Los Angeles herald., 1909-09-16
FOR PORCH LUNCHE0NS

One of the pleasures of a veranda IS
to have the MONDAY meal served there
in hot weather. and luncheon parties
also when they are in order. Usually
most of the food is cold-such as fruit,
salads, ices and some cold beverage.
and the meal is very informal.
If soup is desired iced bouillon is
best. To make this any good strong
beef or chicken stock is used, clarified
and freed from all fat; little beef eX-
tract or kitchen bouquet is added to
make it a clear brown, and then it Is
measured to one quart must be added
a level tablespoonful of gelatin dis
solved in a little cold water, and while
hot it is all strained through flannel.
Salt pepper and little lemon are used
for seasoning. This Is put on ice, and
when needed 1t is broken up into small
pieces, put in cold bouillon cups and
served with strips of buttered brown
bread.
Cold sliced meats are ordinarily the
second course at family meal; for
company there may be course before
this of cold boiled salmon with sauce
tartare; the canned salmon may be
used, the large pieces piled after drain
ing on a cold dish and a mayonnaise
with chopped olives, capers and a very
little onion poured over.
If the main dish is cold sliced tongue
nave WlLH 1t IOllS anu lCeu CIlOCOldl6I
to prepare this scald a quart of rich
milk, add a small half cupful of sugar
and two tablespoonfuls of melted choc-
olate; strain when 1t is we'll mixed,
and cool. When cold put 1t on ice in
small pail till it is almost frozen,
and serve in glasses, putting in each
one a tablespoonful of shaved ice at
the last moment, and spoonful of
whipped cream.
For a salad have tomatoes on lettuce
with French dressing, or mixed toma-
toes and cucumbers in thin slices, or
have a salad of cream cheese.
Cream Cheese Salad.-Mash two
cream cheeses with a little cream or
oil till smooth; add salt and cayenne to
taste and small cupful of chopped
pimentoes; press into a small mold and
set away till firm; slice and lay on
lettuce; serve with French dressing.
For a family luncheon little tartlets
are nice.
Plum Tartlets.-Se.ect some large,
fine plums and simmer them gently in
rich sugar and water sirup till tender;
they may be peeled first, or the peel
may be left on and pricked with a
needle to keep it from breaking; bake
some small patty shells and when the
plums are cold put three or four in
each SHE'LL boil down the sirup which
is left till it will thread, and pour lit
tie over each one to glaze 1t. Serve
cold, with whipped cream if preferred;
a spoonful on top Of each tartlet is suf-
ficient.
A simple dessert which is attractive
enough for company is the following:
Pineapple Sponge.-Scald a pint of
pineapple pulp; dissolve three heaping
tablespoonfuis " gelatin in little cold
water and thenNn a cupful of boiling
water; add the Jsice of half a lemon,
cupful of sugart and the pineapple;
cool, fold in a pinA of whipped cream,
and put in mold rt$sed with cold wa
ter. Set on ice till II is firm and turn
out; surround with slices of the pine
apple or with whipped cream.
Tea Punch.-Make a quart of tea by
pouring boiling water over the leaves
and allowing it to cool; add cupful
of lemon juice, or orange and lemon
mixed, and sweeten to taste; put in n
pitcher with scraped ice and add few
! Strawberries. bits of pineapple and
thin slices of orange and lemon. Serve
in tall glasses. A bunch of mint leaves
| dipped first in the white of an egg
which has been half beaten, then in
powdered sugar, may be put in the
mouth of the pitcher.