COFFEE. BONBONS.
The maple parfait is one of the most delicious of desserts, and one easily prepared as well. The yolks of eight eggs are beaten stiff, a cupful of maple syrup is added, and the whole is heated until it makes a thick coating on the spoon, when it is taken from the fire and beaten until it is cold; a pint of thick cream is then beaten stiff and mixed lightly with the eggs and syrup, and the whole is put in a melon mould and packed in ice and salt for five hours. The bonbons served with the coffee should be those especially fancied by the girls of the college; if there is a fudge named for the inst.i.tution, that is the sweet to choose.
A LABOUR DAY LUNCHEON
As Labour Day is a national holiday, it must be regarded as a gala day.
A luncheon which is in keeping with the occasion must not be elaborate, but, on the contrary, as simple as may be without actually serving the labourer"s bill of fare. A good deal may be done to divert the guests without giving a suspicion of making fun of the occasion, which is not in the least contemplated. The table should be laid with a cloth, plain white china used, and the decorations should be wild flowers. The cards should bear a sketch of a labourer, and the favours should be small picks, shovels, spades, and hoes, such as children play with. Have a course of cold meat, and one of baked beans, as well as one in which crackers, cheese, and coffee are served at the same time.
MENU
BOUILLON (IN TIN CUPS).
BAKED BEANS IN BEAN-POTS.
COLD LAMB. PICKLES. BREAD AND b.u.t.tER.
POTATO SALAD.
VANILLA ICE CREAM (IN SMALL TIN DINNER-PAILS).
CRACKERS, CHEESE, AND COFFEE.
This is a rather plain meal, but nothing else will be appropriate, and the idea of the day will prove its best sauce.
October
One of the oddest of luncheons may be given in October on the tin-wedding anniversary, for as this is a favourite month for weddings, anniversaries are sure to be frequent among one"s friends; the bride of a decade ago may gather her former bridesmaids for a luncheon served with reminiscences, or a bridesmaid may entertain the group, or possibly a number of October brides of ten years" standing may gather to celebrate on one day the anniversaries scattered through the month.
A TIN-WEDDING LUNCHEON
[Ill.u.s.tration: FOR A TIN-WEDDING LUNCHEON.]
Lay the table in pink; have a lace centrepiece over silk, a tin quart measure in the middle filled with pink bridesmaid"s roses, and pink candles with pink rose shades, if the day is dark. Use small tin plates for the bread and b.u.t.ter, and put the bonbons, almonds, radishes, and candied ginger in little scalloped tins. A souvenir spoon may be given each guest,--of tin, of course,--tied with a white ribbon, with the name of some city the bride did not visit on her wedding trip painted in white letters in the bowl; one is supposed to believe that these spoons were purchased at Copenhagen, Constantinople, and Moscow with a view to this occasion. Or, if souvenir spoons seem altogether out of date, though really they would have been quite the thing ten years ago, and are therefore no anachronism, give the guests some small tin utensil such as an apple-corer, or a nutmeg-grater. Serve everything in tin; the bouillon in small cups with handles, the sherbet in scalloped tins, the fish, salad, and ice cream on tin plates of medium size, and the chicken on larger ones. The coffee may be in tin timbale moulds. If you use candles, put them in ordinary tin candlesticks.
MENU
PEACHES.
BOUILLON.
BROILED OYSTERS ON TOAST.
CURRIED EGGS IN RICE BORDER.
CHICKEN b.r.e.a.s.t.s WITH ITALIAN CHESTNUTS.
POTATO CROQUETTES. ROLLS.
ORANGE SHERBET.
PLUM SALAD. LETTUCE SANDWICHES.
SUNSHINE ICE CREAM AND CAKE.
COFFEE. BONBONS.
[Ill.u.s.tration]
To prepare curried eggs, boil as many as are needed until hard, peel, and put them in a ring of boiled rice which has been turned out of a border mould; this rice should be well seasoned with a little chopped parsley mixed with it. Over all should be poured a white sauce flavoured with curry powder, and on the top should be sprinkled grated Parmesan cheese, and the whole lightly browned in the oven.
The Italian chestnuts served with the chicken are to be boiled until the sh.e.l.ls can be removed, and then stewed gently in cream until they are tender; the inner skin is not to be removed, as this gives the chestnuts a purple colour and serves to keep them in shape.
