Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1902-11-30
A Dainty Luncheon For Five Dollars

Entertaining to the young housekeeper OF
modest mea rs is always something OF a
problem. and especially so when the ve2ed
question OF servants Is 10 be considereu. 10
the Hospitality inclined newly married Wo-
man the return Of ciriiities shown to her Ds
her own and her husban S friends Deco1nes
n pressing obligation, and the ilrst attempt
at an entertainment in ones new home is
ant to prove rather trying ordeal. Ihefe
is no need, however, for this 10 be So and by
the aid of little care and trouble and the
exercise OF little ingenuity Oh the part Oh
the hostess successful Simple luhcheon Can
be given without going to great expense. a
, Luncheon being primarily n informa! meal,
it is as we'll to begin by having one Tor Few
Of the women whom you feel under the Wost
obligation to, without attempting formal
dinner. with It's more or less necessary ac-
cessories of wines and entrees. Where one
has only the one maid to cook and serve,
and as many of our younger married people
live in apartments, it is foolish to attempt
anything elaborate in the way OF cooking OF
10 try many courses
The arrangement Of your table need not be
difficult Your pretty silver aud glass, ard
4 polished table with q handsome lace or
embroidered ceulerpiece, with the plate
doiiics to match, Is always good form, uhiesS
you wish to use cloth. If you nave pretty
fcruery you Gun use it as center piece, with
four small silver or glass vases at each cor
ncr, filed with few flowers. such as roses
or carnations. and some green tcrns; or, II
YOU prefer flowers, Choose at this season OF
the year silver or Gu; glass bowl OF pitcAer
in the center. filled with white OF pink cnrys-
antheniuns and some white flowers in the
little vases to correspond. Be sure to hlve
some swee; gcranium :cayes for the HEStr
bowls, or some lemon perfume slips. a few
grape leaves. il YOU can get them, are prett!
10 put among the fruit, which you should
have little of on the table-a pound and Il
half Of the Caiifornis tokay grapes will do
and few nice oranges and bananas. The
fancy cakes which you will use with your
dessert are pretty on the table also in some
little china or silver dish. and one dish OF
chocolates or simple candies. Olives anu
stated nuts in other glass or silver bonbon
dishes will quite fill up your table, if Judi
ciously arranged. as it is no longer the
fashion to have so many OF these small
things, many preferring an almost plain
effect, to show the beauty Of the lace center
nicces and the silver. This is ma tier of
taste however, and you can follow your own
ideas, only taking care not to make the table
look overloaded. For luncheon of six the
menu may be as follows:
Crane Fruit with Sherry.
Clam Boull!on. Celery AM! Olives.
C 1,:1 Fish in sl B' 'aa ,uonaz
CIcameG Potatoes Lima Beans
Tomato Salad with Chopped Celery and
Mayonnaise Dressing.
Toasted Crackers.
Dessert. Wine jelly and WHIPPED Cream.
Fancy Cakes Candies.
Coffee. Fruit.
The first course grape, fruit with sherry.
is easily obtained at this season, and SHOULD
not cost over 10 or u cents at the outside.
Three cut in half are all you need. aud you
can prepare them yourself. Cut the hard,
pithy centers out and take out the seeds:
then loosen the pulp little from he rlnd
at the sides. and In the middle put tea.
spoonful of sherry andisome sugar; then set
them on the ice to cool and serve for the first
course. If you wish to make the grape
fruit still richer put a little Of the Bar de
Luc. red currant preserve in the place OF
the sugar, but this will make 1t more ex-
pcnsiye, of course. After the grape fruit
celery and olives should be handed, then
the clam bullion. served in cups, with
spoons, dessert size.
The bullion is made from quart of clans
with little milk and whipped cream on
top Small dinner rolls should be served
with 1t. After the bullion some crea med
fish in small bakers, for which dish you can
use either fresh Goldfish or chicken halibut.
Broiled chickens, the next course, with
creamed potatoes, and the small lima beans
which are now in season, should cost about
Is cents pound, and a six-pound pair
should be sufficient. The tomato salad
should be carefully prepared. selecs me-.
dum-size, firm tomatoes, skin them, remove
the center and All with chopped celery and
tomatoes, cover with the ma yonnaise dress
Ing. made very smooth and creamy, and
have them very cold to serve on crisp let
tuce leaves In pretty china or glass salad
bowl. With this salad serve toasted cheese
crackers, tablet almouds or pecan 81 nuts