Show 01 7 at Q A A q FOR THAT EXTRA SPECIAL LUNCHEON see recipes below when your children are in school and your husband Is at work you find little pleasure in eating a soli boll i tary meal and when you are rushed with household duties you are apt to grab a quick sandwich or a steaming bowl of soup and then continue with the tasks that are still before you but you can take advantage of the days day when the family Is away and the work all finished to entertain your friends at a one luncheon a dessert luncheon tor for the bridge club or for just a friendly get together A good menu and an attractive table will give you the poise and enthusiasm necessary to serve your guests easily and graciously cious ly oftentimes the most easily prepared food may be the most attractively served A fluted orange cup ma makes kes a colorful container tor for n many n any fruits which may be varied with the season the fruit must be cut into pieces of convenient size free irom from seeds and skin except for gropes grapes it should be thoroughly chilled and combined so that it is a neat arrangement it if a few pieces are crushed or wilted the whole concoction will look careless and unappetizing remember an appetizer should not be too sweet tor for as the nama im implies piles the first course should sharpen the appetite for the rest of the menu you might like to serve mock chicken legs baked potatoes crisp green salad crescent rolls and as an unusual dessert chocolate mint roll roil fluted orange cup serves 6 3 oranges I 1 banana 1 cup grapes 3 ta tablespoons ble spoons sugar with a sharp knife pierce to center of orange cut the orange in half using zag strokes that 1 meet to make the points of the scallops separate the J 2 orange halves and remove meat from shells cut orange meat into pieces peel and cut banana into pieces combine orange meat banana and grapes sprinkle with su sugar g ar chill serve in well chilled shells shells garnished with a sprig of m mint in t tt if de desired s ired chocolate mint blint roll boll makes 1 11 inch roll a 0 tablespoons cake flour sifted aa teaspoon baking powder vt teaspoon salt 34 cup sugar sifted 4 egg whites stiff stiffly li beaten 4 egg yolks beaten 1 teaspoon vanilla 2 squares unsweetened evened chocolate melted sift flour baking powder and salt together 3 times fold sugar gradually into egg whites fold in egg yolks and vanilla then told fold in flour gradually add chocolate and beat gently but thoroughly turn into a 16 by 11 inch pan which has been greased and lined with paper and greased again bake in a moderate oven degrees tor for 15 minutes cut off crisp edges and turn onto a cloth covered with powdered sugar remove paper roll and cool unroll and spread halt half of mint frosting over cake and roll again wrap in cloth and cool for about 5 minutes cover with remaining frosting when frosting has set cover with bitter sweet coating made by melting 2 additional squares of unsweetened med chocolate with 2 teaspoons butter mint Blint frosting 2 egg whites unbeaten 1 cups sugar 5 tablespoons water 1 teaspoons teaspoon s light corn syrup green vegetable coloring teaspoon peppermint extract combine egg whites sugar water ind and corn syrup in top of double boiler beat with a rotary egg beater until unell thoroughly mixed place over rapidly rapid 1 7 boiling water and cook for 7 minutes beating constantly until frosting stands in peaks add coloring gradually to hot frosting to give a delicate tint from boiling water add flavoring and beat until thick enough to spread mock chicken legs serves 6 to 8 1 va pounds veal steak 1 14 va pounds pork steak 1 teaspoons salt A teaspoon pepper vt cup flour I 1 egg beaten cracker crumbs pound meats after seasoning with salt pepper and flour cut into lah inch squares squar eA and place 6 pieces 3 of each kind of meat alternately on a skewer press together chill for I 1 hour dip in beaten egg and roll in cracker crumbs brown on all sides in hot tat fat in a skillet pour I 1 cup water over the legs and cover bake in a moderate oven degrees tor for I 1 hour the liquid will all cook away corned beef souffle serves 6 to 8 2 cups vt A cup celery chopped fine 2 tablespoons onion chopped fine 2 tablespoons butter 2 tablespoons flour 3 egg yolks well beaten 3 egg whites well beaten vi A cup soft bread crumbs vt tablespoon paprika vi tablespoon salt 2 cups cold corned beef chopped fine scald milk in a double boiler with ehg celery and onion tor for about 15 minutes strain and cool a little melt butter in a saucepan add flour then the milk and stir until smooth stirring constantly when boiling add the bread crumbs paprika salt and corned beef remove from fire and add the beaten egg yolks fold in the well beaten egg whites and pour souffle into a greased pan pam bake in a slow oven degrees for or about 45 minutes rice bice butterscotch serves 5 to 6 2 cups milk cup rice 2 cups brown sugar 2 tablespoons butter I 1 teaspoon salt scald the milk in a double boiler add the washed rice and cook until nearly tender about about 30 minutes meanwhile melt thi the brown sugar butter and salt and cook for 10 minutes over low fire until a syrup is formed stirring constantly gradually turn this mixture into the rice and continue cooking until the rice Is tender turn into wet molds and chill chili serve with cream and sugar if desired |