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Show Si I I SB -r A HOLIDAY i'UUNCHEONF W.. j I IK Mwl ty HELEN LOUISE JOHNSON - J ' WM 'I ; I B V-p T a x - y cryr 'IS'W i A Festal Menu with I Decorative Dishes s- Ideal for Patriotic Occasions, Celebrations, or Any ! ' Warm Days Instructions for Preparing 1 J the Courses I ' T--ACH course of the luncheon Is In J : r-i itself decorative, so the table "-j J-t decorations should not bo too f elaborate- Red and white sweet m rcas and blue panslcs make an exit ex-it qulslte centerpiece, with delicate as-i as-i m parasus fern. Red, white and blue . bachelor buttons may be used both In , C the center and for individual decora-it decora-it tlons, tied with trl-colorcd ribbons at m each cover Bonbon boxes of cannon crackers should be the only other dec-'M dec-'M oration. The table linen should be all 5r white J 'f MENU. 1 1 1 Iced cherries (blue bouillon cups). T I ; Rolled sandwiches. Salmon croquettes, J r Mashed potatoes (blue plates). I : Stuffed olives. u Tomato aspic with shrimp salad. V t Crackers. Raspberry ice. K ; Flag cake (white plates, blue pansles). I; ' Red fruit punch. 5 Icod Chorries. ! Pit acid cherries and fill the hole with m half a blanched almond. Place on Ice ftf' to get very cold. When ready to serve Pf-t them fill blue bouillon cups tnree-quar-3L tera full and on top sprlnklo a teaspoon 5f of chopped Ice. Serve with the cherries 1 rolled sandwiches of very thinly sliced T bread and tongue, tied with red, while and blue ribbon. When this was pre-& pre-& pared in the Experiment Station the f che.rry trees were not even In bloom, so canned ones were called Into service, The almonds were, cut across for filling -a' the cherries. These were filled and , left all night near the Ice. The cups were chilled by holding In iced water jf before filling with the cherries. An Ice Mf- chipper was used-both for-breaking-up jhe ice Tor tho cherries and for the Ico 5j- c'rfam freezer. It is a very strong steel "f Instrument with several prongs which X chip life lco very quickly In tiny pieces, Just rlcht for small freezers and frapped drinks. IL Is used in tho hand. 'I Salmon Croquettes. The f.almon must be freed from bones J and skin, rubbed smooth, well seasoned with cayenno and Worcestershire sauce, bound together with as llttlo thick" t" white sauce as possible. If It Is rubbed together In a mortar with a pegtle less l sauce. Is needed to hold tho salmon toll! to-ll! gethor. Roll largo spoonfuls In balls, J flatten them out, add a spoonful of fc creamed peas, fold the salmon over. roJ ..tT as cylindrical croquettes, crumb, egg i and crumb, and fry In deep fat. Serve T-'i the rod salmon croquettes on a blue 't : plate with very white fluffy mashed potatoes. Dried milk dissolved In wa- ter was used for the cream sauce and jf. to moisten the potatoes. By using tho new top for the gas stove only ono i burner was lighted; over that the croquettes cro-quettes fried while tho potatoes boiled on tho noxt cover. Tomato Aspic with Shrimp Salad. Simmer for fifteen minutes two cups of tomato liquor, two stalks of celery, a small piece of onion, a small piece of bay leaf and salt and cayenno pepper to "taste. Cover three tablespoons of i ft granulated gelatin with two table- 1 ppoons of cold water. When softened, ' J add It to tho tomato liquor and heat, ', r but do not boll. Strain through a very fine strainer Into wetted molds and allow al-low ittp cool. When stiffened, with a hot teaspoon remove jelly from, con-ter, con-ter, to form a cavity large enough to hold one tablespoon of shrimps well blended with mayonnaise. Melt tho Jelly that has been removed, cool nnd fill the molds to Inclose the shrimps. If th6 tomato aspic Is molded In an oblong ob-long pan It may be cut in squares or triangles and the spoonful removed from the center of each form to admit tho shrimps. Remove the red salad forms from the pan, place within boxes mads of long, narrow white crackers. Tie tho crackers In placo with red, whlto and blue ribbon Put each box or Yort on a plate, surround it with 'grass" made of chopped parsley, and wjthln each fort mount a small silk flag. M. B. M. In the laboratory the Jelly was molded mold-ed In an ordinary cake pan, cut In three-Inch triangles; long, narrow wafers waf-ers were used for tle box, the chopped parsley was ornnmentcd with tiny drops of mayonnaise to Imitate dande- chilled. The freezer which works by a cord was used. Tho cord .which turns the can was pulled with tho loft hand, while Ice was chipped for packing the sherbet with the other hand. Form the sherbet in cups, place a mold on a white plate or In sherbet glasses on the whlto plate. Decorate with the pansles. The patriotic punch, which may be served throughout the luncheon, is mado of ono pineapple, six lemons, two bananas and half a box of strawborrles Crush all tho fruit together to get all the Juico. add two quarts of water nnd sugar to taste and let stand several hours or overnight Strain, colon red, put in a pitcher with pieces of ico and add a quart of charged water. Flag Cnko Tho crown of the feast, and a oeauti-fut oeauti-fut surprise, Is a flag cake. Make a cake of three layers, coloring ono layer with the ordinary red coloring nnd'an-othcr nnd'an-othcr with either Indigo or aquamarine. Put the layers together with Icing. Make a plain whlto fronting; color one-fourth one-fourth with the red and Ice the top of the cako with alternate stripes of red and v'hite. Now color a little of i tho white with the blue; mark off a squaio In the upper left hand corner, cover with the blue Icing and on this put 'dots of white to represent stars. Ice the sides with the white. A. H. When made In the laboratory, for