Gala-Day Luncheons: A Little Book of Suggestions - Caroline French Benton

The mushroom omelette is easily prepared by putting a mixture of chopped mushrooms and olives in a delicately browned omelette as it is folded over just before it is served; there is nothing better in an egg dish than this. The salad is made by cutting rather sweet apples in bits and adding as much chopped celery and a stiff mayonnaise and laying on lettuce leaves; if English walnuts are added, the salad is entirely changed from the original, but it is thought quite as good by most persons; the fact that these nuts are to be served in the dessert, however, gives reason for omitting them from the mixture of apple and celery. If it is desired to have a sherbet for this luncheon, add it after the chicken, one of canned pineapple, or grape fruit, and have the final course a cream cheese with Bar-le-Duc currants and crackers, with the coffee; the mixture of sweet and cheese seems odd to one who has not tried it, but it is warranted to give satisfaction.

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