Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-16
Table and Kitchen.
Hints for a Few Luncheon Menus.

Hints for a Few Luncheon Menus.
We are approaching the season when out
door entertainments are in order. No more
delightful way of extending hospitality to
large circle of friends may be devised than
an informal outdoor luncheon.
This manner Of entertaining is especially
delightful for large golfing parties and the
country hostess need not debar herself or
friends the pleasure of entertaining large
party of guests because she does not have
numerous well-tra1ned servants at COM
mand for the charm of these affairs is the
informality and lively character of tn.
meal, made possible by dispensing as much
as one may with the service of servants
and having the viandS consist of cold meats,
game, jelies 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 very modest style, If you
have suitable lawn or large piazza. Out
door luncheons do not call for or admit of
much floral decoration. the sunshine, fresh
air, birds, trees and shrubbery proving far
more attractive to your city friends than the
hot house flowers which have greeted them
on every occasion during their winter rounds.
|
Fresh fruits should hold prominent place
on the tables, and the number and charac-
ter of the dishes must depend on whether or
not these luncheonS in the open air follow
or precede more formal. heavier enter
tainment; but in any case they must be
suitable for a reDast 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 NAV be
engaged If necessary, it adds greatly to the
guests enjoyment of. the entertainment
when it has the individual stamp of home
cooking with the rural setting.
Cold English Chicken Pie.
Take two tender,fowls and prepare them
as for frying, put them in large stew
pan with two quarts and pint of water,
add two bay. leaves, two or three sprigs
of sweet marjoram, sprig of thyme,
parsley and basil. Simmer until the
meat is tender, adding half a pound of
Weli-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 truffies. cut in Slices about
a quarter of an hour before removing the
fowl.
In the bottom of an earthen dish ar
range 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
o. the egg ard truff1e slices then more
meat, etc, until the dish is little more
than half full. Put the bones and trim
mings back into the stewpan and boil
down until reduced one-thrd; strain
clear, set aside to cool and then remove
all the fat. Reheat, add half an ounce
OF gelat1ne that has been soaked half an
hour IN cold water. 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 a cover of
pun 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
q little thyme, eight pepper corns, one
shaiiot cut up fine and a teaspoonful of
salt in a stewpan with one quart and
pint of cold water Set over the fire
where it will cook very gently until the
nquof is reduced to one pint, then strain
through hne sieve and let it stand in a
cold place over night In the morning
remove all the fat Soak an ounce of
gelat1ne in cup of cold water for half an
hour, pour over it nearly a quart of
Dolihg water, stirring until dissolved.
men dissolve the veal jelly in this (the
Jelly should be quite stiff) add table
spoonful of sugar. two tablespoonfuls of
lemon juice and two of red currant jelly
a.ssolVed IN 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
ana pour in thin layer of the jelly, let
IL set-n you pack the mold in ice II
will hasten the work-when it is firm
enough arrange in slices of egg over
tapping each other. to form a chain. then
add more jelly and when it sets lay in
the slices of meat then more ielly eggs
and so on, until all is used and mold ouite
1uli. Let 1t stand on ice over night to be-
come very firm -
boned Chicken With Jelly.
This makes a very9 nice cold meat for
luncheons. 1t is really very little trouble.
not expensive and goes a long way"
select a large chicken, have it carefully
plucked, singed and scrubbed so that the
SKIN VIII not be broken in any part; cut
on mead and feet, drawing out the tendons
from the legs at same time. With a small,
pointed, sharp knife cut through the skin,
down the full length Of the back; then be-
ginning at the neck lift the skin while you
carefully cut the meat from the bones,
keeping the point of the knife down toward
the bone. On reaching the joints of the
wings and back carefully break them back
ana Tree the meat and skin-the tip of the
side of the back. then bone the other side,
then lay the chicken over and bone the
front, taking care when you come to the
breast bone that you do not cut through
the skin that is drawn very tightly over
the bone. When all the meat is free from
the bones lay it out fiat on a board skin
side down. season with salt and pepper.
Make sufficient forcemeat to fill out the
| chicken, using another smaller chicken and
little boiled tongue or ham. Mince the
dark meat of the chicken and tongue or
ham very fine and cut the white meat into
dice. Spread the minced meat over the
meat of the boned chicken. seasoning with
salt and pepper, and place the diced meat
and a few button mushrooms-also few
sliced truffies If desired-in the center. Roll
the chicken up in as long roll as possible
| If 1t Is to be sliced and served from side
| table. tie it up ina cloth Place it in a large
boiler on rack made of the carcass; add
| enough water to steam without touching
| the chicken and cook for one and one-half
| or two hours. Then remove from the cloth
and set in cold place. The stock from