The Topeka state journal., 1902-04-16

heavy, highly. seasoned viands of the
winter feasts is in keeping The first
course is, of course. of fruit This IS
followed by either small fish broiled or
fish in some delicately prepared FORM
| accompanied by potatoes A dainty egg
dish, with hot homemade small bread
may follow, and in the next course boil
ed chicken, chicken fnets, squads or
lamb chops, accompanied by salad
suitable for the season and kind of
meat, as well as to carrying out the
/ decorative idea.
Sweets are not served at these small
affairs unless you wish to be quite
French and add them as a last course.
A conserved fruit with cheese and thin
crisp waters. curds and sweetened
! cream or the delicate rolled French
pancake with marmalade or the flaming
sweet omelet of fruits are all suitable
THE FORMAL BREAKFAST.
This is the most approved entertain
menr, as it admits of more display,
/ greater number of guests and usually
/ includes the gentlemen who are as
rule, conspicuously absent at the smaller
/ earlier affair. The formal breakfast is
4 a high-noon entertainment, and the hour
is from twelve until half-past never
/ later. If more than Thirty guests are in
vited, they are seated at a number of
small tables; less than that number viii
1 be seated at one large table.
/ 1t is quite the fashion, in order to give
I character as well as novelty to these
Z
/ feature in the menu, such as fried or
4 fricassee Of chicken baked beans, hot
! corn bread, buckWheat cakes, dOugnnuts,
4 pancakes etc, and invite your friends to
/ a New England, southern OK little French
+ breakfast
For the early spring breakfast. begin
/ with grape fruit, removing the pulp IN
/ LARGE flakes, free from the bitter white
! skin and seeds, and sprinkiing it with
sugar and MaraschinO Put back in the
skins which may be cut to represent
fancy little baskets or bowls. Later on
/ strawberries and other fruits as they
t come in season. When the fruit is es-
( pecially prepared before serving. as the
/ grape fruit. each individual portion IS
! placed before the guests enter the dining
T room with ACCOMMODATING finger bowl.
not quite half filed with clear water and
I a blossom or leaf OF flowers, floating on
/ top.
/ lobster croquettes. chops. or in cases
I may constitute the fish course or little
I turbans of white FISH be served. Sweet
+ breads fresh mushrooms, or a fancy
/ egg dish may follow, and after any CT
/ these the chicken brOiled. or outlets OF
/ hllets served with fresh peas or grilled
! stuffed tomatoes.
The salad should be very crisp fresh
and seasonable. Sweetbreads. shad roe,
! oysters with cucumbers or oranges or
/ the cucumbers or tomatoes alone, with
! lettuce or a very simple fruit salad.
I Sometimes a green salad is served with
/ toasted biscuit and cream cheese or
/ I3rie Neufchatel or Camembert. Birds
! may be followed by 4 frozen punch or
/ salad and the list completed by coffee
| or cocoa.
Warm sweet rolls. small hot. light bis
/ cult, brown bread small squares of toast
radishes. olives and salted nuts all be-
/ long to the breakfast menu.
! GOLD AND WHITE BREAKFAST.
This may be carried out very nicely,
using daffodils for decorations.
Grape fruits in Baskets.
T711rbans of White Fish. Golden Sauce.
Cucumbers.
/ White Radishes. olives. Salted Nuts.
Fillets of Chicken with Mushrooms.
New Potato Balls with Melted.
Butter and Parsley
Sweetbread Patties. Cream Sauce.
Fresh Peas.
/ Frozen Orange Salad.
/ Cream Cheese. Waters.
Coffee
FILLET OF CHICKEN, LARDED
Cut off the fillets from cold, braised
chickens and divide each into halves.
/ For every four filletS tai ke two ounces
! of fat goose turkey or chicken liver and
( pound and rub it through a fine sieve.
/ Put lump of butter in a saucepan. add
( a finely chopped onion and cook slowly
! over the fire a few minutes. then add a
cup of thick white sauce. When heated
to the boiling point add the liver and
quickly stir in the beaten yOlks OF two
eggs. Cook a few minutes, then let the
sauce get cold. Cover each hllet ThIckly
! with the brown sauce then dip into
beaten egg and cover with crumbs; pat
down lightly with a knife and cover
again with egg and crumbs. Fry them
in deep hot fat until delicate golden
Inquiries Answered.
Miss J, d. c. writes: Having seen
many of your articles and recipes In
the paper / write to ask if you have
these articles, etc, in book form. IEe
| advice and remarks are worth as much
if not exceeding in value the recipes
to one not wen informed. If you have
4 issued or intend to issue such book
would YOU be so kind as to write me
naming its price,
We have not yet compiled the articles
and recipes in book form, but if time
/ VIII permit to properly arrange them
we may do so later on to satisfy de-
mand We have placed your name and
address on file with others and viii
keep you informed. In the meantime
our department is at your service fol
any culinary information you may de-
STUFFED TOMATO SALAD.
Mrs. X. c. r, writes: Win you please
give directions for making a stuffed to-
mato salad, using the fresh, ripe toIna-
toes2
Select firm, ripe tomatoes of uniform
size; peel them and remove the seeds
/ by making an incisiOn in one side and
carefully scOOping out the inside. DraiT
the tomatoes vel and keep very colo
until ready to fill.
Cook equal quantities of turnip, beet
carrot, string beans, green peas. pota
toes and asparagus tips. Cut into dice
/ and add a few chopped gherkins an'
anchOvies and some white meat o.
/ chicken or turkey. season well with sal
and paprika and dress with oil an(
vinegar or mayonnaise and I'LL in tn
tomatoes Garnish with lettuce OLIVE
} and mayonnaise and serve individually