The Yale expositor., 1912-06-06
A PAPER BAG LUNCHEON.
BY Martha Mcculloch Williams.

by Martna mCCulIoCn Williams.
paper bag cooked luncheon. with
bridge to follow, or an afternoon col
lation prepared In the paper bags and
served after the game, will provide a
new note in social hospitality.
With large party it is not wise
to undertake individual bag cooking.
Better have bags for each tableful.
limiting the tables to playing size.
The two menus here given are ad-
Unstable either to luncheon, afternoon
collations or late suppers. Claret
punch, Sauterne cup, or tea-lemonade
should be served with each. winding
up with black coffee or chocolate
made with a little brandy and very
lightly sweetened. Sailed nuts, olives
and Iadishes are also served. either
together or separate. at he discretion
of the hostess.
Diamonds of Chicken on Toast
Green Peas Sliced Potatoes
Hot Biscuit
Fruit Endive Salad Sherry Dressing
Asparagus with Cheese
Cheese Cakes
Sliced Marble or Spice Cake
Nuts Raisins Crystalltzed Fruit
Diamonds OF chicken are on the sur
face extravagant. but less so than
they seem, for the rest of the chicken
iced not go to waste. The diamonds
are the breast cut in half lengthwise,
boned, trimmed. and tlattened. but
hut
tered. lightly seasoned with salt and
pepper, have sliced mushroom laid
on top, and are wrapped in thin sliced
bacon, then cooked in a we'll buttered
bag about twenty minutes. While
they cook get read. thin diamonds of
toast. Cut it from stale bread and
make as crisp as possible. Butter lib
orally. and keep very hot without
scorching. Lay chicken diamond
on each piece Of toast and keep all
hot while you add 10 the gravy in the
bag. which must be poured into a
small saucepan. minced olives, minced
celery. little lemon juice, a lump
Of butter rolled very lightly in -four,
and the lightest sprinkle OF powdered
sweet herbs. Cook over rot water till
we'll mixed, then add a spoonful or SO
of cream, stir 1t well through, and
finish with q spoonful or so of sherry.
Do not cook after the wine is In.
Pour the sauce equally over the da-
monds and send to table very hot.
Green peas and sliced potatoes have
been heretofore ascribed. Make your
biscuit very tiny, also very short and
light For the salad cut up French
endve in inch lengths, along with
peeled high favored apples and heart
celery. Mix all well together, put
heaping spoonfuls upon crisp lettuce
leaves and garnish Will celery tips
and strings Of pimento. Pour over
dressing made from three tablespoon
fuls best oil, one tablespoonful lemon
juice, one tablespoonful sherry, half
teaspoonful Of sugar, pinch of
salt. red and black pepper to taste
and few drops Of tobasco or chill
vinegar. Mix the dry ingredients
well, Sdd the lemon juice, beat
smooth, then put In the tobasco. Then
add alternately the oil and sherry.
beating in each portion well before
add another
What follows sounds simple. yet
may turn out more troublesome:
Sayory Mouthfuls Sweet Potato
Straws Celery Hearts
Mushrooms Stewed In Cream
Apple Brown Bread Sandwiches
Sliced Cake In Variety
Fruit Nuts Bon-Bons
For the savory mouthfuls first make
a good puff paste. roll 1t very thin.
then cut neatly into small squares
say .hree inches across. Put upon the
squares several sorts of filing
cooked chicken minced with olives
and seasoned with meltel butter and
lemon juice. or cream Snd sherry;
ham shaved as thin AZ possible, then
cut across and mixed with finely
minced cucumber pickle; salmon
freed of skin and bone, drained, high
ly seasoned with lemon juice. or tar
ragon, salt and pepper, or lean roast
mutton. miuce and mixed with cur
rant jelly, melted. in little claret or
vinegar Anything tasty and easily
handled will suffice Use only n hit