New Britain herald., 1922-05-20
WEDDING LUNCHE0NS... WHAT TO SERVE,
 HOW TO SERVE IT
Sister Mary today devotes the third article of her bridal series to instruc- tions for serving wedding luncheons.) )

l A luncheon is served between o'clock and ,. As the hour grows later the function resembles a high tea and if the affair is on the we'd ding date the service should be vefy formal. A lun ;heon given for the maids before the wedding day may be rather informal, just as the hostess chooses.
 Very often. on account of trains, it is convenient for a wedding to take place in mid-afternoon. In this event these menus and recipes may offer suggestions that will be of help.
 Here Are Menus for Luncheon.
 Iced Bouillon
 Coquilles of Lobster
 Green and Ripe Olives
 Noisettes of Lamb
 Mint Jelly New Peas Grape Fruit Salad Cheese Croquettes
 Maple Parfait Wedding Cake
 Second Menu.
 Tomato and Anchovy Canape Creamed Chicken and Sveetbreads
 With Mushrooms and Peppers Shad Roe Salad Cucumber Sauce
 Angle Parfait in Meringue
 Shells with Strawberries
 Coffee
 Iced Bouillcn
 Five pounds lean beef. ? pounds marrow bone, pounds veal shin and knuckle, quarts cold water tea spoons peppercorns, + tablespoons salt. F cup diced carrot. F cup diced celery F cup chopped onion, bunch parsley, 1 lemon, whites three eggs. 3 tablespoons granulated gela- tine.
 Remove fat from marrow bone anu melt Cut lean meat in inch cubes and brown one-third of it in the hot fat. Put remaining meat in soup kettle and let stand in cold water half hour.
 Have the veal shin and knnckle well cracked. Add Drowned meat and bone to meat in kettle and bring to boiring point. Skim carefully and simmer four hours,
 DO not let the soup boil while cook ing. Add salt and peppercorns' car rot, celery, onion and parsley ana simmer two hours longer.
 Strain through fine wire strainer and cool quickly. Remove the cake of fat over the top. If the stock mas formed q firm jelly, gelatine need not be addedA
 Put stick in stew pan. Add lemon juice. Beat egg whites slightly and add the shells broken in small pieces Add this to stock and bring qulckly to boiling point stirring constantly Let bool hard three minutes Re d,ice heat and simmer 20 minutes Skim. Put two thicknesses of cheese cloth over fine wire stalner ana pour stick through. Soften gelatine in one-half cup cole water. Keep stock as hot as posslhle whiie straining. The dish the stock strains into should be placed in larger pan of boiling water.
 Add this softened gelatino to the boiling stock and stir till dlssolVed' Let stand in cold place 10 chlll' Serve in houillon cups.
 Coauilles of Lobster. Two Holsters. 3 dozen mushrooms ia cup butter 4 cups Whltc sduce' tinbale cases. Boil Holsters and remove 'hoat C,I, in dice. Cut mushrooms m dice Pnt Holsters and mushrooms Tn the butter. melted in q smooth sauce pail Stir over fire till very hot.
 Add white sauce and season win salt and pepper. Keep mixture not oxer hot water till needed, Serve III timbale cases The noiscttes of lamb arc ililcts ot lamb cut from the loin An aruchoke is filled with minced mushroom, nuree This is placed on oroued ! Ian1h fillet and a demi-giace sauce poured over the whole,
 Tomato and Anchovy Canaw'
 rut bread in slices about three eighths inch thick. Cut III rouhus the size of the tomatoes 10 De used Toast bread quickly and ilshtiy snread with anchovy paste, add silce of tomato pared and chilled spfih- Ll. with grated cheese and cash ol i and put under the broiler long enough to melt cheese Serve at once.
 Diced chicken and swectbrcads are r.boated in. rich cream sauce 10 which mushrooms and chopped greer noprers have been added. This mix .ure is scrvod ln a ratty shell. ihrce