| Show A Delightful e i t u September er Luncheon unc eon II L By Cornelia C Bedford I ITH a little more of hot weather I Ito WITH I t Iv to confront her the hostess who delights to give small informal meals to her feels that BOrn som I entertaining would again become a Pleasure Such a luncheon as u the u one lone ne described in this thie article may by care careful carell ful f ul ll preparation in advance be quite t Q Ut t ts r the tilt with one maW maid i or It can caD cad be ceremoniously served ernd as a if 1 formal affair with waitress or footman I Iced Melons Melon I Flab TimbAle Lobster Sauce Sauco I Fried Potato Balls BaUa I Cucumbers i Plied Pied Chicken Rice I Baked Corn Oos Salted Nuts Stuffed Tomato Salad Cra Cre tn m Cheese Bar Le Due Wafers 18 lee eo Cream with Fruit Frutt Contrive Cakes Cak Candies Coffee For Far eight coven covers at al the te table ordet three or four tour broiling ar chickens chicken d dIng ing In to their size and have them halved and split spilt two pounds of halibut or any firth white lash fish two cupfuls of lobster meat fresh shrimps salmon or any 1 fish fi h of ot contrasting color Ow may be sub substituted 11 if desired three or four o cumbers cumber one quart of potatoes on one ona a if tf rice one pint and a half halt of os scraped corn pulp eight perfect to tomatoes tomatoes tomatoes matoes one Philadelphia cream ch cheese ee one Jar of bar le Ie due duc on pack package package age kg of or any au preferred variety of un unsweetened unsweetened sweetened wafers waters two 10 quarts of Ice lee cream one pint pin t of mixed d preserved pre fruit one wand pound of mixed plain l lain and lid iced cakes four tour melons one pint and arid anda arida a half of cream one pound of butter two douen dosen small email luncheon rolls roily French dressing mayonnaise nuts candies I se s there Is le a competent cook in Inthe tho the kitchen it will be wisest wl e t for housekeeper who must assist her gen Ien general I oral end maid in the preparations preparation for tor title this meal mt to begin be ln the day before on Oft the Ule fish Ash ft lt course courle If possible have the th dealer remove bones bonea and skin akin of the fish Put it tWee L ho through the food chopper using the must cutter then place In qt 11 a bowl or mortar mott and pound the tha pulp to a II paste adding add InK a little at a time I the tho unbeaten whites of or three eggs e s f Season with one scant teaspoonful of ofA A i fine salt tit alt two dashes dabe of cayenne ca and a i quarter of a teaspoonful of or nutmeg Whip a scant cant pint of the thick cream to a It stiff froth Rub the lish paste l te I through h a sieve eteve then gradually and lightly add the whipped cream Drop I IH Y a H half halt teaspoonful of or the mixture in n a 1 saucepan of simmering water and stand on the fire where it will slowly I poach Break open this tester if it seems eem too firm in texture add more I whipped d cream to the paste and try again if It too tog soft add part port or all aU of I tle whipped white hite of ot an egg When it light yet firm butter a border mold and own or 0 anent the sides and bot bottom bottom I tom with bite of truffle tru le or sliced boiled i carrot rot or 01 egg ege yolk cut in fancy shapes I Will Fill tl tb tLe mold mod carefully that there may maybe maybe be fee no air bubbles les to mar it when ready j II to serve This may now be set away I Ion on lee ce When Vh n needed need d it is to be placed j jon on un a trivet in h a large pan boiling wa water water ter tel poured pour d round und so as to come COnIe half halfway halfway way ay up the mold placed in a moderate oven and eo cooked o ed until the center feels I Arm which will Ill take from twenty to thirty minutes tes according to size To fill nil the celt r after atter on a platter t a thick sauce with three tablespoonfuls each of butter and flour one scant of milk the yolk of one egg g a high seasoning soa of salt cayenne lemon remon and mace and the finely cut 1 obiter lobster For Ol convenience the sauce may be made mane in a double boiler early In the morning the beaten baten b aten yolk and lobster not added 4 J ed until just juet before serving ing In ss time tim To s serve erve with this course litre the potatoes and cut from them themas th m ma as a many n any balls as possible using a cutter or cut in die dice Drop Droo them into boiling water boll boil tor or three minutes and dry on a cloth IOU Ju Jut t before the meal complete compete comp ete I their cooking by plunging them into I Ip deep p hot fat and cook until golden colden brown Pare and dice the cu cucumbers cumbers drain drIn th them m then dress with witha a plain plaiR French dressing four tab spoonfuls of olive U 1 l one tablespoonful ta les I I arrange in a salad dish and sprinkle with two to tablespoonfuls of finely chopped l I Cut the stern at tin end from each tomato and with a spoon scoop out the centers then invert inert and drain thor thoroughly thoroughly Ba a cupful and a half of h walnuts in salted water for forten forten forten ten minutes s rinse and drain mix them shortly before the meal moal with an equal quantify y of die d tart apple moisten moister with mayonnaise mixed with ith a little whipped ream cream fill fiU the tomatoes tomato and I arrange on lettuce leaves on separate i plates The cream che cheese se bar le Ie and wafers are served with this salad Sl uld the chickens be very small I Ith they th are only halved haled otherwise they the themay may b quartered Have a large kettle I partly filled with fat so hot that a thin blue smoke is rising from it In thin thi I plunge a number of pieces of oC chicken after alter each has been dipped In slightly beaten egg and rolled in crumbs and fry slowly until golden n br brown brwn wn Drain Each tach piece on soft paper for a moment I When all aU are done arrange prettily on the platter garnishing wit f elery celery tips I or tufts of parsley The corn com may be scraped from the cobs when conven convenient convenient j lent Add to a pint and a half halt of it one cupful of milk of a tea teaspoonful teaspoonful teaspoonful spoonful of salt a third of a teaspoon teaspoonful ful of white pepper a few drops of onion Juice a tablespoonful of chopped i parsley and five eggs Di Divide DIvIde Divide vide this between a number numb r of small I buttered molds stand st nd In a pan of hot hott water and bake In a moderate oven 1 I until firm in the center about twenty I minutes The rice should b washed I through several waters boiled in a large kettle of alted water keeping it t tat at a gallop until done donea about out twenty minutes Drain off the wat water r and let steam for five minutes It should be fluffy and dry so that each grain grata is distinct and separate separ te With a course meal of this is usually expedient to purchase se some ome dishes in a prepared condition With the dessert of today the conserve makes it distinctive hence it will be quite proper to order the ice cream plain vanilla Mix together r equal proportions proportions proportions of preserved pineapple white cherries and peaches and to each cup cupful cupful ful of the mixture add of ot a 3 cupful of the Ute syrup from preserved ginger In serving place a spoonful of the ice cream on each plate cover I j with a spoonful or two of the conserve j jand and send at once to the table I |
