The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1912-06-14
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A PAPER BAG LUNCHEON.

"A Q&poI Ud6 COOAoO AuuSuSO0, Will
bridge to follow, or an afternoon COL
lation prepared In the paper bags and
served after the game, will provide 4
new note in social hospitality.
With q 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 Shippers. 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 radlshes 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 Raislns Crystallized Fruit
Diamonds Of chicken are on the sur
face extravagant, but less 80 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 well 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 q
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 Tot water till
we'll mixed, then add spoonful or 80
Of cream, stir it well through, and
finish with q spoonful or 20 Of sherry.
Do not cook after the wine is in.
Pour tho sauce equally over the dia-
monds and send to table very hot.
Green peas and sliced potatoes have
been heretofore ascribed. Make your
hiorpaSt $3vSU clan oh4spt mi
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
\ teaspoonful Of sugar, pinch Of
salt, red and black pepper to taste
and a few drops Of tobacco or chilli
vinegar. Mix the dry ingredients
well. odd the lemon Juice. best
smooth, then put in tho tobacco. 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:
eavory Mouthfuls Sweet Potato
9traws Celery Hearts
Mushrooms stewed in Cream
Apple Brown Bread Sandwiches
Sliced Cake in Variety
yruit Nuts Bon-Bons
Tor the sevory mouthfuls frst make
q GOOD pun paste, roll it very thin.
thea out neatly into small squares
nay three inches across. Put upon tho