The morning times., 1896-06-21

mustard with the meat and thin layer OF
mustard on top of each crab before covering
with the bread crumbs.
As to sandwiches, their name and variety
are legion. Only let the bread be thin and
evenly buttercd with the sweetest and
rreshes: product of the dairy and the meat.
whether beef, ham. tongue or chicken,
chopped fine and well seasoned and your
sandwiches are ioothsome and, OF course,
success. Cool, crisp lettuce leaves are
always au addition to sandwiches.
Among savories suitable for a n al fresco
luncheon are aDcliovy eclairs. Roll out
some of this puff paste. wash and bone
one dozen aDchOyies, inclose each In the
paste, season and sprinkle with Parmesan
cheese and ba ke n Il quick oven.
Cheese biscuits. another slvory, require
one quarter of n pound OF flour, the sane
of butter and Parnesan cheese, grated;
add cl yenne and salt. Wash this together
with the hand and then roll it out with
the hand until quite thin. Cut into bis
cults and bake in the oven.
Still another sayury-croutes of caviare
cut some slices Of bread uiie- half inch
thick and one inch wide. After taking
little piece from the center hollow
is formed, fry the pieces Of bread golden
brown and then fiii with caYiare, seasoned
with lemon juice. butter and pepper. These
must he Drowned in The oven, when they
are ready 10 serve.
A very nice chaudfroid Of salmon may
be made by frying some nice pieces OF
salmon in boiling oil and then setting
them aside to get cold. Cut some aspic
Jelly into pieces 10 match tie salmon,
garnish with chopped aspic and serve ou
lettuce leaves. To lie eaten with ei eese
sI9atn,s
The ascot tartiet is ii Cencacy which is
seldom absent from the English luncheon
basket whether the party is Louud for tire
races, the hunt orr the river. ii is made with
half Found each OF grated cocoanut and
chocolate, a quarter OF a found OF ground,
sweet almonds, one pound or powdered SUI
gar, and a little cinnamon mixed to paste
with white of egg. Line come little PANS
with pun paste and fill each one with the
mixture; then bake in quick oven.
Coffee souffle in small cases, is another
luncheon. Boil one quart OF milk, put in
half Found OF coffee, which has teen
freshly roasted and ground, and let it steep
for an hour. Then strain it and ma Ike the
souffle paste, by putting the milk in a sauce
pan with five ounces OF flour, three ounces
of sugar and a small pinch Of salt. Mix this
well and put it on the fire till it boils, stir
ring constantly with a wooden spoon. till
smooth Break five eggs, beating white
and yolks separately and very stiff and
Then add to the bat.er (whic ch must be quite
SIM, stirring very lightly, Fitl some pa
per cases with this souffle and bake in the
oven: afterward sprinkling fine sugar over
each.
Babas and savarins. iced tea or coffee
and claret cup may very well find Il place
in the luncheon basket, taking it for granted
that the basket or hamper itself is a modern
one fitted up with ''all the conyeDiepces
of home" including small ice box. Fruit
beverages are most delightful drinks for
hot weather and are easily made. for they
are but mixtures OF different fruit juices,
having the desired one predominate.
Strawberry or raspberry sierbet is easily
made as follows: Mix with a pint of fresh
strawberry juice. one-half cup of orange
juice. one e-quarter cup of lemon juice. one
quarter OF n sherry and some pineapple
juice. Sweeten TO taste and let !; stand
for two hours. il possible, then mix with
one quart of ice water and serve. DC.