{"1": {"fulltext": "11737", "height": "4613", "width": "3401", "jp2-path": "sixdinnerslittle00chic_0001.jp2"}, "2": {"fulltext": "Conservation Resources\\nLig-Free\u00c2\u00ae Type I\\nPh 8.5, Buffered", "height": "3466", "width": "2759", "jp2-path": "sixdinnerslittle00chic_0002.jp2"}, "3": {"fulltext": "TX 737\\n.S62\\nCopy\\n1\\nPublished by\\nThe Pierce Publishing Co.\\nChicago\\nIII!\\nSix Dinners\\ni 1\\n[Mil\\nA Little Treatise on\\nI 1\\nDinner Giving for the\\nConvenience of\\nill\\nBusy Housewives...\\nN\\n1 i\\n1 i\\n1 1 1\\nli\\n1 1\\ncopyrighted by\\nThe Pierce Publishing Co.\\n11 II\\n.\u00c2\u00ab_,,", "height": "3417", "width": "2718", "jp2-path": "sixdinnerslittle00chic_0003.jp2"}, "4": {"fulltext": "6\\na 5\\n45393\\nLibrary of Congres*\\nVWO COPIES HECEi^EO\\nSEP 10 1900\\nCojyrigM mtry\\nsccown copy.\\n0*06* DIVISION,\\nSFP 18 1900\\nN\u00c2\u00ab\\ni^", "height": "3332", "width": "2659", "jp2-path": "sixdinnerslittle00chic_0004.jp2"}, "5": {"fulltext": "Six Dinners\\nDinner Giving.\\nThree things are required to give an enjoyable dinner part}-;\\ngood taste, good judgment and an intuitive sense of harmony.\\nGood taste suggests the proper thing in table-dressing, in menu\\ncards, in viands and beverages. Good judgment dictates the for-\\ntunate time, the appropriate guests, the seasonable dishes and\\ntopics; and last, a sense of harmony is the quality that throws a\\nglamour over all, combining pleasant parts in one symetrical\\nwhole, making a picture distinct like the billows, but one like\\nthe sea. This sense of harmony never yokes uncongenial persons\\nat table, except through unavoidable necessity. It is on the alert\\nto suggest congenial topics and deftly turn the conversation\\naway from disputed or disagreeable ones. It will often succeed in\\nputting a garrulous and self-assertive man who likes to talk all\\nthe time, beside a mild and inoffensive woman who is content if\\nshe has naught to do but listen and eat. It will swell the heart\\nof a silent man with gratitude by reversing this action and plac-\\ning beside him a woman who chatters like a magpie. It will often\\nturn the stupid guest, who for various reasons will, in spite of all,\\noccasionally appear at the best of tables, over to an intimate\\nfriend to whom a sacrifice for the sake of the host or hostess is a\\npleasure, thus saving the formal guest and maintaining the repu-\\ntation of the household for excellent management. In fact this\\nsense of harmony is the essence that permeates and vitalizes the\\nentire proceedings and assures success to the hostess, because it\\nguarantees pleasure to the guests.\\nl", "height": "3324", "width": "2585", "jp2-path": "sixdinnerslittle00chic_0005.jp2"}, "6": {"fulltext": "Nervousness, annoyance, anxiety on the part of the host or\\nhostess during the serving of dinner are the deadly foes of enjoy\\nment. If you feel these, therefore, avoid showing them as you\\nwould avoid doing any other act sure to bring discomfort to\\nthose you are entertaining. Nothing conduces more to the enjo} r\\nment of guests than the fact that the host is sharing the enjoy-\\nment. What if some servant blunders or some dish is spoiled It\\nis aggravating, of course, but in most cases it will afford amuse-\\nment if the host regards the blunder good naturedly. Of course\\nno lady or gentleman will lose temper under such circumstances.\\nSuch an exhibition would be unspeakably vulgar; but there ought\\nnot to be even a display of irritation or a pursuing of the subject\\nbeyond a passing and good natured remark.\\nThere is, however, a tendency on the part of too many hosts\\nto fix their thoughts intently on the -dinner and the way it is\\nserved. They try to show an interest in the conversation, while\\nthrowing furtive glances at the servants and taking occasion to\\ncommunicate orders or complaints in asides. It is far better to\\nsay, John, give Mr. Black some wine, than to communicate the\\norder by nods and winks as if you were secretly ashamed to have\\nBlack know that you were observing his consumption of fluids, or\\nwere trying to get him intoxicated surreptiously. Really, of the\\ntwo evils, it is better to be too inattentive to let a course wait\\neven than to be on the alert, watching the dilatory eater and\\nsummoning the servant the moment he lays down his knife.\\nThere are many forms of invitations, but the following are as\\ngood as any\\nThe Invitations.