The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-01-19
a CHATTING DISH LUNCHEON
By C0RNELIA c. BEDFORD.

A luncheon for a few friends with the
chatting dish as the central point OF IN
terest is one Of the fads Of the day;
and 10 the hostess who has a taste i0r
6ainty cooking it offers an opportunity
10 display her attachments in that di-
Tection. III she has mastered the fuuda-
mental rules OF the art and is able TO
originate some special combination of
ssasonings or havorings she is sure To
attain a reputation. making her the envy
Of her circle.
At 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 whole or partly cooked ia this
way. For the hostess who wishes to
serve a pretty luncheon for half dozen
guests the following Is suggested:
Oyster Cocktails
Scrambled Eggs a Ia Creole
Finger Rolls.
Chicken LiveTs a la Supreme
Saratoga Potatoes
Cream Cheese Salad. Bar lie Due.
Cofree 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 chill.
Mix together two scant teaspOonfuis of
horse radish (the freshly grated If pos
sible) fifteen drops OF tabasc0. one
tablespoonful of tarragen or plain vine
gar, three scant tablespoonfuis of lemon
juice. one tablespoonful and a half Of
Worcestershire, one tablespoonful and "A
half OF tomato catsup. and "a half tea
spoonful of salt Just before serving
add a half eupful of the oyster liquor
and divide between six glasses. To each
add ave 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 ali
the ingredients Tor each dish, measuring
and preparing them. as far as possible.
for instant use. For the first dish mix
together in e small bowl two tablespoon
fuis OF chopped green peppers, one table
spoonful OF tomato catsup and a half
teaspoonful Of onion juice In a larger
bowl beat slightly together six eggs and
a half cupful Of cream. On other tiny
dishes place a tablespoonful of butter, a
half teaspo0nful OF salt mixed with half
as much paprika, three tablespoonful
OF grated cheese At the proper time
put the blazer over the lighted lamp,
drop IN the butter, when very hot turn
in the eggs, add the seasoning and begin
10 stir. As this thickens turn in the
Ereen pepper mixture and stir until thick
and creamy then slip underneath the
lot water pan and put out the light
Serve spoonfuls on cTisped waters,
shrinking each portion with a little of
the grated cheese. With this course
serve hot finger rolls.
on the second tray have bowl con-
tanning six chicken livers which have
been quartered, washed, scalded for two
minutes and drained; a couple OF fresh
mushrooms peeled and cut quite fine, a
tablespoonful OF butter tablespoonful
of hour; a mixture OF half a eupful OF
rich milk and chicken broth; a scant
spoonful Of lemon juice; salt and pepper.
add the livers and stir occasionally until
Drowned. Dredge over the -four, stir IN
III absorbed, then gradually add the
LIQUID mixture. When thickenCd add the
mushrooms and salt and pepper 10 taste.
Stir cover. ana cook for ten minutes
Add tie lemon juice and serve. IS this
takes longer to cook than the first dish.
ID may be started while the plates FOR
the preceding course are being removed.
with d serve Saratoga potatoes. which
have been spread on q fat pan and re-
heated in a warm oven and plain brown
bread sandwiches,
Early in the DAY pick apart and wash
q head OF lettuce then stand IL IN ice
water until crlsped, Drain, wrap in a
wet cloth and put aside until needed
Mash two cream cheeses with fork
add a few grains OF cayenne and enough
thick cream 10 slightly moisten. then