The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-06-14
VALUABLE RECIPES.


LUNCHEON.
s-zrse--zss. serv41 CO SEEMS
with rhsEr fszs=s
Reufl1on- Bread zsscksl
Brslle1i ssa. serve ce-zzt~rS
whae bread and butter. sized thin
Br7sssa sansb easses
Peas. Bwown bread
ICED 7anon wu~-
sssar@d 27szfo balls CIT small
Hcr roEiz
rrrrar,es- se~v. s- Iz.sr-e NTH . nayon-
raise dressing.
Sailed waters
sevsrth co1-@-
Eez-ofstan cream. G1occszse CAKE
Caoc0sass. vhirped cream
Pspp<rusns cream
Abput Lunehes and Outdoor PARTIES
AZ the WARM weather GENES the ladies'
wlU h- sasy making Up oas-eoor parties
pscnscz. soaung ard hacyczlnx entertain
msnzz ons OF tie Ea0ss Important TEA
tzres OF an outdoor entertainment nEss
Be- its s-QanI success ~ an indoor affair.
when occasion d@raaads- Tie weather Ii
50 lsrtts 70 ns counted upon that wise
hostess Is she who can make . lawn party
s.sccessfz II n the drawing room. OF = pc
nc charming In the 1hrzry. To acco<1-
paish this ie. her decorate her house With
s~est-sneIlsng branches and ooughs- wisa
sowers ard vines everywhere Then II
the cay cawns bright she can have her
outing party: Il wet and dismal she may
arrange her tah1es d2Intily I1sscsors. shut
ozt the rain light Up her house With gas.
Or lanterns destined for her outdoor
party Nov that the frux SEASON Is az
yzncfns some suggestions for lunches
mzy - In order
TIE Wild Rose Lzncheon--The inyi-
tatlo7 cards may have . spray q Wild
roses in oEe corner Luncheon 10 an iya-
r<1rrans meal and should be carefully Sc
iected and prepared IL tea Is used the
mistress should know tina. IL Is perfectly
fresh At least ene hot dish should form
= part Of the menu IL should not be =
heavy one Bat IL should be nourizhing
Ousese..e. or q crocuesteL ard toasted
bread should be served Toast IL more
ralatzbse than cold bread and should
therefore be used A green salad or relish
should be on the table. thin slices OF
brown bread and batter. cream biscuit
Suffered, cold meat or chicken Terra
Pin Potato roses. sh-trapss in aspic sish
: ma yoDlz1se sauce. olives cheese str2ws.
celery. cakes. fruits and ices: Iced tea.
iced coffee. frozen fruits. are ali desirz-
be IL served out doors The above menu
Is very nice for young ladies' luncheon
VIII give the recipes below
Serve straw berries Sith the stems on
arrange the leaves of the vine On the
plate and lay the berries On them II the
berries are large and fine. I've or SIX
are enough TO serve each guest Powdered
sugar uszy be PUT on the side OF each
plate
Bread sticks are made with light bread
dough, rolled in the hand into long. thin
sticks as small as you can make them:
let them rise and bake brown Serve cold
Serape the bone Of the lamb chops.
brcii them. and wrap the ends with cut
tissue paper: lay On toasted bread and
garnish with sprigs of mint Serve peas
with them
Cut an orange in half and scoop out
the juice and pulp Of each FfII each half
with crushed ice and pour over the Ice
a punch made with the juice OF the or
ange and any good, sweet wine sweetened
10 taste. serve as q course.
Peppermint creams are made same as
for chocolate creams favored with es-
sence Of peppermint: make into dough, roll
out and cut in little cakes.
Water Ices.