The Washington times., 1907-06-22
a GIRLS LUNCHEON
BY coRNELIA C. BEDFORD.

Clam Cocktails in Lemon Cups.
NIeam OF Spinach Soup. Grisini.
chicken in Rice Border
Garnish of Fried Nuts.
Macedoine OF Carrots and Peas.
Cucumber Jelly Salad
Cheese Waters.
Pineapple Ice. Royal Charlotte.
Coffee. Cakes Fruit p,,ncL
The colors for this luncheon are to be
blue and gold. The latter color can be
prettily introduced in the various dishes.
out blue is unnatural, hence il must be
used the more lavishly in the decora-
lions The bachelors button. blue
agertum, and larkspur are three flowers
easy to find and one or all of them
can be used with good effect. Have a
large bowl for the center OF the table
and for favors combine the blue flower
Win a yellow one such as golden glow
Veiiow daisy. or any other in season.
In buying lemons for the first course
select those with most deeply colored
SKINS Cut the top from each in
notched circle. Make two Sits In this
piece, through which run blue baby rib
bon and tie in bow to serve as
handle Scoop out the centers and fill
win the cocktail mixture the last thing
roetore announcing the meal Cut
min slice from the bottom OF each lemon
mat they may stand upright, and ar
range on lettuce leaves For six per-
sons mix together four tablespoonfuls
OF lemon juice. four tablespoonfuls of
mushroom catsup. a half teaspoonful OF
aaoasco. one-half teaspoonful Of paprika.
ono rounded teaspoonful OF salt, and one
tablespoonful of tarragon vinegar. Let
this stand for CO1rnle IF hour IN, 10
stirring occasionally until the salt Is
hissolved. Divide between the six cups,
then drop in each FIVE or six raw clans.
Pick over and wash thoroughly a half
peck Of spinach Drop into boiling
salted water and boil. uncovered. for
twenty-five minutes. Skim out into q
pan OF cold water. Stir for a moment.
Ihen press out every drop Of water:
Cnop or pound fine and rub through a
sieve. Prepare a thin cream with two
scant tablespoonfuls each of butter and
niour. three cupfuls of milk, q high sea-
Soning of salt, white pepper a few
drops of onion juice. Gradually blend
1his with one pint of the spinach pulp
and again rub through a sieve. Reheat
in a double boiler and add more season.
SnE If needed When in the plates add
spoonful of whipped cream. The
Erisini or bread sticks had best be
ordered from the baker
For six persons. if only the white
meat is to be used. two young fowls
will be needed. boiling them after clean
ing. When cooled remove the meat.
cutting it in neat inch dice. Make
cream sauce with two large tablespoon
1uls each Of butter and -four. one pint
of milk and a high seasoning of salt,
pepper. onion juice. a pinch of nutmeg,
or mace. Add the chicken Zone quartz,
and keep hot in a double boiler as need
ed Just before taking of add a tea
Spoonful of lemon juice. One heapirg
cupful Of raw rice should be we'll wash
ed dropped into a kettle of rapidly boil
ing sailed water, and kept at gallop-
tng boil until the rice is just tender.
Drain II. stand the colander in the oven
for moment to dry then arrange round
the edge Of the platter. For the gar
fhish take cooked hominy grits left from
the breakfast, and while hot season very /
highly with salt, pepper, a little butter.
chopped chives and parsley. Set aside
until cold cut in slices. then in tri-
angles. Dip each in beaten egg, roll in
finely chopped nuts and fry golden
brown in deep, smoking hot fat.
For the vegetable take equal quaint
Ties Of green peas and new carrots. Boil
the peas in as little water as possible,
adding salt. pepper. sugar. and butter
Scrape ana dice the carrots; add a bit
of butter to the water IN which they
are boiled When both are done drain
and mix them. adding seasoning and a
little melted butter.
Crate four cucumbers and from them
press the juice. discarding pulp. Use
green coloring 90 deepen the color and
meas sure For a pint soak one-third Of a
package Of gelatine in four tablespoon
duls Of cold water, dissolve over hot
frater and add 70 the juice with salt,