Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1895-05-26
AN INEXPENSIVE LUNCHEON
That Is Especially Adapted to the
Summer Season.
ARRANGEMENT OF THE TABLE.
A Menu Designed to Serve N Dozen
eue.t. nj a Cost OF s2.5O-Proper
Arrangement of the Table.

m more Satisfactory anu lntNpeHslNS
,n,srtalnment can be extended to few
friends than luncheon. The follow
lbg menu designed to serve a dozen
ruests can be prepared at total cost
Of $3.50;
sweetbread Patties.
Chicken Croquets. Asparagus, Saratoga
Bread and Butter. Chocolate.
strawberry Sherbet.
Angel Food, Spanish Chocolate Cake.
The first thing to be thought Of after
the menu has been decided upon is
how to make the lunch table most at
uactiye.
First Of all have your linen spotless,
plain white and whatever color you
have on your table let 1t be either
dainty embroidered centrepiece and
dOles or natural flowers or both. On
4 pretty centrepieae embroidered in
yIoets have a rose bowl filled with
aLiden hair ferns and Violets. If the
wild ones can be gathered they are
Just as pretty and suggest the spring
time more than the dollhouse flowers.
On each napkin lay a little bunch
u ylolets. Put only what is necessary
on the table at any time. 1t is correct
TO leave sailed almonds on the table
throughout the meal, and they may be
,aien at any time. Have three forks,
one knife and two spoons, small
teaspoon for chocolate and an after
dinner coffee spoon or a Ave o'clock
teaspoon for the sherbet. The forks
must be arranged so that no mistake
will be made as to which one is to be
used for each course. Place the one to
be used first on the outside or farthest
nom the plate, and when the first one IS
used that will leave the one to be used
next on the outside.
Have the. butter in balls or squares
on the bread and butter plates with the
bread. or II individual butter dishes
I are used then the bread must be passed
With the second course.
After your guests are seated, have
me maid bring the patties to each
Place, or II the maid is not experienced.
have one at each place wnen you sit
DOWN. After removing the Intties,
i have a chicken croquet, with short,
tender pieces of asparagus beside 1t,
and Saratoga chips. all on one plate,
Brought TO each guest. This leaves only
NE bread TO be passed, IL not already
IN The bread and butter plates. After
iemoVing the second course, have the
lth with lettuce AMI tomatoes placed
before the hostess, together With the
piales on which II is TO be served. and
me mayonnalse dressing. AS the host
~ serves the plates he maid passes
'ne 70 each person. The crackers
mould have been heated in the oven
iewmoments, so they will be crisp when
passed When This course Is finished
~ crumbs should be removed fer the
lst time. Then the sherbet II 10 be
brought. In sherbet cups. and the cake
passed.
swset-Bread Patties-veal sweet
slsaas are best. The moment they
Ems from the market they should be
put in large quantity of cold water
soak for at least half an hour. Trim
pair OF sweet-brcads very care
Fly then put in either hot or cold
~ water and cook until tender, about
Nvh,y minutes, but If beet sweet
s %sAls are used, a longer time is re-
}ared, often an hour and half When
tsVae; drop into cold water and pull
pieces Make a dressing of two
sroespoonfuls of butter. one table
,,snIul OF -four. melt and rub to-
ny Hss until smooth and then add one
~ mix, one cup chicken stock; let
rl up, then add sweet-breads and
ts,,v with salt and pepper. The
n AZ snells can be purchased at any
Il anu are much nicer than can
~ made at home. Heat the shells in
M. wen for few minutes and fill
ri sNeet-breads and serve at once.
" heAen Nroquets-Two cups OF line
srat.nopped chicken or the meat OF an
N h...y sized fowl; three tablespoons
6ns ser; three tablespoons Of -four;
r., .up or stock; one cup of cream;
ssv teaspoons of SALT one teaspoon Of
krsfppea parsley. two teaspoons Of
AH9h-Juico and a pinch of pepper,
rs ine butter and flour together,
S.en adu the stock and cream; stir
me chicken and seasoning and set
~ ue zee to cool. Form into croauets
Nv .oil IN cracker crumbs: dip in two
'en eggs and roll in crumbs again
fna Try In hot lard.
,Asparagus-Cut off the s,oil,s On
snat they will be about four inches
2ong and OF even length. Put into
sait water; cook until tender
ny longer, then pour on the water
NJ auu piece of butter the size of an
anu let simmer n few minutes;
~ ana pepper. Asparagus is to be
m y with the fingers.
WE tiosa Chlps-if possible use a
ol potato cutter; II not. slice
UE possible with a sharp knife.
NANl zee water an hour or longer,
lannn wipe on a clean napkin. Test
IH inr oy dropping a crust Of bread
&* ehanrhlno II 1t colors a light brown
M ~. Is ready for the potatoes.
HI EANroout dozen slices at once,
stskis 4ein apart with the ladle, and
Glen shey are a light yellow take
~ turn darker after being
the lard. Place the fried
htavy brown paper. and II
Al s,.aotall the fat that clings Ia
my Fiac may be prepared several
srt Chh kept in n dry. warm
r9a lerapa kitchen closet,
- 81 Sterp three tablespoons Of
Na' ate In pint Of boiling
pint OF rich milf o.