Gala-jour des déjeuners ; . Des déjeuners d'Gala-Day toric cherry-tree, qui peut prendre l'placeof les haches de papier à des plaques. Devrait être donné pour déjeuner votre themembers association patriotique de certains, tu as peut-addthe famousRevolutionarybattle yourguest ofsome nom de cartes, orpossibly a quo-tation fromsome novelwhich bien connus, tels les caractères historiques a asRichard Carvel ou les virginiens. Fruit de raisin menu avec les cerises macérées dans. Soupe crème de poulet. Les éperlans de sauce tartare. Poêlée de ris. Sauce aux champignons. Les carottes dans les cas. Les Bermudes Les pommes de terre. Le céleri et les poivrons en salade de chou. La crème glacée

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Gala-day luncheons; . Gala-Day Luncheons toric cherry-tree, which may take the placeof the paper hatchets at the plates. Should your luncheon be given for themembers of some patriotic association, you might addthe name ofsome famousRevolutionarybattle to yourguest cards, orpossibly a quo-tation fromsome well-known novelwhich has historic characters, such asRichard Carvel or The Virginians. MENU Grape Fruit with Brandied Cherries. Cream of Chicken Soup. Smelts with Sauce Tartare. Fried Sweetbreads. Mushroom Sauce. Carrots in Cases. Bermuda Potatoes. Celery and Cabbage Salad in Peppers. Ice Cream Hatchets. Cakes. Coffee. Bonbons. 47. Gala-Day Luncheons Cut the grape fruit in half and removethe seeds and core, loosen the pulparound the sides and put in the cavityin the middle a couple of preserved orbrandied cherries, with a little of theirjuice. The soup is a strong chickenstock to which cream has been added;a spoonful of whipped cream is put ontop of each cup as it is served, and hotcrackers are passed with it. Put a little water-cress on the platewith the smelts as well as the sauce. Sweetbreads are especially good withboth mushrooms and carrots, though onedoes not often see the latter vegetablewith them, but creamed, in small paperor paste cases, they are by no means to bedespised, above all, if they are the newones which have just come to market. The salad is made by cutting off thetops of green peppers, removing the seedsand filling them with shredded celery andcabbage with stiff mayonnaise, and serv-ing on lettuce; if the peppers are not to 48 Gala-Day Luncheons be had, the salad may be put directly onthe le

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