The Montgomery advertiser., 1906-04-08
EASTER LUNCHEON
ny CORNrLIA C. nEDFORD.

l chards remind us of snowdrifts in their | virgin whitness yet low down at our I feet, in shaded corners, the wood vio- lets and hepaticas beam up to us with
 their wealth of royal coloring. So
 for our luncheon we may fitly mingle the two and garnish the table with l branches of cherry blooms while around
 them the violet plants bedded in moss
 set off the paler beauties above them. l In planning the menu we may. to some etxent carry out the color scheme, de- corating here and there with candied yiolets such dishes as will bear the ad- | dition. Nt.F
 Unhulied Strawberries with Powdered Sugar.
 | Cream of Chicken Soup In Cups. l Pulled Bread.
 | Fish Timbales Sauce BechameL | Dressed Cucumbers.
 Dreaded Brains Asparagus Tips. l Broiled Chops With Peas.
 l Rice Croquettes.
 ] Lettuce and Ham Salad.
 l Cheese With ouince Jelly. Waters. Violet Sponge.
 Fancy Cakes. Bonbons. Nuts. l This meal is one which, by fore thought and advance preparations. | may be well carried out even though the kitchen assistant is not q skilled
 cook. In such case, however. the mis- 1 tress herself must be the leading spirit and do much of the fine work. | For a luncheon of eight covers the following materials will be necessary: Two quarts of strawberries. one fowl,
 one pound and half halibut. two or l three cucumbers, four calves brains, 1.-two punches of asparagus, sixteen rib | chops from young lamb. one quart of | thelled green peas, a half pound of boiled ham cut in very thin slices, two heads of lettuce, one Philadelphia cream | cheese, one tumbler of quince jelly. | one quarter of a pound of candied vio- lets. one quart of cream. half dozen eggs and the various accessories such as butter, milk, etc.
 One the preceding day clean and dis | joint the chicken. put 1t in kettle with | two quarts of cold water, heat slow | ly and simmer for three hours. Add | two stalks of celery. salt and pepper ! to season, and simmer another hour then strain. Set aside where 1t will chill before night that the fat may be removed. Soak the brains in cold wa | ter, changing every now and then un- | til white then drop in a saucepan of l cold water, add bay leaf. half an on- ion cut in slices, a heaping teaspoon
 ful of salt. tiny red pepper pod and | the juice of one lemon. Beat slowly. | simmer gently for twenty minutes, l drain. drop in cold water and when cool carefully remove the outer mem | brapes. Wash the nalibut, place in a shallow pan with a half teanspoonful | of salt, dozen peppercorns. a slice of | onion and blade of mace, cover with boiling water and simmer until the I flesh draws away from the bones. | Drain, and flake very fine with a sil- yer fork. Clean the asparagus, cut the | tips four inches long and wrap them | in a damp cloth. Boil one cupfu1 Of | rice in salted water for five minutes, | drain, put in a double boiler with a pint of weak but highly seasoned to- mato sauce and cook until tender and 1 the sauce is absorbed. Take off. let ! stand for a moment, add two well l beiten egg yo1ks and tablespoonful
 of chopped parsley and set away un- I til cool enough to form into small-cro- I ouettes of any desired shape. Wash | the cream cheese with a fork, adding | just enough cream to make it slightly moist and mold in tiny balls order | the fancy cakes from the caterer. Make | a pint of thin cream sauce with scant l pint of milk, one tablespoonful and half of butter. two scant tablespoons fuls of flour and salt and pepper to taste
 Next morning soak one quarter of a | package of grauulated gelatine in a little cold water and when soft melt
 over hot water. To three cupfuls of
 the cream add one cupful of powdered
 sugar, one teasponful of vanilla, two
 tablespoonfuls of sherry. few drops
 of marchino and the dissolved gela-
 tine; stir frequently and when the mix 1 ti.re shows signs of thickening whip | steadily until it is a spongy froth. MiN | lightly in it two-thirds of the violets l turn into fancy mold with tightly
 fitting cover. bind the edges with a
 strip of greased muslin and bury In
 @ and salt: this must stand for al | least four hours that 1t may freeze | through to the centre. Next divide the
 brains in eight pieces, dip each ir
 slightly beaten egg and roll in fint
 crumbs Bread the rice croquettes In
 the same way Broil then ham jus
 enough to color and while still hot cut
 in narrow strips. Open the lettuce heads, wash and wrap in wet cloth | Pare and thinly slice the cucumbers | and let them stand in ice water. Heal
 the clear soup. mix three cupfuls of Il | with the heated cream sauce, see thai 1t Is properly seasoned and strain into | a double boiler all ready to heat at the | proper time Tn a saucepan make thick sauce with one tablespoonful ol butter, one tablespoonful of flour and | two- thirds of a cupful of milk. Mi1 this with the prepared fish, season | with salt, pepper, a few drops of each l of onion and lemon juice. Set aside fol half an hour then mix with the stiffiy | whipped whites of three eggs and i'll ] small buttered timbale molds. These | are to be arranged in a shallow drip piaR pan. In a small saucepan cooi l together two tablespoonfuis each of | butter and flour. add gradually one cupfuis of strained chicken stock and | one cupful of thin cream, stirring unti | smooth and thick Season highly, sim | mar three minutes thens arrange to re- l heat eff necessary, over hot water as | a sauce for the fish. adding just befort
 serving. a tablespoonful of lemon juice | and a tablespoonful of chopped pars' | ley. The asparagus tips are 10 De l boiled in salted water until tender | this will take about twenty minutes 1 and are to be served dressed witt | melted butter. The chops have been | Fr nched before delivery
 1 There now remains the berries to b' fwashed and served on plates grouping | them round an egg cup filled with su' gar With the soup course serve
 pulled bread. tearing a fresh loaf II long enough to crisp and brown 1t. lon genougn to crip and brown 1t | Pour boiling water round the timble
 and cook in moderate oven until firm in the centre--about twenty minutes l Turn out and serve with little sauce
 over them; dress the cucumbers with
 pIaIn French dressing. Fry the brain
 in deep fat. Broil the chops and gar nfsh with paper frills, serving the peas
 and croquettes with them. Turn ou