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AMERICAN HOMES AND GARDENS 



June, 19 13 



ish pimentos into small pieces. Just before serving mix 

 apples and pimentos and cover with mayonnaise dressing. 



Toast may be made from the bread taken out of the 

 shell for the tunnyfish. Cut into triangular pieces, butter 

 and sprinkle with grated cheese. When the fricadelles 

 are taken from the oven, the pan of cheese toast may be 

 set in. It takes about ten minutes to brown the edges and 

 melt the cheese. Cheese toast made in this way is even 

 more delicate than cheese crackers. 



Chocolate cream made the day before and placed 

 on the ice is a good sweet 

 for a luncheon. While a 

 pint of milk is heating in 

 the double boiler, have 

 two tablespoons of shaved 

 chocolate and two table- 

 spoonsof sugar melting in a 

 little sausepan with a small 

 amount of water to keep 

 from burning. Blend a 

 tablespoon of cornstarch 

 with a little cold milk and 

 add to the hot milk, stir- 

 ring until smooth. Add a 

 tiny pinch of salt. The 

 chocolate and sugar should 

 be smooth and thin enough 

 to pour, for the whole 

 character of the cream 

 depends upon the care of 

 this mixing of the choco- 

 late and sugar. Add the 

 melted chocolate to the 

 cream mixture, stirring 

 briskly, and adding more 

 sugar if not sweet enough. When partly cooled, flavor with 

 half a teaspoon of vanilla. 



The morning of the luncheon place sherbert glasses on a 

 tray and fill with the chocolate cream, putting stiffly whipped 

 cream on each. The tray of glasses may then be put into the 

 ice chest until time for serving. 



The coffee should be made the last thing before sitting 

 down to the table. Personal taste in the matter of cheese 

 and crackers to be served decides upon what kind of each 

 to use and these should be ready for serving. 



Here is another simple luncheon and one, too, very easily 

 prepared: 



Grapefruit 



Bouillon 



Oysters a la poulette 



Fried Chicken Rice in Cream 



Tomato Salad Cheese Sandwiches 



Nut Charlotte White Cake 



Coffee 



Cheese and Sandwiches 



It is not necessary to go into detail with regard to the 

 preparation of the grapefruit and the bouillon. There are 

 several ways of making bouillon, the simplest of which is 

 this. Have lean beef cut into small cubes, cover with cold 

 water slightly salted and leave for two hours; then put 

 over a slow fire and when it comes to boiling heat, remove 

 and strain through cheese cloth. This is good for invalids, too. 



Oysters a la Poulette may be prepared early in the morn- 

 ing and put in the oven at the time when needed. Melt two 

 tablespoons of butter and add two tablespoons of flour. 

 Add a cup of oyster liquor and a cup of cream. Season with 

 salt, cayenne, a little nutmeg and a very little sherry. 

 Cook until smooth, and add the beaten yolks of three eggs. 



A FRUIT AND NUT SALAD 



By Mary H. Northend 



Stem and wash large white grapes, cut in two and remove the seeds. 



Serve on crisp lettuce leaves, each serving decorated with nut meats. 



Garnish with "clover leaves" cut to shape from slices of apple and 



placed around the salad. Marinate with French dressing. 



Heat a pint of oysters and add to this cream. Fill ramekins 

 or scallop shells, sprinkle bread crumbs over the top, dot 

 with butter and brown quickly in a very hot oven. 



This way of preparing fried chicken is good for the pur- 

 pose as it may be done any length of time before frying. 

 Boil the cut-up-chicken until nearly tender, the time being 

 according to the age, whether fowl or broiler. Drain and 

 reduce the stock by rapid boiling. Strain and add the yolks 

 of two eggs beaten with the juice of a lemon, and cook 

 until thick, stirring constantly. Cool, dip the chicken into 



the sauce, then in bread 

 crumbs mixed with grated 

 Parmesan cheese and fry 

 brown. 



Boil the rice in the 

 morning. Take two quarts 

 of water well salted, and 

 when boiling rapidly 

 throw in one cup of rice. 

 Keep boiling for twenty 

 minutes, then drain in the 

 colander. Just before 

 serving put the rice in a 

 pan with half a cup of 

 cream and heat thorough- 

 ly, seasoning with pepper 

 and salt. 



Tomato salad is pretty 

 when the tomatoes are 

 prepared in aspic, but it is 

 far easier and just as 

 effective when the toma- 

 toes are cut in quarters 

 and placed on a leaf of 

 lettuce. 



Nut charlotte must be made the day before and is a very 

 attractive sweet. It may be served with the white cake, 

 or you may line the mold with lady fingers and fill in with 

 the charlotte. Dissolve half a package of gelatine in a little 

 cold water. Heat one cup of milk boiling hot and pour over 

 the gelatine. Beat two eggs very light, add half a cup of 

 sugar and a little salt and pour into the milk and gelatine. 

 When this mixture begins to stiffen, whip one pint of cream, 

 add a teaspoon of vanilla, and put all together with a cup 

 of almonds blanched and chopped, and one has ready at 

 hand something easily served. 



While eggs and butter are so high-priced a delicate cake 

 requiring only the whites of two eggs and seven teaspoons 

 of melted butter is a good kind to make. Put one heaping 

 cup of flour into the sifter with one scant cup of sugar, a 

 teaspoon and a half of baking powder and a quarter of a 

 teaspoon of salt. Sift twice and add a scant cup of milk 

 and half a teaspoon of almond flavoring. When thoroughly 

 mixed fold in the whites of two eggs beaten stiff. Bake in a 

 moderate oven about half an hour, which is sufficient to give 

 it a charming color. 



These menus seem difficult, but all dainty things require 

 time and attention. The thing to do is to carefully arrange 

 the time from breakfast to the serving of the luncheon and 

 to do as much of the work the day before as you possibly 

 can. There are many combinations which one may use 

 and show originality in designing, and develop unexpected 

 resources. These menus are used merely as suggestions, 

 for as one applies these suggestions other ideas are sure to 

 come. 



I know that a luncheon may be served in good style by 

 the woman without a maid, but it is not alone without work 

 and care. She who would entertain must have the feeling of 

 hospitality so strong in her that s'he can surmount all ob- 

 stacles, and be equal to all occasions, even the loss of her 

 maid at the eleventh hour, should not be a real deprivation. 



