MENU
Iced Peaches.
Cream of Corn Soup.
Filets of Flounder. Sauce Tartare.
Clams à la Newburgh.
Chops. Stuffed Tomatoes. Iced Tea.
Red Raspberry Sherbet.
Almond Aspic Salad. Brown Bread and Butter.
Ice Cream in Melons.
The peaches are not to be frozen, but kept on the ice after they are halved, peeled, and sprinkled with sugar, until they are thoroughly chilled. They may have a small spoonful of whipped cream served with them, if that combination is liked. The clams are prepared exactly as is lobster, except that they must be kept for a little longer in the sauce in order to just cook them through. They are to be served in ramekins. The tomatoes are to have the inside removed without breaking the skin, and this is mixed with bread crumbs and seasoning, returned to the tomatoes, and baked.
The salad is made by filling small individual moulds with almonds and bouillon jelly made of melted extract of beef, seasoning, and dissolved gelatine; the nuts should be cut into strips and arranged in a pattern with a little of the aspic before the moulds are filled. A stiff mayonnaise is to be served with this.
The ice cream is particularly delicious, though it seems very odd to one who is not familiar with it. A very rich cream is made with the yolks of five eggs added to a quart of cream, and when done it is put in large spoonfuls in halved, small, and spicy muskmelons. The two eaten together are a decided improvement on either alone.
There is really no reason for having sherbet with such a menu as this, for two cold dishes are already on the bill of fare, but if the day is extremely warm, it may be thought best to have it, even if it is acknowledged to be quite unnecessary.
A POVERTY LUNCHEON
Poverty luncheons are usually arranged in a series, every one of eight or ten hostesses giving in turn a meal to the rest which must cost exactly a specified price, the smaller the better. Usually two dollars and a half is selected as the proper amount for ten persons, and the rivalry between the luncheon-givers as to which one shall have the most elaborate meal for the price makes these luncheons very entertaining. Of course, by keeping everything down to the lowest possible sum, one can have any number of courses, but it is better to have less and have it fairly substantial. The prices of all the food, even to the butter, must be written on a card at each plate, and the flowers or other decorations are extras.