The daily morning journal and courier., 1906-10-13
A PINK WHITE LUNCHEON.

Jullenne Potaloes
 Rice a Ia Turenne
 Brolled Souabs Corn Fritters Jellied Shrimp Salad Cheese straws
 Strawberry Fluff Fancy Cakes
 Coffee
 JAS color luncheon nothing could be prettier 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 chrysanthemum is undoubtedly the flower to use and the great pink fluffy balls shown by the florist lend them- selves most kindly to table and room decoration. The quanitiee here given are sufficient for eight persons.
 For the soup take one cupful of light bread dough. Work into 1t the slightly beaten white of an egg and table spoonful of soft butter, adding little flour as necessary to keep 1t from sticking. Knead for a moment then put aside until risen again. With the hands roll out bits of the doug. in sticks six or eight inches long and as thick as a lead pencil. Place well apart on flat greased pan, brush with milk and when slightly raised bake golden brown in a very moderate oven. Tie together in pairs with baby ribbon and lay at each place.
 Cut two or three thin slices of stale bread into tiny dice and fry golden brown in little butter. These can be made early and spread on flat pan to warm when needed. For the soup boil six potatoes and mash while hot. Make thin white sauce with one quart of milk, one quarter of cupfu 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 simmer over hot water 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 1t a slight pink tlnge.
 The day before make a thick sauce with one quarter of cupful each of butter and flour and a half pint of milk Add to 1t a half teaspoonful of salt, dash of cayenne, five drops of onion juice the beaten yolk of an egg, enc teaspoonful of lemon juice and two cupfuls 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 lobster claw and serve garnished with parsley. Use with this dish a white sauce seasoned with salt, pepper and 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 and fried few at time In deep hot fat Do not salt them as 1t tends to make them lose their orispness.
 The entree will need two thirds of a cupful of finely chopped cold boiled ham and large pint of we'll seasoned tomato sauce. Wash heaplng cupful of raw rice through several waters Drain and throw large kettee of rapidly boiling salted water and keep at 8 galloping boil until the rice is tender but not mushy, Drain and spread half of 1t on a hot platter sprinkle with one third of the ham and add few sponfuls of the sauce. Add the remainder of the rice and ham, sprinkle with a teaspoonful of chopped parsley and pour a little of the sauce round the base, serving the remainder in boat
 Clean and truss the squabs in the same way as chickens. Over the breast of each bird tie a thin slice of parding pork. Dust with salt and pepper and roast in a quick oven over twenty five minutes. The corn fritters need pint of canned corn put through the food chopper, three beaten eggs, teaspoonful of salt, half teaspoon full of black pepper, flour to make a thick drop batter and one teaspoonful of baking powder. Drop by small spoonfuls in deep smoking hot fat and drain on paper before serving
 pint of shrimps are neded for the 1 salad; they may be those sold In the markets already boiled and shelled or the canned article; in the latter case open the cans early in the morning rinse repeatedly in cold water and let stand for two hours to aerate. Prepare French dressing, sprinkle the shrimps with 1t and let stand for | several hours that they may be well | seasoned, turning through occasionally. Make an unsweetened lemon jelly | seasoning it with salt, pepper a few | drops of onion juice and tablespoon | ful of tarragon vinegar to the half pint. In one large or eight small moIds ar range a few shrimps on the bottom, pour in just enough jelly to hold them and stand on ice until firm. Add more Shrimps and jelly, put away again, and so on until the molds are filled. Serve | on lettuce with mayonaise mixed with cream whipped to solid froth. Roll some rich pastry out thin, sprinkle I with grated cheese, roll up and cut in traws and bake in a very moderate i oven.
 Order one pint of very heavy sweet cream. Mix with it three tablespoons fuls of strawberry jam (cherry or rasp- berry may be used insteaD and one tablespoonful of sifted powdered sugar | and whip to a stiff froth. Pile in taI | glasses. With this simple but delicate dessert serve small fancy cakes iced X with pink and white icing.
 Allow one large tablespoonful of a finely ground coffee for each guest,