The salad is made of the largest plums to be found; they are to be peeled, halved, and laid on lettuce with either French dressing or mayonnaise.
The ice cream is a rich vanilla cream made with the yolks of the eggs; it is served in a very large sunshine cake,--that is, an angels" food with the yolks of the eggs added,--which has been turned upside down and had the entire centre cut out, leaving only a ring of the cake. The cream is put in this in large rounded spoonfuls, and a slice of the cake is cut and served with each. If any of the wedding cake has been kept, some other cream may be used for the luncheon, and the cake, cut in small pieces, pa.s.sed with it.
HALLOWE"EN LUNCHEON
This luncheon should be carried out in yellow and brown, and if one can have autumn leaves for decoration she will feel that she has the really appropriate thing; still, if these are not to be had, or if the colours have vanished from them, there are other things which will do almost as well. A pumpkin might serve as a centrepiece, with the top off and the centre cut out, filled either with fruit or chestnuts or chrysanthemums, or the latter may be used alone in a tall vase. The little dishes on the table should hold chocolates and plenty of marrons, or candied chestnuts. Few persons know, until they have tried the experiment, how easily these latter dainties are prepared at home; after boiling, peeling, and simmering them in a thick syrup, they are rolled in sugar and laid on oiled paper; a simple way of making what is usually considered an expensive luxury.
Your guest cards should be decorated with sketches of witches or brownies, or lighted candles; or you may purchase some small souvenirs, such as stick-pins with witches, or silver crescents with figures with brooms seated at one end. Cards of burnt leather are also in keeping with the colours of the table and with the idea of the day.
[Ill.u.s.tration]
Darken the room and light the gas, but turn it low; get some of the little bonbon boxes in the shape of oranges, or empty orange skins; through an opening at one end, cut eyes, nose, and mouth, as is done in making Jack o" lanterns, drop a little hot wax in the bottom of each, and put in a small lighted candle; the effect is decidedly quaint and pretty when the table is all lighted. If a supper is desired rather than a luncheon, these same suggestions will do for that, and if the menu is too long, the croquettes and sherbet may be omitted.
MENU
WHITE GRAPES.
TOMATO BISQUE.
FRIED OYSTERS. SAUCE TARTARE.
CHICKEN CROQUETTES WITH PEAS.
QUAIL. CURRANT JELLY.
FRENCH FRIED POTATOES.
GRAPE FRUIT SHERBET IN SKINS.
SWEETBREADS IN ASPIC. MAYONNAISE.
WINE JELLY WITH CREAM. CAKES.
CHOCOLATE.
The sherbet is delicious, but rather troublesome to prepare. Small fruit is selected, the pulp removed in spoonfuls without the breaking the sections, and after sweetening well, it is packed in the freezer to stand four hours; meanwhile the skins of the fruit are cut in basket shapes, and when the luncheon is ready, the frozen fruit is heaped in these.
The salad is made by putting cooked sweetbreads in melted beef extract which has been seasoned and had sufficient gelatine added to set it; it is to be put in small moulds and turned out on lettuce with a spoonful of mayonnaise by each. If a simpler salad is wished, one that is surprisingly good is made by putting cold cooked string beans on lettuce, sprinkling with French dressing and serving with mayonnaise.
The wine jelly, while still warm, is to be poured over bits of candied fruit laid in a ring mould. When served, the centre is filled with whipped cream and candied fruit scattered over all.
AN AUTHORS" LUNCHEON
This luncheon is not intended to be eaten by authors, though they are not necessarily barred from partic.i.p.ating in it, but it is arranged for some group of clever women who are sufficiently well read to enter into a guessing contest with interest in the books and authors named; or a girls" club may enjoy a trial of their literary knowledge. The luncheon is capable of infinite variation, and any one with a catalogue of books can alter it to suit the requirements of any especial occasion.
Cards should lie at each place with the menu written out as in the first one printed below, with the names of the authors omitted, and before each course, or while one is eaten the next dish is to be guessed, and the author named. A prize might be offered for the most numerous guesses which are correct. The hostess would do well to have the key to the menu by her plate.
The table decorations may be of an ordinary character, such as a bunch of roses in the middle, or a vase of asters or chrysanthemums, and the usual pretty doilies and odd dishes about, or, if laurel is to be had, either the flowers or the leaves may be used to suggest the crowning of genius.
MENU