The daily morning journal and courier., 1907-02-02
A VALENTINE LUNCHEON.

AS tt CGulti plCt0 lOt llllo RlCbbJ l luncheon prepare heart of cardboard almost two feet in size and cover with pink crepe paper. On this arrange either candelabra or a low howl of pink flowers and edge the heart with smilax or other greens. Suspend a white dove or a bisuue cupid from the chandelier (this may be rented from a florist,) use valentines as place cards and have the bon bons, salted nuts, etc., in heart shaped glass dishes, The menu itself may read as follows:
 Cream of Love Apple Soup
 Broiled Turtle Doves
 Heart Croquettes Green Peas
 Bleeding Heart Salad
 Hot Hearts
 Sweet Hearts Frozen Hearts
 Coffee Love apple soup is made with one half of can of tomatoes stewed for twenty minutes, seasoned well, then rubbed through a sieve and returned to the fire. In a double boiler scald three pints of milk and thicken with | two tablespoonfuls of butter and four of flour rubbed to soft paste. Sea- son with salt and pepper and keep hot. | Just before serving take both pans 1 from the fire. To the tomato add i pinch of baking soda and stir until efferveseence ceases then mix withth l tkickened and serve at once. If re- heated it will curdle. This, as well as | the remaining recipes, is proportioned for a dozen persons. When served in cups a spoonful of whipped cream may be dropped in the cup after it is filled.
 For this occasion squabs may be raasaueraded as turtle doves, Allow one for each person, split down the back and clean Brush inside and out with melted butter, dust with salt and pepper and broi over moderate fire for twenty minutes; cook flesh. side down first and be careful hat the skin is not scorched, as it burns quick ly. Serve gGrnisned with cress. Put two quarts of hot boiled pota- toes through the ricer Add two table, spoonfuls of butter, three of cream salt, pepper and a dash of nutmeg to taste. half of tablespoonful of onion juice and two tablespoonfrls of chop ped parsley and beat well. Add the beaten yolks of five eggs, mix again place in a saucepan over the fire and ) stir until the mixture leaves the sides l. of the pan. Set aside until coo p enough to be handled. Turn out on a foured board, dust very slightly witt ! flour and pat down until an inch thick. Cut with small heart-shapet I cutter. Dip each in slightly beatel : egg and roll in fine dry crumbs Fr!
 golden brown in deep, smoking ho
 fat
 Turn out two or three cans of smal - peas, drain, rinse and let stand il - fresh cold water for at least tw n hours. Then drain and heat gently il ,4 three tablespoonfuls of butter addin salt, pepper and very little sugar t u taste. When served they should b
 almost dry but very hot.
 le Take for the salad two one pound 0 a lobster. drain and rinse the meat
 drain on a cloth then cut in sma y dice. Marinate with a French dress le ing and stand on ice for two hours " Mix with this one quart of finely GU
 celery and sufficient thin mayonnais
 to moisten. Heap in the salad disf 1 and smooth the top with a broade
 knife. Over this spread a coating ( t thick mayunnaise. Tint a reserve Tt portion of the thick dressing wit fruit red color paste in a bag wit
 e,r o II ti1he for use a stiff paper cornJ sr copia with clipped poinD and pres IS this out over the yellow maynonais lb in tear-like drops forming the outlir at of a broken heart.
 As an accompaniment to the sala
 rub together one pint of flour, or " cupful of grated dry cheese, a pine n> of salt, very high seasoning