the white layer two whites of eggs wore used and for the colored layers two yolks were used for each layer, leaving two whites for the frosting. Dried or powdered milk, dissolved in water, was usod for tho liquid of the cako. This reclpo was followed; One-quarter One-quarter cup of butler, one-half cup of sugar, the yolks or the whiles of two oggs, one-half cup of milk, one cup, of flour, one end one-half teaspoons of baking powder, one-quarter teaspoon of vanilla nnd one-quarter teaspoon of salt This recipe made one layer, so It was made three tlme3. It was baked In n pan S by 12 Inches The red Inyer was colored vlth the red they uso for candy, and tho blue layer was colored with indigo. Either indigo or aquamarine aquama-rine may bo ucd with perfect safety, they are both absolutely harmless When buying tho Indigo be suro to tell what It Is to bo used for, so that the druggist will not give you a chemically prepared substance which Ii poisonous The Illllng and fiostlng were the regular regu-lar boiled frosting; three cups of sugar and one cup of water boiled to 23S degrees de-grees Fahrenheit, and poured Into the stiffly beaten whites of two eggs, and beaten until stirf enough to spread. One-half cup of this was mixed with a cup of chopped raisins and spread between be-tween tho layers Then the whole cake was covered with white, A square was marked off in the upper left-hand corner. cor-ner. A small portion of the frosting was colored red, put Into a pastry bag i ifj : '' iTZi -. -- ' flar - ' '-- - "Jl - -vFlP 'J L H': -.", .J. i'r " ,-- 'c.l8 ' -l - fl- having a tube with a narrow silt and pressed through on top of the white so that It mado altornate red and white stripes, avoiding the corner square. As this was to bq like a flag thero was a red stripe 611 the outside, both at the top and bottom. Then a little of the Icing was colored blue and spread on the snuaro that had been left for the blue Held, When hard this was dotted whlto for the stars. Beforo serving, remove tho center floral decoration from the tablo and In Us placo put the flag cake or. a flat board or tray covered with a. white paper laco dolly. Strawbcrry Charlotte Rucce. Cbver onc-fpurth of a box of gelatin with ono-fourQi cupful of cold water and allow It toSstand for onfc-half hour; dissolve over not water. Scald onb cupful cup-ful of milk, nHd ono cupful of granulated granu-lated sugar, 'stir until It Is dissolved and the .mixture looks blue and thin. Beat one egg light, and pour, tho hot milk uport" It, stirring constantly. Return Re-turn to the lire, cook for one minute, remove and" add tho dissolved gelatin. Flavor with one tcaspoonful of vanilla extract and one tnblcspoqnful of pineapple pine-apple Juice rfiid put away to cobl. Add one cupful ofAstrav. berries which have been crushed ,and standing covered with one-fourth cupful of, at., t, then put through a fruit press. Carefully fold In one pint' of cream whlppcdto a stiff, dry froth. Turn into a mold which has been lined wtth lady (lingers put, at Intervals of one-lialf an Inch. When ready to servo turn out and garnish with whole strawberries and whipped cream. HINTS FOR THE HOUSE THE fact came out in tho covirse of a hearing at Washington, on cold storogo that tho New York travlc demands an egg with a whlto sheU, and the Boston trade tho brown shelf. Tho veteran dealer who testified to this, an expert In eggs and a New Yorker, declared the brown-bhellcd c?:k to bo much tho better, containing a better and firmer yolk nnd keeping longer. New York and Now England housewives of a generation gone, whov know food materlalsL-pretty thoroughly, much preferred tho brown eggs. JAY. Strawborry Charlotto Russo. Rasberry Ice on Whito Plates with Bluo Panolon, Vj Creamed Flh In Cuoumber Sheila. Tomato Aopio In Cracker Fort. . X. . lions, and the flag waved over one corner cor-ner of tho fort. Raspberry Ice. To a pint Jar of raspberries, strained, add the juico of two lemons and a pint of water; sweeten to taste. Again the mortar and pestle were brought Into use. The Juice was strained fiom the raspberries, tho berries placed In tho mortar and rubbed until the pulp was entirely freed from the seeds. Then the pulp was easily pressed through a sieve. When the syrup was mixed It was placed In the enamel can of tho packec freezer and left standing 'for about ten minutes until thoroughly My baby outgrew tho sleeves to his llannol shirts when they woro otherwise jgood. He also woro out tho toea of his whlto woolon stockings. So I cut off the tops of tho stockings nnd catch stitched them ncntly fp the short sleeves of the shirts, thus'"ndd-Ing thus'"ndd-Ing months of usefulness to thoso expensive ex-pensive llttlo garments. L S. S. WHEN tho curtain rings will not slip easily and noiselessly on the polo, try putting a wee bit of vaseline or olive oil on tho top of tho pole. M. L, tract flies and dust. My Idea Is to have a roll of tollot paper (purchased three for ton cents) on a flve-cent holder near tho kitchen sink. It is Inconspicuous and neat, and pieces for wiping off greasy plates, etc, before washing aro readily torn off and burned, and they last a very long time, Just as a. ball of cord and a ball of twine last a year or more I cannot boo tho economy of saving sav-ing these things. One deaer wH gladly glad-ly supply half a dozen bugs or Bheets of wrapping paper, clean, smooth and now for any other emergency. J. B. A. WB uso for refrigerator dishes tho wooden or pasteboard plates such as bakers deliver pics upon. Tho plates aro protected by a piece of waxed paper whoro necessary, and after using wo throw them away. Thy arc Inexpensive, do not break and can bo bent a llttlo to mako moro room. V. O. W |