arified chicken broth, to which sufficient gelatine has been added to
stiffen it, and stand aside to harden. Turn out on shredded lettuce and
serve surrounded with mayonnaise. Bake a sponge cake in a large sheet,
cover thickly with boiled icing and decorate with marshmallows cut in
halves, and placed on the top at regular distances. Cut in squares, with
a marshmellow in the center of each. The orange jelly may be made more
elegant if candied fruit and nuts are added to it.

MORE ELABORATE LUNCHEON.

_Salpicon of Fruit,_
_Sweet Wafers, Cream of Celery, Crisp Crackers,_
_Olives, Pickles, Salted Almonds,_
_Lobster a la Newburg, Puff Paste Points,_
_Fried Chicken, Vermicelli Toast, Shredded Potatoes,_
_Oyster Patties, Mushrooms, Waldorf Salad,_
_Popcorn, Bon Bons, Nuts, Figs and Raisins, Macaroons,_
_Frozen Pudding, Cream Mints, Coffee._

For the salpicon of fruit, make a foundation of three-quarter orange
juice, one-quarter lemon juice, and powdered sugar to sweeten. Add
sliced bananas and other fruit in season. Serve very cold in punch
glasses. Serve the cream of celery in bouillon cups with whipped cream
on top. The puff paste points and patty shells may be made of the same
paste. Serve the fried chicken, vermicelli toast and potatoes on one
plate. If very young spring chickens are used, cut in halves or
quarters; larger chickens may be cut in smaller pieces. It is nice, only
rather expensive, to use the breasts only, cut in two or three pieces.
To make the vermicelli toast, cut the bread in rounds and toast it,
cover with a rich, thick cream sauce, to which add the chopped whites of
several eggs, and sprinkle thickly over all the yolks rubbed through a
ricer. A pretty way of serving the Waldorf salad is in apple cups. Cut
off the tops and hollow out some large red apples, fill with a mixture
of the scraped apple, celery, nuts and mayonnaise, replace the top and
insert a celery plume for the stem. Serve surrounded with hot buttered
popcorn. A plain, but very elegant frozen pudding is easily made of
whipped cream, sweetened and flavored. Pack in a mold in layers, dot
each layer liberally with candied fruit, nuts and grated chocolate. Pack
in ice and salt for at least four hours.

Of course these dishes can be varied to suit the season and the
occasion. The main thing is to be prepared for your company by being at
home yourself, and in this way you will make everybody else at home.

A BERRY LUNCH