MENU - Gala-Day Luncheons: A Little Book of Suggestions - 36

The cutlets, which are simply croquettes moulded into cutlet form, may be made either from any fresh fish, or from canned salmon, or from well-freshened salt codfish; and these last are really delicious. The tea is best made with boiling lemonade instead of boiling water; it is to be served in tall glasses, either as a separate course, or all through the meal as one prefers; in case a sherbet is wished, this iced tea may be frozen with a flavour of rum in addition to the lemon, if one uses it, and served in sherbet cups; and café frappé may be used as a final course if the day is warm, or the coffee may be simply hot and black as usual.

The whole cucumber salad is very pretty. Rather large and very smooth ones are chosen, a slice is cut from the side lengthwise, the pulp is scooped out, mixed with bits of tomato and French dressing, and the whole put back with the slice put on again so that the cut is concealed. These are served on lettuce leaves with two small cheese balls by the side of each, made by grating American cheese, mixing with a little chopped parsley, salt, red pepper, and enough melted butter to make it moist, and rolling between the hands until you have balls the size of marbles; they are to be dusted with chopped parsley before serving.

A TRAVELLER'S LUNCHEON

As so many go abroad as the hot weather begins, a luncheon may be arranged in honour of some friend who is about to sail. The centrepiece may be a large toy steamer with the decks filled with flowers, or a floral piece may be obtained from the florists, who now construct extremely realistic steamers with flowers, green, and moss; but flowers are never at their best under such circumstances, and the toy steamer is to be preferred. Very pretty and inexpensive bonbon boxes are to be had in the shapes of steamer trunks, dress-suit cases, travelling bags, trunks ready labelled with the names of foreign cities, and dainty little lunch baskets tied up with ribbon, as well as the more expensive but useful favours made to resemble rugs in shawl straps which are to be used as penwipers after the day is over. The cards may bear the picture of a steamer disappearing in the distance with its trail of smoke curving back to form the name of the guest, or the words "Bon Voyage."

The menu could, of course, consist of foreign dishes such as the traveller is presumably to eat during her absence; but as few of them are as good as our own luncheon dishes this is not altogether to be commended. An attractive menu would be:—