Part 9 (1/2)

SPANISH OMELETTE.

FRIED CHICKEN. CAULIFLOWER AU GRATIN. POTATO CROQUETTES.

GRAPE SHERBET.

BANANA SALAD. NASTURTIUM SANDWICHES.

MOUSSE. CAKES.

COFFEE.

The Spanish omelette is made by stewing tomatoes, green peppers, and onion, all cut in bits, until they are quite thick; then an omelette is made and this mixture is folded in; it is very appetising, and men are sure to like it. The cauliflower is cooked, broken into small pieces, put in paper cases or in one large dish, seasoned well, and grated cheese and cream sauce are put in layers through it, the cheese on top, and the whole is browned in the oven. The sherbet may be made of the juice of any grape that is obtainable, but it is very pretty to use Catawbas, and colour the ice slightly green; if it is desired that the sherbet should be darker, use bottled grape juice, adding a little lemon to bring out the flavour. It should be served in sherbet cups with a spray of grape leaves under each on the plate.

The salad is made by removing a strip of skin from each banana, scooping out the fruit, cutting it in pieces, adding as much celery or apple and half as much of cut up English walnut meats which have been blanched, and covering the whole with French dressing, and returning to the skins, heaping it a little in them. Put one of these on a leaf of lettuce for each person; nasturtium sandwiches are pretty on a plate decorated with their own blossoms.

If the boxes are used for the cream it must not be coloured, and a plain mousse may be better than anything else; if the boxes are not used, the mousse may be flavoured with pistache, coloured green and served on a bed of whipped cream, with chopped angelia or pistache nuts scattered over it. For a

HARVARD LUNCHEON

[Ill.u.s.tration]

lay broad crimson satin ribbons across the table at right angles, and then lay the table with doilies over the ribbon as if there were none there. Have a bowl of American Beauty roses in the centre, or put the flowers in a fancy basket. Or, if it should happen that the men present are especially happy over some rowing victory, put the roses in a long narrow boat in the centre, and have oars stacked at intervals on the table. Use the same menu as for the Yale luncheon. For a

PRINCETON LUNCHEON

use quant.i.ties of the yellow, black-eyed daisies which are common in our fields. A large football might stand in the centre of the table, open at the top, with the daisies filling it, and shallow bowls of them may stand on the table. The bonbon dishes may be filled with yellow and chocolate bonbons, and the same sort of cards used as were suggested for the Yale luncheon, unless sketches of Princeton buildings are preferred.

[Ill.u.s.tration: ROWING FAVOUR.]

If the guests are from several colleges, the best plan is to have no distinctively college colours on the table, but to confine one's self to the use of athletic symbols for decoration which are common to all.

Golden-rod might be in a row-boat, for instance, and oars, base b.a.l.l.s, bats, and footb.a.l.l.s used as favours. For a hot-weather luncheon, nothing makes a prettier table than a quant.i.ty of pond lilies, used in some simple way. As they are common in August, you might give

A POND-LILY LUNCHEON

Fill a shallow dish with water, and put several lilies with their leaves on top, but not so closely but that the water will show between them.

Hide the outside of the dish with an arrangement of the lilies and their leaves, being careful not to have it look stiff. Cut your guest-cards in the shape of open lilies, and paint them, writing the name of the guest across their face. Have your bonbons all green and white, and use plain white, or green and white china for serving the meal as far as you can, for the sake of preserving the cool look of the table. The ice cream may be in the pond-lily flowers, prepared as were the peonies in the June luncheon. If the lilies are plenty, use them in bowls about the parlours and halls, to carry out the idea of the day.

MENU

CLAMS ON THE HALF-Sh.e.l.l.

CREAM OF SPINACH SOUP. CROUTONS.

DEVILLED CRABS.

MUSHROOM PATTIES.

BRAISED TONGUE. POTATOES AU GRATIN.

FROZEN TOMATO SALAD. MAYONNAISE.

ICE CREAM IN WATER LILIES. CAKES.

CAFe FRAPPe OR ICED TEA.