at di sat ian i si 
and their 
Tomato Salad 
April 21, 1916. 
Let us consider first the most de- 
lightful, and yet at times the most 
puzzling, meal of the day—tluncheon. 
‘The supper of yesterday is the lun- 
cheon of today and whether it be a 
luncheon for members of the family 
only or for members of the family 
invited (or uninvited) 
guests, the planning and preparation 
of this meal offers as much oppor- 
tunity for clever combinations and at- 
tractive serving as there is ingenuity 
in the hostess’ head. Following are 
a few, typical menus not too expen- 
sive and still tempting enough to of- 
fer to the guests: 
Fruit Cocktail 
Bouillon 
Spanish Omelet 
Asparagus Tips _ Hot Rolls 
Tea with Cream and Sugar 
Hot Strawberry Shortcake 
Cream of Lettuce Soup 
Chicken a la King on Toast 
Cream of Tartar Biscuits 
Small Cream Cakes Preserve 
Tea 
Grapefruit, Cherries and Ginger 
Potage King Albert 
Broiled Trout with 
Maitre d’hotel, Butter or Lemon 
Vegetable Salad 
Bavarian Strawberry Freeze 
Sponge Cake Coffee 
Grape Juice in Glasses 
Salmon Cutlets Hot Butter Cakes 
Pear Salad with French Dressing 
Crackers 
Spice Jelly Whipped Cream 
THE arrangement of the table and 
the serving of the dishes are too 
important factors in the success of a 
luncheon party to be lightly dismissed, 
but by the same token they are too 
well understood by the average reader 
to need more than a word of sugges- 
tion. Whether luncheon is served on 
NORTH SHORE BREEZE and Reminder 
a square table or a round one, on a 
tablecloth, doilies, or runners and 
doilies, always be guided by your in- 
dividual requirements and _ desires. 
Keep the table as plain as possible and 
do not forget the flowers. 
Following are a few recipes for 
dishes contained in the menus above: 
Spanish Omelet — Separate four 
eggs; beat the whites until stiff; beat 
the yolks, adding four tablespoonfuls 
water; mix yolks and whites. ‘Into a 
heated pan pour two tablespoonfuls 
of oil and pour in the egg mixture. 
and place over a slow fire; cook until 
set; cover and allow to puff up and 
cook through. Cover the omelet with 
the following sauce, and serve doubled 
on a platter: Sauce—Put one table- 
spoonful oil into a pan, add one-half 
cupful finely chopped onion, and boil 
for a few moments. Add two cup- 
fuls strained tomatoes, two table- 
spoonfuls green peppers, one te- 
spoonful salt, and last one tablespoon- 
ful flour rubbed smooth with a little 
cold water. If desired, more spice 
may be added. 
Bavarian Strawberry Freeze— 
From one quart of fresh strawberries 
save perhaps. seven or eight of the 
best. Crush the others with half a 
cup powdered sugar. Dissolve halt 
a cup isinglass in one glass of warm 
water with a pound of sugar and one 
glass of any other fruit juice, prefer- 
ably grape juice, when it begins to 
thicken, mix with half a pint of 
whipped cream; pour into a mold and 
chill. Garnish with the whole straw- 
berries and serve with plain cake or 
cookies. 
Vegetable Salad 
choice of materials. 
asparagus are suggested, or 
eggs and beets. 
offers many a 
Peas, beans and 
boiled 
20000000000000000000000000029 
WHISPERINGS 
of THE BREEZES 3 
$500000000000000000000000008 
Only 
Once again 
Until the year 2000 
Will Easter come as late 
As this year, and that will be ir 
1943, so make the best of it. 
X-X-X 
The best teaching is often incident- 
al; we learn more by experience in a 
week than by training in a year. 
X-X-X 
Fishing must be a successful busi- 
ness in the West, when the poor over- 
worked editor can make such catches 
as the following adv. in a trade paper 
would indicate: “My paper has been 
netting me over $2000 a year; located 
in healthy climate, where there is 
excellent fishing and small and large 
game hunting.” 
X-X-X 
Nature works mighty wonders 
sometimes. For instance: last Satur- 
day’s high winds knocked 10 cents 
off the price of gasoline at the Per- 
kins & Corliss garage, Manchester. 
There was a near riot among motor- 
ists to take immediate advantage of 
the drop until Bill Bailey found the 
sign and again nailed it to the board. 
Nature would have the sign read 17¢ 
a gallon, which was originally painted 
‘on the board; Bill insists the price is 
27C, 
X-X-X 
The roar of the sea last Sunday 
was most pronounced, along the 
North Shore coast. The surging and 
foaming billows was wonderful to be- 
hold. Between the islands—off the 
17 
Manchester Beverly Farms shore— 
the sea was one sheet of white foam 
at low tide. ©The day itself was 
beautiful; motorists were out by the 
hundreds. 
X-X-X 
Roosevelt men in Essex county are 
beginning to make themselves heard. 
The other night in Salem a rally was 
held by republicans, who hope to see 
the Colonel the party candidate for 
President, and confidence was ex- 
pressed that Teddy was gaining 
strength daily. It is a long way to 
the conventions and its a longer way 
to election day. The prophets who 
are sure of Wilson’s re-election or 
of a Roosevelt victory are in danger 
of being rudely shocked, but some un- 
expected turn of events in the com- 
ing months. In bygone days predic- 
tions of victory may have influenced 
voters, but the latter are getting so 
used to false prophesies that they pay 
little attention to them. 
When you think of painting think 
of Tappan, 17 Bridge st., Manches- 
ter. adv. 
A FEW SMILES 
“T hear the divorce allowed each to 
have the child half the time.” 
“Yes—he wants it days.”—Judge. 
First Clubwoman—I 
talking to that old bore. 
on to her ailments ? 
Second Clubwoman—Yes. You 
might almost cal! it an organ recital 
Punch. 
noticed you 
Did she get 
“Willie. what kind of a stove is a 
Ty Cobb.” 
“Good. Gracious, Ty Cobb isn’t-.a 
stove.” 
“No? My, I’ve heard him referred 
to as a base-burner.” 
Father, teaching his six-year-old 
son arithmetic by giving a problern 
to his wife, begs to listen: 
FaruEer—Mother, if you had a 
dollar and I gave you five more, what 
would you have? 
Morner (replying, absently) — 
Hysterics. 
Helen annoyed her father with 
questions while he tried to read the 
newspaper. One evening, among 
other things, she demanded, “Papa, 
what do you do at the store all day?” 
“Oh,” he answered briefly, “noth- 
ing.” 
Helen was silent a moment, and 
then asked. “But how do you know 
when you are - done?”—Harper’s 
Monthly. 
