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Show N N.NW NNW . < / ' > .y.y y.y yy . . y i HfJIISENfJ 'D D ' ; III . f . M J ( S . . , 1r4f1:1Z 1r4f11Z ; : _ 7Wi1elt . $ q v NW ' < " NN NNMw'N ' > -Mw'N Mw'N MwN . - ' N N ' " " ' - " ' " Serve Crabmeat Party Loaf for Luncheon LuncheonSee ( See reclpe below ) I Spring Sprmg Luncheons LuncheonsNow LuncheonsI I INow Now that spring housecleaning I.over Iover is isover . I isI I over and we are proud of our shin- shin shinI shin shining shining I - . ing sple spie and span spanI spanhomes sparhomes I homes it s time timeto timito to return oblIga oblIgatlans obligai tions tlans for lunch luncheons I Ieons eons which whlch have havepiled hav havpiled < piled up withirthe WIthIn WIthInI WIthInthe I the last several severa ] I Iweeks | weeks There is istruly i ; truly no season seasondurmg seasorduring durmg which it s more lun fun to en entertam entertam tertam than these lusciously warm warmdays warmdays days when garden foods are plenh plenhful plentituL plentituLIt ful It you want to carry luncheons off offsuccessfully oflsuccessfully successfully plan light In season seasonfoods seasorfoods foods Use sufficient frmts frtnts and veg vegetables vegetables etables to keep the menu sea seasonal seasonal sonal and let your table decorations decorationscarry decorationscarry carry out the themeLamb theme themeLamb Lamb chops and chicken asparagus aspara asparagus gus and strawberries and a few fewother fewother other foods are reigning relgmng favorItes favorItesAround favoritesAround Around them you can build bwld a lunch luncheon luncheon eon menu that will be both eye eyeappealIng eyeappealing appealIng and tasty Plan to do domost domost most of the cooking ahead of time timeso timeso so you won t be ruffled by the timethe time timethe the guests begin to come eome In InIf inIt If It you want to serve a nice nlce meat meatdlsh meatdish dlsh you might mlght like to start off offWIth offwith WIth a stuffed lamb chop follow it itWIth itwith WIth a tomato aspic or tossed salad saladand saladand and asparagus then top off WIth WIthstrav withstrawberries strav . berrIes and cream Stuffed .Stu11'ed .Stu11ed Stu11ed . ' Lamb Chops . 4 double-thick double thick - - lamb l.1.mb l1.mb l1mb : . chops chops2 2 canned pe3 peaches1 hes 1 cup crushed pineappleVt lOeapple cup soft bread crumbs crwnbs % cup butter or substitute substituteBrown Brown lamb chops In skillet onboth sides Toss together finelychopped peaches peachescrumbs crumbs and butter Pile on top of = . , chops which have t \ < ; $ { ' been placed in a - . / . - * 1- 1 1r 11 - r -1-- 1 - 1V 1in - - V in a moderate a(350 a350 ( degree ) oventor 20 mmutet = g gAsparagus Asparagus VinalcretteServes Vinaigrette VinaigretteServes ( Serves 1) 1 4) 4 ) 3 tablespoona tablespoons vinegar 1 teaspoon salt saltVt Vt teaspoon paprika papnka paprikaVt Vt cup salad oil 011 oilI I 1 tablespoon minced parsley parsleyI I 1 tablespoon chopped pickle 1 tablespoon minced chives 1 bunch asparagus (1 1 ( pound ) I ICombine Combine seasomngs add vinegar vinegarI vinegarand vinegarand I and salad oil 011 Beat until thick and andsmooth andsmooth smooth . . Add remaining remainmg ingred.1ents ingred1ents ingred.1entsI ingred.1entsand Ingredientsand . I and let stand , for 1,2 12 % , hour Clean asparagus as asparagus paragus and cook in boiling bo mg salted saltedI saltedwater saltedwater I water until untll tender Heat sauce and andserve andserve serve over asparagus asparagusA A luxury luncheon for tor special specialI specialguests specialguests I guests uses both chicken and ham In InI Inthe mthe I the main mam d sh However you can cankeep , keep the rest ot of the luncheon costdown cost costI costdown I down by serving simply s1nlply a tossedsalad tossed I Isalad salad and a rhubarb compote tor tordessert fordessert fordessertChicken dessert Chicken DeLuxeServes DeLuxe DeLuxeServes ( Serves 4) 4 4)4 44 ) 4 thick slices slice ! > ham4 ham 4 breasts of chicken cooked cooked4 4 tablespoons melted meltcd butter butter4 4 tablespoons flour Hour2 2 cups rich nch chicken stock andmilk and andmilk milk combIned combined1 1 teaspoon salt Vs % teaspoon pepper pepperWhole pepperI pepperWhole Whole sauteed mushrooms mushroomsArrange Arrange breast of chicken on top topof topof of ham shoes sl1ces Melt butter blend