Luncheons

It seems desirable to suggest to housekeepers the feasibility of making a specialty of cooking potatoes, and M'ith them to give variety, which is so acceptable to those who sit at their board. Perhaps no other one thing is susceptible to so many changes, and is so simple to prepare, is so satisfactory when properly served, and withal so nutritious. It answers both the substantial and the esthetic requirements of the perfect meal ; it can be suitably served for breakfast, dinner, supper, and luncheon ; it is within the reach of all. CREAM Whipped cream often makes the best sauce for a dessert dish, and can be used as a garnish. Its use need not be considered an extravagance. A halfpint of double cream is all that is usually called for, this costs but ten cents, and often the use of cream saves the use of butter, in the same way that water can sometimes be substituted for milk if a little butter is added to the receipt to give the richness which milk imparts. CAKE Decorating cakes takes a little time, but facility is soon acquired, and the time is not misspent, as the cakes, before being served, can be used to ornament the table. THE PASTRY-BAG The pastry-bag is a cornucopia-shaped pocket made of rubber cloth, of duck, or of any closely woven fabric like ticking. The point of the cornucopia is cut off and a tin tube pressed into the small opening. The bags made of rubber cloth are the best, as they do not allow moisture to come through, and are easily cleaned. They cost fifteen cents each, and can be bought at house-furnishing stores, but bags can be easily made at home. The tubes cost ten cents each, are of graduated sizes, and have various-shaped openings. The pastry-bag is easy to handle, and is of great utility where ornamental dishes are desired. It is used for mashed vegetables, meringues, whipped cream, drop cake mixtures, icing, etc. A tube, with opening of suitable size, is fitted into the small end of the bag, the mixture is then put in, and the bag, gathered over close to the material, is held and pressed with one hand while the tube is guided with the other, leaving the material squeezed through it in the forms desired. It needs but very little practice to make ornamental designs. It is well to have at least two bags, one of them large, with a large tube, to hold mixtures used in quantity, and one small for decorating with icing. FONTAGE CUPS 1 cupful of flour, 1/2 teaspoonful salt, Yolks of 2 eggs, Milk or water. Add enough milk to a cup of flour to make a thin batter, then add the salt and the beaten yolks. The batter must be smooth and quite thin. Use a small bowl deep enough to immerse the fontage iron. Have deep fat smoking hot. Place the iron in the fat to heat it. Dip the hot iron into the batter, covering it to within a quarter of an inch of the top ; the batter will rise and cover the whole iron. Hold the iron in the batter for a minute, or until a little of the batter has hardened around it, then lift it carefully, holding the iron so the batter will not slip off. Immerse it in the hot fat and cook until light-colored. After a few trials one will be able to make the cups even and thin. They are also called Swedish timbales, and are used for holding any kind of creamed mixtures, or for holding vegetables. They can be used as an entree, or for garnishing other dishes. The cups will keep for some time, but in this case should be freshened by heating before being used ; and, as they soften quickly, the mixture should not be replaced in them until the moment of serving. Illustration No. 10 shows fontage irons. DIFFERENT WAYS OF PREPARING BUTTER