Gala-day luncheons; . f the currantcups as well; the table may also havelittle tents and soldiers as in the militaryluncheon already suggested. MENU Iced Currants. Iced Bouillon. Water-Cress SAND^¥ICHES. Cold Salmon. Sauce Tartare. Tongue in Aspic. Tomatoes with French Dressing. Easpberry Shrub. Pineapple Salad. Cheese Crackers. Ice Cream in Drums. Cakes. Bonbons. The currants are to be crushed with asilver fork, sweetened, and put on the ice;just before serving they are put in glasscups and a spoonful of crushed ice puton top. The bouillon is prepared theday before it is needed, and packed in
Gala-day luncheons; . f the currantcups as well; the table may also havelittle tents and soldiers as in the militaryluncheon already suggested. MENU Iced Currants. Iced Bouillon. Water-Cress SAND^¥ICHES. Cold Salmon. Sauce Tartare. Tongue in Aspic. Tomatoes with French Dressing. Easpberry Shrub. Pineapple Salad. Cheese Crackers. Ice Cream in Drums. Cakes. Bonbons. The currants are to be crushed with asilver fork, sweetened, and put on the ice;just before serving they are put in glasscups and a spoonful of crushed ice puton top. The bouillon is prepared theday before it is needed, and packed inice and salt for an hour before theluncheon. The sandwiches passed withthis are made by spreading very thinbread and butter with chopped water-cress, rolling and tying them, and then 125 Gala-Day Luncheons inserting a sprig of the cress at eitherend; it is not absolutely necessary totie them, but they keep their shape farbetter if it is done. Choose a large smoked tongue, and twodays before the luncheon boil it until. tender, skin it, and lay it in a long nar-row pan. Make a bouillon of beef ex-tract, season it highly with red pepper,salt, and lemon juice, and herbs; simmerthese together for a few minutes, thenadd sufficient dissolved gelatine to setthe quantity you will need, and strain 126 Gala-Day Luncheons the whole over the tongue, a little morethan covermg it. Put this on the ice,and the next day you will have whatour grandmothers used to call a sightlydish. It is to be put whole on thetable, and sliced with a very sharp
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1901
