The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1908-03-09

SIMPLE MENU An COMMAND or
EVERY HOSTESS.
oyef.Elahoraslon Always Something
10 Sc Alphabetically Prepared
Dishes Will se Found 70
Give Best Satisfaction.

The luncheon menu must be regu-
lated not only BY the purse Of the /
hostess, but by the amount Of help |
she can command. 1t is foolish for the
woman who has but one maid, Or who
calls in a convenient neighborhood
''helper7 to give an elaborate course
luncheon. It is far better to choose
dishes which can be partially pre-
pared by the hostess before she
dresses to receive her guests whom
she faces, happy Ia the thought that
her single assistant can put on the
few finishing touches.
Here is menu which will not try
the abilities Of the average cook, and
whose items will be found In the
average market:
Grape fruit.
BoullIon. Toasted crackers.
olives. scallops Newburgh. Celery.
Crown OF lamb Peas.
Saratoga potatoes.
Green and gold salad with cream cheese
sandwiches.
Bavarian cream. Sponge cakes.
To properly prepare grape fruit u
should be placed on the ice Or In
some very cold place for at least "a
hours before eating. Cut It through
the center with a sharp pointed knife.
Run the knife around the edges next
to the skin, loosening the fruit from
the outer skin Remove all pits and,
with the same sharp knife cut out
the core Of the fruit, so that nothing
} remains but the luscious pulp. Cover
! with powdered sugar and set on Ice
, for another half hour 1t Is then
ready to serve. The addition Of a
tablespoon Of rum and three marschi-
} no cherries Is very tasty If you do
not disapprove Of liquors.
! Crown Of Lamb-The success OF this
| dish depends largely upon the
. butcher. You need two racks Of young
lamb chops. They should be cut and
"Frenched, but not entirely separat
i ed. These two racks should be tied
& together with the bones toward th'
: inside, forming perfect circle. Put Il
d baking pan and roast from 80 to A.
/. minutes, according to the heat Of you
+ oven. basting the meat frequently
t, This should be served on a large plat
| ter and the inside Of the crown
n should be filled with two cans Q
v French peas that have been heate
n with a tablespoon Of butter Garnis
IS the outside Of the crown with Sar;
e toga potatoes and parsley. II you
guests are not many and you have q
ig exceedingly large platter you ca
t serve this entire course on the platte
lg Bayarian Cream. Take the yolks
b six eggs and beat them well in a dee
r. bowl. Add three ounces of CRATE
" chocolate, quarter Of pound Of sugi
e. and one pint Of rich cream. Put thei
e ingredients in a double boiler an
k stir one way only until it thicken
TX Do not let it boil or It will be SUI
le to curdle. Strain this into bow
IS Take another pint Of cream and be-
p until thick and stir into it an oun'
II and half of dissolved gelatin. M
ed this with the chocolate cream. light
and pour into a mold which has be-
I'D rinsed with ice-cold water. Put
We ice to harden. This is delicious Dc
m sert
Scallops Newburgh.--Melt tab
i'm spoonful Of butter in porcelain-lin
as saucepan, add to it half a cup Of sh'
nv wine and one quart Of scallo
By which have been washed and drain
ne dry in colander. Cook these for t
ng minutes. Beat the yolks Of thr
eggs thoroughly and add to them 0
10 tablespoon Of cream. Add TO the sc
lops already cooking cuDful
.bA cream, pepper and salt and let It col
to boil, then stir in the yolks
ow the eggs and serve Immediately.
h,s Green and Gold Salad.-Select
MA heart Of a crisp head Of lettrce a
ii put two small pieces on each pla
Il. over this lay several very thin sli'
vas Of oranges and a few cubes Of pi
to apples. Serve with French dressi