The representative. [volume] (St. Paul, Minn.) 1893-1901, 1900-06-21

piece. At each place should be placed
a card with the name of guest and a
pretty quotation giving each one a deli
cate little compliment. Tie these cards
with narrow green and white ribbons,
and to the long ends of the ribbons at
tach a single flower like those used in
the center.
MENU.
First Course.
Sardines in Lemon Baskets
Garnished with Olives and Parsley.
Lettuce Sandwiches.
Second Course.
Cheese and Potato Escallop.
Chicken Croquettes with Creamed Peas.
Tiny Rolls.
Third Course.
Egg Salad
Waters Spread with Peanut Butter.
Fourth Course.
Vanilla and Pistachio Ice Cream.
Tiny Cakes with 1cings of Green and
White.
Ladies' Fingers and MacaroonA
Coffee. Bonbons.
SARDINES.
Take large, clean lemons, cut in two,
lengthwise, and scoop out insides. Save
this and rub through sieve, then add
this juice to sardines, or, II preferable,
mix the sardines. mashed fine, with any
good salad dressing. Fill lemon skins
with this mixture. then garnish the top
with olives cut into thin rings. Put
on plate two Of these filled lemons on
bed Of parsley, and place for each per-
son before the guests are seated.
LETTUCE SANDWICHES.
Cut the bread very thin, remove
crusts. cut in sircles, squares, or any
pretty shapes, spread lightly with but
ter, then with salad dressing, and place
q lettuce leaf between two pieces.
The receipt for salad dressing given
below may be used for both sandwiches
and sardines.
CHEESE AND POTATO ESCALLOP.
Make a cream gravy as follows: One
large tablespoonful OF butter, one large
tablespoonful Of flour, one cupful Of
sweet milk. Butter baking dish, put in
layer Of cold boiled potatoes, sliced
rather thin, next thin layer of the
gravy, and next thicker one of grated
cheese. Repeat until the dish is full.
Make the last layer a thick one Of the
grated cheese. Sprinkle over 1t few
cracker crumbs and bits of butter.
Bake till brown.
CHICKEN CROQUETTES.
Canned chicken may be used Take a
good half-pint of chicken, one-half tea
spoonful Of salt, one-Quarter teaspoon
full of pepper. one-half cupful OF cream
or milk (if milk Is used, take one table
spoonful more Of butter than is given
below, one-half tablespoonful Of flour,
two eggs, one-half tablespoonful Of hem
on juice, two large tablespoonfuls Of
butter, one-half teaspoonful of onion
juice. and some minced parsley. IL de-
sired.
Heat cream or milk until boiling, then
add chicken and seasoning, and boil
about two minutes; add one Of the eggs
well beaten, and set away until perfect
~ cold. when it will be somewhat thick
ened. Shape in cylindrical form, roll
carefully and very lightly in cracker
crumbs, then dip in beaten fat till a
delicate brown. Drain OF liquor from a
can Of peas, pour on boiling water, and
let simmer for about five minutes Drain
this of, add cream, and when hot, salt.
pepper, butter, and -four to thicken
slightly. Heap croquettes in the center
of q platter, and put the peas around
them.
EGG SALAD.
Boil I'VE or six eggs until very hard.
After cooling them add an equal amount
Of celery to the sliced eggs, and toss
lightly together with a dressing made
as follows: One tablespoonful Of sour
cream, one large mustard spoon
ful OF mixed mustard, two
tablespoonfuls OF vinegar. Cook
until thick. and while stin hot