\\nMr. and Mrs. Reuben Brown\\nrequest the pleasure of\\nMr. and Mrs. Jones company\\nat Dinner,\\non Wednesday, January 17,\\nat seven o clock.\\n16 Overton Street,\\nJanuary 2.", "height": "3332", "width": "2659", "jp2-path": "sixdinnerslittle00chic_0006.jp2"}, "7": {"fulltext": "The invitation should be addressed to the lady invited as\\nMrs. George W.Jones.\\nMr. and Mrs. George W. Jones\\naccept with pleasure\\nMr. and Mrs. Brown s kind invitation\\nto Dinner,\\non Wednesday, January 17,\\nat eight o clock.\\n268 West Avenue,\\nJanuary 3.\\nAddress envelope to Mrs. Reuben Brown.\\nThese are for formal dinners. If the dinner is an informal\\naffair, a simple note addressed to the wife, asking her and her\\nhusband to dinef is sufficient.\\nWhen the guests have arrived, the servant in charge should\\nannounce the dinner to the lady of the house.\\nThe host takes the lady who is to sit at his right, and leads\\nthe way. The hostess brings up the rear with the guest who is to\\noccupy the same position at her right.\\nCards, with the name of the guest are usually placed at each\\nplace.\\nThe custom now is for the servant to pass the dishes to each\\nguest, the meats, etc., being carved into convenient size for the\\npurpose. They are passed to the left side of the guests. All\\ndishes, glasses, etc., not again required on the table, should be\\nremoved when the dessert is served.\\nThe forks, knives and glasses to be used, should be placed on\\nthe table at the first setting. For formal dinners usually three\\nor four forks, including an oyster fork, and three knives, including\\na silver one for the fish course, if fish is served.\\nNapkins are neatly folded and placed on the plate with a\\nsmall piece of bread partly folded within it, if soup is served.\\nIce Breakers.\\nHow to get your Company Started Right.\\nI think a dinner always stands a better chance of being a", "height": "3324", "width": "2585", "jp2-path": "sixdinnerslittle00chic_0007.jp2"}, "8": {"fulltext": "success if there is some little thing to break the ice at the start,\\nrecently remarked a bright New York woman, whose entertain-\\nments are proverbially jolly.\\nLast winter she gave a ladies luncheon, at which a little verse\\nappeared on the card bearing the name of each guest. A particu-\\nlarly lively and cheerful young woman got this one:\\nFevers are contagious,\\nBut they re not by half\\nAs quickly, surely catching\\nAs Mrs. Thompson s laugh.\\nA lady who gives much thought and attention to political re-\\nforms, received the following:\\nDogs have their days, so political parties\\nPass through their seasons of sunshine and storm,\\nWhile longing eyes see the time that is coming,\\nWhen women shall work a more lasting reform.\\nAn attractive young married woman found this parody at\\nher place:\\nHow doth the dainty matron fair\\nImprove each shining hour,\\nAnd work on men both old and young,\\nHer fascinating power.\\nThe wife of a distinguished landscape painter got these lines:\\nWhy should one desire to travel,\\nAnd in distant climes to roam,\\nWhen she has the fairest landscapes\\nAlways hanging in her home.\\nA few weeks ago this same lady gave a dinner, upon which\\noccasion the following amusing plan was carried out.\\nDuring the oyster course a telegram was brought in and\\nhanded to a certain lady who has a fondness for speculation. She\\nopened it and read the following message:\\nWhat shall I do about sugar buy or sell?\\nAnxiously await your answer.\\n\u00e2\u0080\u0094Joseph Leiter.\\nWhen the oyster plates were removed, a letter was found\\nunder each one, addressed to the person sitting at the place.\\n4", "height": "3332", "width": "2659", "jp2-path": "sixdinnerslittle00chic_0008.jp2"}, "9": {"fulltext": "A man who is a well known promoter received this:\\nDear Mr. J\u00e2\u0080\u0094\\nIs it true that you are interested in a project\\nfor connecting New York with the infernal re-\\ngions by telephone If so, as soon as the wires\\nare in operation, I should like to call up Henry\\nthe Eighth, and find out what excuse he really\\nmade for getting rid of his wives. The de-\\nmands upon me have been so great during this\\npast year, that my stock of defenses has given\\nout. Yours truly,\\nThe Tombs. A. Hummel.\\n(Mr. Hummel is probably the best known criminal lawyer in\\nNew York City.)\\nA lady whose first baby is only a few months old, found the\\nfollowing in the envelope bearing her name\\nDear Madame:\\nStick to the old reliable. There is only one\\nperfectly pure and harmless soothing syrup,\\nand that is made by yours,\\nRespectfully,\\nMrs. Winslow.