Gala-day luncheons; . -Day Luncheons sherbet glass with the ice, a very prettyidea. The salad is made by cooking aspara-gus until it is tender, and when coldsprinkling with French dressing and al-lowing it to stand an hour before servingon lettuce with mayonnaise. With this luncheon the ices may beserved in beautiful little ships of silverpaper with delicate paper sails, or theingenious caterer has a form for repro-ducing Plymouth Rock in caramel cream,so lifelike that even the fissure in theside appears. Either of these shapes arecertainly delightfully appropriate for aMay-Day luncheon if the
Gala-day luncheons; . -Day Luncheons sherbet glass with the ice, a very prettyidea. The salad is made by cooking aspara-gus until it is tender, and when coldsprinkling with French dressing and al-lowing it to stand an hour before servingon lettuce with mayonnaise. With this luncheon the ices may beserved in beautiful little ships of silverpaper with delicate paper sails, or theingenious caterer has a form for repro-ducing Plymouth Rock in caramel cream,so lifelike that even the fissure in theside appears. Either of these shapes arecertainly delightfully appropriate for aMay-Day luncheon if they are not, the cream may be served in littlefluted paper cases decorated with the ar-butus, tied on in small bunches with nar-row ribbon. AN APPLE-BLOSSOM LUNCHEON A hostess living in the country mayoffer a group of city guests a real de- 93 Gala-Day Luncheons light in May-time by inviting them toluncheon when the orchards are all inbloom. The invitations should bear theword Apple-Blossoms in one corner,. FILLED WITH CANDIED FRUITS. and the implied promise should be ful-filled by having the flowers in evidenceeverywhere in the house and out of rooms should be decorated with 94 Gala-Day Ltmcheons bowls of the flowers on the mantels andon the top of the book-cases and on thetables in the halls. The luncheon tableshould have a bowl of the blossoms inthe centre, and the cloth, or rather thetable itself, should be strewn with theflowers picked from the stems and show-ered over it. The same small ribbonssuggested for the May-Day luncheonmay also be used for this one, as thecolour should again be pale. The bon-bons used might be tiny candy apples. MENU Strawberries. Cream of Beet Soup. Frogs Legs. Potato Balls. Chicken Croquettes with Asparagus Tips. Peas. Hot Eolls. Ginger Sherbet. Cheese Souffle. Cherry Salad. Sandwiches. Olives. Ice Cream in Angels Food. Coffee. Bonbons. 95 Gala-Day Luncheons The soup is made by stewing choppedbeets until they are tender and ad
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1901
