New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-16

1-Knives and forks. o-Ples Of plates. 3-Piles Of
napkins. i-salad. 5-Meats, vegetables, etc.
for care should he taken to have the tables arranged
as 10 have orderly and attractive appearance Let
the larger and solid dishes be placed at either end
and the smaller at the sides with the salad cen
ire. Have number Of knives and forks neatly ar
ranged at both ends and sides. 1t is well not TO
cumber the table with glasses, but to have them
the ,idebOard with whatever there may be 10 drink,
be il water, beer wine. And now about luncheon
d. not make the mistake Of giving cold bOned turkey
with the rest OF the conveutionalzed and hackneyed
menu that is generally IN vogue. Give hot comfort
able food and you will find that your guests will fully
appreciate it. The markets and gardens SO pr
life now Of good things that individual taste may
safely govern a selection. Dishes that do not have
TO be carved better, as rule, but nicely arded
fllet OF beef is always admirable piece de resist
ance and around it, what can be better than the fresh
mushrooms that have been springing up In the fields
so plentfully the last week twO To get the best
results with mushrooms they should first be peeled,
then placed for an hour in salt and water after which
stew them for about fifteen minutes with very little
boiling water and lump OF butter
very good dish Of crabs can be made and If you
happen 10 be I'm any Of their favorte resorts by
you can have the fun Of catching them first. After
they are boiled pick out all the meat free Of Shells
mix in a small portion Of breadcrumbs chop ine sea-
son with pepper salt and butter and little chopped
parsley and return b their shells. Put a layer or
breadcrumbs on top with little pieces Of butter, and
place in the oven for few minutes to brown the
crumbs Chickens can q course be utilized in many
WAYS but here is a very paatabe way OF serving
them which is much easier TO do than croquettes:
After having them boiled or toasted boiling MAKES
IL easier TO the meat and Is always best the
age of the fowl is somewhat uncerin) take all the
meat from the bones, and, hying it upon platter,
cover with white sauce and carnish with parsley. To
make the sauce put heaping tablespoonful Of -four
with little pepper and salt into a saucepan; when
the butter is melted and all we'll mixed, add half
pint Of milk (cream Is better and keep SURFING IL
while il boIls for fifteen minutes.
In the way OF vegetables very young green peas
and potato croqnettes would generally be sufficient.
stuffed tomatoes, however 60 particularly well with
the flIet-or. II you like. they might compose the
salad as they make an exceedingly ornamental dish.
select those that are firm and Of medium size. Dip
them a moment in boiling water and the skin can be
easily removed. Leave them ice until wanted. then
spread over them a mayonnaise dressing and sprinkle
over them a little parsley, very finely chopped and
earnsh with very fresh young leaves OF lettuce Two
generous plates Of sandwiches may complete the
solid part of this luncheon. Pae.de fOie gns is one
of the best things 10 make them Of, but II IS expen-
sive The deviIIed ham that comes in cans is also
very good: but whatever you may use. be sure TO
have the bread cut extremely thin. Always butter
your slice with butter made soft the stove before
cutting il in that way the slices may be cut as thn as
waters.
The last suggestion IS about the service Of such m
entertainment All yen will need Is tidy maid 10
take away the plates after they have been used The
men of the party will both the ladies and them
selves.