The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-03-26
FOR A SPRING LUNCHEON.


BY Mrs. Mary J. Lincoln.
10 make lamb loaf take a piece Of
lamb from the shoulder or ribs, trim ofe
part of the fat and any portions which
90 not seem perfectly fresh and sweet
Wipe it with a cloth wrung cut of cold
water and remove the tough skin and
the spinal cord.
Place it in a kettle and add one tea
spoonful OF salt, and enough boiling wa
Ter tc nearly cover and remove the scum
as soon as 1t rises; then let it just sim
I Iner until 1t IS very tender, letting the
liquor boil nearly away, leaving lust
cnough TO moisten the meat
Take out the bones, and any tough
membranes and gristly portions. Season
like 1t. q little sweet herb NAV be added
Cut the meat into small pieces and pack
into brick loaf pan being careful to
put the pieces in with the fbors the long
way OF the pan. Moisten slightly with
the liquor, place another pan on TOP OF
the meat, and put weight in the ton
pan and set into she ice chest when cold.
serve.
Asparagus in Tomato Cups-After
washing the stalks cut off about two
inches of cacn tip, ana cook them care
fully in boiling, sailed water. Drain and
chill. Remove a slice from the ton Of
as many tomatoes as YOU wish portions
OF saIad, and scoop out the inside, Ieav-
ing the shell. Turn them over on
Stralner to drain and chill.
Scald the pulp Of the tomatoes and r11b
lt through a PURGE strainer Season ID
taste and stffen it with a little soaked
gelatlne one-fourth Of box to one and
a half cups OF liquid. Add water, ana
tarragon vinegar to flavor, if you have
not enough of the tomato Put it on to
neat again before adding the geiatine
When cold, and before it begins to
thlcken, pat the tips of asparagus in thu,
tomato cups, letting them come up above
the edge land they should be cut with
reference to tnis before boiling. Turn
hn n rCIIr,
they will nold, and keep the dish on ica
until serving time. Then lift them out
carefully on to individual plates and nut
Two or three shell-like lettuce leaves TO ind
bowl, and also the French. or a boiled
dressing, that each may take her choice
pineapple Bers-Cut some bread int3
thin slices. remove the crust and spread
ilghtiy with LAWYER of nayonnaise dress
ing. Chop some sweet. juicy pineapple
very flne, drain off the Juice to use for
something else. and sprinkle the minced
fruit over the dressing Put togather
and press them slightly cut them into
STRIPS and pile them on a plate If MOI
ready TO serve cover them with a napkin
Whlch has been wrung out of hot water
and lay over the plate
Walnut Cake-One-haf Gun Of butter
Two cups Of sugar, yolks Of four eggs,
three cups of pastry flour. three
leVel teaspoons Of baking powder one
fourth teaspoon Of mace. one cnn IF
chopped walnut meats and one Gun Of
milk - =
Cream and butter and add gradually
one cup of the sugar, beat the yolks Of
the eggs until light-colored and thick
AIDING the remaining cup Of sugar. Sift
the flour baking powder and. mace to-
gether and after the last SIZING stir in
the walnut E1sts and ado it to the frst
mixture alternately with the milk
Bake in two long shallow pans Put
caramel frosting on the top Of one and
sprinkle Immediately with chopped wal
nuts. Lay the other sheet of cake on
this, cover with the frosting and deco
rate with halved walnuts.
Caramel Frosting-Three cups of G G
sugar, one cup of cream and one heaped
tablespoon of butter. Boil the sugar
cream and butter together in a granite
saucepan without stirring until When it
is dropped in cold water it is waxy Stir
only on the bottom of the saucepan to
prevent it from burning. Remove from
the fire, set the same pan into a pan Of
cold water, stir until it begins to thicken
and spread it on the cake while it is still
soft enough to spread. 1t will settle to Il
smooth surface almost instantly.
The American Figure.
There is one point of the feminine fig
ure which is always particularly cared
for by the designer OF American cos
tunes, and that is the lines from the