New-York tribune., 1913-11-09
TABLE SETTING.

For eight guests lay the table with q
handsome lace trimmed luncheon cloth
or a set OF dainty doilies, comprising GEN.
trepiece. plate, finger bowl, tumbler and
relish doilies. Any preferred floral deco
ration may be used. and if the day prove
dark and stormy four single candlesticks
should be placed at the corners of the
table. holding softly shaded wax tapers.
In addition 10 the flowers and candles, the
perfectly appointed luncheon table Will
also contain. besides the indivldual ser
vice at each cover, small dishes and
compotiers holding tiny stalks OF blanched
celery, pitted or stuffed olives saIted nuts
and bonbons
The menu should consist of appetizing
homemade dishes, artistically garnished'
the following being suggested as both
economical and easily served:
Grapefruit cocktails, SO cents
Bouillon with sherry. cups, % cents
Bread sticks cents
Sailed nuts Olives, 80 cents Celery, 10 cents
Devilled crabs, 80 cents
Brown bread and pickle sandwiches
cents
Green peas, 40 cents
French chops. So cents
Potato straws, cents
Chicken and nut salad. 90 cents
Cheese strips
Vanilla ice cream with branded marrons
95 cents
Waters, cents Bonbons % cents
Coffee, cents
With the exception of cooking the
chops. heating several Of the edibles ana
dishing the frozen dessert, everything
may be prepared in advance; the bread
sticks. salted nuts, cheese strips, waters
and bonbons being all of home manu-
facture
GRAPEFRUIT COCKTAILS (36 cents.
Three grapefruit IS cents, half pound
OF malaga grapes 10 cents, one orange
cents. sugar and ST. CroiX rum cents
Remove the pulp from the grapefruit
and mix with the peeled and seeded
grapes and orange. Sweeten 10 taste with
powdered sugar, flavor with ST. CroiX
rum and place directly on the ice to cnil.
Serve in cocktail glasses, garnished with
a little grated orange peel.
BOUILLON WITH SHERRY Cost for
eight cups, % cents).-This may be MADE
from any preferred variety of boullloh
cubes or meat extract, the former at
cents each furnishing by the addition OF
hot water a delicious cup of the beverage
Flavor each with teaspoonful or sherry
and serve in heated bouillon cups.
DEvILLED CRAPS (3s cents)-The crab
meat with the shells may be purchased
at any reliable grocer's for SS cents for
the large size can. Fill the shells with
the prepared fish, sprinkle the tops with
drowned bread crumbs and brown in
hot oven.
BROWN BREAD AND PICKLE SAND
WICHES Is cents).-Purchase loaf OF
Boston brown bread for cents, shce'
spread with butter and ill with chopped
cucumber pickles.
FRENCH CHOPS, PEAS AND PO-
TATO STRAWS Sl 0D.-Allow one chop
for each guest (56 cents), two cans of
French peas 80 cents and potato straws
Is cents). The potato straws may be
cooked In the morning and reheated just
previous TO serving.
CHICKEN AND NUT SALAD-One
can OF boned chicken 55 cents), half
pound OF nuts 90 cents), the outside
stalks of the celery used as a relish and
10 cents for boiled dressing and lettuce.
VANILLA ICE CREAM, WITH BRAN
DIED MARRONS (95 cents).-One gener-
Gus quart of French vanilla ice cream
homemade for about 40 cents), and one
lar of imported marrons in brandy "a
one and -one-quarter-p pound jar for So
cents), Scoop out round. symmetrical balls
of the cream, place in stemmed sherbet
glasses and pour over each three table
spoonfus of the chopped marrons with
the brandy syrup.
An allowance is also made for celery (2S
cents. olives Q5 cents), almonds go cents).
waters Q5 cents), bread sticks Is cents.
coffee demi-tasse a cents), and bonbons
25 cents).