The Waterbury Democrat., 1931-02-13
A MENU FOR
 TOMORROW
Valentine Luncheon Plate of Ham, Caulif10wer Frit.
 terS and Salad
WHITE VALENTINE CAKE

A fourteenth of February Iunch- con offers an opportunity for those of us who are too old for valentines to indulge as far as We like our secret passion for pink hearts and cupid's bows and arrows. We can expend our energies and delight our friends with table decorations as paper trines of the days of our youth. and as for food, imagination can run riot and every dish turned into an artistic creation.
 The table should be all pink and white--for 0 centerpiece use 6 lus- cious big cake. iced in pink or white and decorated to initiate an oId- fashioned valentine. From the cake send streamers of pink and white tulle to each place where they end in favors in the, These are very easy to make. Cut number of fine wires about or inches long and about dozen to each bouquet. The wire can be ob- tained at any millinery shop or at q five and ten cent store. Stick a pink or white gum drop securely on the tip of the wire. Gather q group together, stick the wires through the center of small lace yRaPSE 0OliyS AHu uTIduBO lt tO IVIUA Ia background for the posies. Wind the stcms with green waxed paper or with tin foil. A most attractive Valentine 1unch- con plate includes hsart-shaped slice of ham (haked or boiled) dec- orated with mashed potatoes put on as Q border with pastry bag and Q rose tip. On the same plate with the ham heart serve cau1ifiowsr fritters and pick1ed beets.
 For . salad, the following conn delicious: Cover round slice of pineapple with q layer of cream cheese. Decorate with red hearts cut from pimisntos. Place on lettuce and serve with Ynnyonnaise blended with equal quantities of whipped cream. With the salad pass cheese pastry cut in heart shapes. Pink ice cream, heart-shAped if convenient, is always q fitting dessert for Valentine luncheon. With 1t serve the cake from the center of
 Recipes of the caulihower fritters, the cheese pastry hearts, and the
 Caullnower F'ritters
 large caulifower 2 eggs
 cup flour
 1.2 teaspoon salt cup milk
 1 tablespoon melted Crisco
 Boil .cauliiower in snlted water until tender. Separate fowsrets, sprinkle with salt and pepper, dip in batter prepared as follows: Beat eggs and milk together, then add flour, salt and melted Crisco. stir until smooth. Dip each howeret into the batter and drop quickly into deep hot Crisco (Se0 to 370 degrees F., or whom q small piece of bread browns in 60 seconds). Fry until brown. This will serve people. For . small cau1ifower use one-half of the batter recipe: ..,. c.x cup sugar (sift the sugar sev- eral times, if 1t seems coarse)
 cup Crisco
 1-2 cup water egg whites
 cups pastry flour (siftsd before measuring)
 2 level teaspoons baking powder l teaspoon of rose, orange flower or lemon extract
 1 teaspoon salt.
 water until very light and huffy. then add part of the whites beaten stiff, then the flour siftod with the bak- inE powder, the favoring and the remainder of the stiffly beaten egg whites. Have the latter stiff enough to give "clean cut' whom tested with q knife blade, but do not over beat them until their elasticity is isssened and they become granular.
 Lining the pan with welI-grcased white paper is an aid in baking. Bake in slow oven (326 degrees F).
 E'rosting
 1-2 cup Crisco
 2 egg whites
 C0nSsctionsrg sugar as needed.
 Cream the Crisc0 and beat in gradually 1-2 cup of confectionery sugar. In another bowl beat the sgg whites until stiff. then gradual iy beat in one cup of aifted confsctionsrs' sugar. Flavor as de-
 Combine the two mixtures and add enough more sifted sugar to make . mixture that will hold its shape. Color and flavor as desired.
 Keep in q cool place before and after using that 1t may remain firm. (This is especially nice for fancy decorating with tubes). Cheese Pastry 2 cups -four
 1-2 cup Crisco 1-2 teaspoon salt
 Leu. 1 cup sratsd cheese sift seit with -four. Work in Criso0, stir in just enough water Co hold the mixture together. Add