The Montgomery advertiser., 1906-07-04
FOURTH OF JULY LUNCHEON
BY CORNELIA c. BEDFORD.

d tation to use them quite freely. This Is especially true with greens, shades of red and pink yellow and orange. These are not in bad taste since many foods are found in these colors; but in
 planning a Fourth of July meal 1t is best to concentrate any color scheme on the decorations since no foods come naturally in blue. If the hostess has an oblong low pan which is watertight
 1t is possible to construct a flag in flowers. using white carnations, scarlet geraniums and blue ageratum or the
 pretty corn flower or bachelors button.
 For the menu try these dishes: Puree of Green Peas with Croutons Sardines with Parmesan Olives Gherkins
 Broiled Tenderloins Horseradish Sauce French Fried Potatoes Muscat Water Ice
 Tomato and Watercress Salad Waters Cheese
 Raspberry Ice Cream Angel Cake Coffee Following the menu in its natural order we begin with the soup. Put
 one pint of sheled green peas on to
 cook in one pint of boiling water In
 twenty minutes add one pint of veal |
 stock, one teaspoonful of chopped |
 onion. one slice of carrot. quarter of |
 bay leaf, a spriE of parsley, a half teaspoonful of salt. dash of white | pepper and saltspoonful of sugar. | Boil slowly for twenty minutes longer or until the peas ara very soft then rub through a sieve. Return to the fire, thtcken slightly with a scant table 1 spoonful of flour rubbed smooth in cold water. Boil up for three minutes, see | that the seasoning is right and when | taken from the fire add one cupful of
 hot c:eam. Serve with this croutons a in tnn in. hI1tf Open 8 box of the best imported sar- dimes. Lift them put separately and carefully lay them on unglazed paI ST l that as mu:h oil may be removed s possible. Earlier in the day cut from stale sliced bread strips a trifle longer and wider than the s&rdines. all crust
 being removed Fry these pale brown | in deep smoking hot fat. When drain
 ed spread them on flat pars. On each place a sardine. Heat thoroughly in a
 moderate oven then sprinkle with grat
 ed Parmesan cheeso. place two on each
 plate, garnish with parsley and a but | of lemon anj serve.
 | Two ht urs hefore luncheon pour over
 half cupful Of freshly grated horse
 radish enough cider vinegar to cover.
 T:efcre using drain and press it as dry as possible. Make T sauce by melting | together quarter of a cupful each of | butter and flour; when bubbling stir in gradually one pint of veal or chicken
 stock and when smoothly thickened
 simmer for three minutes then stand over hot water. Two minutes before | serving add one tablespoonful of lemon 1 juice and the drained horseradish mixed with a tablespoonful of melted butter.
 Allow one slice of tenderloin (cut an | inch thick) for each person and broil 1t quite rare vet not underdone. On a l hot platter pour some of the sauce, ar
 range the broiled tenderloins on it and garnish with parsley. serving the re- I mainder of the sauce in boat. The potatoes which 20 with the meat
 should be pared and cut lengthwise in | long strips a quarter of an inch wide and thick. After washing very thor
 oughly scald for half minute in boiling water, then drain and soak in ice wa | ter for at least an hour. Dry on a soft cloth then fry in smoking hot fat until | golden brown. Drain on soft paper
 and serve as quickly as possible. The preliminary scalding tends to make 1 them more crisn.
 1 The ice which precedes the salad.
 though named muscat. does not con | tain a drop of grape juice. Mix to- gether the juice of four lemons, grated
 rind of one and a pint of granulated
 sugar and let stand one hour; soak a
 tablespoonful of granulated gelatine in three tablespoonfuls of cold water and
 when soft dissolve in a pint of boiling
 water Add this to the lemon and su | gar mixture. stir until dissolved, color
 very delicate green and strain When cold add half cupful of sherry and | freeze serving 1t in punch glasses.
 Select small yellow tomatoes for the
 salad Cut a piece from the stem end of each and scoop out the interior. Drain well then s.uff with watercress which has been dressed with little French dressing. Serve each on let | tuce leaf with a spoonful of mayon- naise on the top.
 Early in the morning scald pint of milk in a double boiler. Add to it scant tables poonful of flour blended smoothly with a little cold milk, stir
 for a moment then cover and cook Tor half an hour. Beat together one cupful and a half of sugar and three eggs. add this to the cooked milk and stir until thick as custard then strain and cool Rub one hint of raspberries through a fine sieve. add tablespoon ful of lemon juice and two tablespoon fuls of sugar and let stand for an hour, To the cola custard add one pint of
 rich cream. put in the freezer and give few turns When icv cold add tlI' fruit and freeze until firm then repack and stand away for two hours to ripen With this serve angel Or sponge cake or. if preferred, small fancy cakes.