The international cook book

28 THE INTERNATIONAL COOK BOOK peppers are individual, they are placed at the right of each service. If only two pairs of salt and pepper shakers are used for the luncheon table, they are placed at opposite ends of the table. Colored glass may be used instead of china in serving the luncheon to family or guests. This colored glass may harmonize with the menu so that a very definite color scheme is carried out. In some families every member of the family comes home to luncheon, and in other families only the mother and the chil- dren are at home. In either case the family luncheon menu must be carefully planned and considered. It is of vital impor- tance that the children be trained in correct table service and form good food habits. During the winter months or on a damp, dreary, rainy day at any time during the year, nothing is more acceptable for a luncheon dish than a bowl of soup. This is of equal nutritive value for children and adults. Left-over vege- tables, cut fine or chopped, mixed with a thin white sauce and seasoned, will make a delicious luncheon soup. Garnish with finely cut parsley and a dash of paprika and serve with either a hot wafer or a hot cheese biscuit. A soup of this sort can be served either in a cup as a first course or in a bowl as the main dish, supplemented with a salad and a hot bread and followed by a dessert. Left-over meat or fish may be combined with vege- tables and hard-cooked eggs, mixed with medium thick white sauce and served in timbales or in pattie shells as a main dish for luncheon, around which you may build an attractive menu with the addition of relishes, salads, hot breads, and dessert. During the warm months, similar combinations, using meat or fish with a vegetable, egg, and celery, and mixed with salad dressing, may be serv^ed on a lettuce leaf as a salad for your main dish for a family luncheon. Precede the salad with a consomme or fruit cup. Serve a hot bread with the salad and complete the meal with a good but simple dessert. It is understood that the ingenious housewife utihzes left overs attractively, and it takes a more clever planner and cook to serve a meal attractively when utilizing left overs than it does to begin with fresh material. The following family luncheon menus are popular and can be adapted to groups of both grown-ups and children. MENUS AND TABLE SERVICE 29 Menus for Family Luncheon : Menu 1 Cream of asparagus soup Fruit salad Hot cheese biscuit Coffee Menu 2 Tomato with cottage cheese salad Blueberry muffin Apple cake ' Coffee Menu 3 Lamb chop Sauteed pineapple Grilled sweet potato New peas Melba toast Strawberry shortcake Coffee Menu 4 Cheese souffle Lettuce and tomato salad Toasted English muffin Blackberry jam Pnme whip with cream Coffee Menu 5 Consomme Wafers Open club sandwich Hot gingerbread with hard sauce Coffee