Read Ebook: Dinners and Luncheons: Novel Suggestions for Social Occasions by Pierce Paul

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Ebook has 212 lines and 23536 words, and 5 pages

SALAD.--Most salads may, without serious injury, be mixed several hours before using and placed in a large bowl in the refrigerator, placing it on the lettuce leaves at serving time. Cheese balls are better made early and iced.

DESSERT.--Certainly for dessert nothing could be more delicious, more appetizing or more decorative than individual Charlotte Russe, more popular than ice cream with hot maple or chocolate sauce and stuffed wafers, or more soul satisfying than a tutti frutti French cream, all of which may be either ordered from the caterer or made at home early.

With bonbons, coffee, cigars and liqueurs this provides for a really elaborate dinner of eight courses, which could be prepared for that matter by the housewife herself in the forenoon, inasmuch as the only thing which must be actually cooked at mealtime is the steak. Almost any maid could be trusted to do the rest.

A FINE MENU.

SALADE MIGNON.--Two medium sized white potatoes pared and steamed tender, then cooled and cut into neat dice. One cup of solid cooked peas, one cup of small button mushrooms, one cup of finely minced celery, one cup of small pickled white onions cut into halves. Mix the vegetables lightly with a good white mayonnaise, then fashion in pyramid form on salad plate, and garnish with lettuce hearts and a few pink geranium blossoms.

PATE FRANCIERE.--Line eight fluted pate tins with a delicate pastry crust, then fill with rice and bake a dainty brown in moderate oven. Remove the rice and fill them with the following force meat: Two pairs of chicken livers, steamed tender then minced fine, four steamed cocks combs, one cup of fried scallops. Moisten the ingredients with a brown gravy highly seasoned with paprika and truffle, and fill neatly into the crusts. Put on a perforated top previously baked, and serve on a folded napkin.

ROSES GLACE DAINTEE.--One half package of gelatine soaked in one and a half cups of white wine for thirty minutes, then set the bowl into boiling water, until the gelatine is dissolved. Add one half cup of sugar, a few drops of orange flower water to flavor, a few drops of spinach extract to color a delicate green. Strain and set away to cool.

When it begins to thicken beat in one pint of whipped cream. Add two ounces of candied rose petals, turn into square mold and when set turn out on lace paper mat on crystal dessert platter. Garnish with roses.

Here are three more menus:

Out of the beaten track:

Little Neck Clams on the Half Shell, and without the customary slices of lemon and various sauces and horseradish. It is a mistake to spoil the flavor of any food with highly-seasoned sauces.

Next, Chicken Okra Soup, into which, just before serving, is poured a small pitcher of plain cream.

For the fish course, instead of the usual small separate portions, have a Planked Whitefish served from the plank, with Plain Butter Sauce. Accompanying this have small Baked Potatoes, cut open in the center and with a small piece of butter placed in each one.

Instead of the hereditary Cucumber Salad, have young cucumbers quartered lengthwise, not sliced. Cucumbers prepared in this way are much more delicious, because the knife cuts through most of the seeds. They should be pared so that a great deal of the outside is taken off. The best dressing is about three parts olive oil and one part vinegar, with a little pepper and salt, poured over the cucumbers just before serving. Cucumbers allowed to stand in dressing for any length of time become rubbery and indigestible.

Here serve for each guest half a small Broiled Chicken on Toast, with Potatoes au Gratin, and large delicious young Marrowfat Peas.

Serve as a separate course, Lettuce cut in thin strips, over which is sprinkled powdered sugar and a plentiful amount of plain cream is poured.

For dessert have a large dish of delicious ripe strawberries.

Following this have plain unsweetened wafers buttered with Roquefort Paste and dusted with cinnamon. Then serve Turkish coffee.

A MID-SUMMER DINNER.

Have table prettily decorated with a centerpiece of ice and ferns. The ice frozen in a miniature iceberg, and encircled by low, spreading maidenhair ferns and gleaming tiny opalescent lamps. Keep the candles for the lamps in the ice chest all day and they will burn slowly and steadily through the evening. Let cut glass canoes hold the nuts, olives and bonbons. The meat courses should be served in thin white Japanese porcelain, but the other viands are to be served in cut glass dishes. The name cards are made of squares of gray paper simply lettered with the guests' names and the date--the letters formed by icicles. The menu is as follows:

The clams are served in ice shells, lying on beds of crisp cress, and the bouillon, strong and highly seasoned, served in little cut glass bowls. With the fricasseed crabs serve a smooth cool sauce, having lemon and mustard as its predominating flavor. Juicy little fillets of beef, that melt in the mouth, are next brought on lettuce leaves, with fricasseed mushrooms on toast, frozen pickled beets and potato straws. The sweetbreads are parboiled, chopped up with asparagus tips and truffles, and formed into cones with white chaudfroid sauce, then chilled to the freezing point. With them are served tomatoes filled with shaved ice, chopped cress and tartare sauce. But the triumph of cookery is the salad, each ingredient proportioned and blended into a pleasing whole. The white meat of two chickens, cut into small fillets and each dipped into a semi-fluid jelly made as follows: Three hard boiled eggs, an anchovy, one tablespoonful of minced capers, two tablespoonfuls of grated ham, one teaspoonful of chopped parsley and a pinch of chili pepper rubbed through a sieve and mixed well with two tablespoonfuls of mayonnaise and three of semi-fluid aspic. Then small molds are lined with aspic and ypi?... Jos min? t?ss? otan ja lakaisen. Miss? on varsiluuta?

Esirippu

TOINEN N?YT?S.

Sama paikka kuin edellisess?. Ilta. L?hell? uunia makuulavalla pelaavat korttia Satin, Parooni, Krivoi-Zob ja Tattari. Kleschj ja N?yttelij? katsovat toisten peli?. Bubnov pelaa omalla makuulavallaan Medvedjevin kanssa dammi-peli?. Luka istuu jakkaralla Annan vuoteen vieress?. Y?maja on valaistuna kahdella lampulla: yksi on sein?ll? l?hell? kortin pelaajia, toinen Bubnovin makuulavalla.

P?iv? nousee, p?iv? laskee...

Krivoi-Zob .

Vankila on pime?...

Vartiat ne yh? valvoo -- niin eh! Akkunani edess?.

Vartioitkaa vaikka kuinka...

Enh?n p??se t??lt? pois...

Vaikka vapautta toivon... mutt' eh! Kahleita en murtaa vois.

Voi te raudat, vangin raudat...

Tylyt vangin vartijat...

Krivoi-Zob.

As?nka, menn??n pois! .

Ne ei helly, ne ei murru... Ne on kovat, ankarat...

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