Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1908-05-21
LUNCHEON DAINTIES
SIMPLE MENU AT COMMAND OF
EVERY HOSTESS.
OVer-Elaboration Always Something
to Be Alphabetically Prepared
ueshes Will Be Found to
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
helper 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 in the thought that
ner single assistant can put on the
few finishing touches.
Here is a menu which will not try
the abilities of the average cook. and
whose items will be found in the
average market:
Grape fruit.
Bouillon. Toasted crackers.
Olives. Scallops Newburgh. Celery.
Crown of lamb. Peas
Saratoga potatoes.
Green and gold salad with cream cheese
sandwiches.
Bavartan cream. Sponge cakes
Coffee
To properly prepare grape fruit It
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
tablespoon of rum and three marschi-
no cherries is very tasty IL 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-
ed. These two racks should be tied
together with the bones toward the
inside, forming a perfect circle. Put in
baking pan and roast from 35 to As
minutes, according to the heat of your
oven, basting the meat frequently.
This should be served on a large plat
ter and the inside of the Grown"
should be filled with two cans of
French peas that have been heated
with tablespoon of butter. Garnish
the outside of the crown with Sara
toga potatoes and parsley. II your
guests are not many and you have an
exceedingly large platter, you can
serve this entire course on the platter.
Bavarian Cream.-Take the yolks of
six eggs and beat them we'll in a deep
bowl Add three ounces of grated
chocolate, quarter OF a pound of sugar
and one pint of rich cream. Put these
ingredients in a double boiler and
stir one way only until 1t thickens.
Do not let 1t boil or it will be sure
to curdle. Strain this into a bowl
Take another pint of cream and beat
until thick and stir into it an ounce
and half of dissolved gelatin. Mix
this with the chocolate cream, lightly,
and pour into a mold which has been
rinsed with ice-cold water Put on
ice to harden. This is a delicious des
sert.
Scallops Newburgh.-Nelt a table
spoonful of butter in a porcelain-lined
saucepan, add to 1t half a cup of sher-
ry wine and one quart of scallops
which have been washed and drained
dry in a colander. Cook these for ten
minutes. Beat the yolks of three
eggs thoroughly and add to them one
tablespoon OF cream. Add to the seal
lops already cooking cupful of
cream, pepper and salt and let it come
to q boil, then stir in the yolks of
the eggs and serve Immediately.
Green and Gold Salad.-Select the
heart of a crisp head of lettuce and
put two small pieces on each plate
Over this lay several very thin slices
OF oranges and few cubes of pine
apples. Serve with French dressing.