The Century Cook Book Part 5

Bouillon.

Oyster Patties.

Chops and Peas.

Quail, Lettuce Salad.

Ice-Cream.

Cake.

Tea.

No. 2.

Melon.

Clams on Half-sh.e.l.l.

Cold Salmon, Sauce Tartare.

Filets Mignons, Sauce Bearnaise.

Omelet Souffle.

Cheese.

Coffee.

No. 3.

Grape Fruit.

Bouillon.

Shad Roe.

{ Broiled Chicken.

{ Green Peas.

Russian Salad.

{ Ice-Cream and Jelly.

{ Angel Cake.

Tea.

No. 4.

Bouillon.

Lobster a la Newburg.

Eggs Villeroi.

Sweetbreads and Peas.

French Chops, Potato Straws.

Russian Salad of Chicken Aspic, Celery and Walnuts (see receipt).

Plum-Pudding Glace.

Coffee.

No. 5.

Chicken Consomme.

Lobster Chops.

Mushrooms on Toast.

Sweetbreads and Peas.

Frozen Punch.

Quails on Toast.

{ Pate de Foie Gras en Bellevue.

{ Lettuce.

Charlotte Russe.

No. 6.

Clams.

Eggs a la Reine.

{ Planked Shad.

{ Cuc.u.mbers.

{ Broiled Squabs.

{ Vegetable Salad.

Ice-Cream.

Cheese.

Fruit.

No. 7.

Salpicon of Fruit.

Cream of Clams.

Salmon Cutlets, Cuc.u.mbers.

Curried Eggs.

Chicken a la Poulette.

Asparagus, Sauce Hollandaise.

Fruit Tart.

Chocolate Pralinee.

No. 8.

Little Neck Clams.

Bouillon.

Vol-au-Vent.

Broiled Chicken, Peas.

Mushrooms.

Lobster Salad.

Gateau St. Honore.

Strawberries.

At a luncheon, given in a country house to a large party of golfers, all the edibles, consisting of cold meats, game, aspics, salads, and mince-pie, were placed on the side-table, and the gentlemen served the ladies before taking their own places at the table. The servants came into the room only to remove the plates. This gave a very social and lively character to the meal, which all enjoyed for its informality.

Entertainments of this kind may often be practicable, as the question of service sometimes debars one from entertaining many guests at a time.

THE FIVE O'CLOCK TEA

A cup of tea at this time of the afternoon is usually gratefully accepted, and one is disappointed if it is made so badly that it is not drinkable. The young lady who presides at the tea table at an afternoon reception has sometimes a difficult task if the tea is not prepared with a bag (as directed on page 550), but for the unceremonious social cup of tea with the friend who drops in at this hour it is easy to have it just right. After the proper preparation of the tea (as directed on page 549), the attractiveness of the table and the delicacy of the china are the next things to be desired.

Tea does not taste as well taken from a coa.r.s.e, large, or heavy cup. The taste and refinement of the hostess are easily recognized in this very unceremonious, but very social, function. The cloth may be as elaborate as one wishes, but it must above all be spotless, unwrinkled and dainty. The cups may all differ from one another, but each one should be small and thin, and the steaming kettle, which lends cheerfulness to the occasion, should be highly polished, whether it be silver, bra.s.s, or copper. A dry biscuit or a thin piece of bread and b.u.t.ter is usually offered with the tea. Fresh unsalted b.u.t.ter is preferable, but any of the fine b.u.t.ters may be used. The b.u.t.ter is spread very evenly on the loaf; the bread sliced very thin and doubled like a sandwich. It may be cut into any shape desired, such as strips, diamonds, or triangles. It is attractive stamped into circles with a biscuit-cutter of about the size of a silver dollar. Three kinds of bread may be used--white, graham, and Boston brown bread, and all may be served on the same plate. This simple dish is carried into the esthetics in some English houses, where the bread and b.u.t.ter is described as tasting of roses, violets, clover, or nasturtiums. The flavor is obtained by shutting the fresh b.u.t.ter in a tight jar with the blossoms for several hours.