Evening star. [volume] (Washington, D.C.) 1854-1972, 1895-03-30
EAsTERTIDE LuMcHEoNs
Every Course Composed or Served in the
Form Of Eggs
The ssLimfted" Luncheon Fad During
Lent-se Some Recipes for Tempting
Dishes With Egg Effects.

| Lent, arranged on a very economical basis
| by which two or three dollars are fattened
out to serve ten or twelve persons.
II will never join limited luncheon
| club again." charming young housewife
| exclaimed vehementlHe on a recent occa-
aim set am an enthnsfas site housekeeper
| - 10y IA. :. -. go +h,.ftv
GU III my oe,e. 100 AAo 49,
management shouai preside over every
| body's table with constant vigilance, but
| n ia xorsa than folly ito attempt to serve
| ~ .,oho,ot 70 -,anusfnr Tor ,r twelve onasts
| ~ 90 t
with an outlay OF <Wo Sonars. was asAeo
| to join one of these poverty luncheon clubs
| at the beginning Of Lett and accepted on
the condition that 4 'should he allowed to
s,SS 49, 80,
serve an u'1pIelenuffhe,I hohest Hieai u oouii-
lon. beefsteak and potatoes ana rice puo-
ding instead Of struggling with an array
of six ar seven attanuAted courses
at no. os.;,red thatrso urou,d rroy,da q
was s.as -. s,~ hn,,, 49, ~ NV, 80
lcveiy luncneon q sa4 courses ana Ten COW
ers. AS proof that what had been done
could be done again, the following menu
was given me- with prices attached:
ssBouilIon 1Oc.: crackers &c: lobster, Csc;
chicken, croquettes, 5Oc.; potatoes, 1Oc.;
celery DC: salad 25c.; snow pudding, 20c.;
candy, &C.; olives, 1Oc.; almonds, 15c; bread
and butter 13c.
u-..
-
This looks plausible; but imagine ten
healthy appetites around a table set forth
u,,+h < oanf., worth NJ candy * can+s,
Hoi'" VI a.iiionus' 90 es - 10
same scanty proportions. "A iuncneon ior
ten, limited to an expense Of 81, Is either
aha bbilv inadeouate in quantity or the ac-
Counts are Cooked quite as tScroushiy as
| the food I declare this with confidence
because was once q member of such q
club"
'"The luncheons were excellent, 1t Is true,
but the devices to make them SO were al
most TOD ingenious. One hostess was help
ed out Of her emergency by timely gifts Of
am sure we all were glad that he was so
| merciful-we would else have gone hungry
| avay. Another clever woman used her
sweet persuasion with butcher and grocer
| To .cut' nr,ces for her on her entertaining
| dsv and weave in the obIiging reduction
among the items Of her bills later in the
month. In short, before the circuit Of
| hnstessas ,yas comnlatad VIC had earned
| fnstlv-the title Of the Liars Club"
The amb,tion CONCERNING the fashionable
luncheons ct the coming Easter week is to
make them "egg feasts," every course, as
| In the form of eggs These Inncheons must
necessarily be somewhat supperish. but
they VIII have the charm a OF novelty, ety., at
ara nndsrgoing di1ipent sasrch o for ..ess
effects" A few recipes win illustrate what
csn be done in the way of Easter luncheon
eggs.
Flsn Eggs.-found IN mortar mar
pound OF any raw nsh, add good taoie-
| spconIui OF nnety-grated Dreao crumbs
enc ana nall ounces OF butter, TWO peat
en- eggs, pepper and salt. ana niue
catsup; mix well together and shape INTO
eggs; roll IN egg and oread-crumos. ana
fish course.
The entrees should consist OF various
omeiettes, two or three varieties served
together on one dish.
l
lions Tor small one are two whole eggs
beaten tiii hgnt u e.; ", tne iork you peat
| them win can De n1ted clean out OF the
egg. one small finely minced onion. q
dessertspoonIut OF parsley Win pepper 70
taste. now melt one ounce or butter IN IN
| tne pan, anu as SUN % =. - Huise sun sun
pour IA .ne hiALuIe' ~. W,I .i snouiu oe wen
pe sdeo, ana cook ~ IN. IA me = eggs are near
SoIor; men tiIt ene pan lowaIo YOU SIP
nseaa pa.e.ie khiae Is pes 81, ,ea
me s nal a. ~ me tsa 1'sn.hest ha1s eli, tha
loLu ~ , over Tue vi mes s, hah -, 1p Tue
Mnol s s,irns uo"u ~ .ne slue y. ING pan,
Wnch WIN give Sss ,s snape; p, .a.,s
Ia on;e .e vi h15 ussh' spiiiiAie II with
sai'' ano SERVE.
| Some pmelettes.
For lobster omelfttey make the omelette
| precisely as above omittinR the onion and
n,rs,.y and ,.,ns W.. &C.,. eo,,r iii,
p .ea..--.,7 go $50 t."
tnahe II suihcieheiN ia<ee 70 serve Win
| fpa lobster mt tbaro into ea,canop r,it h
some butter rolled In. a little flour and
enough cream to make thick sauce;
spruce Win cayenne, throw IN neapeo
hast tborouehiv Wbem tho n,ueiat,a a'i is
| ready to fold over snread the LOBSTER mir
| ture in the center. foLI It and serve with
melted butter mixed with finely chopped
parsley.
For sweet omelettes.-A plain sweet ONE
lette. Favored with a little vanilla. over
which some rum is noured and lighted as
| It is placed on the table is easily made.
For an omeIette souff1ee heat the volks Of
three eggs with about three dessert spoon-
| fuIs Of eoytfectione~s, sugar fiji n Ia nmite
| thick: flavor to taste with vanilla or anv-
| thina 49,, ,so.sn 49, 10 &c az ,.
whitss or AVE- aes. ehea sur r. tho .t,rraae
possible frothIven should he able RI Ont IT.
| clean with a Enifa Po,,, n m IN a hot
huttered dish score - ecroas two or tbroe
times with q knifa9this nrevents its taar-
| ing and 40 fal1ino d;rectlv the snoon Zoos
| inobaka in a n,,iclr oyen for ton rninHtas
| when n should he ,ivht,v snrinlIad u,,tb
| fine sugar rnixed wiz VIA fever fsavorino
| Won have chossn and s.rvad ~ once r
DELAYED in the ieast - viii fa,, and he