The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1912-06-06
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= PAPER BAG LUNCHEON.
BY Martha Mccu,Ioch Williams

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+ BY Martha Mccuiloch 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 q
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 adj
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 The 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 tlattened, but
not mashed. They are very we'll 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 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 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, little lemon juice, lump
of butter rolled very lightly in flour,
and the lightest sprinkle of powdered
sweet herbs. Cook over lot water till
of cream, stir it we'll 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 we'll 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
q teaspoonful Of sugar, pinch of
salt, red and black pepper to taste
and few drops Of tobasco or chilli
vinegar, Mix the dry ingredients
we'll. add the lemon Juice, beat
smooth, then put in the tobasco. Then
add alternately the oil and sherry.
beating in each portion we'll before
add another.
What follows sounds simple, yet
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 make
a good puff paste, roll 1t very thin,
then cut neatly into small squares
say three inches across. Put upon the
squares several sorts of filling
cooked chicken minced with olives
and seasoned with melted butter and
lemon juice, or cream end sherry;
ham shaved as thin as 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, mince and mixed with cur
rant jelly, melted in little claret or
vinegar. Anything tasty and easily
handled will suffice Use only a bit
of filling, fold over the paste, pinch