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Show j Kitchen and Cable j THE SUNDAY MENU. BREAKFAST. Cantaloupes. Hominy and Cream. Scalloped Cucumbers. Boiled Eggs. Muffins. Muffins. DINNER. Julienne Soup. Green Peas and Beans. Leg of Lamb. Stewed Tomatoes. Boiled Lamb. Charlotte Rousse. Wafers. Black Coffee. SUPPER. Clam Cocktail. Olives. Tomato Salad. Cream Cheese. Graham Bread and Butter, Berries. Iced Tea. Cake. RECIPES. New Nut Salad One of the latest salads is made of celery, Brazil nuts, mushrooms and stuffed olives, served on a lettuce leaf with mayonnaise dressing. The ingredients are cut in large pieces and mixed well together. ' Clam Cocktail A clam cocktail will be found a delicious substitute for the oyster cocktail at a' formal luncheon this time of year. To prepare it, put into each tall thin glass five small clams,, add 6ne tablespoonful of lemon juice, one tablespoonful of tomato catsup, a pinch of salt, and two drops of Tobasco sauce. : 'Nearly fill the glasses with the strained clam liquor, add to each one tablespoonful of shaved ice arid ;'pne.'-half teaspoonful of grated horseradish, and serve at once. Scalloped Cvcumbers A rather uncommon un-common but delicious luncheon dish is baked or scalloped cucumber's. For it take large cucumbers, remove the skins, and cut in half-inch slices. Let them soak an hour in salted water, then drain.. Into a buttered baking dish put alternate layers of cucumbers, sprinkled with salt and pepper, and fine bread crumbs with lumps of butter. but-ter. Cover the dish at first, and bake until the cucumbers ' are soft. A little lit-tle sliced onion maybe added, if one likes the flavor. '. , Home-made Charlotte Russe Soak a quarter of a box of gelatine in a little cold water until soft; flavor a pint of cream with a half a cup of powdered sugar and a teaspoonful of vanilla. Whip it, skimming the froth on to a j hair sieve that rests on a pan. Line a high glass dish with strips of plain sponge cake or separated ladyflngers, sprinkling the cake, after it is put in the dish, with a wine glass of sherry wine. When the cream is whipped, mix the gelatine with that which has drained through the sieve, add the whipped portion instantly, stir the whole through lightly once or twice with a silver fork, and pour at once into the dish, and set on ice until ready for use. Keep all ingredients cold. The success of this dessert depends de-pends upon the rapidity and delicacy with which the cream and gelatine are put together. |