Show I 1 rn d Y I 1 ot I 1 IX 41 nit v 4 LETS MAKE A DATE FOR LUNCH see recipes below FALL LUNCHEON As the leaves begin to crackle and falls favorite flower the chrysanthemum stirs in the sweet smelling earth and fruit hangs heavy and ripe on the trees do dour your thoughts turn to luncheons and bridge it if they do prepare to have one ilow biow using as your theme the leaves fruits or flowers that fall has to offer as a welcome change from summer luncheons you may inay have had if you are having et a pre luncheon bridge try carrying out the fall theme on the bridge tables with small vases of fall flowers in candies and decorations ions favors can be had using the autumn theme and prizes maybe wrapped in the burnished fall shades or tied with ribbons of that i color whatever you do have your tables a and nd es especially e clalla the centerpiece stunning n ing enough to stimulate interest and conversation make luncheon and bridge afterwards a reil real success ind and star you as a smart hostess play up the oranges and yellow I 1 in n food for luncheon picking it up here and there in this dish and that with a touch of green to heighten interest do something unusual in the main dish by having a frozen froien or cooked fish fillet lightly cream creamed ed and well garnished simple to fix a dream to behold yet delicate to taste heres your main dish creamed fillet of flounder with mushrooms 2 packages quick frozen filzen fluet fillet of flounder cooked or wi 2 cups cooked fish wi cups fish liquor or light cream wi cups sliced salci d mushrooms 6 tablespoons butter tablespoons 4 lable spoons flour silt salt and pepper watercress vy ater cress 0 if using brozen brozen flounder cook in a saucepan adding I 1 cup boiling water and vt A teaspoon salt sale and alid cook until tender it if using cooked fish lie be sure it is well drained fla flake ke fish cook mushrooms in butler butier until well browned add floura flour add fish liquor and cream gr gradually dually stirring constantly and coo cook k until thick add fish and seasoning serve on h hot t buttered toast or in patty shills shells sprinkle with kith paprika apex lka garnish with watercress when serving the vegetables pretty the pl platter atterby by serving both the green beans cut in long lengthwise strips and the carrots cut lengthwise side by side or have a mound of carrots or beans in the center and than ahn have alternating mounds of green bean and darrot carrot strips coming out toward the rim of the plate isyou if you were 6 to take a poll amon among 9 y your ur luncheon guests you would pio probably bably be surprised how many LYNN SAYS sit hitup up and take notice of falls possibilities for table decoration Cornu cornucopian cornucopias coplas and centerpieces of fruits ind and vegetables interlaced with burnished leaves and brightly colored flowers certainly have a way with them and will do verj very nicely for your luncheon table take a tip from the outdoors and make the most of the ham humble squash apple pear or a spray of bittersweet let your fruit glisten and shine by rubbing with 01 oil and then polishing P to a high luster later for inore more permanent effects effect i have the fruit lacquered laque red arrange p pears ears apples and grapes on doilies dailies doi lies of autumn leaves and set on a mirror for the centerpiece or have the fruit arranged from the opening of a squash dusky red or bright chrysanthemums look effective if arranged in a small squash any of these will give jive your table a smart note and also a piece of grand conversation for luncheon guests speaking of nice touches put a leaf of deep rich red brown or yellow or a bit of bittersweet to the side of a ecard this will be just fine to carry caro out the autumn theme ot of the centerpiece THIS WE WEEKS EKIS MENU creamed fillo fillet of flounder with mushrooms green beans corn coin on cob orange honey bread green salad peach sundae crisp cookies coffee recipe div given en women confess to an extra extraordinary ordin afy interest in rolls bread and mu muffins ans heres a bread which highlights a luncheon perfectly and whose orange flavor gives just the right touch of piquancy to the meal orange honey bread makes I 1 loaf 3 tablespoons shortening I 1 cup honey 1 egg well beaten 1 tablespoons grated orange rind ai 2 cups flour aj teaspoons baking powder vt teaspoon soda A cup cp orange juice cup chopped walnuts cream the shortening until light then add honey gradually and continue beating until well blended stir in the egg and trie the grated orange rind sift the dry ingredients toge together therse several vere gimesi times then add them kheiri alternately e with the orange juice stir in the walnuts pour the batter into a well greased loaf park pan and ana let stand 20 minutes before putting into oven bake in a slow de gree oven cpr I 1 hour or un antu well done when then a toothpick comes out clean if desired desfred cup of candied candled orangi orange piel peel midy may be added adde d to 6 the batter to give additional flavor or r me may be substituted for ther mits I 1 shall pass ass hj lightly hily over the subject of salads ours today jollow nearly the same pattern as recipes printed in old cookbooks but J I 1 would like to give e you a recipe for a drissi dressing fig used on 4 a salad of hard cooked agga egga lettuce c chopped aped onions and sliced radishes its tops p i rub the yolks of two hard cooked eggs together witha 4 tablespoon of cold water until smooth to this add 2 tablespoons of salad oil and I 1 teaspoon each of bf salt powdered sugar and prepared mu mustard siard and aad blend well finally add 2 tables tablespoons each of plain and tarragon vinegar and last but not least heres a recipe for ice cream serve e this with sliced fresh peaches topped with whipped cream uncooked custard ice cream t cup sugar 2 eggs idt cups top milk 2 tablespoons sugar pinch of salt 22 pint whipping cream I 1 teas teaspoon pooh vanilla extract dissolve the acup A cup of sugar and the salt in the cold coid milk beat the egg white until stiff add 2 tablespoons sugar and then beat id the egg yolks yolks ane one at I 1 a ti time m combine bine with the milk and fold in the whipped cream and vanilla pour into freezing trays and stir every 15 or 20 minutes until firm tufit Th ismay baay also be made in a cra crank fik freezer but the amount should be doubled for the ordin ordinary ary size of freezer if you desire to vary this recipe here are suggestions s maple ice cream Crea mAdd maple flavoring to tate tame in place of the vanilla about 6 ili drops willbe will be needed butterscotch substitute brown sugar for the A 12 cup of white sugar chocolate melt two squares cake chocolate and add to custard mixture tu re four additional tablespoons sugar must be e added as well peppermint peppermint flavoring oil of peppermint er mint and enough pink coloring to jive give the desired col or are added released by western newspaper union |