The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-01-27
HOW To SERVE A
LUNCHEON MENU.
Suggestions That May Help Out
an Anxious and Busy
Housewife.

Fer your first course serve fruit
This can be half of grape fruit, the
pulp OF which has been removed, chill
ed. sweetened and a spoonful of sherry
or colored fruit juice Gas grape juice)
added, then served in the grape fruit
shells with a maraschino or candied
cherry on top. You can use the scis-
sors and scallop the edges of the shell
ar you wish. Or use pretty glass or
china plates. In the center place a
spoonful or orange or grape fruit pulp,
or both mixed, and around the edge
place double row OF white grapes,
cut in half and the seeds removed.
For your fish course serve creamed
whitefish, which you doubtless know
how to prepare by making a thick
cream sauce and taking the cold boiled
fish and then heating it thoroughly
without breaking the pieces of fish.
Sprinkle with chopped parsley. If you
have the shells or little ramekins for
serving creamed dishes, use these for
your fish. If not, arrange it on plate
with the hot creamed potato balls
sprinkled with the parsley You can
easily keep this white course. serv-
ing tiny bread and butter sandwiches
cut in plain or fancy forms.
Serve either croquettes nodded in any
form you choose and delicately brown
ed. or serve a chop. The croquettes
can be of chicken or veal If you wish
them plain; or combine mushrooms.
sweetbreads, hard-boiled eggs, if you
wish them made richer. Whatever
meat you use, the iule for sauce, mold
ing and frying is the same. One
friend nodded her croquettes like tiny
chickens with cloves for eyes and
curied celery tips for wings. These
rested on a nest of shoestring potatoes
fried yellow to initiate straw. Or mold
them like cylinders, pyramids or chops.
Serve mashed potatoes in form of
roses with the croquettes. which should
be garnished with parsley or water
cress and serve creamed peas also, hot
rolls and tiny pickles. If you wish a
game course, follow the croquettes by
a frozen punch, or branded peaches in
small glasses, then serve broiled squad
or quail on squares of toast or hominy,
and plaip lettuce salad with French
dressing. Il you omit the bird, serve
any preferred salad, one of the autumn
fruits, sura as apples or white grapes /
and celery and nuts. Use the scooped- |
out applsespr little decorated paper
cases for sodr fruit salad
If Won snot serve a fruit salad, /
serys sdoine of ices for dessert /
F. -. salad fill glasses half fun /
xea' fruits cut in pieces, using
,.anges. Bananas, canned peaches,
grapes ny. combination you prefer.
Fit with orange, lemon or
pinea ppIt ne bet. Or pretty dessert
is to take large meringue kiss and fill
1t with plan vanilla or strawberry ice
cream and arrange large white grapes
around the base of the meringue, like
a wreath, or put a flower on the plate.
Serve a nice white cake and macaroons
To make the meringue to hold the ice
cream take the whites of three eggs,
beat them, and add gradually, while
whipping, three-quarters of cupful of
nowdered sugar. Beat until the mix
ture is firm enough TO hold Its shape
without spreading when dropped in
ball. Add the flavoring of lemon juice
or any essence. Use one and one-half
Ia blespoonfuls of meringue for each
niece. Put them on strips of wet pa
oer on a board that fits the oven. Have
rho latter hot enough for cake and
,vatch them until they are light brown. I
Remove. press in the bottom and turn |
,ver to dry. The secret of good I
,,erinrues is to dry rather than bake '
hem Have coffee with the dessert
md on the table place dishes or salted
,uts. minis and candies; also preserved '
ginger If You wish ]
Serving the coy ses VIII depe2d I
arpeIy upon the number of guests. III r
~ EIGHT or a small number, and you {
Itch 70 no cosy" follow this plan;
TO- the crane fruit on the table when
b. CHESTS are seated. Serve nsh IN o
he ra-nekin shells from the kltchen- v
hon ave the croquettes or chops t
rettfIv arranged on platter anu p
az, these yourself. You can serve o
- birds too. if you have this course Z
!, ,act Won can serve anything which a
akos NO carving. Have the salad v
..,,e,,,- from the kitchen, also the des- p
- II YOU entertain large party Z
. would suggest having it all served II
on the kitchen. II your table mas
andson,e surface you can use hand
INC center square with doilies under c
"a mates. Or use the long cloth If you n
refer. Finger bowls are seldom pass u
! now. save where the luncheon is 10
followed by cards, then two Do"is :
"a nIaced at each end OF the taoie g
r,ar the bonbons are served. ~