New-York tribune., 1902-03-03
COLLEGE GIRLS LUNCHEONS.
DISHES SUITED TO THE CHATTING DISH AND
LIMITED RESOURCES.

1.-The college girls pantry may be represented by
a bottle of paprika, a salt and pepper shaker,
baking powder full OF -four. bottle OF mustard
and a well filed cracker jar says Good House
keeping" THE small quantity OF butter required
IS generally begged from accommodating COOK
and the rest OF the supplies are the result of
delightful marketing expedition. Oysters Holsters
cheese canned food are apt 10 De tne Dhse OF
the dish OF the spread.
when II comes to canned goods, the girl cooks
cannot be too careful. Some things are safe. some
are positively dangerous. An instance occurred
recently which has taught the students Of certain
big college an emphatic lesson. The devoted ad-
mirers of a famous actress invited her, during an
engagement in a neghboring city, TO a luncheon
at which lobster la Newburg cooked chafing dish
fashion was the principal dish. The lobster was
canned. 1t did not get in Its dire work until the
beautiful player arrived upon the stage to persoate
a certain coy and charming character The curtain
was rung down on a sick player, but the scenes
behind the wings were narrowing indeed; nothing
but pure nerve carried the player to the end OF
the last act
There are Trustworthy brands OF canned meat
and fish, but when they cannot be readily obtained,
and the food Is not to be had 1t is better to
choose something which is safe. Good sardines are
obtainable almost everywhere; then there eggs
cheese and oysters while dried beef which makes
bought sS at the most baekwoods country stores
Here are number Of recipes we'll suited for the
college girls cook book:
"Creamed Lobster.-Melt three tablespoons OF but
ter. add four tablespoons of -four. and pour IN one
aa0rka aa6 nag Stir fuf R OF wire whisE ti the sauce is
t6en df d OF Se S
witches of graham brown bread
Lobster Wigge.-Melt four tablespoons OF but
/ ter, add three tablespoons of -four and liberal
/ seasoning of salt and pepper. Pour in one and a
half cups of milk and stir till creamy, then add
one cup lobster meat and one cup OF canned peas
from which every drop of liquor has been drained.
Bring just to the boiling point then serve Shrimps
may be used instead of lobster II one likes their
"Creamed Chicken with Peas.-Canned chicken is
suitable for this dish Use exactly the same recipe
given for lobster wiggle cutting the chicken into
fine shreds. -
lift each one carefully the blade OF knife, and
Law in a hot blazer. Turn carefully and allow each
one 10 saute slightly Flavor each with few drops
OF lemon Juice and lay sandwich style between
saltines. Co., ,,,- - - ~
of one and a half tablespoons each OF butter and
J flour and one cup of milk. Season with pepper and
salt Skin four Frankfort sausages Cut into pieces
| about an inch long and bring them to the boiling
point in the sauce. - 49,
tabIesnoon OF butter, add one-fourth of teaspoon
of salt and paprlSa, half teaspoon OF dry mustard
/ and One-third of a cup of ale or beer Stir con-
stqntIy and when hot put In half a pound of
cheese cut small pieces. AS 1t gradually melts
il may thickeu for cheese Is exactly alike In
thick add more beer. If the rarebit is preferred
( creamy instead of stringy. add one beaten egg
Just before serving. The paprika in this recipe
makes the cheese mixture perfectly digestible If
/ the regulation toast IS not at hand for serving
| rarebit, pour II ssltines