ORANGES.
BISQUE OF OYSTER SOUP.
HALIBUT TIMBALES WITH SHRIMP SAUCE.
CHICKEN AND PIM-OLAS IN CASES.
SLICED BREAST OF DUCK. CURRANT JELLY.
POTATO ROSES.
APRICOT SHERBET.
SARDINE SALAD. MAYONNAISE.
VIOLET ICE CREAM. CAKES.
COFFEE. BONBONS.
The oranges are to be prepared as was the grape fruit; that is, the pulp
is loosened from the sides after a thick slice has been cut from the
top, the core is taken out, and powdered sugar and sherry, if you use
it, put in. The creamed chicken has chopped pim-olas added to it to give
a delicious flavour. The salad is an aspic with one sardine embedded in
each small mould. The potato roses are made by pressing mashed potato
through a tube in spirals, and browning in the oven.
Sometimes one is moved to give a luncheon "Just for fun," on some gala
day which suggests that informality will be in keeping with its
atmosphere. Of course one invites to such a meal only such of one's
friends as will appreciate the spirit in which the luncheon is given;
nothing is more discouraging than to have one's little jokes fall flat,
as they are sure to, unless all are in sympathy.