Show ILI 0 0 W MOM MM DM ZEE A PAPER SAG BAG LUNCHEON by martha mcculloch williamr A paper bag cooked luncheon with bridge to follow or an afternoon collation prepared in the paper bags and served after the game will provide a new note in social hospitality with a large party it la Is not wise to undertake individual bag cooking better have bags for each ta limiting the tables to playing size the two menus here riven are adjustable ju stable either to luncheon afternoon collations or late suppers claret punch sauterne cup or tea lemonade should bo be served with each winding up with black coffee or chocolate made with alth a little brandy and very lightly sweetened salted batted nuts olves olives and radishes are also served el r boget together 1 er or separate at the discretion of the hostess diamonds ot of chicken on toast green peas sliced potatoes hot biscuit fruit endive salad sherry dressing asparagus with cheese cheese cheece cakes sliced marble or spice cake nuts nuta raisins crystallized fruit diamonds of chicken ire are on the surface extravagant but less so BO thaw than they seem forthe tor the rest of the chicken need not go to waste the diamonds are the breast cut in half lengthwise boned trimmed and flattened but not mashed they arp are very well buttered lightly seasoned with salt and pepper have a sliced mushroom laid on top and are wrapped in thin sliced bacon then cooked in a well buttered bag about twenty minutes while they cook get read thin diamonds of toast cut it from stale bread and make as crisp as possible butter liberally and keep very hot without searching scorching lay a chicken diamond on each piece of toast and keep all hot while to the gravy in the bag which must be poured into a small saucepan minced olives minced celery a little lemon juice a lump of butter rolled very lightly in flour and the lightest sprinkle of powdered sweet herbs cook over tot hot water till well mixed then add a spoonful ful or so of cream stir it well through and finish with a spoonful or so eo of sherry do not cook after the wine Is in pour the sauce equally over the diamonds and send to table very hot green peas and sliced potatoes have been heretofore ascribed make your biscuit veri very tiny also very short and light for the salad cut up french endive in inch lengths along with peeled high flavored apples and heart celery mix all V well 1011 together put heaping spoonful upon crisp lettuce leaves and garnish with celery tips and strings of pimento pour four over a dressing made from three tablespoonfuls best oil one tablespoonful lemon juice one tablespoonful sherry half a teaspoonful of sugar a pinch of salt red and black pepper to taste and a few drops of tobasco or chill vinegar mix the dry ingredients well add dd the lemon juice beat smooth then put in the tobasco then add alternately the oil and sherry beating in each portion well before add another what follows sounds simple yet may turn out more troublesome savory mouthfuls Mouth fula fuls sweet potato straws celery hearts mushrooms sto stewed wed in cream apple brown bread sandwich sandwiches i bes sliced cake in variety fruit nuts nuta bon bons for the savory mouthfuls mouth fula fuls first make a good puff paste roll it very thin then cut neatly into small email squares say three bree inches across rut upon tho squares several borts torts of filling cooked chicken minced with olives and season seasoned od with melts I 1 butter and lemon juice or cream lad iod sherry ham shaved as aa thin as aa possible then cut across and mixed with finely min minced c ed cucumber pickle salmon freed of skin and bone drained highly seasoned with lemon juice or tarragon salt and popper pepper or lean roast mutton mince and mixed with currant jelly melted in a little claret or vinegar anything tasty and easily handled bandied will use only a bit of filling fold over the paste pinch tight and bake keeping tho the triangle as true as possible serve either hot or cold sweet potato straws are better hot cut potatoes in slices lengthwise peel peal then cut the slices into straws they should beless than a quarter inch each way dip in melted butter or bacon babon fat and cook inside a greased bag ten to fifteen minutes take up lot let cool parti partially alli lay jay on clean paper to absorb any greaso grease then sprinkle lightly with fine salt and set again in a hot but fireless oven peel the m mushrooms ush rooms and cut away the stalks eta iks but do opt not wash unless they show dirt put them in a thickly buttered bag with half a gill of cream to the pound a lump of butter rolled in flour and a very little cold water say halt half a spoonful seal put in hot oven for five minutes slack heat and cook fifteen minutes longer take up in a hot deep dish add a wineglass of sherry stirring it in lightly then dust with pepper and serve very lio hot 1 t to mako make the sandwiches mince fine or scrape highly flavored apples mix with a little sweet french dressing made with lemon juice instead of vinegar and spread between thinly buttered brown bread |