The Washington times., 1906-02-27
4 YELLOW LUNCHEON
By CORNELIA c. BEDFORD.

With the advent of the Lenlen season
many forms of entertainment are drop
pea for the time being, but quiet meals
axe always ia order and dainty lunch
con for half dozen friends is sure 70
be appreciated. As heTaldinE the com
ing of spring let tl.e hostess plan a yell
low and white meal, and she viii be
sure TO score "a success The menu here
given can, We feel sure, be attainaBle in
all parts OF the country,
Fruit Cocktail
Iish in Ramekins Small New Potatoes
Radishcs Olives Celery Hearts
BrOiled Chicken
Asparagus Fresh Mushrooms on Toast
Lettuce and Cress Salad
Chees Fingers Pineapple Parfait
Fancy Cakes Bon Bons
Coffee Apple and Cheese Creole
As an effective floral decoration moth
ing could he more beautiful than yellow
tulips. massed in a large bowl in the
center and smaller ones at either end
OF the table. II the hostess possesses
any Austrian glassware with its beau
tifui golden traCeries shining through
the clear crystal this is the time 10 use
IL. Fill the small dishes with tiny
white radishes, olives. yellow and white
candles, and the crisp celery hearts
laid on finely cracked ice. At each
place a name card and the favor-a
tiny box of candy the top Stimulating
yellow tulip in paper. Use white or
white and gilt china. serving the parfait
III punch glasses.
Where grape fruit is to be had use it
for the cocktail Select medium sized
fruit with unblemished skins. Scrub
lightly and dry. then with a sharp
knife cut out the upper third of the
fruit in two right angled wedges. leav-
ing between them a strip of skin to act
the handle cf Il basket. With small
spoon carefully scoop out pulp and juice,
rejecting all membrane and white in
ner skin. To this add enough powdered
sugar To make pleasantly sweet and set
aside 10 chill. Drop the shells in ice
water. Just before luncheon dry the
shells; add one tablespoonful of sherry
or rum for each fruit used and MI the
skins two-thirds. As they go TO the
liable put a spoonful of shaved ice on
top Of each. Orange mixed with apr1-
cots may be used instead OF grape 1rult.
ANY white heshed tsh may be selected
for the next course, halibut being pre-
Ierred as containing lewesJ bones, but
cod or white nSn IL also good. For SIX
persons allow about two pounds. Wash,
drain, lay in a saucepan, cover with
bay leaf a half teaspoOnful of salt, a
dozen peppercoTns and two tablespoon
1uls OF vinegar and cook very gently
until the flesh begins TO draw away
from the bones. Set aside until cold, then
drain and break IN flakes with silver
fork. In - saucepan melt together two
tabiespoonfuls of butter ana three of
hour, slowly add one cupful and q hair
or hot milk and stir until smoothly
thickeu6 O. Season highly with salt and
white Tepper, add a dash OF mild curry
powder and two heaping cupfuls Of the
nakeG FISH and stand over hot water
for fifteen minutes. Three minutes be-
fore serving add one teaspoonful of
lemon juice and the yolk of 4 raw egg
beaten with one teasDooBful or cream.
Fill the hot ramekin cases and over the
top of each sprinkle some OF the yolk
of two hard boiled eggs, rubbing 1t
through "A fine sieve. After placing each
ramekii on its plate arrange round its
base three or four tiny new potatoes
or a 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 1t one teaspoonfuI of sugar,
two seant tabIespoonfuIs OF butter and