Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1909-04-30
Menu for Bridge Luncheon.

market.
Menu for Bridge Luncheon
The charm of spring is feature that
wealthy hostess can grasp in advance Of
its arrival in this part of the world. and
although March winds may he buster
ing her luncheon table may be decorated
with the most fragile and fragrant bios
soms-vthe heralds of the earth's awaken
ing from its winter sleep Not only do
southern gardens supply the markets
with every variety of fruits, vegetables
and flowers n full season in advance of
their natural advent here. but women
who own country places with lot of
glass have all Such produce from their
own estates There is much rivalry.
too, between these fair gardeners each
one striving to give luncheon of spring
delicacieS ahead even of the greenhouse
schedule
For bridge luncheon" which must
be one with guests making an even NUM-
Der, most attractive decoration is a
| large silver pitcher, filled with narcissus,
JonQuIlS and pale tinted lilacs, the narcis-
SuS of the garden variety. with fragrance
not too strong. This, of course. is in the
center of the table. and stands on n
round, brightly FURNISHED silver tray. in
which a reflection is given. The usual
table covering is n gorgeous lace scarf.
with dOilies to match
Seven courses make quite an elaborate
affair. and before entering the dining
room cocktails are served in the drawing
room, the newest cocktail glasses having
very long stems, which made them as
tall as the Bohemian glasses for white
wine During luncheon white wine only
is served, besides apollinaris water aud
drinking water. as no befuddled minds
can grasp the intricacieS of bridge
The first course is in place when the
guests enter the room, and consists of
fresh strawberries arranged in circles
on each plate around tiny mound Of
sugar, the tiny two pronged forks that
come for berries being placed beyond the
bOuillon spoon. Next comes either bouil-
Ion, clam broth or mushroom PURGE en-
tasse, with Fingers of thin, crisp toast.
the butter balls on the small bread plates
being of unsalted butter, chilled, but not
| frozen hard.
The fish course may be shad roe in
squares on the top of a hominy timbale
with strips of Spanish pimentos for the
| decoration, and fish sauce, very deli
cate in flavor. Next are served birds
boned and stuffed with sausage meal
and trutfles, with fresh peas of the small
/ est size. With the salad course is a
form of aspic with pate de foie gras in
the middle, a most delectable adjunct
to the crisp, tender lettuce and French
dressing. Following this are baskets of
ices in the shapes and colors of summer
fruits, nestled in spun sugar and ac-
companied by small iced cakes, after
which a superb cluster of grapes is
served, with candies and candied fruits.
| Coffee is served in the drawing room.
! and at the same time liquor is
passed, preferably the white mint. Then
! the tables are placed, with cards and
score pads and the game begins.
Play ends under ordinary circum-
stances at $50 o'clock, and the prizes
may be of any value, one for each table.
Empire lamp shades are at present popu-
! lar prizes, and there is also quite a fad
! for hand mirrors in French gIlt. Ornately
decorated in garlands and wreaths of
roses, the handle long and slim.
| If more time for play is desired, a less
elaborate menu can be adopted. \ Len
| ten luncheon begins, after the customary
| preliminary. with clam cocktails. fol-
| lowed by a lobster bisque. After this
| come broiled oysters, and next shad roe,
| with potatoes fried in small balls. and
| cucumbers with French dressing, Il salad
of celery. grapefruit and oranges. with
a French dressing made with tarragon
vinegar. Chopped onion and little
sugar come next, and for desert there is
an apricot ice, with a rather plain cake.
Both sherry and claret should be served,
as well as apollinaris water, for little
wine is necessary to settle so much sea
food, and for the liqueur following the
coffee the green mint or else apricot
brandy may be selected Much more
comfort can be given to guests by Il fit
ting choice Of wines or cordials than is
ordinarily imagined by the hostess: Each
food requires certain digesters and in
these fluids are different qualities that
apply to different classes Of solids, aud
the careful choosing means that the after
effects of the luncheon will be good