The Birmingham age-herald., 1916-06-25

reply to a recent letter of inquiry
 relative to what should be prepared
 and supplied for a luncheon party I suggested various dishes which would
 be suitable and not too expensive or troublesome. It has occurred to me that directions for making and serving these articles might be welcomed by those who contemplate entertaining at luncheon or dinner and therefore offer the following recipes. While they do not give instruc- tons for the preparation of all the dishes mentioned in the talk to which refer. they suggest several which will serve as samples of others.
 CAvLARE ON TOAST.
 Gut rounds or diamonds of lightly Drowned toast; butter them, mingle four tablespoons of the canned caviare with one large tablespoon of lemon juice. spread this on the toast, and serve cold. These caviare canapes, as they are called, are on the ta ble when the guests come into the dining-room
 ANCHOVIES ON TOAST.
 Cut rounds of toast, butter them light ly Place in the middle of each two an chovies, curled around. On the rest of the toast heap hard boiled eggs, the whites and yolkS of which have been put through vegetable press and powdered, or the yolks may be powdered and put on the toast and the whites chopped and piled about the toast on the plate. This, too is served cold.
 ANCHOVY TOAST.
 For this the rounds of buttered toast are spread with anchovy paste, the hard boiled egg, prepared as described above, heaped on the toast and water cress ar ranged about it on the plate.
 FRUIT COCKTAILS.
 Cut up two oranges, one grapefruit, one banana and one tart apple into neat pieces. They all should have been on the ice long enough to become thoroughly chilled before peeling. If they must be prepared in advance and stand for while do not put in the apple and the banana un- til the last, as they darken on exposure to the air. Or half cup of diced pine apple may be substituted for the apple Sweeten the fruit abundantly and add to the pot tion above mentioned gill of sherry wine All ingredients must be ice cold and the cocktail is put into fruit cock tail glasses and either set on the table before the guests enter or brought in as soon as they are seated. The cocktail glasses should each stand on a doiley laid plate.
 CREAM OF CHICKEN SOUP.
 Make a soup stock by boiling good sized fowl cut into pieces, with carrot, an onion, d stalk of celery, and bay leaf, ill three quarts of water, putting this on cold and cooking, covered closely. for three or four hours, or until the fowl is tender. The boil should never be hard only gentle simmer. At the end of the time take out the fowl, strain the soup, which should be reduced to two quarts of fluid, return it to the fire with two table, spoons of washed rice. and boil until this is soft. It will require about half an hour Cut enough white meat from the chicken to make cup, chop it fine, put it into the soup, rub all through sieve, return to the fire, thicken with two tablespoons rubbed together; season with salt, white pepper, and little grated nutmeg; add half a pint of cream and serve.
 CLAM BISQUE.
 Chop thirty clans and put them over the fire in cup of boiling water; simmer half an hour. Heat two cups of milk and half cup of cream in a double boiler, add tiny pinch of baking soda and cup of