\\nAnother, whose hobby is her country place, was the recipient\\nof this communication\\nDear Madame\\nHaving heard of your success as a horticul-\\nturist, I write to beg the favor of an interview.\\nAm anxious to get reliable information about\\nthe electric plant, which we desire to propa-\\ngate in Cuba. Yours truly,\\nWm. McKinley.\\nOne of the company who had just returned from a trip taken\\nfor his health, was confronted with this royal message\\nDear Mr. P.\u00e2\u0080\u0094\\nI hear you owe your restoration to health\\nand strength to the climate of Bermuda. Do\\nyou think it would do as much for my navy if\\nI should send it there Yours truly,\\nAlphonso Xllir", "height": "3324", "width": "2585", "jp2-path": "sixdinnerslittle00chic_0009.jp2"}, "10": {"fulltext": "An artist who has a considerable reputation for painting\\nsheep, enjoyed a good laugh at the following\\nDear Sir:\u00e2\u0080\u0094\\nDo you care to buy the small, stuffed lamb\\nthat has been in our window for several years\\npast? It looks very natural, and would be\\nmuch more quiet for a model than a live one.\\nRespectfully,\\nWashington Market. Beck, Butcher.\\nThe host was quite as much surprised as any of the guests at\\nfinding this note addressed to himself:\\nDear Sir:\u00e2\u0080\u0094\\nIn response to yours of the first, I hasten to\\nassure you that your suspicions are ground-\\nless. I have never kissed your wife.\\nYours truly,\\nRichmond Pearson Hobson.\\nOf course, there are infinite ways of varying the above, and if\\nyour company is particularly witty and good natured, ice\\nbreakers are not required at all.\\nConundrums and riddles seem a very low form of entertain-\\nment for a dinner party, but they are often employed very success-\\nfully; every one is interested and curious to know the answer, and\\nthus is dissipated the appalling dullness and stiffness which fre-\\nquently hangs about the formal dinner.\\nUpon one occasion when six fair women and half dozen brave\\nmen, gathered round a hospitable board, had fallen into that\\nstate of innocuous desuetude from which nothing but heroic\\nmeasures would relieve them, a still small voice was heard asking\\nif any one present could tell why the Athenasian creed is like a\\ntiger? It chanced that no one present could guess, and when\\nthe propounder, a delicate, spirituelle looking woman declared\\nthat it was because of its damnation clause, there was a roar\\nof laughter that successfully put to flight all stiffness and for-\\nmality. Each individual brought out his best story and quick,\\nand the result was the jolliest dinner party of the season. That\\none occasion gave the little woman a reputation, and now wher-\\never she goes she is asked for her wicked conundrums, and she\\ndeclares she is worn out hunting up new ones.", "height": "3348", "width": "2601", "jp2-path": "sixdinnerslittle00chic_0010.jp2"}, "11": {"fulltext": "A well known gentleman gained quite a reputation among his\\nset by propounding a French riddle, which is sometimes called\\nVoltaire s riddle, because no one ever answered it. He wrote on\\nthe back of a card the following: Ga and asked if anyone could\\nmake it out, saying the answer was what every one had or should\\nhave had when he sat down to dinner. The card went round the\\ntable and made conversation for some time. After fruitless efforts,\\nall gave it up, and he wrote underneath the Ga as follows:\\nCapital G. Small a.\\nG. grande. a petite.\\nf ai grande apetite.\\nI have a good appetite. See\\nQuotations for Dinner\\nMenus.\\nApt sentiments in connection with each course add much to\\nthe interest or amusement of guests, but they must be chosen\\nintelligently. The quotations usually employed on such occasions\\nare too far fetched. They are generally selected from books of\\nquotations and too often bear but a remote application to the\\nsubject matter. One of the best works of this kind we have seen\\nis Quotations for Occasions by KatherineWood, published by\\nthe Century Co.\\nA number of the quotations given below are taken from this\\nbook.\\nTHE DINNER.\\nIf the dinner be to a guest of honor, have something like this\\nat the head of the menu:\\nI beseech you all be better known to this gentleman.\\nShakespeare.