New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1910-05-01

This Is the season for flower luncheonS.
It is true that flowers will be blooming
all sumrner-all the year, indeed. for
those who have greenhouses-but no flow
ers are quite as beautiful or welcome as
the ones that come in the spring. Noth-
ing. for example, could be more charm
ing than an apple blossom luncheon. which
will he nossible in a very short time now,
If the weather is kind. Cherry trees. peach
trees and ounce trees are already Whlte
with blooms, and one woman who has
home in Westehester gave q. luncheon last
Sunday IN a dining room which was con-
verted into bower by means OF the
branches Of these trees.
Sunday Iuncheons are on the Increase
Sunday is more free from other engage
rnents than are weekdays; IT has no dlstrac-
tions in the way of shopping; people have
time to stop and breathe, to motor across
country and see their friends. Natural
1v such visits include refreshments, and
luncheon seems the proper thing.
lilac luncheon, with the fragrant
breath of these flowers filling the dining
room. is very pleasant, and very soon the
white and purple lilacs will be in full bloom
Jonduils are due shortly. Tulips and DAT
fodiIs are here now. A Long Island
woman gave Dutch luncheon last Sun
cav. with green and yellow china. place
cards painted with little Dutch maidens,
and masses of tulips everywhere about
the room.
OF course, some food IS necessary as
we'll as flowers a menu that is planned
by a hostess who is going to give lilac
luncheon as soon as the lilacs bloom
sounds very satisfying, and yet is not
heavy enough TO do violence to the flow
erv SURROUNDINGS The lilacs, by the way,
will he massed in quaint silver tankards
and pitchers, heirlooms IN the family,
The luncheon is for eight persons. Here
&c the menu, with recipes for the dishes:
Alexandra cup.
consomme Tetrazzini with marion
timbales.
ro.,1,e6 bs7,h,1t with mushrooms.
Rondelles de tamben.
Mignon filets la Pompadour.
Alligator pear salad with French dressing.
Cheese balls Cassava cakes.
c-Gneer a., srstin Peches Melba-
Narrons Turkish rose leaves
Coffee and liqueurs.
C-bampaene or red sparkling Burgundy
will be served throughout the luncheon.
Alexandra Cup-Take enough of the pulp
of large Juicy grapefruit to more than half
fill eight grapefruit glasses. Cover with
iced white grapes, which have been halved
and seeded, and over this pour sherry to
the brim Sprinkle with chopped pistachio
nuts and garnish with candied cherries and
sliced citron Place each glass in the larger
glass. which should be previously packed
with ice.
Consomme TetraZzini.-Prepare two quarts
of beef consomme, half cupful of cooked
fresh peas, half cupful of cooked carrot
dice and small marion tin7baIes. Wash the
peas, drain these and the carrots carefully.
and add to hot consomme Just before serv-
ing.
Marion Timbales with Truffle Garnish.-
Boil shelled and blanched French chestnuts
until tender, then drain and mash and
press through a sieve. To half a cupful
of this PURGE add half cupful of cream.
a scant teaspoonful of salt. a grating of
nutmeg and the we'll beaten yolks OF four
eggs. Mix well and turn into very small
moulds, which have been decorated with
sliced trufles.
Rondelles de Jambon.-Roil large. square,
lean slices of boiled ham into cornucopias
pasted together with aspic Jelly, and fill
with mixture Of squad meat and pate de
foie gras in equal parts; garnish with olives
and pimentos.
Mignons Filets la Pompadour.-Take
three pounds OF fine tender flet OF beef
carefully pare il and cut into eight equal
pieces. Flatten them slightly and evenly
and season with pepper and salt Then
place in a pan on "A hot range. with three
quarters OF a gill OF melted butter, and
cook for four minutes on each side Pre-
pare a pint of Bearnaise sauce and pour
three-quarters OF IL on hot platter. Lay
the eight pieces of meat-each on a bit OF
bread crouton of equal slze-in a circle on
the platter, and in the centre OF the dish
arrange eight warm artichoke bottoms.
each filled with tablespoonful OF hot jar
diniere. Pour the remaining Bearnaise
sauce over the jardinere. Cut In eight
even slices one largo truffie and place one
slice On top OF each artichoke. This must
be served very hot
To make the sauce Bearnaise chop fine
two medium sized. we'll peeled shalots and
place in a saucepan on a hot range, with
two tablespoonfuls of tarrsgon vinegar and
five whole crushed black peppers. Reduce
until almost dry and put aside to cool
Then mix with IT the yolks OF six eggs.
stirring constantly. one and one,hali ounces
OF butter, half tablespoonful of salt, half
a teaspoonful OF grated nutmeg and twelve