. What to have for luncheon. MRS. MARY J. LINCOLN W^^t to ?|abefor )eon BY MRS. MARY J. LINCOLN Author of The Boston Cook Book DODGE PUBLISHING COMPANY 23 EAST 20th STREET Copyright, 1904by Dodge Publishing Co. CONTENTSPart I Lunelieons—^Formal and Informal 5 The Guests 7 The Table and Linen 11 The China and Silver 13 Laying the Table 15 Decorations 31 The Family Table 27 How shall we serve our Luncheon? 39 The Menu 87 School, PicniCj or Traveling Lunches 41 Part II Plan of the Book 4?—51 Table of Proportions 53 Measures 53^ Equivalents .- 5f Eecipes for Preparatory Work 57—78 Appetizers
. What to have for luncheon. MRS. MARY J. LINCOLN W^^t to ?|abefor )eon BY MRS. MARY J. LINCOLN Author of The Boston Cook Book DODGE PUBLISHING COMPANY 23 EAST 20th STREET Copyright, 1904by Dodge Publishing Co. CONTENTSPart I Lunelieons—^Formal and Informal 5 The Guests 7 The Table and Linen 11 The China and Silver 13 Laying the Table 15 Decorations 31 The Family Table 27 How shall we serve our Luncheon? 39 The Menu 87 School, PicniCj or Traveling Lunches 41 Part II Plan of the Book 4?—51 Table of Proportions 53 Measures 53^ Equivalents .- 5f Eecipes for Preparatory Work 57—78 Appetizers 81 Fruit Appetizers 91 3 Contents Stock SoTipa 101 Cream Soups 113 Pish 123 Shell Fish, etc 135 Potatoes 145 Entrees 153 Meats 161 Vegetables 173 Poultry and Sauce 183 Salads 195 Desserts 207 Frozen Desserts 217 PART I LruncheonsFormal and Informal THE GUESTS THE terms lunch and luncheon, mean-ing a light meal between the break-fast and dinner, are often used in-discriminately; usually we say in daily par-lance, Whatcu31924086713777
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