. What to have for luncheon. et or sour cream to the pan, enoughto half cover, and baste frequently with serve with the seasoned cream for asauce. Grouse are not often stuffed, but afew bits of celery may be put in if with Bread Sauce. Cook one-third cup of soft bread crumbsin one pint of hot milk, with two table-spoons of onion, fifteen minutes in doubleboiler, add one tablespoon of butter, one-half teaspoon of salt and a dash of pepper,and cook until the grouse is ready. Pour itaround the bird and cover with butteredbrown crumbs; or serve from the side, carv-ing the b
. What to have for luncheon. et or sour cream to the pan, enoughto half cover, and baste frequently with serve with the seasoned cream for asauce. Grouse are not often stuffed, but afew bits of celery may be put in if with Bread Sauce. Cook one-third cup of soft bread crumbsin one pint of hot milk, with two table-spoons of onion, fifteen minutes in doubleboiler, add one tablespoon of butter, one-half teaspoon of salt and a dash of pepper,and cook until the grouse is ready. Pour itaround the bird and cover with butteredbrown crumbs; or serve from the side, carv-ing the breast only, in thick slices, and servesauce and crumbs with each portion. 193 December R,eed Birds Choose potatoes of suitable shape, dividelengthwise and cut out a little potato fromeach half; dress the birds and season withmelted butter, salt and pepper. Lay one ineach half potato case, or use the breast only,if large, and bake until the potato is with melted butter in hot in the case. 193 Salads 195. January Grape Fruit White grapes, skinned, halved and seeded,—grape fruit pulp in as large portions aspossible and well drained, almonds or Eng-lish walnuts blanched and shredded, pista-chios nuts in thin slivers, pecan nuts brokeninto bits, boiled chestnuts sliced, mandarinand sour oranges freed from all pith andseeds and cut small, French fruits, brandiedfigs or peaches, and pineapples diced,—^maybe used in combinations of two or morekinds, with or without celery and green pep-per, or sweet red pepper, using the orangeor lemon or grape fruit juice in place of vine-gar, and dressed with oil and slightly withsalt, and served on lettuce leaves, in cupsmade from the fruit skins. They will bevery acceptable for luncheons at this season,and take the place of a sherbet or they may be dressed with sherry, or rumand sugar. February Lettuce Salad Wash each leaf by itself, pile on a wetnapkin, tie and lay on ice. Arrange insalad bowl like an open head,
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