New-York tribune., 1903-02-18
WHEN GIVING LUNCHE0NS.
Attractive Dishes to Serve-Hints on Ap-
propriate Garnishes.

Suggestions for Entertaining the subject
OF yesterdays lecture by Miss Helen Louise john
son at the Brooklyn Institute. this being the con-
Guiding lecture of the series More actual cook
ing than usual illustrated the talk which began
with the question of table setting
For luncheon said Miss Johnson. "a cloth is
not used If the table top IS such as to permit its
omission, This is, however. a matter OF taste, not
a rule In caring for polished top, 1t is the rub
bing and not what is put it that does the best
work in keeping 1t in good condition. A pohsheo
table top should be frequently rubbed hard with
soft cloth moistened with pure oil of some kind
This Is better than prepared furniture pollsh, 1or
usually this is made to give polish without the
necessity of rubbing The table should have what
is called hand polish for this will wash WITHOUT
spelling and does not easily stain or become de-
faced by the heat of dishes, while constant ruo-
bing makes it attractive
The rules for luncheon serving that distinguish
II from dinner many Luncheon is usually
a woman's meal. which is perhaps the reason LOT
lighter dishes. The table setting is the same e1-
cept at luncheon bread and butter plates are ad-
missible. The dishes should be so well cooked as
not to need additional seasoning and unless there
hot rolls to be served butter seems unnecessary
These plates. however small. and are USED Tor
the breads and the hors doeuvres.
"At luncheon, but not at dinner the SOUP ~
served in cups, and, except for bouillon OF clam
broth, the soups are those thickened' not
clear soups Roasts are seldom served. small meats
being used those which may be cooked anu
served IN individual portions
-'Tt does to that one should be more
careful of the preparation and garnshing OF d1shes
for formal affair than for her own family. Moth
ing more quickly betrays the good COCK than the
manner in which she serves her dishes Nor is IL
necessary TO live in extravagsEt manner to have
things properly even daint1y, served. Care and
taste and thought often fill the place OF money,
and there perhaps entertainments more at
and pleasing than the little dinners or the
little suppers. we'll planned and served which have
4alye tF,,oea and hIYtr 1t
TT is the little things which count; the toast cut
IN strips triangles instead OF being left in un-
weldy pieces: the clear soup. absolutely clear and
sparkling; the thick soup, smooth and creamy
looking: the meats hot and the vegetables cooked
to retain their shape and color 1t is the put
ting of the food suitable dishes not little roast
on a large platter, worse for the carver. big
turkey on a small plate. Larding is garnisn and
serves also the purpose of making the meat more
tasty. But large, thick lardons carelessly put in
do not add TO the appearance of any meat
In buying pork for lardons remember that 1t is
the part nearest the skin that is required and do
let your butcher cut you thick piece. but in
sist upon having the half pound in a long thin
strip so your Iardons may behave properly
Sauces add much TO the appearance OF the dish II
the article itself be garnished with the sauce and
not swimming in it The small vegetables. such as
peas. beans. carrots cut in pieces, turnips and
purees of vegetables may be used garnish
with the meat, but II is mistake to serve cault-
flower macaroni. brussels sprouts or asparagus as
a garnish. Rice Is used a border for creamed
meats and vegetables. and nothing looks better
than a garnish Of green things. such as parsley,
lettuce, cress celery tops One really should
have eye for color in order to garnish prettiiy
Wilted vegetables never make proper garnish but
lettuce, celery, cress and parsley should be well
washed kept crisp and green
Cold dishes lend themselves more readily to
IS always acceptable and easily prepared: for beet
or chicken extracts may be used, seasoned and
cleared and stifened with gelatine With fish
nish, and parsley with lemon. For boiled FISH
garnsR as hey are for moulded Spinach One Of
the points OF SERVING and ~ o to r 19 to %
guse dish so that it is unrec9gni1able. Fish
be able to know what is being served them For
uncheons the timbale dishes, small individual cas-
seroles etc, used much, and yet some peo-
pie do not have them Bread a and 1ontage cups
fonage @nS as cups Fs are not @ d haTd to make make D
I'm planning luncheon the general order Of
served fruits. cocktails (oyster. clam or fruiQ'
@ s 6rd 6Eie 0 aH be Of eggs or fish
which. of course includes sheish A neat or veg
regetaoes so or an fruit or hot cheese dishes fol-
lowed by the game and the salad, and cheese may
be served after the dessert If not served as noe %
luncheon or dinner outline in detail for obvious
Fruit is used in so many ways, and no other
dish is more & aTsSTe S tnap anrped pr opg ade Of
fr,it 6 nT orange skins or in glasses or on
glass Dlates At this time Of year mixtures or
ShaddOCkS, bananas, 1ndTaSCIiiiIO ClellicS
and such available fruits naturally most used
In the spring the mixture of currants and rasp-
berries with syrup favored with orange ana
lemon juice and then cooled Is most appeuzdds for
each eight oysters take one teaspoonful OF horse
radish, teaspoonful or tarragon Vinesar, one
tablespoonful of tomato catsup and one tablespoon
full OF Worcestershire sauce. one teaspoonful OF
pinch of salt Mix well add the small oysters MI ths
glasses and let the mixture stand until thoroughly
Sebi1ied and blended before serving. Chill sauce
and some Of the oyster or clam liquor, for this
recipe is the same as for clam cooA's'''' i"-' -
used"