The Washington times., 1906-10-11
7HE HOWE ITS PROBLEMS l4ND ITS INTERESTS
PINK AND WHITE LUNCHEON
By coRNELIA C. BEDFORD.
Croutons
Potato Soup

Potato Soup Croutons
Grisini
Lobster Outlets Cream Sauce
Julienne Potatoes
Rice la Turenne
BrGiled Squads Corn Fritters
Jellied shrimp Salad Cheese Straws
Strawberry Fluff Fancy Cakes
Coffee
AS a color luncheon nothing could be
pTetuer or better carried out than this
menu. Through each course the select
cd colors assert themselves, while the
meal. as a whole. is not very difficult OF
execution. At this season the chrysan-
themum Is undoubtedly the flower to
use and the great pink fiuny balls
shown by the florists lend themselves
most kindly to table and room decora~
tiOn. The quantities here given are sui
fiCient for eight persons.
For the soup course take one cupful OF
light bread dough. Work into II the
slightly beaten white OF an egg and a
tablespoonful OF soft butter. adding q
little -four as necessary to keep il from
sticking. Knead for a moment then put
aside until risen again. With the hands
roll cut bits of the dough in sticks isx or
eight inches long and as thick as lead
pencil. Place well apart on a fiat
creased pan. brush with milk and when
slightly raised bake golden brown in a
ver- moderate oven. Tie together in
i.t pairs with baby ribbon and lay at
each place.
Cut two or threee thin slices Of stale
bread into tiny dice and fry golden brown
in a little butter These can be made
early and spread on a fiat pan to warm
when needed. For the soup boil six pO-
tatOes and mash while hot. Make a thin
white sauce with one quart Of milk, one
quarter Of a cupful each of flour and
butter. Add a teaspoonful Of onion juice,
salt and white pepper to season and
three tablespoonfuls Of chopped celery,
blend with the mashed potato and sim
mer over hot ater for fifteen minutes.
Press through a fine sieve and stand at
the side OF the FIRE in a double boiler.
When served dust the surface with a
little paprika, the Hungarian sweet red
pepper; this will give to II slight pink
tingc.
The day before make a thick white
sauce with one quarter Of a cupIuI each
of butter and -four and a haif pint o.
milk. Add 10 IL half teaspoonful OF
salt, a dash Of cayenne, i've drops OF
onion juice. the beaten yOlk OF an egg,
one teaspOOnful OF lemon juice and two
CuDfuls of CHOPPED lobster meat Set
aside until morning. then mold carefully
In small outlets. dip each in beaten
egg. roll in fine dry crumbs and just
before luncheon fry In deep smoking
hot fat. In the small end OF each outlet
press "A lobster claw and serve garnlsh-
ed with parsley. Use with this dish a
white sauce seasoned with salt, pepper,
and a little lemon juice
Raw potatoes are pared. cut in half
inch slices, then In long half-inCh
strips. These are soaked in ice water
for half an hour. thoroughly dried ana
fried, a few at a time in deep hot fat
DO not salt them. as Il tends 20 make
them lose their crlspuess.
The euJree will need tWO-thrds or a
cupful OF finely chopped coId-boiled ham
and a large pint Of well seasoned toma-
10 sauce Wash a heHpinE Cupful of
raw rice through several waters. Drain
and throw Ii into a large kettle Of rap
idly boiling salted water and keep at
galloping boil until the rice Is tender
but not mushy. Drain and spread half
of il on a hot platter, sprinkle with
one-third of the hanm and add a few
spoOnfuls Of the sauce. add the re-
mainder Of the rice and ham, sprinkle
with a teaspoonful of chopped parsley
and pour little OF the sauce round the
base serving the remainder in a boat
Clean and truss the squads in the