Richmond daily palladium. [volume] (Richmond, Ind.) 1905-1906, 1906-02-26

son many forms or entertainments are
dropped for the time being, but quiet
meals are always in order and dain-
ty luncheon for half dozen friends
is sure to be apprecited. AS herald
ing the coming of spring let the hos
tess plan a yellow and white meal,
and she will be sure to score a sue
cess. The menu here given can, we
feel sure, be attainable in all parts
of the country.
Fruit Cocktail.
Fish in Ramekins.
Small New Potatoes.
Radishes. Olives Celery Hearts.
Broiled Chickens. d.
Asparagus.
Fresh Mushrooms on Toast.
Lettuce and Cress Salad.
Cheese Fingers. Pineapple Parfait.
Fancy Cakes. Bon Bons.
Coffee. Apple and Cheese Creole.
AS an effective floral decoration
nothing could be more beautiful than
yellow tulips massed in large bowl
in the center and smaller ones at
either end of the table. If the hos
tess possesses any Austrian glass
ware with its beautiful golden trac-
cries shining through the clear crys-
tai, this is the time to use it. Fill
the small dishes with tiny white rad
ishes, olives, yellow and white cam
dies and the crisp celery hearts laid
on finely cracked ice. Have at each
place a name card and the favor-a
tiny box of candy the top Stimulating
a yellow tulip in paper. Use white
or white and gilt china, serving the
parfait in punch glasses.
Where grapefruit is to be had, use
it for the cocktail. Select medium
sized fruit with unblemished skins.
Svrub lightly and dry; then with a
sharp knife cut out the upper third
of the fruit in two right angled
wedges, leaving between them a strip
af skin to act as the handle of the
basket. With a small spoon care
fully scoop out pulp and juice, reject
ing all membrane and white inner
skin. To this add enough powdered
sugar to make pleasantly sweet and
set aside to chill. Drop the shells
in icewaer. Just before luncheon
dry the shells; add one tablespoon
full of sherry or rum for each fruit
used and fill the skins two thirds.
As they 90 to the table put spoon
ful of shaved ice on top of each. Or
ange mixed with apricots may be
used instead of grape fruit.
Any white feshed fish may be Sc
lected for the next course, halibut
being preferred as containing fewest
bones, but cod or white fish is also
good. For six persons allow about
two pounds. Wash, drain, lay in a
saucepan, cover with hot water, add
slice of onion, small bay leaf, half
tespoonful of salt, dozen pepper
corns and two tablespoonfuls of vim
egar and cook very gently until the
flesh begins to draw away from the
bones. Set aside until cold, then
drain and brake in flakes with sill
yer fork. In a saucepan melt togeth-
er two tablespoonfuls of butter and
three of -four, slowly add one cupful
and half of hot milk and stir until
smoothly thickened. Season highly
with salt and white pepper, add
dash of mild curry powder and two
heaping cupfuls of the faxed fish and
stand over hot water for fifteen min
utes. Three minutes before serving
add one teaspoonful of lemon juice
and the yolk of a raw egg beaten
with one teaspoonful of cream. Fill
the hot ramekin cases and over the
top of each sprinkle some of the yolk
of two hard boiled eggs, rubbing it
through fine sieve. After placing
each ramekin on its plate, arrange
round its base three or four tiny
new potatoes-or dozen potato
balls-which have been boiled until
barely tender, drained and repeatedly
sprinkled with melted butter.
With this course serve dainty,
crescent shaped rolls. Scald one pint
Of milk, dissolve in it one teaspoonful
of sugar, two scant tablespoonfuls of
butter and half teaspoonful of salt.
When partly cooled add one half of a
yeast cake nd dissolve in little warm
water and sift in enough -four to
make thick batter. Beat hard. COW
er stand in bowl of warm water and
keen warm until the batter is very
light and spongy. Add more -four
to make soft dough, knead for five
minutes and return to the bowl, keen
ing warm until the dough is very
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