Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-05-11
A EEw LUNCHEON MENUS.

Al FEW LUNCHEON MENUS.
We are approaching the season when
outdoor entertainments are in order.
No more delightful way of extending
hospitality to a large circle of friends
NAV be devised than an informal out
door luncheon.
This manner of entertaining is es-
pecially delightful for large golfing par
ties and the country hostess need not
debar herself or friends the pleasure of
entertaining a large party of guests be-
cause she does not have numerous we'll
trained servants at command, for the
charm of these affairs IS the informal
ity and lively character of the meal,
made possible by dispensing as much
as one may with the service of ser
wants and having the viands consist OF
cold meats, game, jelly, 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 Of 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 il you have a suitable lawn or
large piazza. Outdoor luncheons do not
call for or admit of much floral decora-
tions; the sunshine, fresh air, birds,
trees and shrubbery proving far more
attractive to your city friends than the
hut-house flowers which have greeted
them on every occasion during their
winter rounds. Fresh fruits should
hold q prominent place on the tables,
and the number and character of the
dishes must depend on whether or not
these luncheons in the open air follow
or precede more formal, heavier en-
tertainment; but in any case they must
be suitable for a repast served without
the usual ceremony attending formal
affair. For q large number of guests
small tables may be set 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 it adds greatly
to the guests enjoyment of the enter
tainment when it has the individual
stamp of home cooking with the rural
setting.
lola En9ISn NnlCken FIS.
Take two tender fowl and prepare
them as for frying, put them in a large
stewpan with two quarts and pint OF
water. add two bay leaves, two or three
srrigs of sweet majoram, a sprig OF
thyme, parsley and basil. Simmer I'M
til the meat is tender, adding half
pound of we'll washed bacon, cut i'll
small strips. When fowls are half done
and if you wish to go to the expense
add half of small can of truflles, cut
in slices about quarter of an hour be-
fore removing the fowl
In the bottom of an earthen dish ar
range a layer OF slices of hard-boiled
eggs and truff1es, 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 u little more
than half full. Put the bones and trim
mirgs back into the stewpan 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 water. When dissolved
strain over the chicken, lifting the
pieces lightly to 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 q knuckle of veal,
one slice of lean ham, Sprig of parS-
ley, little thyme, eight pepper corns,
one Shallot cut up fine and Il teaspoon
full of salt in a stewpan with one quart
and a pint of cold water. Set over the
fire where it will cook very gently until
the liquor is reduced to one pint, then
strain through Il fine sieve and let it
stand in Il cold place over night. In the
morning remove all the fat. Soak an
ounce of gclatine in cup of cold
water for half an hour, pour over it
nearly Il quart of boiling water, stirring
until dissolved. Then dissolve the veal
Jelly in this the jelly should be quite
stitl). add a Tablespoonful of sugar, Two
tabeSpOonluls 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 u mold out with cold water and
pour in IL thin layer of the jelly, let ii
set-if you pack the mold in ice it 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
jelly, eggs, and so on until all is used
and mold quite full. Let it stand on ice
over night to become very firm.
Boned Chicken With Jelly.
This makes a very nice cold meat for
luncheons. 1t is really very little
trouble. not expensive and goes a long
way"
Select large chicken, have it care
fully plucked, singed and scrubbed so
that the skin will not be broken in any
part; cut off head 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 beginning
at the neck life the skin while you
carefully cut the meat from the bones,
keeping the point of the knife down