Gala-day luncheons; . hich will com-pletely hide the cardboard. These canbe either purchased or made at home,and they will serve as souvenirs. As theappetites of college men are proverbiallyvigorous, it will be wise to provide asubstantial meal. MENU Iced Muskmelon. Cream of Carrot Soup. Whipped Cream. Cold Lobster Halved. Mayonnaise. Spanish Omelette. Fried Chicken. Cauliflower Au Gratin. Potato Croquettes. Grape Sherbet. Banana Salad. Nasturtium Sandwiches. Mousse. Cakes. Coffee. The Spanish omelette is made by stew-ing tomatoes, green peppers, and onion,all cut in bits, until they are quite
Gala-day luncheons; . hich will com-pletely hide the cardboard. These canbe either purchased or made at home,and they will serve as souvenirs. As theappetites of college men are proverbiallyvigorous, it will be wise to provide asubstantial meal. MENU Iced Muskmelon. Cream of Carrot Soup. Whipped Cream. Cold Lobster Halved. Mayonnaise. Spanish Omelette. Fried Chicken. Cauliflower Au Gratin. Potato Croquettes. Grape Sherbet. Banana Salad. Nasturtium Sandwiches. Mousse. Cakes. Coffee. The Spanish omelette is made by stew-ing tomatoes, green peppers, and onion,all cut in bits, until they are quite thick;then an omelette is made and this mix-ture is folded in; it is very appetising, 142 Gala-Day Luncheons and men are sure to like it. The cauli-flower is cooked, broken into small pieces,put in paper cases or in one large dish,seasoned well, and grated cheese andcream sauce are put in layers throughit, the cheese on top, and the whole isbrowned in the oven. The sherbet maybe made of the juice of any grape that is. obtainable, but it is very pretty to use Ca-tawbas, and colour the ice slightly green;if it is desired that the sherbet should bedarker, use bottled grape juice, adding alittle lemon to bring out the flavour. Itshould be served in sherbet cups with aspray of grape leaves under each on theplate. The salad is made by removing a stripof skin from each banana, scooping out 143 Gala-Day Luncheons the fruit, cutting it in pieces, adding asmuch celery or apple and half as muchof cut up English walnut meats whichhave been blanched, and covering thewhole with French dressing, and return-ing to the skins, heaping it a little inthem. Put one of these on a leaf oflettuce for each person; nasturtium sand-wiches are pretty on a plate decoratedwith their own blossoms. If the boxes are used for the cream itmust not be coloured, and a plain moussemay be better than anything else; if theboxes are not used, the mousse may beflavoured with pistache, coloured greenand served on a bed
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1901
