The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-05-10
A FEW LUNCHEON MENUS.

| pitaity to a large circle OF friends may
be devised than an informal outdoor
| luncheon.
| This matter of entertaining is espec-
tally delightful for large golfiing parties
and the country hostess need not deoar
| herself or friends the pleasure OF enter
| tanning a large party of guests because
she does not have numerous well-trained
servants at command. for the charm Of
these affairs is the informality and live
" character of the meal, made possible
| by dispensing as much as one may with
the service OF servants and having the
viands consist of cold meats, game, jel-
lies, salads and like dishes and having
the gentlemen serve the ladies from the
| side table before they, themselves, sit
down. This does not require the constant
presence Of servants or the aid OF extra
help. as they are only needed when plates
are to be removed and replaced. 1t is
quite practicable to give large outdoor
affairs although living in vrey modest
style if you have a suitable lawn or large
piazza. Outdoor luneheons do not call
for or admit of much floral decoration;
the sunshine, fresh air. birds. trees and
your city friends than the hot-house
flowers which have greeted them on ev
cry occasion during their winter rounds.
Fresh fruits should hold a prominent
place on the tables, and the number and
character OF the dishes must depend on
whether or not these luneheons in the
open air follow or precede more formal,
heavier entertainment; but in any case
! they must be suitable for a sepast served
without the usual ceremony attending a
formal affair. For a large number OF
guests small tables may be set on the
piazza and around the rooms opening out
on the piazza and the edible and extra
dishes placed on a side table in each
room and one in the hall for those seated
at tables out of doors.
While the services of the caterer may
be engaged if necessary il adds greatly
to the guests enjoyment of the entertain
n,ent when it has the individual stamp
Of home cooking with the rural setting.
Cold English Chicken Pie.
Take two tender fowl and prepare them
as for frying. put them in a large stew
pan with two quarts and a pint of water,
add two bay leaves, two or three sprigs
of sweet majoram. sprig of thyme,
parsley and basil. Simmer until the
meat is tender. adding half a pound of
we'll washed bacon, cut in small strips.
When fowls are half done, and if you
wish to go to the expense add half of
small can of troubles, cut in clices about
quarter of an inch before removing the
fowl.
In the bottom of an earthen dish ar
range a layer of slices of hard boiled eggs
and truffles, then a layer of the meat
carefully removed from the bones; season
with salt and pepper; add more of the
egg and, truffle slices then more meat,
etc, until the dish is a little more than
half full. Put the bones and trimmings
back into the stewpan and boil down
until reduced one-third; strain clear. set
aside 10 cool and then remove all the
fat. Reheat, add half a nounce of gela-
tine that has been soaked half an
hour in cold water. When dissolved strain
over the chicken, lifting the pieces lightly
10 allow the jelly TO run down Set in
cold place TO harden. Have a cover of
puff paste baked and ready. and when
ready to serve place this on the top.
Game in Aspic Jelly.
Put two pounds of a knuckle of veal,
one slice of lean ham. a sprig of parsley,
little thyme, eight pepper corns. one
shallot cut up fine and teaspoonful of
salt In a stewpan with one quart and a
pint of cold water. Set over the fire
where ii Will cook very gently until the
liquor is reduced to one pint then strain
through a fine sieve and let it stand in a
cold place over night In the morning
remove all the fat Soak an ounce OF
gelatine in cup of cold water for half an
hour, pour over it merely a quart OF
boiling water, stirring until dissolved.
Then dissolve the veal jelly in this (the
jelly should be quite slim. add table
spoonful OF sugar, two tablespoonsful Of
lemon juice and two of red currant jelly
dissolved in a little water and strained.
Strain until all are thoroughly mixed,
then strain through cheese cloth. Have
ready some sliced cold roast game and
slices Of hard boiled eggs, sprinkle with
salt. Rinse a mold out with cold water
and poIr in a thin layer OF the jelly. let
il set-of you pack the mold in fee it will
hasten the work--when il is firm enough
arrange in slices of egg overlapping each
other to form chain, then add more
jelly. and when It sets lay in the slices
of meat. then more jelly, eggs. and so
on until ali is used and mold quite full
Let it stand on ice over night 10 become
very firm.
Boned Chicken With Jelly.
This makes a very nice cold meat for
luncheons. IL is really very litle trouble,
not expensive and goes 4 long way"
Select q large chicken. have IL carefully
plucked. singed and scrubbed so that the
skin will not be broken in any part: cut
of head and feet drawing out the ten
dons from the legs at same time With
small. pointed. sharp knife cut through
the shin. down the full length % the
back; then beginning at the neck lit
the skin while you carefully cut the meat
from the bones. keeping the point OF tho
knife down toward the bone. on reach
ing the joints Of the wings and back
carefully break them back and free the