The daily morning journal and courier., 1906-07-21
A MATERMELoN 1uNcHEoN.

Nothing in the way of a simple enter tainment at this season for a restricted number of friends could be more appro- priate than q watermelon luncheon. For the centerpiece border a circular mirror with moss and on 1t have boat made of watermelon rind with a cargo of it's diced heart or few white astors Line the relish dishes with melon leaves and fill them with olives and white radishes, The half melon left after fashioning the boat may have the pulp removed, the edge finished in points or scallops and be utilized as a bowl in which to serve sherbet; until used it should be kept buried in chopped ice or in a pan of water that it's crispness may not be lost. Caterers do such clever work nowadays that the ice cream can be made to represent perfect melon. For simple favors nothing could be betteT than tiny cards Illustrating "the nigger and the water milyun" They may be in colors or simply pen and ink sketches.
 Iced Watermelon
 Devilled Fish Cucumber Sauce
 Brolled Chicken
 Green Peas Stuffed Potatoes
 Watermelon Sherbet
 Tomatoes Stuffed with Watercress
 Mayonnaise Cheese Waters
 Melon Iced Cream Fancy Cakes Coffee
 Tn preparing the melons for the first course cut them in thick slices, then with a heart shaped or circular cutter, stamp out the pink pulp and serve three pieces to each person. The sher- bet for the fourth course is simply wa ter melon pulp crushed made very sweet with sugar, three tablespoonfuls of sherry added for each quart and then frozen.
 For a luncheon of eight covers take one pint of any cold cooked white fieshed fish, measuring after it has been flaked and the skin and bones re- moved. scald one cupful of milk, add one cupful of stale (not white orumbs) and stir for about two minutes then remove from the fires. Add one table, spoonful of chopped parsley, the chop ped yolks of three hard boiled eggs, a dash of cayenne, a quarter of tea spoonful of paprika, one scant tea spoonful of salt and one teaspoonful of papril5a, one scant teaspoonful of salt and one teaspoonful of onion juice. Mix ! thoroughly then add the faked fish. Fill l the shells or individual dishes cover with coarse bread crumbs which have 1 been and slightly colored in little 1 hot butter and heat in quick oven. As a sauce pare and grate some large cu- cumbers, scraping out and discarding l the seeds Measure the pulp to each cupful add dash of cayenne, half teasponful of salt and one teasponful l of tarragon vinegar. Deepen the color slightly with very little green color paste.
 Select small but plump broilers and allow half chicken for each person. Brush well with melted butter. dust with salt and pepper and broil flesh side first; when almost done turn the skin side to the fire but be careful that it does not burn. Garnish the dish with tufts of fresh, crisp cress.
 Three pints of shelled peas should be allowed for eight people, Melt two tablespoonfuls of butter in a saucepan, add a scant teaspoonful of salt, half teaspoonful of white pepper, tea spoonful of sugar and the peas, Cover and shake over a hot fire for five min- utes; add half cupful of boiling water and draw to one side where they will cook slowly until done; if young they