Gala-day luncheons; . EASTER FAVOUR. Gala-Day Luncheons three chickens is stewed mitil tender,then cut into pieces about four inchesby two, and put in the centre of a bor-der of boiled rice which has been turnedout on a round platter; a sauce made of thestrained chicken stock, thickened and withcream added until it is white in colour, is. ICES IN A NEST OF SPUN SUGAR. then poured over the whole. If sherry isused it should be added the last thing. The sherbet is odd; make a lemon iceand divide it; colour one half light greenand flavour with essence of peppermint;serve the two ices together in g
Gala-day luncheons; . EASTER FAVOUR. Gala-Day Luncheons three chickens is stewed mitil tender,then cut into pieces about four inchesby two, and put in the centre of a bor-der of boiled rice which has been turnedout on a round platter; a sauce made of thestrained chicken stock, thickened and withcream added until it is white in colour, is. ICES IN A NEST OF SPUN SUGAR. then poured over the whole. If sherry isused it should be added the last thing. The sherbet is odd; make a lemon iceand divide it; colour one half light greenand flavour with essence of peppermint;serve the two ices together in glass cups,one layer of each. 76 Gala-Day Luncheons The salad is made by cutting a head oflettuce into strips with the scissors, untilit looks like grass, and putting this in asort of nest shape on the plate with theyolks of hard-boiled eggs in a group inthe centre and mayonnaise in a stiffspoonful on top. The cake served withthe cream should be what is called sun-shine cake, an angels food to which theyolks of the eggs has been added. Another Easter luncheon may be ar-ranged in green and white, which is evenmore beautiful and stately than this inyellow. For this, have a centrepiece ofEaster lilies in a tall slender glass vase,or have three such vases down the table,if it is an oblong one, or several groupedaround one larger one in
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1901
