The Green Forest tribune., 1912-06-07
A PAPER BAG LUNCHEON.

By Martha McCulioch Williams.
 A paper bag cooked luncheon, with bridge to follow, Or an afternoon col iAtion prepared in the paper bags and served after the game, will provide 8 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 little brandy and very lightly sweetened. Salted 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 go to waste. The diamonds are the breast cut in half lengthwise, boned, trimmed, and fattened, 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 a we'll 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 8 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, little lemon juice, lump of butter rolled very lightly In flour, and the lightest sprinkle of powdered sweet herbs. Cook over lot water till well mixed, then add a spoonful or so of cream, stir 1t well through, and finish with a 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 a teaspoonful of sugar, pinch of salt, red and black pepper to taste and a few drops of tobasco or chilli vinegar. Mix the dry ingredients well, 1dd the lemon juice, beat smooth, then put in the tobasco. Then ldd alternately the oil and sherry, beating in each portion well before ldd another
 What follows sounds simple, yet nay 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 make good puff paste, roll 1t very thin. then cut neatly into small squares say 1hree inches across. Put upon the