Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-08-24
MRS. WILSON ARRANGES
A WATERMELO ON LUNCHEON
With Cleuer Suggestion for Fake Cenerpece That Is
Easily Made-TtUo Good Menus
BY MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
fcopvrioht, 1920. by Mrs. NJ. A. Wilson. All
rights rcScrped.)
THE arrangements of the table for a
4 watermelon luncheon give an OPP
portunity to the woman with artistic
instinct to arrange a very pleasing and
attractive service For the centerpicce.
arrange half of q ripe melon. cut in
half lengthwise. making the centerpiece
from cardboard. Take n piece of light
weight cardboard about twelve inches
long and fasten a strip of the same
width and about sixteen inches long.
making half circle. Cover the fiat side
with watermelon pink crepe paper and
the curved side with watermelon green
crepe paper. Now with brush and jet
black ink or india ink paint the seeds
on the cut surface of the melon. Place
on large meat platter and surround
with nice crisp parsley.
Now to arrange the menu
MENU
Watermelon Cocktail
Radishcs Almonds Olives
PURGE of Bcets
Louisiana Shrimp with Green Peppers
Paprika Potatoes
Watermelon Rind. Sweet Pickled
Cucumber Ia Nordica
Ice Cream Fancy Cakes Coffee
MENU
Watermelon au Naturel
Radishes Salted Peanuts
Chicken Salad in Brefsteak Tomatoes
with Hearts of Lettuce and Russian
Dressing
Rice Croquettes
\. Sweet Pickled Watermelon Rind
Apple Jelly
Ice Cream Cakes Coffee
To prepare Menu No. for the party
Of eight you will need
One small rdtermcior.
Ttoo buuches of rddisheS
One halt pound Of almonds TO salt,
One bottle of queen oiires,
Ttco lunches Of beGts.
Tpo large cans Of pet pack LouiSi-
ana shrimp,
Eight large potatoes,
Five onions.
One large jar of street picked coter-
melon rind.
Eight small cUcVm berS,
Tico heads Of lettuce,
One cup Of Russian dressing.
Sirteen small luncheon rolls.
Ono halt pound Of srceet creamery
bstter,
One aud onc-hat quarts Of ice cream,
One -halt pound Of fancy cake,
One quarter pound Of coffee,
Cream and sugar as desired.
Watermelon Cocktail
Use potato scoop to form the balls
in the cocktail. Cut an ice cold melon
and scoop out the balls. allowing eight
for each service Place in deep bowl,
add the juice Of one half lemon and
Juice of one orange,
One dozen mGrdSChino cherries. cut
In bits.
-Four tablespoons Of maraschino
sirpp from cherries.
Chill and then, when ready to serve,
brush the edge of the large cocktail
glasses with white of egg and then roll
in powdered sugar. This forms n frosted
band around the edge of the glass. For
this use a small Camcl's hair brush.
Now fill in the melon and divide the
juice among the eight glasses. Place
on bread and butter plates, which have
been covered with fancy paper dolly.
Puree Of Beets
Wash and then cook the beets until
tender. Drain and remove the skins and
then CRATE. Place in a saucepan
TUo quarts Of milk.
one cup or HOhr.
Stir to dissolve the -four and then
bring to a boil and cook for three min =
utes. Add two cups Of grated beet
pulp which has been rubbed through a
fine sieve. adding
One teaspoon Of ONION ertrGc'.
One quarter teaspoon Of pOWdercd
thyme,
TuO Icre' tenSpoors Of salt.
One-hGt lcrcl teaspoon Of pepper,
Three tablespoons Of butter.
Heat slowly until ECaldinG hot and
then serve with toasted crackers.
Louisiana Shrimp With Pepper Cases
Select large green peppers and then
cut q slice from the top and remove
the seeds and wash the peppers. Now
mince fine the green peppers and add
to the finely chopped peppers
One onion grated.
One teaspoon Of sGlt,
Opc-hait teaspoon Of pepper,
One quartcr cup Of finely chopped
parsley.
T,co and nc-hGN cups Of thick cream
sauce,
The shrimps. edShed and drained
toell.
Fill into individual casserole dishes