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Show u Mary's Kitchen I i L-iS?" inry loda v devotes tho third article of her bridal meals series to in-Ux. in-Ux. fr sor,nK wedding lunch- A luncheon is ecrved between 1 o clock and 6 As the hour prows later tne function resembles a blgh tes and K the affair Is ont the wedding date the service should be very formal A uneheon given for the maids before me wedding day may be rather informal infor-mal Just as the hostess chooses. 9V often, on account of trains, it is convenient for a wedding to take Place in mldaftemoon. In this event these menus -md recipes mav offer suggest, ,.ns that will be of help. HERE ARE MENUS FOR LUNCHEON Iced Bouillon Croqullles of lxbstor Green and Kopo OUm Nolsetto3 of Lamb -dint Jelly .w F'cas Qrape Fruit Salad Cheese Croquettes Maple Paffalt Wedding Cake Coffee BBOOlfl) MEM Tomato ami Anchovy Canape Creamed Chicken und Sweetbreads Sweet-breads with Mushrooms an,j Peppers Shad Hoc Salad Cucumber Sauce Ancle Farfslt In Meringue Shells With Strawberries Coffee ICED BOUILLON Five pounds lean beef. 2 pounds marrow bone, :: pounds veal shin and knuckle, 4 quarts cold water, 2 tea1-spoons tea1-spoons peppercorn. 1 Vs tablespoons salt. Vfe cup diced carrot, i cup diced celery, cup chopped onion l bunch l'.ire lemon, whites ihree eggs, 3 tablespoons granulated gelatine. Remove fat from marrow bone and molt. Melt lean meat in Inch cubes and brown one-third of It in the hot fat. Pul remaining meat In soup kettle and let stand in cold water half hour. j Have the veal shin and knuckle well cracked Add browned meat and bone to meat in kettle and Wring to boiling point. Skim carefully and simmer four hours Do not let the soup boll while cook-jlng cook-jlng Add salt and peppercorn, cax-rot. cax-rot. celery', onion and parsley and slm-'mer slm-'mer two hours longer. Strain through fine wire strainer and j cool quickly. Remove the cake of j fat over tho top. If the stock has form-la form-la firm Jelly, gelatine need not be added. add-ed. Put stock In stew pan. Add lemon ljulce. Beat epg white slightly and add the shells broken in shells broken In small pieces. Add this to stock and brln quickly to boiling point, stirring constantly. Let boil hard three minutes Reduce Re-duce heat and simmer 20 minutes. Skim Put two thicknesses of cheese-Cloth cheese-Cloth over a fine wire strainer and j pour stock through Soften gelatine In one-hilf cup cold water. Keep stock as hot a-s possible! whllo ctrnlmncr Tho ,-lUh the stork ;stralns into should be placed In a larger pan of boiling water. Add this softened gelatine to the boiling stock and stir till dissolved. Let stand in a cold place to chill. S?re in bouillon CUDS COM II LE6 OF LOBSTER Two lobsters, 3 dozen mushrooms, cup butter 4 cups white tauce. parsley, tlmbale cases. Boll lobsters and remove meat. Cut 'in dice. Cut mushrooms In dice. Put 'lobster and mushrooms In the butter, 'melted In a smooth sauce pan. Stir lover fire till very hot ! Add white sauce and season with salt und pepper Keep mixture hot over hot water till needed. Serve In timbale cases. The noisettes of lamb arc fillets ot lamb cut from tho loin. An artichok. Is filled with a mined mushroom puree. This Is placed on a broile i lamb filet and B deml-glace sauc ooureri over the whole TOMATO AND INCHOVY CANAPE Cut bread In slices about three-eighths three-eighths Inch thick. Cut In rounds th, size of the tomatoes to be used Toast bread quickly and lightly. Spread with anchovv paste, add slice of tomato pared and chilled. Sprinkle with with grated cheese and a dash of paprika pap-rika and put under the broiler long enough to melt cheese. Serve ;,t once. Diced chicken and sweetbreads are reheated in a rich cream sauce to which mushrooms and chopped green peppers have been added This mixture mix-ture Is servod In a patty shell. Three sweetbreads, three cups diced chicken. 111 .If" HI UUIIU llliu v- be necessary' with six cup of cream eauce to serve 12. The shad roe Is cooked In salted acidulated water 20 minutes. Drain and, when cold, cut In half-Inch sliOM Toss with hoarts of lettuce and let stand on lec till chilled. Sprlnklo with lemon Juice and a few drops of onion Juice before putting put-ting on ice. Servo with cucumber tsaoce. A. fine chopped cucumber Is added to whipped cream. The cucumber should be well seasoned with salt and minced parsley and vinegar and al lowed to stand on ice two or threo hours. DraJn and fold into ,ho wrlp-ped wrlp-ped cream Just before serving (Copyright. 1922 NEA Bervlce Another STtlclfl by Sister Mary on bridal menus will appear In Th, Standard-Examiner tomorrow |