Cold Tongue .... . ^Z Cold Tongue with Nudels . ^3 NUDELS . ^Z Venison Steak, Sauce Bearnaise . 64 Sauce Bearnaise . 65 Venison Steak es^ Cil^fing Dish . 65 Cheese Toast .... . 66 Cheese Fondu .... 66 Sausages , 66 Ham 67 Deviled Ha.m .... . 67 Ham in Chafing Dish . 67 Ham, a la Russe . . . , 67 Spare Ribs with Apple Friitkrs . 68 FR.ANKFORT SaUSAGES . . . , 6S Pigs' Feet 68 REMARKS ON LUNCHEON. The midday meal of the household is too often an indifferent affair, or consists of ingredients which upset the system instead of benefiting it. This should not be. Quite as much care should be exercised in the table appointments at lunch as at any other meal. If servants are allowed to shirk their duties at one time, is it not human to expect them to be careless whenever they feel so disposed ? Should a child be expected to have pretty table manners at a particular meal, when he is allowed to run riot at others ? Heavy soups should not appear at the lunch- eon table, for it is too much to ask of a servant to make soup twice a day. Clam broth, however, is easily made, and sen-ed in cups is always acceptable. Small china crocks of beef extract should always be on hand for emergency cases, as a cup of bouillon is then quickly prepared. A stew of oysters, clams, scallops, or a dainty 12 REMARKS ON LUNCHEON. lobster or prawn stew, is most appropriate at luncheon. The dish takes the place of shellfish and soup, and is, as it were, a combination of the two. Vegetable salads occupy a similar position, for they take the place of special vegetables and the salad. Fish salads also serve this purpose ; and a lunch table with a bounteous dish of well- made fish salad is considered at all times a well-appointed table. This rule equally applies to a well-made salad of poultry or meats. A well-made hot dish of some kind should invariably appear at lunch table, and much more care should be taken with it than even the joints for dinner. If they are not well made and served, they will not be eaten, and much good food and seasoning will thereby be spoiled. The utilization of the culinary odds and ends, which accumulate in the ice-box and pantry, deserves the highest consideration ; for without this it would be impossible to please the palates of the " men-folks," who, if fed on a continual diet of fresh meats which were but once cooked, would become unbearable. Their nerves would be shattered ; and happiness, under such a con- dition of things, would be impossible. RELISHES FOR THE LUNCHEON TABLE. 1 3 RELISHES FOR THE LUNCHEON TABLE. Relishes are very essential at the lunch table, and they should be served in as neat a manner as possible. They should be constantly varied from day to day, whenever possible. On fish days the salted anchovies and the Ger- man sardellen are acceptable ; they should, how- ever, be served in fillets or strips, and free from skin and bone. Lemon should be served with them. Broiled sardines are sometimes served as a relish. When cold roast meats are served, a most ac- ceptable relish to accompany them is pickled walnuts. A jar of horse radish is always appre- ciated by the lover of cold meats.

AI-modernized reading of the original text

Cold Tongue .... . ^Z Cold Tongue with Nudels . ^3 NUDELS . ^Z Venison Steak, Sauce Bearnaise . Sauce Bearnaise . 65 Venison Steak en Chafing Dish . Cheese Toast .... . 66 Cheese Fondu .... Sausages , 66 Ham Deviled Ham .... . 67 Ham in Chafing Dish . Ham, a la Russe . . . , Spare Ribs with Apple Friitkrs . FRANKFORT SAUSAGES . . . , 6S Pigs' Feet REMARKS ON LUNCHEON. The midday meal of the household is too often an indifferent affair, or consists of ingredients which upset the system instead of benefiting it. This should not be. Quite as much care should be exercised in the table appointments at lunch as at any other meal. If servants are allowed to shirk their duties at one time, is it not human to expect them to be careless whenever they feel so disposed ? Should a child be expected to have pretty table manners at a particular meal, when he is allowed to run riot at others ? Heavy soups should not appear at the luncheon table, for it is too much to ask of a servant to make soup twice a day. Clam broth, however, is easily made, and sen-ed in cups is always acceptable. Small china crocks of beef extract should always be on hand for emergency cases, as a cup of bouillon is then quickly prepared. A stew of oysters, clams, scallops, or a dainty 12 REMARKS ON LUNCHEON. lobster or prawn stew, is most appropriate at luncheon. The dish takes the place of shellfish and soup, and is, as it were, a combination of the two. Vegetable salads occupy a similar position, for they take the place of special vegetables and the salad. Fish salads also serve this purpose ; and a lunch table with a bounteous dish of wellmade fish salad is considered at all times a well-appointed table. This rule equally applies to a well-made salad of poultry or meats. A well-made hot dish of some kind should invariably appear at lunch table, and much more care should be taken with it than even the joints for dinner. If they are not well made and served, they will not be eaten, and much good food and seasoning will thereby be spoiled. The utilization of the culinary odds and ends, which accumulate in the ice-box and pantry, deserves the highest consideration ; for without this it would be impossible to please the palates of the " men-folks," who, if fed on a continual diet of fresh meats which were but once cooked, would become unbearable. Their nerves would be shattered ; and happiness, under such a condition of things, would be impossible. RELISHES FOR THE LUNCHEON TABLE. 1 3 RELISHES FOR THE LUNCHEON TABLE. Relishes are very essential at the lunch table, and they should be served in as neat a manner as possible. They should be constantly varied from day to day, whenever possible. On fish days the salted anchovies and the German sardellen are acceptable ; they should, however, be served in fillets or strips, and free from skin and bone. Lemon should be served with them. Broiled sardines are sometimes served as a relish. When cold roast meats are served, a most acceptable relish to accompany them is pickled walnuts. A jar of horse radish is always appreciated by the lover of cold meats.

Luncheon