Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1906-08-30
Watermelon LUNCHEON

SNNNNNN~NNsNNNe%Ne
Nothing in the way of a simple
entertainment at this season for a
restricted number of friends could be
more appropriate than watermelon
luncheon. For the centerpiece border
circular mirror with moss and on it
have boat made of watermelon rind
with an argo of its diced heart or a
few white asters. 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
put sherbert; until used it should be
kept buried in chopped ice or a
pan of water that it's crispEess
may not be lost. Caterers do
such clever work nowadays
that the ice cream can be
made to represent perfect melon.
For simple flavors nothing could be
better than tiny cards illustrating
1.-The niger and the watermilyun.'
They may be in colors or simply pen
and ink sketches.
Iced Watermelon.
Deviled Fish Cucumber Sauce.
Broiled Chicken.
Green Peas. Stuffed Potatoes.
Watermelon Sherbet.
Tomatoes Stuffed with Watercress.
Mayonnaise. Cheese Waters.
Melon Ice Cream. Fancy Cakes
Coffee.
In preparing the melons for the
first course, cut them in thick slices,
then, with heart shaped cutter,
stamp out the pink pulp and serve
three pieces to each person. The
sherbet for the fourth course Is simply
watermelon pulp crushed, made sweet
with sugar, three teaspoonfuls Of
sherry added to 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 faxed and the skin and bones re-
moved. Scald one cupful OF milk, add
one cupful OF stale mot dried) white
bread crumbs and stir for about two
minutes, then remove from fire. Add
one tablespoonful of chopped parsley,
the chopped yolks of three hard-boiled
eggs, dash of cayenne, and quarter
of teaspoonful Of onion juice. Fill
with coarse bread crumbs which have
been crisped and slightly colored in a
little hot butter, and heat in quick
oven. AS sauce, pare and CRATE some
large cucumbers, scraping out and dis
carding the seeds. Measure the pulp;
to each cupful add dash of cayenne,
half teaspoonful of salt and one tea
spoonful Of tarragon vinegar. Deepen
the color slightly with a very little
green color paste.
Select small but plump broiIers
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 !. e
careful that 1t 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
teaspoonfuls Of butter In a saucepan,
add scant teaspoonfuI of salt, nalf
teaspoonful Of white pepper, tea
spoonful OF sugar and the peas. Cover
and shake over hot fire for five min
utes; add a half cupful OF boiling
water and draw TO one side where they
will cook slowly until done. If young,
they will be.ready in about twenty
minutes.
Scruf and bake eight large pota.
toes. Halve carefully, scoop contents
In hot bowl, whip fine, adding three
tablespoonsful of hot cream, salt, and
pepper to taste; when light and
smoothe, stir in carefully the stiffly
whipped whites Of four eggs. Heap
this in the skins, lay them on a fat
pan and put in hot oven until golden
brown.
Select large, round, firm tomatoes.
Cut piece from the stem end of each
and scoop out the contents, then leay
them for hour to drain. Fill ea3n
with washed and dried cress. Just be-
fore serving, arrange each in lettuce
leaves and pass with them cheese,
crackers and dish of mayonnaise
Make rich cup batter and bake Y
in jelly-cake pans. When cold, cut IN
cubes or fancy shapes an inch or SO in
size. In a saucepan put one pint OF
graduated sugar and one cupful Of boil
ing water. Stir until the sugar has dis.