The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-13
A Few LUNCHEON Menus.


A Few Luncheon Menus.
We are approaching the season when
outdoor entertainments are in order. No
more delightful way of extending hos
pitality to a large circle of friends may
be devised than an informal outdoor
luncheon.
This manner of entertaining is espe-
cialiy delightful for large gol1ng parties
and the country hostess need not debar
herself or friends the pleasure of enter
tanning q large party of guests because
she does not have numerous well-train-
ed servants at command, for the charm
Of these affairs is the infOrmSity and
lively character Of the meal, made pos
sible by dispensing as much as one may
with the service CT servants and having
the viands consist Of cold meats, game,
jellies, salads and like dishes, and hav-
ing the gentlemen serve the ladies from
the side table before they. themselves,
sit down. This does not require the con-
slant presence of servants or the aid of
extra. help, as they are only needed
when plates are to be removed and re-
placed 1t is quite practicable to give
large outdoor affairs although living in
very modest style if yiu have a suit
able lawn or large piazza. Outdoor
Iunche0ns do not call for or admit of
much floral decoration; the sunshine,
fresh air, birds. trees and Shfubbery
proving far more attractive 10 your
city friends than the dollhouse flowers
n
casion during theiT-~~W winter rounds
Fresh fpuitsnshould hoidV a prominent
place on The tables and the Dumber and
Z character of the dishes must depend on
whether or not these luncheons in the
open air follow or precede a more for
NAL, heavier entertainment; but IN any
case they must be suitable for repast
served without the usual ceremony at
tending a formal affair. For 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 side taDle
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 1t ADDS greatly
to the guests enjoyment OF the enter
tainment when it has the individual
stamp of home cooking with the rural
setting.
COLD ENGLISH CHICKEN PIE
Take two tender fowl and DreDare
them as for frying put them IN a large
stewpan with two quarts and a pint of
water add two bay leaves, two or three
sprigs of sweet maioTan, a sprlg OF
thyme parsley and basil Sumner until
the meat is tender. adding half a pound
of well washed bacon, cut in small
strips. When fowls are half done. and
if you wish to go to the expense. a9a
half Of a small can of truf1es. cut IN
slices. about quarter of an hour before
removing the fowl.
In the bottom o. an earthen dish ar
!
eggs and truffies. then a layer of the
meat carefully removed from the bones,
season with salt and pepper; add more
Of the egg and trufHe slices, then more
meat, etc, until the dish is a little more
than half full Put the bones and trim
mings back into the steWoan. and boil
down until reduced one-third: strain
clear. set aside to cool and then remove
all the fat Reheat. add half an ounce
of gelatine that has been soaked half
an hour in cold wter When dissolved
strain over the chicken, lifting the
pieces lightly to allow the jelly to run
down Set in a cold place to harden.
Have cover of puff paste baked ana
ready, and when ready to serve place
this on the too.
GAME N AsPIC JELLY
Put two pounds of a knucl1le Of veal
one slice Of lean ham, a sprig of parsley
little thyme, eight pepper corns one
shallOt cut up fine and a teaSpOonful of
salt in SteWDan with one quart and Z
pint Of cold water. Set over the fire
where it viii cook very gently until the
liquor is reduced to one pint, then strain
through a fine sieve and let it stand in
cold place over night. In the morn
ing remove al the fat Soak an Dunes
of gelatine in cup of cold water for
half an hour pour over it nearly \
quart of boiling water, stirring untii
dissolved Then dissolve the veal Jelly
IN this (the jelly should be quite stiff.
add tablespoonful of sugar two table
spoonfuls of lemon juice and two of red
and strained Strain until all are thor
oughly mixed, then strain through
cheese cloth. Have ready some sliceo
cold roast game and slices Of hard.
boiled eggs. sprinkle with salt Rinse u
mold out with cold water and pour in Z
thin .a--er of the jelly. let it set--if You
pack tre mold IN ice it win hasten the
work-whe1 it IS firm enough arrange
in slices of egg overlapping each other,
to form chain. then add more selly
and when it sets lay in the slices of
meat, then more Jelly. eggs, and SO on
until al IS used and mold cutie fun
Let it stand on ice over night to become
ve--- firm
BONED CHICKEN WITH JELLY.
This makes a very nice cold meat for
luncheons. 1t is really very little trou-
BILE. not expensive and goes a long
way
Select d large chicken, have it care
/ fully plucked, siaged and scrubbed so
that the skin viii not be broken in any
part cut Oft head and feet, drawing
out the tepdons from the legs at same
time With a small. pointed. sharp
knife cut through the skin, down the
full length of the back. then beginning
at the neck lift the skin while YOU care
/ fully cut the meat from the bones,