The international cook book

The fruit cocktail or fruit cup may be the first course of any luncheon. This is best if the fruits used are cut not too fine and served very cold. Fresh strawberries, raspberries, blackberries, cherries, green grapes, or other fruit will tend to add color and flavor to the cocktail. Maraschino cherries and the highly colored bottled grapes, either green or red, will add color to the cocktail in seasons of the year when fresh fruits are not available. The fruit cocktail should be ser\'ed in regular fruit cocktail 32 THE INTERNATIONAL COOK BOOK glasses. These may be of colored glass or crystal. The crystal ones may have a silver rim, thereby enhancing their beauty. The large bowl of the fruit cocktail should be filled with shaved ice. This cocktail course may be on the table when the guests are called. Jams, jellies, and relishes add zest to the luncheon menu. The relish dishes, with divisions for jeUies, jams, pickles, and radishes, make the service more attractive. Whole figs, stuffed prunes, and cucumber rings are rehsh suggestions that are delicious. Salads, such as lobster and chicken, are particularly nice if garnished with halves of chilled tomato and stuffed egg. Caviar, stuffed olives, onions, or nut meats may be used in the filling for the egg. Hot breads for the company luncheon are just as popular as the hot breads for the family luncheon. They are served on a silver plate carefully covered with a napkin. For the Bridge Luncheon the sandwich loaf with its attractive garnish of eggs and vegetables may be made large enough to be brought to the table whole and ser\-ed by the hostess at the table; or if the guests are served at small tables the sandwich loaf may be made into small individual loaves ser\dng four guests each, and one guest at each table will act as hostess and serve the loaf at her table. For the Formal Luncheon the following menus may be used: Menu 1 Slices of honeydew melon with chopped candied ginger Chicken broth Wafers Hearts of celery Fried chicken Potato balls Asparagus on toast Melba toast Assorted relishes Hearts of artichoke salad Cheese puffs Strawberry mousse Dainty angel food cakes Coffee Bonbons MENUS AND TABLE SERVICE 33 Menu 2 Half grapefruit Tomato bouillon Finger rolls Curled celery and olives Broiled salmon Parsley potatoes Peas Dinner rolls Blackberry jelly Mint jelly Endive and water-cress salad Cucumber slices Russian loaf Coffee Bonbons The table cover for the fonnal luncheon is usually lace, — either a large lace cloth or a long runner of lace with individual lace mats for each guest. The silver is pohshed to a shining brightness and carefully placed on the table with the knife and spoon at the right of the service plate and the salad fork and luncheon fork at the left of the service plate. The coffee spoon is placed on the saucer with the coffee cup. The goblet, which may be either crystal or colored glass, is placed at the right of the service plate near the tip of the knife, and the bread and butter plate with the bread and butter spreader on it is placed at the left of the service plate near the tip of the fork. The napkin, carefully folded, is placed at the left of the fork. The salt and pepper shakers, if individual, are placed at the right of each service, or if two pairs are used they are placed at opposite ends of the table.