Perth Amboy evening news., 1922-05-20

A luncheon is served between 1
o'clock and s. As the hour grows
later the function resembles a high
tea and IL the affair is on the we'd
ding date the service should be very
formal. A luncheon given for the
maids before t. wedding day may
be rather informal, just as the hos
tess 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.
Iced BouiIIon
Five pounds lean beef, 2 pounds
marrow bone, 3 pounds veal hin
and knuckle, 4 quarts OF cold water,
2 teaspoons peppercorns, Ia table,
spoons salt, u cup diced carrot. Y
cup diced celery, Il cup chopped
onion, 1 bunch parsley, 1 lemon.
whites three eggs, 8 tablespoons
granulated gelatine.
Remove fat from marrow bone
and melt. Cut lean meat in inch
cubes and brown one-third of it in
the hot fat. Put remainder of meat
in sour kettle and let stand in cold
water half hour.
Have the veal shin and knuckle
well cracked. Add Drowned meat
and bone to meat in kettle and bring
to boiling point. Skim carefully and
simmer four hours.
Do not let the soup boil while
cooking. Add salt and peppercorns,
carrot, celery, onion and parsley and
simmer two hours longer.
Strain through fine wire strainer
and cool quickly. Remove the cake
of fat over the top. IL the stock has
formed a firm jelly. gelatine need
not be added.
Put stock in stew pan. Add lemon
Juice. Beat egg whites slightly and
add the shells broken in small pieces.
Add this to stock and bring quickly
to boiling point, stirring constantly.
Let boil hard three minutes. Re-
duce heat and simmer 20 minutes.
Skim. Put two thicknesses of
ch~eesecloth over a fine wire strainer
and pour stock through.
Soften gelatine in one-half cup
cold water. Keep stock as hot as
possible while straining. The dish
the stock strains into should be
placed in a larger pan of boiling
water.
Add this softened gelatine to the
boiling stock and stir till dissolved.
Let stand in a cold place to chill.
Serve in bouillon cups.
CoauilIes of Lobster
Two Holsters, 3 dozen mushrooms,
u cup butter. 4 cups white sauce,
parsley, timbale cases.
Boil Holsters and remove meat.
Cut in dice. Cut mushrooms in dice.
Put lobster and mushrooms In the
butter, melted in a smooth sauce
pan. Stir over fire till very hot.
Add white sauce and season with
salt and pepper. Keep mixture hot
over hot water till needed. Serve in
timbale cases.
The noisettes of lamb are hllets
of lamb cut from the loin. IN arti-
choke is filed with a minced mush-
room PURGE. This is placed on a
broiIed lamb fillet and a demi-glace
sauce poured over the whole.
Tomato and Anchovy Canape
Cut bread in slices about three
Fights inch thick. Cut in rounds
the size of the tomatoes to be used.
Toast bread quickly and lightly.
Spread with anchovy paste, add slice
OF tomato pared and chilled. Sprin-
kIe with grated cheese and a dash
of paprika and put under the broiler
long enough to melt cheese. Serve
at once.
Diced chicken and sweetbreads
are reheated in a rich cream sauce
to which mushrooms and chopped
green peppers have been added. This
mixture is served in a patty shell.
Three sweetbreads, three cups diced
chicken, twenty-four mushrooms and
three peppers will be necessary with
six cups of cream sauce to serve
twelve.
The shad roe is cooked in sailed
acidulated water twenty minutes.
Drain and, when cold, cut in a
inch slices. Toss with hearts of let
tuce and let stand on ice till chilled.
Sprinkle with lemon juice and a
few drops of onion juice before put
ting on ice. Serve with cucumber
sauce.
A finely chopped cucumber is
added to whipped The GU
cumber should be well seasoned with
salt and minced parsley and vinegar
and allowed to stand on ice two or
three hours. Drain and fold into
the whipped cream just before