The daily morning journal and courier., 1906-07-14
A LULY LUNCHEON.

ious to have meals which will entail minimum of both work and heat, For a small luncheon pary this menu will help her for 1t is possible to pre- pare it over either gas or oil and so avoid the excessive heat thrown out when the coal stove Is in commission.
 Clam Boulion in Cups
 Mushroom Omelet Brown Bread Fingers Broiled Squab Baked soufle Potatoes Jellied Salad in Tomato Cases
 Cheese Waters
 Raspberries and Cream
 Sponge Cake
 Coffee or Iced Tea
 Much of this meal can be prepared in the early morning while the bouil- lon and cake can be made ready the day before For meal for six persons the quantities given in this article will be ample.
 Take thirty hard clans in the shell. Scrub repeatedly and thoroughly with cold water to remove all sand and dirt | tken place in kettle with half pint 1 of boiling water Cover closely and l place, over hot fire, As soon as all the shells have opened take off and strain the liquor through several folds l of wetted cheese cloth. The clam meats can be put aside and used in fritters or some other dish later on. Dilute the clear liquid with boiling water to make almost quart Taste and add a very 1 tiny dash of cayenne and salt if needed usually however, it will be sufficiently salty for the average taste. This Is to be relocated and served in tiny cups. Should broth be preferred replace the water with hot milk; but the latter must not be added until a moment be- fore serving.
 About a quart of mushrooms will be req tired. After breaking and washing are to be stewed slowly in little but ter for twenty minutes; in seasoning be careful not to over salt them as they really require as much as other foods. They can often be purchased in the markets of smaller towns; where not to be had it would be well to substitute fresh green peas, cooking them little butter--a pint when sheled will suffice.
 For the omeet itself unless the cook is very experienced, it will be advisable to divide the eggs and make three omelets of four eggs each, as one containing a large number of eggs Is very difficult to roll and turn out un- broken. To four eggs add two table spoonfuls of water a third of a tea- spoonful of salt and a dash of white l pepper. Melt half teaspoonful of | butter in the hot pan, pour in the slightly beaten eggs and shake and turn through with spatula until the 1 mixture begins to set well. In the | centre place a spoonful of the cooked mushrooms and (beginning nearest the handle of the pan) roll the omelet care- fully and turn out on a hot platter. When all are made pour on them the remainder of the mushrooms and scat ter a teaspoonful of finely cut parsley over the top Make very thin sand wiches of brown bread and butter, cut in finger lengths and serve with this course.
 In the early morning bake six or eight potatoes. aCrefully cut each in half lengthwise when done and scoop out into a hot bowl. Mash or put through ricer, adding for each potato three tablespoonfuls of cream. Season highly and whip until light then add the whites of three eggs whipped to a stiff froth. Heap this in the shells and stand on a fiat pan. They are to be run in a quick oven Cor under the gas fame) until heated through and pale brown on top.
 Allow one bird for each guest. Brush with soft butter and season them be- fore broiling; twenty minutes Cor less) will suffice for their cooking. Garnish them with watercress.
 Take one firm tomato and one small cucumber for each person; fashion the tomatoes as eases, putting the pulp aside for some other meal Pare and grate the cucumbers; drain and discard about half of the watery part. Measure the remainder and for each half pint take half tablespoonful of granulated gelatine and soak it in two tablespoon fulsof cold water; dissolve over hot wa ter, add to the cucumber with salt, cayenne, a few drops of onion juice and sufficient lemon juice or tarragon vinegar to make slightly acid Fill the drained tomato eases with this and place on ice. In serving arrange each tomato in a nest of lettuce leaves and heap mayonnaise over the top With the salad pass a dish of mayonnaise and the waters.
 To make and old-fashioned sponge cake separate the whites and yolks of sig eggs. Beat the yolks until thick and light; gradually add one cupful of