The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-03-10
For the Housekeeper.

TWO NEW I.UNCHEONS.
Following are two original ideas for |
luncheons, which may be carried out with |
little =, labor and expense: $1,000
The national luncheon is the latest nov
city in the feminine world. The scheme
OF the luncheon is to take certain coun-
try as the dominant note and represent it
costumes Of the maids ana the menu. Al
an Italian luncheon for instance the
maid wears the national peasant cos
tune, the table has crossed ribbons of
spaghetti, stuffed olives, italian wines.
Italian bread, fish. desserts and entrees,
all as II taken from an Italian table.
Russia, China, Norway. England and
other European counties afford abundant
The flags are easily obtainable, and with
a good cook a good cook book and an
and stores, a bright hostess may make
luncheon of this character very attrac-
The idea may also prove suggestive in
arranging a CHURCH supper or fair, to
which 1t can readily be adapted and made
Il novel form of entertainment.
THE CONUNDRUI LUNCHEON.
new is still quite a novel entertainment:
the menu is given below, with the ans
The verses should be written on fancy
cards or in pretty booklets with tiny pen
guests may spend the time in guessing
the hidden meaning contained in each.
as fancy dictates:
At dinner or luncheon I'm always first
served,
The honor; I think, is mostly truly de-
I'm made from a fruit often green, often
But generally best when the latter, It's
said (romato soup.)
I'm green when I'm ripe. and grow on a
A favorite fruit of the Spanish grandee..
(Olives.)
I'm seasoned and placed before this com
In shape like the eye of a heather Chinee.
(Salted almonds-)
They bake me and fry me and boil and
I'm the f89yorite of Biddy and Michael
ana tat (Potato.l
I am neither bird, nor a beast, nor
Yet when am fried I'm very good
And when am young I am covered with
I'm fresh in the country. but seldom in
town. (Chicken.)
I'm a greenish gray color, all dotted with
I am found on the coast. but am forced
into town;
When am much frightened I hide in the
sand,
But am caught in a net by an unfceling
hand;
And as | at present appear on the scene,
You II md me yellow and pinkish and
green Shrimp salad.)
Although cold by nature,
L am favored by ALL
ana there's scarcely q dinner,
luncheon or ball,
which m not present;
AND l. m happy to say,
Ihere IS no house in town,
Where Eve not the ''entree-''
Gee cream)
Light as a snowflake white as milk,
Fit for a princess dressed in silk.
(Angel's food.)
II shape I'm ike n cookie,
And of me you can make
Many things on which ap epicure may
You can use me in a pudding, and also in
a cake,
n any, case l think I'm very fine.
But when I'm in a drink
f04 on ST and sip and think
And then the ladies all my praises sing.
Now, dearest goodness knows.
OF all the nectars, this is just the thing.
A WORD ABOUT IcING 1soe0'''e''
,Ielng. for cakes. says "McCalls Maya
with in cook books. It is well worth
while studying the different kinds OF ic-
dishes and bonbons that can be made
with their assistance (by even an anna
teurl is endless, 1t is astonishing how
pretty the tea table may be made to look
with a dish of cakes, for example, orna-
mented with icing of different colors and
The kind of icing required generally
depends upon the cake that is going to
be ornamented, but the most popular and
certainly the most delicious, IS the boiled
or fondant icing. This is essentially suit
able for delicate little cakes and fancy
pastry, and is used a great deal in French
confectionery. It will keep good for an
indefinite period. so a large quantity can
be made at a time, if liked, and kept in
jar ready for use.
The only difficulty IN making this kind
OF lelng IS in boiling the. sugar. but this
practice; otherwise the whole process is
should be made to start with Begin OPP
SGaIlO0S putting n hnila1.
or porcelain lined kettle one-half pound
pinch of cream of tartar. Let the whole
dissolve slowly over d moderate fire. stir
ring it occasionally: then put the sauce
pan right over the fire. and let it boil fast
be sure however, not to stir it, this
creamy. Have ready a basin of cold wa
ter, ana when the syrup has been boiling
into the water; if it can be taken up be-
tween the finger and thumb, and is soft
from the fire and put it aside in cold
ously with wooden spoon till it becomes
of the consistency of cold cream. when it
IS ready Tor use If the fondant; instead
OF belng creamy. gets Sugary. add few
to the fire and go through precisely the thf
same process as before Keep the fond
ant in a jar. and when required for use
place this jar in a saucepan half-full of
DolIng water, and stir until dissolved TO
the right consistency, when any sort of
havoring or coloring can be added. If the
used. return the jar to the boiling water.
If at any time it should be too thin. all
that is necessary is to lift the jar out of
the water and beat the fondant till it is
sufficiently thick. This icing can be
spread over cake with broad, fiat
brush. but more often than not ii is
poured straight to the surface which is
to be iced; and in the case of little cakes
etc. these latter are taken up with a
fork and dipped into the melted fondant
when 1t is just at the right heat.
WATER ICING
Water icing is simply and easily pre-
pared at moments notice. 1t is often
used TO pour over cake that has been
glazed with jam. as it dries hard and
prevents ones fingers getting sticky. 1t