The Montgomery advertiser., 1906-02-25
A YELLOW LUNCHEON
BY coRNEDIA c. BEDFORD !.


 With the advent of the Lenton sea- son many forms of entertainment are dropped for the time being but quiet meals are always in order and a dainty luncheon for half dozen friends IS sure to be appreciated. As heraiding the coming of spring let the hostess plan a yellow and white meal and she will be sure to score success. The menu here given can. we feel sure. be attainable ip all parts of the country;
 Fruit Cocktail.
 Fish in RamekiBs Small. new Potatoes.
 Radishes. Olives. Celery Hearts.
 prosled Chickens.
 AsparaRus. Fresh Mushrooms on Toast.
 Lettuce and CEess Salad.
 Cheese Fingers. Pineapple Parfait. Fancy Cakes. Bonbons. Coffee. Apple and Cheese Creole.
 As an effective floral decoration noth- ing could be more beautiful than yellow tulips masscd in large bowl in the cen- Ire and smaller ones at either end of the table. If the hostess possesses any Austrian glass ware with Its beautiful golden tracerIes shining through the clear crystal this Is the time to use 1t. Fill the small dishes with tiny white radishes, olives. yellow and white can dies and the crisp celery hearts laid on finely cracked ice. Have at, each place a name card and the favor-.a tiny box of candy the top stimulating yellow tulip Tn paper Use white or white and gilt china. serving the parfait in punch glasses.
 Where grape fruit is to be had use it for the cocktail. Select medium slzed fruit with unblemished skins Scrub lightly and dry. then with sharp knife cut out the upper third of the fruit in two right angled wedges, leaving between them strip of skin to act as the handle of a basket. With d small spoon carefully scoop out pulp and juice. rejecting all membrane and white inner skin, To this add enough powdered sugar to make pleasantly sweet and set aside to chill. Drop the shells in icewater. Just before lun- cheon dry the shells; add one table spoonful of sherry or rumfoF each fruit used and fill the skins twost thirds. As they go to the table put spoonful Of shaved ice on top of each. Orange mixed with apricots may be used in- stead of grape fruit.
 Any white heshed fish may be select ed for the next course. halibut being preferred as containing fewest bones, but cod or white fish is also good. For six persons allow about two pounds. wash. drain. lay in a saucepan, cover with hot water. add slice of onion. small bay leaf half teaspoonful Of salt, a dozen peppercorns and two table spoonfuls of vinegar and cook very gently until the flesh begins to draw away from the bones. Set aside until cold and then drain and break in makes with silver fork. In saucepan melt together two tablespoonfuls of butter and three of flour. slowly add one cup full and a half of hot milk and stir until smoothly thickened. Season high ly with salt and white pepper, add a dash of mild curry powder and two heaping cupfuls of the faked nsh ana stand over hot water for fifteen min utes Three minutes before serving add one teaspoo 1ful of lemon juice and the yoI< of a raw egg beaten with one teasnoonfuI of cream. Fill the hot ramekin cases and over the top of each sprinkle some of the yolk of two hard boiled eggs, rubbing 1t through me sieve After placing each ramekin on it's plate arrange round its base three or four tiny new potatoes-or do1en potato baIls-which have been boiled until barely tender drained and repeat edly sprinkIed with melted butter.
 With this course serve daintily cres- cent shaped rolls. Scala one pint or milk. dissolve in 1t one teaspoonfui or sugar. two scant tablespoonfuls or put ter and half teaspoonful of salt, when partly cooled add one half Of yeast cake dissolved in a little warm water and sift in enough -four to make thick batter. Beat hard. cover, stand in bowl of warm water and keep warm urftiH the batter is very light and spongy. Add more flour 60 make soft dough knead for five minutes and re. turn to the bowl, keeping warm until the dough is very light. Turn half of the dough out on very slightly foured hoard and roll out half an Inch thick. with one side of circular cutter cut off crescent shaped pieces and place an inch or more apart on hat greased pans Brush each with warm water and when light brush again. then bake in a very hot oven. With the hands in a rope an inch thick. cut in three inch lengths and lay well apart on other pans. Wet the tops with water then, just before putting in the oven brush with slightly beaten white of egg. eWhen pale brown brush again with the egg white and return to the oven just long enough to set the glaze, Serve these fingers with the meat course.
 The broiIers should be of such size that one will serve for two persons. dividing them lengthwise along back and breast When cleaned brush in- side and out with melted butter, dust lightly with salt and pepper and broil slowly, turning the flesh side first to the fire. Should they be past the first stage of extreme tenderness it Is wise to first lay them in a baking pan, dot with bits of butter, cover closely, and cook in a very hot oven for twenty minutes then finish the cooking in the broile-. Serve them prettily garnished with sippets of bread sauted golden yellow in butter.
 ' TO be perfect both asparagus and mushrooms should be fresh but this is not always possible and in such eases either or both may be canned. For fresh asparagus cut off an inch Of the lower end of each stalk and scrape with a dull knife; tie in small bundles with soft twine and plunge into salted, botl+ ing water From twenty-five to forty minutes will be required to cook the stalks tender, according to their age and freshness. Drain and arrange on very thin narrow slices of toast dipped for an instant in boiling water and So we either plain or with drawn butter sauce.
 From three-quarters of a pound of fresh mushrooms cut the stalks; trim the lower end of each, peel and GUS very fine. Peel the caps, cut them in quarters, rinse quickly in cold water Place with the cut stalks in q sauce pan, add two tablespoonfuls of butter and two of cream, cover and stand over a slow fire. At first the butter will be absorbed but soun the brown liquid will begin to exude. Gradually add one eupful of thin cream and heat slowly to the boiling point. Slightly thicken by adding a teaspoonful of flour smoothly blended with milk Season, adding salt sparingly. as mushrooms require less than most foods. They should be tender after ten minutes