Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1921-06-25
.SERvANTLESS LUNCH
FOR SUMMER GUESTS

The servant'ess home is becoming
so much a matter of course nowadays.
particularly 1T this time of year when
The daughters of Africa prefer two or
three gruellin; Gays a week in a can
ming factory TO lighter. steady EN-
amiss to publish luncheon menu
that is intended for guests, but is sim
pie enough to put on the table all at
one time and that can be prepared be-
forchand
Here il is:
Jellied Canned Consomme
Diced Veal in Tomato Cases
Hot Luncheon Rolls
Pickles Olives
Iced Coffee Cornstarch
| One hot dish is necessary to diges-
ton and the rolls can be placed on
the table just before the guests are
seated. ! have suggested canned jel-
lied cons omme because in the warm
! weather the Efficient housewife con-
serves her strength as much as posi-
BILE. anu there is no need in her bend
! ing over 4 hot stove to prepare home
made ccnsoElme when the canned
variety will>ahswer the purpose every
Bit as we'll
Buy a good brand of canned CON
somme. Dilute it with cold water, as
directed on the can. but saving out a
little of this cold water to soften the
granulated gelatin. Allow one table
! spoon OF the graduated gelatin for
every pint of the diluted consomme.
When the gelatin has become quite
soft, in the small amount of water
add it to the consomme and heat until
/ tho gelatin is completely dissolved
Then turn the soup into a shallow tin
pan which has been wet inside with
cold water; cut into small cubes when
stiff. Serve these cubes hcaped in
two-Eandled bouillon cups leach cup
set on small plate).
Diced Veal in Tomato Cases.-Cut
cold, cooked veal into small cubes and
hardboiled egg. one-half cup Of finely
shredded lettuce, four chopped and
peeled radishes. one-quartcr of a small
onion finely minced. and enough chop
ped tomato-interiQr TO moisten well
Stuff this amount into one very large
ripe tomato 0his makes one individ-
ual portion) and chill on ice until
serving time Before placing on table
Zone at the right of each guests bouil-
Ion cup) garnish each stuffed tomato
cup with a sprig of parsley.
Lemon Cornstarch Molds.- Mix to-
gather one-half cup of cornstarch, one
cup graduated sugar. one-half tea
spoon salt and one cup of cold water
mix to a smooth paste. then turn il
into a saucepan containing two cups
of boiling water; stir constantly and
cook for about twelve minutes; ado
TWO egg yolks and then let steam FOL
twenty-five minutes in double boiler
top, stirring only now and then. Al
the end of this time remove from
range, cool slightly, add two table
spoons of lemon juice. and fold in the
stiffiy beaten white of one egg. Turn
into small china or glass molds ano
let stiffen When cold top with tht
following:
Mock Whipped Cream-Few womer
seem to realize that the stiffly beaten
white of an egg will poach just q:
well as an unbeaten egg. Whip on,
egg-white stiffly. sweeten it with on,
tablespoon of sugar, and drop thi!
meringue by tablespoonfnls int
slowly boiling water in frying pan
Drop only one tablespoonful at time
dashing. the boiling water over /
slightly so that it will poach on TOT
as well as underneath. The resul
viii be smooth white dab of frotl
resembling stiffiy whipped cream
Place one of these little dabs on eacl
1 le--s7 -. Il