m mflour inflour I IArrange flour and seasonings seasonmgs then add chick LYNN CHAMBERS CDA1\1BERS CDA1 1BERS \ MENU Stuffed .Stuffed . Lamb Chops ChopsFresh ChopsFresh Fresh Peas in Cream CreamLettuce CreamLettuce Lettuce with Bacon Dressing DressingHot DressingHot Hot Biscuits Biscwts Strawberry Jam JamChocolate JamChocolate Chocolate Chip Ice CreamBeverage Cream CreamBeverage Beverage.Recipe Beverage BeverageRecipe Recipe .Recipe . given glven givenen en stock and milk Cook until t.h1ck th1ck t.h1ckand . Uucland and smooth Cover chicken cWcken and andham anham ( ham with sauce and top with mush mushRhubarb I rooms roomsI I Rhubarb Compote CompoteServes CompoteServes ( Serves 4 to ( o 6) 6 6)4 64 ) 4 cups cubed rhubarb 1 cup sugar sugarVi Vi % teaspoon nutmeg % ! < i teaspoon cinnamon 2 whole clovesJUIee cloves clovesJuice Juice JUIee pulp and grated I'rated Irated : ' rind o of ( 1 orange orangeCombine Combine Combme all Ingredients and place placiIn I Iin in baking . dish d.1sh d1sh Cover and bake bakeI bakein bak baky < I y , in a moderate moderate(35Gdegree moderatiqk (350-degree (350 350 degree (35G-degree (35G 35G ( - - ) oven oventor ove/ ove ovefor / for tor 40 minutes o oJf 01 01until Jf r until rhubarb 1'llk 1llk 13 13tender ' tender Serv Serve Servewarm ) warm or cold coldWIth colwith WIth cream and andcrisp ancrisp crisp cookiesl cookIesA cookies A more eco- eco - l\ l lnomlcal \ nomlcal nomicalluncheon nomicalluncheonbut luncheonbut but one Just ] ust as pretty consists ofthis 01 this salad loaf done with Wlth aspic and andcrabmeat andcrabmeat crabmeat This Tlus is delicious dehclOUS served servedWIth servedwith WIth hot biscuits blscwts and topped oft of ! WIth WIthpmeapple withpineapple pmeapple sherbet with Wlth fresh tresh straw strawberry strawberry berry sauce sauceCrabmeat Crabmeat Party Salad SaladServes SaladServes ( Serves 6)Part 6Part 6) 6 6)Par ) Par I 1 Aspic 2 tablespoona tablespoons gelatin gelatinVt cup cold water water2 2 % cups hot consomme consomme2 2 tablespoons lemon JUIce juiceVt % teaspoon white whJte pepper } teaspoon 4teaspoon 4 * celery salt saltSoften Soften gelatin in cold water Add Addhot Addhot hot consomme lemon juice wWte wWtepepper whitipepper pepper and celery salt Stir untlJ untlJdissolved untildissolved dissolved . . Pour into an Wt 81,2 812 , by 41,1 411 41,1by 4by % , by Mi 21,2 212 , inch loaf loat pan enough of the theaspIc th thaspic < aspic to make 1,2 12 % , inch deep Chilluntil Chill Chilluntil until firm Place a smaller loaf paD paDor panor or container within wlthm the Wi 81,2 812 , inch mch loa loalpan ! pan anchor firmly with weights welghts at attie 01tie tie in place Pour remaining aspIc aspIcin aspicIn in the space between the two pans pansChill pansChill Chill until untll firm Remove mher paIl paIlby panby by loosening loosemng aspic with a smallknife smaIJ smaIJkmfe kmfe Chill for 10 minutes mmutes and fl1 SOcenter ] center with the following followingPart Part n Crabmeat Filltae F1lling 1 tablespoon eelatm gelatm 2 tablespoon cold water waterVi % cup cream or top millcVi mIlk cup real mayonnaise2 mayonnaise 2 tablespoons lemon Juice juiceVt teaspoon salt salt1 1 tablespoon onion oulon minced mincedm 1 cups crabmeat flaked flaked1 1 cup celery chopped fine fine1 1 . cup parsley , chopped fineTomato fiDe fiDeTomato Tomato slicesftatercress slicesftatercressSoften slices slicesnatereress natereress Soften gelatin gelatm in cold water Add Addcream Addcream cream and heat over hot water unl.1J unl1J unl.1Jgelatm untilgelatin . gelatm is dissolved . . Add real may mayonnalse mayonnaise onnalse lemon juice salt and on onion onion ion Add crabmeat celery parsleyand parsley parsleyand and mayonnaise to gelatin gelatm POUl POUlmto Pourinto mto center of aspic mold and ch 11 11until Uuntil until firm Unmold and garnish garnishv . ith shoes slIces of tomato and watercress watercressServe watercressServe Serve with additional mayonnaiseVariation mayonnaise mayonnaiseVariation Variation Pour aspic into rmg rmgmold ringmold mold and crabmeat mixture into asmaller a asmaller smaller mold to fit in 111 center of rmg rmgmold ringmold aI I mold Or use chicken or tuna I Iplace inplace place of crabmeat filling fillingReloased fillingReleased Reloased by Weitero W.stern Wstern . fillingI Newspaper N.wspaper Nwspaper . Union VnJon I |