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Show Bridge Luncheon Menu Varied for Holiday Hostess February, with Its assorted holt-days. holt-days. Is -a favored time for entertaining. enter-taining. There will be many bridge luncheons scheduled for the next few weeks and so a few suggestions of meat dishes suitable for such events are given by Ines 8. Wilison, home economist The choice of meat dish depends somewhat on the elaborateness of the occasion, but in most oases the meat dish should be one which is easily prepared and served as well as universally liked. Lamb chops, because they fit ail these requirements, require-ments, are a luncheon favorite, but they are by no means the only one. Have you served lamb en brochette to your luncheon guests T Lamb est Breehette Two pounds lamb steaks or lamb -shoulder,- pound bacon, sort and pepper. Have lamb steaks or shoulder cut Into one-inch cubes. Thread on skewers with a square of baeoa between be-tween each two pieces of lamb. Thoroughly preheat broiling oven. Turn heat on "high" and place meat on rack about three Inchee from source of heat; allow to broil until nicely browned on one side. Season, Sea-son, turn and brown oa other sides to finish cooking. A casserole dish Is a wise choice for a luncheon because It may be prepared ahead of time, and the baking done while guesU arrive. And if there should be delay In serving serv-ing the luncheon, there will be no damage dons. Ham aa Gratin Two cups chopped cooked ham, 4 tablespoons butter, 4 tablespoons flour, 1 cups milk, 1 egg. 1 stalk celery, 1 tablespoon grated onion, H teaspoon paprika. Melt butter, add flour and mix well. Add milk and cook until thickened. Add egg. well beaten, seasonings, and chopped cooked ham. Pour Into a buttered baking dish and bake in a moderate oven (60 degrees F.) until heated through and set |