The times. [volume] (Richmond, Va.) 1890-1903, 1900-11-07
THE MATINEE LUNCHEON
AND HOR. TO SERVE II.
/, Is a Dclsgh. ful Little Bepas. Which.
.Aay Hostess Mag Prepare WIN
Lt,tIc Expense.
fRr He,en M.ard.)

-,,;e rremen who have only a
,,.,,ife;a allowance 10 eIeeHc upon the
.....s.,,-os of life. feel that the matinee
;,,ncf,son is q luxury which they cannot
nfso-d to Indulge, but nave You. Gear
r,aiazne. ever stopped TO think now little
!, really. requires TO prepare q repast OF
his kind?
won have not. Try it for once. Lot
nc sur,pose that tho invitations foT an
afternoon theatre party have been Is
rued and accepted. and there only re-
mains now 10 plan tho menu when IS
10 be as dainty and economically prepared
a. pcssib.c.
First, tet the menu be engraved upon
small CARDS and tied at the upper right
and left hand corners. with bit OF IAN
cy ribbon These may serve as the
farors and are. in fact. in many cases
the only souvenirs given by fashionaoic
hostesscs.
SOUP, Or COURSE.
At this season, soup. of course. should
Aays. the place OF honor on the menu.
No matter how one tried, 1t would DC
impossible 10 make q plain, beei soup q.
a cost OF less than twenty-five cen.s ,
So to curtail this expense, the eoonoi l,i,E
hostess buys a can Of prepared pui.io1-
for ten or fifteen cents. II oiis
OQlllGs, "dleI pS <ANeSN
one has for the first course soup eio1e4'
20: half dozen people
For The fish course there VIII De cream
I'd falihut witt, cheese, which may De pre-
pared as follows: Simmer from MAJ. ~
three-ouarters of q pound OF haiieus, IA
three gills of milk until quite senoe', 'aA-
ing care that the milk does not feuuce
Then take out, drain carefully, Tree iioiii
skin and bone. etc, flake into net pieces
and reserve on a clean plate. 1hiehei
tho milk in which it was cooked with
little butter and -four kneaded together,
and stir all one way until quite thick ana
r:reamy Add pepper. salt and lemon
Juice to taste two ounces OF iine-sra1-
I'd Dutch cheese, and stir Until the iaIlet
is quite dissolved, by which time the
sauce will be OF a deep yellow hue; thch
add the faxed fish. and mix lightly. yet
thoroughly. Have ready half dozen
white china croquct.e shells, use the mix
aure TO fill these. scatter tried preaa
crumbs and grated cheese on TOP ana
1,Iace in a hot oven for iis-e or SIX min
,,t.s. then serve as quickly as possible
Where there is only a very small guam
sity of fish, make up the deficiency With
little previously-hoiled rlacaToni cut
.nto one-incis lengths.
SPANISH CHICKEN.
For the meat course 4 very delicious
dish and one that Is quite out OF Inc
ordinary Is chicken. Spanish style To
prepare IL, iake a large chicken, trusSed
IS & for boiling, and rub IT well Over with
a Glove OF garlic. Place two large table
s.,oonfuls OF oil and a liberal pinch of
salt in q clean enamelcd-iron stew-pan.
bring it to boiling point, and then add
the chicken and fry for ten or twelve
minutes. by which time ii should be of
bright COLLEEN brown ali over. Next drain
away III. supe..f'uous grease. ana add TO
fi1e chicken al; onion. peeled and cut into
thin Slices. and four ounces of TAT ham
ar bacon. cut into neat strips. Draw the
nan TO the side of the fire, and simmer
slowly until the vegetables are thoroughly
cooked. then add a heaped tablespoonful
rr sherry. and salt 10 taste Make very
lat dish III, the fowl on a hot diS.l. and
reserve Add to the onions, etc. ia
7s,espocnful of well-hayorea stock of
gravy, make hot again. sa-il!sh round the
Sfawi. and serve, accompanied by Clipped
potatoes, ana. il liked. a salad.
For an easily and quickly made sweet.
10 conclude our little luncheon, I do not
think ne can do better than banana
cream. which is made thus: Peel q dozen
bananas, and cut them into one-incll
lengths; dust with sifted sugar; add n
tablespoonful Of brandy. and reserve. Whip
pint of cream TO a firm froth. and then
mix with it very gradually half bottle
Of strawberry syrup. Pour over the
bananas and serve ct once. or place upon
Zee Until needed. Raspberry, ;,inappIe.
: or apricot syrup may be used in place OF
the strawberry syrup If desired
4 dainty accompaniment for the bana-
mas IS chocolate layer Ike which every
housewife knows how to prenare