Evening Republican, Volume 15, Number 241, Rensselaer, Jasper County, 12 October 1911 — SERVE BEFORE LUNCH [ARTICLE]

SERVE BEFORE LUNCH

• V «L*V •«?*** '■ ■■■• . * .*•> • • ONE OF THESE NOVEL OVER. TURES TO THE MENU. 1 ’ ’ ~ . 'f. i*'- , * • ■ 'r Clam Cocktail* Frapped Will Find Much Favor—Egg Appetizer* Are Also Excellent—How to Prepare a Cold Entree. ▲ novel overture to the luncheon menu for one of thorn warm days would be clam cocktails trapped. They are not much trouble to prepare, and especially when guests are looked for add quite a touch of modernity. To make them you will need one pint of clam juice. Add to the juice one-half cup of vegetable relish or tomato catsup, a teaspoonful apiece of grated horseradish, and Worcestershire sauce, juice of one lemon and four drops of tabasco. Turn into a freezer and frappe. Serve it in lemon cups, having these cups in champagne flares surrounded with shaved ice. Bank watercress around the stem of the glass so as to hideT it after placing the glass on a small plate with doylle beneath. Egg Appetizers.—Or these little appetizers ■ made with egg may be substituted, if the clam juice is not at hand to lead off a more or less Impromptu bill of fare. Combine onethird teaspoonful of horseradish, one teaspoonful of grape fruit juice, three drops of tabasco, one teaspoonful of tomato catsup and a dash, of salt. (These are the proper portions for each cocktail.) Chill thoroughly and jußt before serving add an egg whipped to a light froth. Serve In cocktail glasses with a little cracked ice. A. Cold Bntree.—For a cold entree on a hot day, try this excellent way with chicken. Cut up and wash a fowl as usual, and place it In a pan with hot water to cover. Bring tt quickly to a boil, then reduce the heat to simmer it until tender. Pick the meat from the bones and return the latter to the broth. Add a stalk of celery, a sprig of parsley, half an onion, in which stick two cldVes, and about a half teaspoonful of salt. Simmer the broth until reduced to less than a pint. Put the meat, light and dark alternately, into a mold lined with paper and decorated with a hard boiled egg, cut in slices or fancy shapes. Strain the liquid over the meat, after which put the dish in cool place for half an hour. Now place a closely fitting board or cover upon the meat and on this a weight. Let It stand until the following day, when It may be easily sliced.