Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1892-06-23


Dnly do so inexpensively or without the
trouble Of sending ont TO caterer; or
perhaps one might not be conveniently
near, and in that case they must either
forego the pleasure OF giving the luncn-
con or depend entirely upon the COOK,
who, unless she be high-priced, nrst
class cook, probably never saw fancy
dish in her life, or at best knows moth
Ing about preparing one.
/ will give you several courses cheap
" and easily made, and if they are dam
tily served they will make delecta0.e
little luncheon.
THE BEGINNING.
For the first course you may have mac
aroni ia shells or small dishes. To pre-
mare IL, put about half pound Of maca-
roni In a saucepan on the hre, with
Quart and pint OF boiling water ana
little salt. Boil about twenty minutes
or until very tender, and then dash In
a little cold water 20 stop the boil. That
keeps il from sticking together. Drain
z. Melt two tablespoOnfuls OF butter
and stir I'm two heaping tablespoonfulS
OF flour and three-Q uarters OF cup OF
milk or cream.
When it begins to get quite thick
pour in one cup OF good soup stock and
cook few minutes longer and then take
from the FIRE and strain. Put in about
one good tablespoonful OF tomato catsup
or two OF plain tomato; or you might
nut both in, and one tablespoonful OF
ParmesaR cheese. Salt and pepper to
taste.
II you like, while the mixture is cook
ing you may put in a small piece OF ham
and a little onion, but that Is really not
necessary, as it is very good without.
When the mixture is ready put 10 In
the shells, sprinkle bread crumbs on
top and small piece Of butter, and send
to the oven for a few minutes, or only
long enough TO heat through and brown
nicely on top. If 10 is left in too Ions
II gets dry; and remember, IL has all
been we'll cooked before.
A SECOND COURSE.
For the second course chicken GRO
ouettes. Chop very fine about one
pound Of chicken, from which you have
removed all the skin and sinews, add
the sauce which is made OF two table
spoonfuls Of butter and two Of flour,
and one cup Of soup stock. When quite
thick, take from the fire and strain, add
the yelk of two eggs well beaten In
little water Add salt and pepper, and
AZ you like, put i'm a little tomato cat
sup. Mix all together and put on the
fee. When quite cold, form 10 into GRO
Quettes. Dip them in a we'll beaten egg
ana roll them in bread crumbs and fry.
BY that do not mean fry a small piece
al ard wandering Ound the frying pan,
most cooks are fond of doing, but
ayou must have the pan nearly full of
boiling lard. This may sound extrava-
CANT, but il Is not, as you can always
save the lard aud use 10 another time.
That is the only way you will ever have
good crOQuettes.
Serve on a dish with green peas
around them.
OF course, If you wish 70 give very
small luncheon, you can follow now
with q salad and some sweets, but for
more extensive and formal luncheon
more courses are necessary. Before
give any more, I wish to say that one Of
The greatest difficulties a cook has TO
contend with is TO gauge the length or
time necessary to eat one course. II a
dish be sent up too soon 10 is liable TO get
cold and spoil standing in the buffers
pantry. And, on the other hand, long
waits between courses are very emOar-
RAISING for the hostess and unpleasant
for all, unless, of course, there isl great
how Of conversation and some
spicy gossip SprinSled through
the luncheon, and then I suppose
the slowness of the cook would not
be noticed. Perhaps she might even be
able 70 take q nap between times. But
the beauty of all the dishes given In
this article is that they can be prepared
some time before the luncheon by the
mistress herself, so there will be very
little for the cook 20 do, and there will
be plenty OF time TO start the SecOUd
course after the first has gone up, and
so on. So the hostess can be pretty
sure that everything will so well-that
IS, OF course, unless the cook makes
some wild mistake, aud l know by eX-
perienCe that with a great many cooks,
If there is a possible way for them to do
thing wrongly they will be sure TO &C
cOmplish 10, and FOR the poor hostess,
unless she is very sure Of her cook, 10 Is
very trying time, and the anxious,
worried look she tries so hard TO con-
ceal rarely escape Sthe sharp eyes of the
guests.
HOW TO DO SALMON.
For the third course, salmon on toast
Is excellent. il salmon is In season, very
well; if not, canned salmon is just as
good, although, / know, great many
object 90 canned things, and In that case
this course may be left out.
Take equal quantities Of salmon aud
cold boiled potatoes, mix thoroughly and
cook for a few minutes with a small
piece OF butter. Then take from the fire
and mix through it two hard boiled eggs
chopped fine, and a little salt and pep
per. Then pour over all white sauce,
made quite thick Of one tablespoonful Of
butter and two of -four. Put in pieces Of
toast and serve with parsley.
For the fourth course, grape fruit
salade.
The grape fruit takes a little time to
prepare, but If the knack is once ac-
Quired 10 is easily and quickly done.
First peal the grape fruit and Seperate
the figs, carefully taking out all the
white and flmy part from round each
piece, as IL is very bitter and will spoil
the salade. Then pour over 10 a French
dressing of two tableSpoOnfulS OfO and
one Of vinegar, a little salt and pepper
and very little sugar, aEd put on the
ice. just before serving take a nice
head of lettuce, wash il well and put it
round the salade.
SEVERAL DESSERTS.
For the fifth and dessert course al
most anything will do, and nothing IS
nicer than fruit when in season, partic-
nlarly strawberries aud cream. A very
delightful dish is made of orange cut in