Show athe kitchen cabinet luncheon tea suggestions where here a luncheon precedes the card game certain dishes tire are appropriate with light gilt tea between games hand aches salads and a beverage cold or hot as one desires a lite late supper includes liot hot dishes of various arlous kinds with salads and sandwiches in fact sand baladi and beverages beel afes ore are the important part pait of most melons the following are a few suggestions if ons cl chicken icken mousse take one cupful oatlie of alie ate white meat ineat of cooked chicken two to cupfuls of chicken stock or broth three egg yolks alks one teaspoonful of salt one fourth teaspoonful of pepper one half cupful of finely inela chopped a almonds one and one litiff tablespoonfuls of gelatin a dish of cayenne and one cupful of whipped cream soak the in one half cupful of cold stock tin and add the heaten beaten egg yolks and cook in a double boiler until as thick as custard add the gelatin mix with ft ath tile almonds ODds and chicken cut fine lien hen it begins begin to set fold in one cupful of ft whipped hipped cream mold and chill and serve sene with sauce mix mb in the order elvell one of mustard one half silt spoonful of pepper one teaspoonful of powdered sugar one kalt spoonful of salt a tow few drops of onion onto juice ice yolks jolls 0 of two to eggs one half cupful of olive oil three tablespoonfuls of vinegar one tablespoonful each of chopped olives capers and cucumber pickles and minced parsley A add t alie ie oil slowly then lien the neker and clipped chopped ingredients this will ft keep in a cool place for weeks lobster club sandwich remove remote a cold cooked lobster from the shell ond and arrI arranga on toast points toasted on one side and buttered on the lobster place mayonnaise dressing on top of this a crisp slice of bacon another slice of lobster and mayonnaise garnish with sliced tomato bacon curls and olives 0 1132 1032 western newspaper un union on I 1 the big guns 61 6 1 NO ar tl |