The international cook book

A good fruit salad, made from either fresh fruit or canned, served with a hot biscuit after a soup course, will take the place of a main dish and a dessert, provided that the salad is sub- stantial, palatable, and attractive. It is of vital importance in serving the luncheon for the family or guests that the food be prepared carefully so that hot things are hot and cold things are cold. Paprika, spices, and crisp fresh parsley will add to the attractive appearance of any luncheon menu. The family luncheon is one of our most informal meals and for this reason one of our most popular. 30 THE INTERNATIONAL COOK BOOK Bridge Luncheons or Party Luncheons of any sort are more popular today than formerly. The Luncheon Party may be served at small tables of four guests each, or in the dining room at a large table, in which case the guests later may play bridge in the living room at the small tables. In any event the tables are laid carefully. If the small card tables are used, luncheon cloths with napkins to match are the best sort of table cover, but for the large dining table the lace luncheon cloths or luncheon sets with the individual squares for each person are most popular. The table decoration for the small tables may be a single rose in a bud vase, and for the large table a bowl or basket of flowers attractively arranged is best. The centerpiece should be beauti- ful, but simple and low enough so that the guests can easily see over it. A service plate is laid for each guest and the silver placed carefully, with the knife and spoon to the right of the service plate and the salad fork and luncheon fork to the left. The goblet, bread and butter plate, with bread and butter spreader and the napkin, are placed as for the family luncheon. Crystal or colored glass may be used. The Luncheon Party may be an Announcement Party, a Birthday Party, a Farewell Party, or in celebration of some patriotic occasion, as a George Wash- ington Luncheon; or it may be a Valentine Party. What- ever it is, the Luncheon Party is carefully thought out and planned. The table is laid with the occasion in mind, and often a color scheme is used, the colors being emphasized by table decorations and foods. The first course for the Luncheon Party may be on the service plate when the guests are called to the table. The party menus suggested can be used to advantage at any season of the year. Menu 1 Fruit cocktail Lobster salad with garnish of stuffed eggs and tomato French fried potato balls Hot biscuit Butter Gooseberry jam Cheese and crackers Coffee MENUS AND TABLE SERVICE 31 Menu 2 Half grapefruit Broiled chicken Potato chips Peas in timbales Popovers Butter Apple jelly Tomato aspic salad Wafers Ice-cream sandwich with butterscotch sauce Coffee Menu 3 Cream of pea soup Cheese wafers Club sandwich (three decker) Assorted relishes Strawberry shortcake Coffee Menu 4 Cream of tomato soup Sandwich loaf with garnishes of cucimiber, tomato, radishes, celery, stuffed eggs, olives and pickles, lettuce and parsley Individual butterscotch pie Coffee Menu 5 Consomm6 Wafers Lamb chop grill Mint jelly Watermelon pickle Romaine salad Muffins Butter Individual lemon meringue pie Coffee