Luncheons

Numbers one, two, and three are made by pressing butter through a pastry-bag with star-tube. In No. 1 it is cut in three-inch lengths ; in No. 2 it is pressed into long pencils and cut when cold into one- inch lengths ; and in No. 3 it is made into rosettes by holding the tube still until the butter has piled up to the size desired. These are good forms for fresh butter, and they should be made as soon as the 32 LUNCHEONS butter is churned and worked, as it is soft enough then to pass through the tube. If salted butter is used, it must be whipped with a fork until it is soft and light before being pressed through the bag. The forms must be dropped at once into ice-water to harden them. Serve the pieces in a dish with cracked ice and green leaves. Parsley will do if nothing better is at hand. Rose leaves are especially pretty, or a lettuce leaf may be used as a kind of basket. No. 4 are shell-shaped pieces made with a bent, fluted utensil made for the purpose (see illustration No. 5, opposite page 256, "Century Cook Book"). The utensil is dipped in hot water, wiped dry, and then drawn lightly over the butter, making a thin shaving which curls over as the utensil is drawn along. The crook must be dipped in hot water and wiped clean each time. Butter molded into fancy shapes and served in this way is very attractive. MEASUEES AND TERMS 1 cupful means half a pint. 1 teaspoonful of salt or spices means an even teaspoonful. 1 tablespoonful of flour, butter, etc., means a rounding spoonful. Saute means to cook in a pan with a little butter or drippings. Frying means cooking by immersion in hot fat. Blanching almonds means taking off the skins. This is done by letting them lie in boiling water until the skins are loosened. Blanching sweetbreads means whitening them by 3-4 6 8 NO. 14. PAPEK FKILLS. PAPER BoXKS. CAKE HECORATIONS. 1. Pleatt'i-l paper frill for coiioealin^ a baking tlisli. i, FriU for le,!?-ot-tuuttiin lione. 3. PrUls on wooileu toorhiiicks for croqiu-ttes. i. Frills for chop bones. 5. Board liolding "u a lace paper confectioners' roses, of different colors, and otlier tloM ers for decorating cake. 6. Paper box liolding silvered candy pellets for decorating cake. 7. Paper l30xes for ices. <»r mixtures of creamed meats, or eggs. 8. Paper boxes for Uulding small iced cakes or canilied fruits. N(». 15, A -wtiite eliiua disli smaller disk whic 7 « 9 CASSEROLES AND EAKINCi lUSlIES. for holding creamed oysters, etc. nr to hold has Vieen in the oven. .3. Oldong and round baking dishes of glazfd pcdteiy, brnwn an the ont- side, -white in the inside, -which can In- went to tlie talilc Piltkin, to use thi: same as a cassernle. 5. Casserole. 7. Brown-ware dishes for shirred eggs. China cups for individual creamed dishes. 0. Small casserole. NO. 10. UK TLANE. NO. 17. Ilor„S D'OEUVKKS. Hors froenvres ar<' rulislics wliit-li are passed hetweeu the coviisi'S. 1. <.)lives. 2. Small lieart stalks of cclerv aiul radishes iu the same disli. '.i. Ciirled eelery. The eelcry is cut in two-iiicli leii,i;tlis, wLicli are scored a.er()ss tlie rilil)ed side and llieii out in narr«)\v i^trips down to a. (jiiarter of an ineli of nue end. Tlie iiieei-s arc Ihcn i)lar!'d iu eold water to lualve tlieui onrl. 4. Radishes out iu fancy shapes. 5. Pim-olas (olives sturt"e<l with red iieppers). LUNCHEONS 33 pouring cold water on them immediately after the hot water is poiired oft'. A scale and a half-pint tin cup are indispensable cooking i;tensils, as the success of many dishes de- pends on exact weight and measurements. Except in a few cases, receipts given in "Century Cook Book" are not repeated here. ORDER OF COURSES First Course Fruits Cocktails Canapes Oysters on the half shell Clams on the half shell First or Second Course Soup First, Second, or Third