Show prepare That Pay lunch before your guto guests arrive 4 m ta 11 A aw rt 7 ff 7 A X dy by JOSEPHINE josephime S B GIBSON v director name home EcO economics dept 11 II J heinz company NOW N OW when the hurry and bustle of the holiday season is over and everyone Is settled down fo tor the remaining months ot of winter is a fine time to plan that luncheon party part Y you have been wanting to have for months the luncheon may be followed by bridge or it simply may be a get together tor for a few close friends frie n ds but no matter what form of enter is decided upon for the afternoon atter noon the luncheon itself will be a most enjoyable method of entertaining the menu of course is very im i m ro kat tz not only must the food le be attractive and well prepared but the meal should be so planned ried that the hostess is not burdened with work after her guests arrive most of the cooking can ha be lone done before their arrival and the luncheon served simply thus leaving the hostess tree free to enjoy the afternoon too paste these luncheon menus in your y 0 ur scrap book you will enjoy using one of them next time you entertain at luncheon assorted relishes chicken or veal teal shortcake buttered peas hot grap jelly frozen fruit fertit salad cookies homemade salted nuts stuffed veal teal chops sw sweet act potatoes cauliflower with cheese sauce hot rolls polls currant jelly pineapple celery and nut salad not hot mi nee meat pie coffee assorted relise Reli sw n use s e small plates and divide theta then into tour four sections with sprigs of parsley in one section on a small square of toast place tuna fish with a dressing of salad cream and chill sauce I 1 in a another t h er section have of f sweet swe el midget gherkins a mound in third a section on a tiny lettuce leaf place slices of hard cooked egg topped with a spoonful of 0 highly seasoned salad dressing and a bit of 0 paprika and in the fourth section place a cracker spread with sandwich relish and garnished with slices of stuffed spanish olives frozen faridt salad 2 1 1 c e pane p p I 1 ir orge an ange I 1 banana sliced V va cup maraschino cherries va cup mayonnaise salad dressing 1 I cup sweetened whipped cream dice pineapple and orange and add sliced banana and cherries moisten the fruit with mayonnaise Mayonna isa salad dressing into which the whipped cream has been folded freeze freeza in the trays of a mechanical refrigerator slice and serve in crisp beds ot of chilled lettuce garnish each serving with a spoonful of 0 mayonnaise salad dressing and top with halt ot of a cherry stuffed veal chops I 1 jp d 0 ile ill c h 0 P 6 lve cups bread crumbs I 1 very sm small all onion minced fine 4 teaspoon salt 3 table spoons melted b butter u ater 1 I teaspoon beefsteak sauce silt salt and pepper potatoes a cues wa water ter 4 tablespoons spoons tomato ketchup cut pockets tor for stuffing in six large veal chops mix broad bread crumbs onion salt melted butter and beefsteak sauce thoroughly and fill the pockets drown brown on both sides in a small amount of fat at sprinkle la with salt and pepper and place in a roasting pan around the chops put six sit pared sweet potatoes that have been sprinkled with salt pour around the meat and potatoes PotatO cS a sa sauce uce made of two cups water and four our tablespoons tomato Ket ketchup chul dake bake in a hot oven for or about 45 minutes basting frequently pineapple celery and nut salad ili 1 cups canned pineapple cut in cubes icuss 1 vi cups celery cut in ID pieces I 1 cup chopped nuts cup salad ad dressing Vs va cup sweetened cream combine pineapple celery and nuts mix with mayonnaise Mayonna isO salad dressing into which the whipped cream has been folded serve on crisp lettuce leaves and garnish with strips ot of green pepper and cream cheese balls sprinkled with paprika |