The Savannah morning news., 1902-08-03
A SUMMER LUNCHEON.
Cold Dishes, but Tasty and Substnn-
tial, Are Needed.

OOA0 DAShCSt but AAhtJ aho chDbthh
tial, Are Needed.
Among summer functions the lunch
con often takes precedence of the din
ner, especially If one is entertaining
friends for day in the country. Some
times a piazza boasts of an angle or
nook where a table fits in cozily, and
over delectable al fresco luncheon
some three or four women assemble
to gossip and chat. Or a pretty little
function may be given at noon in a
small apartment where the table is
drawn UP near a window, on which
the box of poisoning plants gives the
appearance of miniature garden.
In either case there is always an OPP
portunity for dainty show of damask,
fine glass, and the central color bit of
embroidery and flowers generally util-
lied for such a picture. A center piece
with plate and corner doylies of daisies,
wild roses or any field flower meeting
all demands to-day Is a cover trimmed
on all edges with four-inch lace and
narrow insertion of renaissance lace,
Irish crochet, or an embroidery Of
charming French white work, which is
now considered elegant The menu
may be as many courses as desired
made by well-tried recipes that are
delicate and savory, and yet substan-
tial in their way. These. dishes can be
prepared at an early hour in the morn
ing of the same day, which saves much
trouble, and leaves a maid -of all-work
fresh and cool-looking at the time of
serving.
MENU.
Grape Fruit. Iced Bouillon
Cold Soft Shell Crabs, Sauce Tartarre.
Cold Chicken Pasty.
Currant Bar lie Due. olives.
Radishes. Sailed Pecans.
Salad of Lettuce, with Tomato Roses.
Bread Sticks. Cream Cheese.
Pineapple with Rum.
Emergency Ice Cream. Sponge Cake.
Iced Tea Iced Coffee.
Claret Cup.
GRAPE FRUIT.-The grape fruit
should be served in halves, and thor
oughly chilled. Cut the tough mem
easily be removed sweeten slightly
and flavor with sherry. Stand on ice
until needed then garnish with can
died cherries.
Crabs With Sauce Tartarre.-Select
crabs that are absolutely soft. Fry
them in the best olive oil, without
breading and stand on ice until thor
oughly cold. For the sauce make May
onnaise dressing and to each half pint
add one tablespoonful of capers, chop
ped, one teaspoonful of onion juice,
three olives, and one gerkin, also fine
ly chopped, and one tablespoonful of
parsley pounded to a pulp.
Chicken Pasty.-To make an ideal
chicken pasty select a plump, meaty
young fowl, clean and single it, then
steam until tender. When cool, sepa-
rate the meat from the skin and the
bones. Cut the meat into small pieces,
and stand aside until wanted. Put
the bones and the skin into soup ket-
tie cover with cold water and stew
slowly for four hours. Then strain
the broth that remains. Make good
pie crust, and line a deep pudding
dish, fill with the chicken meat, and
add the chicken broth Then season
to taste Cover the top with a layer
of crust and bake until a delicious
crisp brown, then allow to become
thoroughly cold. Serve with the Bar
lie Due and sandwiches made with two
slices of white bread, enclosing one
OF brown. all cut in wafer-like thin
ness.
Salad Of Tomatoes and Lettuce
There Is a best way Of serving even
this familiar dish. Select large, ripe