The searchlight. [volume] (Culbertson, Mont.) 1902-current, 1912-06-07
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A PAPER BAG LUNCHEON.
BY Martha MccuiIoch Williams.

BY Martha MccuiIoch Williams.
A 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 a large party 1t 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 radishes 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 Crystallized Fruit
Diamonds Of chicken are on the sur
face extravagant, but less SO than
they seem. for the rest Of the chicken
need not 60 to waste. The diamonds
are the breast cut In half lengthwise.
boned. trimmed. and flattened. but
not mashed. They are very well but
tered, lightly seasoned with salt and
pepper, have a sliced mushroom laid
on top, and are wrapped In thin sliced
bacon, then cooked in well buttered
bag about twenty minutes. While
they cook get read thin diamonds OF
toast. Cut 1t from stale bread and
make as crisp as possible. Butter lib
orally, and keep very hot without
scorching. Lay a chicken diamond
on each piece of toast and keep all
hot while you add to the gravy in the
bag. which must be poured into a
small saucepan. minced olives, minced
celery. a 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 dia-
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
endive 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 with celery tips
and strings OF pimento. Pour over a
dressing made from three tablespoon.
fuls best oil. one tablespoonful lemon
Juice. one tablespoonful sherry. half
teaspoonful of sugar. a pinch OF
salt. red and black pepper to taste
and a few drops of tobasco or chill
vinegar. Mix the dry ingredients
well, add the lemon Juice. beat
smooth. then put in the tobasco. Their
add alternately the oil and sherry
beating in each portion well before
add another.
What follows sounds simple, ye
may turn out more troublesome:
Savory 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 max
good pun paste. roll it very thin
then cut neatly into small squares
say .hree inches across. Put upon tn
squares several sorts OF filing
cooked chicken minced with olive
and seasoned with melted butter an
lemon juice. or cream and sherry
ham shaved as thin as possible. the
cut across and mixed with finel
minced cucumber pickle: salmo
freed OF skin and bone, drained, higi
ly seasoned with lemon juice. or tai
ragon, salt and pepper. or lean roas
mutton, mince and mixed with GU
rant Jelly. melted In a little claret @
vinegar. Anything tasty and easil
handled will suffice. Use only a b
OF filling. fold over the paste. pine