The daily morning journal and courier., 1907-01-19
A CHAF1NG DISH LUNCHEoN.

of interest in one of the fads of the day and for the hostess who has taste for dainty cooking 1t offers an oppor- tunity to display her attainments In that direction. If she has mastered the 1 fundamental rules of the art and Is able to originate some specials of sea- sonings or fiavorings she Is sure to at 1 tain reputation, making the envy of her circle.
 At a meal in which such table cook cry is emphasized at least two dishes should be prepared before the guests and if desired, a portion of each course may be wholly or partly cooked in this way. For the hostess who wishes to serve a pretty luncheon for half dozen the following menu is suggested.
 Oyster Cocktails
 , Scrambled Eggs a la Creole,
 Finger Rolls
 Chicken Llvers a la Supreme
 Saratoga Potatoes Cream Cheese Salad Bar Le Duo
 Orange Ice Fancy Cakes
 Coffee or Frothed Chocolate, Order thirty good sized oysters for the first course Strain the liquid and put aside Pick over, rinse and drain the oysters then stand on Ice to chgl. Mix together two scant teaspoonfuls of horse radish (the freshly grated if possible) fifteen drops of tabasco one tablespoonful of tarragon or plain vinegar, three seant teaspoonfuls of lemon juice, one tablespoonful and half of Worcestershire, one table spoonful and a half of tomato catsup and a half teaspoonfVl of salt Just before serving add a half cupful of the oyster liquor and d. vide between six glasses. To each add five oysters a moment before the meal is announced.
 Look over the recipes for the chafing dish mixtures and prepare two trays, one for each course On these place all the ingredients for each dish, measuring and preparing them, as far as possible for instant use. For the first dish mix together in small bowl two tablespoonfuls of chopped green peppers, one tablespoonful of tomato catsup and half teaspoonful of onion juice, In larger bowl beat slightly together six eggs and a half eunful of cream. On other tiny dishes place a tablespoonful of butter half teaspoonful of salt mixed with half as much paprika, three tablespoonfuls of grated cheese. At the proper time put the blazer over the lighted lamp, drop in butter when very hot turn in the eggs. add the seasoning and begin to stir. As this thickens turn in ths green pepper mixture and stir until thick and creamy, then slip under meath the hot water pan and put out the light. Serve spoonfuls on crisped waters, sprinking each portion with a little of the grated cheese. With this course serve hot anger rolls,
 On the second tray have bowl con- taining six chicken flyers which have been auartered washed, scalded for two minutes and drained, cupeul of fresh mushrooms peeled and cut fine, tablespoonful of butter, a table spoonful of four a mixture of half cupful of rich milk and chicken broth, scant teaspoonful of lemon juice, salt and pepper. Melt the butter in the blazer. when hot add the llvers and stir occasionally until Drowned. Dredge over the flour, stir until ab- sorbed, then gradually add the liouid mixture, When thickened, add the mushrooms and salt and pepper to taste. Stir. cover and cook for ten minutes. Add the lemon juice and serve. AS this takes longer to cook than the first dish 1t may be started while the plates for the preceding course are being removed. With it serve Saratoga potatoes which have been spread on a flat pan and reheat- ed in a warm over and plain brown bread sandwiches.
 sandwiches.
 Early in the day pick apart and wash a head of lettuce, then stand it in ice water until crisped. Drain, warp in a wet cloth and put aside un- til needed. Mash two cream cheeses with a fork, add a few grains of ca- yenne and enough thick cream to slightly moisten then form in balls the size of a hickory nut. Arrange four balls in each lettuce nest and sorinkle with a little French dressing When serving pass a dish of white currant bar le due in place of the usual mayon-