Evening Republican, Volume 15, Number 239, Rensselaer, Jasper County, 10 October 1911 — Cookery Points [ARTICLE+ILLUSTRATION]

Cookery Points

r Giving a Luncheon. An Important point to remember always in entertaining is that It is not nearly as important to serve many worsen or much in eacb course as to serve everything very prettily and take Infinite pains in the garnishing of the different dishes and the way that they •re passed and served. Here is a suitable menu: Grapefruit cut in halves, the fruit scooped •Bt carefully, the tough membrane and seeds removed and the fruit flavored with lemon juice and powdered sugar and a little maraschino, if you Wish, and put back into the halves with a flew candied cherries used for decoration on top of each half. This course should be Ice cold, and each half should Nat on a plat* with a dolly and be eaten with an orange spoon or teaspoon. For a second course have bouillon in cnps, bat do not have croutons; they art not ea regie St a luncheon, it would be superfluous to have the orange J«le% oysters and bouillon. Orange Juice by Itaelf would be rather an tmaonal course, and it would not be ad.otntria and oysters on the half shell fto seldom seen now at a luncheon. She grapefruit will not cost any non than the other two courses and la exactly the thing for the first course. dreamed salmon in ramekins served individually will be correct for the fish and third course, and brown bread sandwiches, the breed cut very thin and the sandwiches in fancy shapes, will be a good addition. Halves of broiled chicken served on toast with current jelly, potato croquettes and green peas or French string beans will be all right for the substantial course, but it would not do at all to have chops afterward. Omit that course altogether; the birds are enough for the meet course. Roman punch may come after thej birds, served individually Id punclJ glasses or ice molds. Waldorf salaJ served in apples, with cream cheesej boated crackers and baMe-duc Jelly! will make a good salad course. Del not pass olives with It If they arel nerved they should be a separatal course, coming between the bouillon! and fish. They should be passed with! radishes, celery stalks and salted nuts! Strawberry shortcake would be a| better dessert than ice cream, or youl .might save a frozen pudding with a] sauce if you prefer it to strawberry I shortcake. As a final course have bon-l bona and fruit and serve coffee in demitasses in the parlor after lunchChocolate passed in cups with whip-! :ped cream on top would be correct *lf tt is liked. The chocolate cups ! and saucers should be removed when I < the table Is cleared for dessert If l an additional course la desired have i ■between the fish and fowl fried sweetbreads with green peas and have some other vegetable with tbe birds. The oyster fork may be put on tbe eyster plate or at tbe left of the cover at the head of tbe other forks, put a little slanting, or laid regularly by tbe forks. The knives are always put on i the right of the cover. With the menu i given above you will need only one j knife for the birds and a small silver , knife for tbe salad course, for the cheese and barle-duc. Have tbe table prettily decorated- with spring flowers and bonbons and decorations to match. I Lobster Novelties. The hostess who is tired of plain I ’lobster salad, lobster fare! or lobster I : Newburg will find a pleasant change I 'in lobster cocktail as a first course,l ;In fried lobster for a fish course and! 'ln creamed lobster on toast as main! ■ dish for a family lunch us well as al j fish course. For the cocktail cut the meat of boil-1 ed lobster into good sized pieces— about! half the size of an oyster—and serve! In a sauce made of a tablespoonfuil ■ each of Worcestershire sauce, tomato! i ketchup and lernou juice. Savored high-l ly with cayenne, a drop or two of tn-| . basco, salt and a teaspoonful of fresh! I grated horseradish. Mix the lobster in this sauce aud let! It stand on tbe ice until wefi chilled.l Serve In glasses like tbe oyster eoek-| tall. Instead of the ketchup a pleasant! change is made by using chill sauce! or Oscar sauce in the dressing. I Cut as big and shapely pieces as you! can get for the fried lobster, which lsl first boiled. Dip In eggs and bread ! 1 crumbs, fry in boiling fat just before! serving and drain on brown paper.! Berve with a hollandalse sauce, tel Which are added chopped olives and al Stole onion juice, or with a sauce tar-l tore mixed with fresh pees. Hies, boiled lobster that Is to be serv-| sfi on toast sod marinate In a little! 1 lSßaua joke for a few minutes. In the meantime make a rich cream dressing or white sauce, highly seasoned with cayenne and a few drops of onion . Add the lobster to tbe hot sauce. Let tt simmer only for five minutes and fiteve at once on hot battered toast Celery Teast Cream a tsblespoouful of butter, one of floor and one-half teaspoonful salt and add three cups of milk. Cook wntli it thickens and then add one-half copful of chopped celery which has been cooked until tender. Poor over squares of battered toast and serve MC.