The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-03-02
A Yellow LUNCHEON.

for an instant in boiling water and
serve either plain or with a drawn
butter sauce.
From three quarters OF a pound OF
fresh mushrooms cut the stalks; trim
the lower end Of each, peel and cut
very fine. Peel the caps, cut them in
quarters. rinse quickly in cold water.
Place with the cut stalks in a sauce
pan, add two tablespoonfuls of butter
n two Of cream, cover and stand over
a slow fire. At first the butter will be
, absorbed but soon the brown liquid
will begin to eXude. Gradually add
One cupful Of thin cream and beat
slowly to the boiling point. Slightly
thicken by adding a teaspoOnful Of
-four smoothly blended with milk.
Season, adding salt sparingly, as
LUCHEON =
| mushrooms require less than most
foods. They should be tender after
ten minutes simmering. Take off,
turn into a hot dish and garnish with
strips of yellow peppers these come
canned in OLD or quarters of hard boil
ed eggs.
Cheese fingers are needed for the SAL
ad course. Mix together one cupful
of -four, a pinch of salt, a dash Of cay
enne and one teaspoon baking powder.
Rub in one heapins tables oonful Of
butter, add a half cupful of grated
cheese and mix to a rather stiff dough
with ice water. Roll out quite thin,
cut in half inch strips then in four
inch lengths with a tagging iron and
place an inch apart on creased pans.
| Brush each with milk or 20 white,
sprinkle with grated cheese seasoned
with cayenne and bake in a moderate
oven. Serve either warm or cold.
Make a Frech dressing for the salad
by mixing together half of a teaspoon
full of salt, Il dash of black pepper and
four tablespoonful of olive Oil. Hav-
ing ready a measured tablespoonful Of
plain or tarragOn vinegar drop it in
very slowly, string rapidly all the
time until the mixture is somewhat
thickened and has a grayish tinge,
! Having the lettuce and cress washed,
dried and arranged in the salad bowl
pour the dressing over and mix, turn
ing the leaves OVer II over until each
is well mOistened. This is best done
at the table at the moment Of serving.
For the parfait take one pint and a
hall VI very Iulch tItdIu. IloA1 q Sol
of preserved pineapple drain off the
syrup, add to it just enough lemon
juice to family flavor: stir sufficient of
his syrup into the cream to flavor it
very strongly if not sweet enough add
sugar. Soak one teaspOOnful of gram
ulated gelatine in two tablespoonful
of cold water: when soft stand over
water until dissolved and mix it care
fully with the cream. Let stand in a
cold place until the cream seems slight
1y thickened then whip slowly but
steadily, turning under the cream as
it rises. When the mass is whipped to
a solid froth turn it into a mold with
a tightly fitting cover. Bind h edges
f, with a strip of muslin dipped in melt
ed lard and bury the mold in ice and
salt. 1t should stand for fully four
hours before serving.
AS a fitting finale to this luncheon
serve a little novelty. With a fork
mash as much roquefort cheese as will
! he needd for service, moistening it
with freshly cut slices of tart apple.
Each guest takes a small portion of
the cheese, spreads it on the apple and
takes it with the coffee.