour when bubbling slowly work In one cupful of milk When smoothly thick thickened ened add the beaten yolks o of six eggs and take off When nearly cooled stir In lightly the whites beaten to a stiff froth and till fill small Individual molds Stand In a pan partly filled with boil boilIng boiling Ing water place In a hot oven ovon and cook until the feel leel firm when y ten or twelve min minutes utes These must be served at once or orthey they will tall Cut small potatoes in balls and steam until tender but unbroken un unbroken broken Turn them Into a hot dish pour over oer them a few tablespoonfuls of melted butter and sprinkle with a little chopped parsley The sweetbreads can be served In pretty ramekins or paper cases Soak two pairs of sweetbreads la bl cold water until whitened then drop Into boiling water add a halt half teaspoonful of at salt and simmer for thirty minutes Drain chill In cold water and dice with a sli sliver ver Er knife Cut ut fine a half pound of fresh mushrooms stew gently In three I I tablespoonfuls of butter for fifteen I minutes sprInkle in two tablespoonfuls of flour cook coole three minutes then grad gradually gradually stir sUr In a half cupful each of chicken broth and cream Season to taste with snIt salt and pepper add the sweetbreads and simmer five flye minutes longer When the chickens are small one will willbe willbe be needed for two to persons If of at medium me medium size three will be sufficient for tor torten forten ten persons After cleaning and haly halvIng Ing or quartering brush each piece with butter dust with salt and pep pepper pepper per and broil over a clear tire fire flesh side downward at first They will take about minutes to cook Sweet potatoes can be had now in ht inmany many large markets when not to be found rice croquettes may take their place Boll Boil the potatoes until tender then peel and mash To each five C cupfuls add three tablespoonfuls of oC soft butter a hl high h seasoning ot of salt and pepper a little onion juice and two tablespoonfuls of chopped parsley Beat well and when eMI cool enough 11 to be handled mold Into small croquettes Dip each Into slightly beaten egg roll rollin rollin in fine dr dry bread crumbs and just be before before fore the meal fr fry gOlden brown In deep smoking hot fat Hard boil boH six eggs and when cold cut fine with a sliver silver knife Beat one egg until well mixed pour It Into a slightly buttered small flat pan and steam un until until til solid Turn out and cut In fane fancy shapes with tiny cutters Ver Very slight slightly ly oil some star or other shaped patty pans and decorate the bottoms with these pieces Soak one tablespoonful of granulated gelatine In three table tablespoonfuls tablespoonfuls spoonfuls of cold eold water melt over hot water and add to one pint of heavy I I cream When the cream begins to thicken n whip to a stilt stiff troth froth gradually sprinkling In three tablespoonfuls of lemon juice a quarter of a teaspoonful of salt and a dash of cayenne Mix in lightly the cut eggs eggl fill the patty pans and st stand on Ice until firm Turn out on lettuce leaves on plates and serve with mayonnaise the salt saltInes saltines Ines and Neufchatel cheese cut In squares When a caterer serves senes the ice cream It may be ordered made In dainty forms or It may be served In a long roll for lor slicing the outer layer being white and the center yellow ellow cream For home service snake make an Ire ice cream yelloW with eggs and serve ene with It whipped cream which has been sweet sweetened ened flavored with vanilla and cherry and set on Ice until very cold The cakes should be any white mixture preferred baked In fluted patty patt pans Iced with white Icing and decorated with daisies outlined In yellow Icing Should the da day be a very hot one the coffee may be Make a very strong clear drip coffee Sweet Sweeten en to taste and chill chIlI Add a few drops ot of vanilla and sufficient heavy cream to make quite rich Chill Chili thor thoroughly thoroughly and when ready to serve sere adl a pint of whipped cream stirring It In thoroughly thorough I |