\\nOf course there are hundreds of appropriate quotations for dis-\\ntinguished soldiers, sailors, statesmen, etc., but as this is supposed\\nto be a dinner of a club or society, we omit reference to them.", "height": "3348", "width": "2626", "jp2-path": "sixdinnerslittle00chic_0011.jp2"}, "12": {"fulltext": "SAUCE\\nCome, gentlemen! Here s sauce for the gods.\\nLet hunger move thy appetite, not savory sauce. Babee s Book.\\nWELSH RAREBIT\\nA man can die but once. Henry IV.\\nCowards die many times the truly valiant never taste death but\\nonce. Shakespeare.\\nROAST BEEF\\nEngland s darling. Alfred Austin.\\nCut and come again. Crabbe.\\nOur old and faithful friend, we re glad to see you. Shakespeare.\\nWITH THE OYSTER COURSE\\nAll the world is my oyster. Anon.\\nWITH CLAMS\\nFruit of the wave, all dainty and delicious. Croffut.\\nIf you can t speak, sing; if you can t sing, imitate the clam. Six\\nDinners.\\nSOUP\u00e2\u0080\u0094 CONSOMME AND MOCK TURTLE\\nOf two evils, choose the least. Thomas A. Kempis.\\nIt s the rules of the house, sir; you must take soup. Mark L.\\nDemotte.\\nFISH\\nTis sweet and fresh twas caught this night. Beaumont\\nFletcher.\\nNow bring along your liars, and let the biggest one take the cake.\\nSix Dinners.\\nTERRAPIN\\nA dish that I do love to feed upon. Shakespeare.\\nLOBSTERS\\nOn eight long feet these wondrous warriors tread\\nAnd either end alike supplies the head.\\nHomer.\\nSHRIMPS\\nOld Ocean, envious of my ladies crimps,\\nTried hard to copy them, and presto! Shrimps!\\n\u00e2\u0080\u0094Six Dinners.\\nFOR ENTREES OF VARIOUS KINDS\\nTake every creature in of every kind. Pope.\\nWhen I have tasted of this sacred dish, then shall my bones rest in\\nmy father s tomb in peace. Beaumont Fletcher.\\nNot to know me argues yourselves unknown. Milton.\\nFOR A SPECIAL OR NOVEL DISH\\nIt s better to be out of the world than out of the fashion. Swift.\\nFROGS LEGS\\nWe sport in water or we dance on land. Homer.\\nThough this be fun for you,\\nTis death to us. Fables.", "height": "3348", "width": "2601", "jp2-path": "sixdinnerslittle00chic_0012.jp2"}, "13": {"fulltext": "LAMB\\nPray you, who does the wolf love Shakespeare.\\nAh, gentle lamb! Tis better that you be roasted and served to\\nsj^mpathizing human folk than be devoured ungracefully by ravenous\\nbeasts. Six Dinners.\\nAye He roiled the water and we punished him. Six Dinners.\\nROAST PIG\\nSee him in the dish, his second cradle Charles Lamb.\\nHe hath a fair sepulchre in the grateful stomach of the judicious\\nepicure, and for such a tomb might be content to die. Charles Lamb.\\nCHICKENS\\nWe ll not eat crow, but him that crow d. Anon.\\nTURKEY\\nNothing in his life\\nBecame him like the leaving of it. Macbeth.\\nGOOSE\\nWhat s sauce for the goose\\nIs sauce for the gander. Old Rhymes.\\nSUCCOTASH\\nThese be the great twin brethren. Macauley.\\nMACARONI\\nSome Jay of Italy. Cymbeline.\\nONIONS\\nSo near will I be that your best friends shall wish I had been\\nfurther. Julius Caesar.\\nGREEN PEAS\\nHow green you are and fresh. King John.\\nGAME\\nHere s a pigeon so finely roasted it cries, Come eat me. Swift.\\nSALAD\\nI warrant there is vinegar and pepper in t. Twelfth Night.\\nDESSERT\\nTis the dessert that graces all the feast, for an ill end disparages\\nthe rest. Art of Cookery.\\nBON BONS\\nI can teach sugar to slip down your throat a million of ways.\\nDekker.\\nJELLY\\nFeel, masters, how I shake. 2nd Henry IV.\\nPUDDING\\nMy morning incense and my evening meal the sweets of hasty\\npudding. Barlow.\\nICES\\nI always thought cold victual nice\\nMy choice would be vanilla ice. Holmes.", "height": "3348", "width": "2626", "jp2-path": "sixdinnerslittle00chic_0013.jp2"}, "14": {"fulltext": "FRUIT\\nHow gladly then heplucks the grafted pear,\\nOr grape that dims the purple tyrants wear. Horace.\\nFIGS\\nIn the name of the prophet, figs Horace Smith.\\nCHEESE\\nPrav, does anybody here hate cheese I would be glad of a bit.\\n\u00e2\u0080\u0094Swift.\\nROQUEFORT\\nAt which my nose is in great indignation. Tempest.\\nCOFFEE.\\nOne sip of this\\nWill bathe the drooping spirits in delight. Milton.\\nCIGARS\\nBy Hercules I do hold it and will affirm it to be the most sover-\\neign and precious herb that ever the earth tendered to the use of man.\\nB. Jons on.\\nThe man who smokes thinks like sage and acts like a Samaritan.\\nBulwer Lytton.\\nCIGARETTES\\nI never knew tobacco taken as a parenthesis before. B.Jonson.\\nWINES\\nGood, my Lord, you are full of heavenly stuff. Henry VIII.\\nI,, feel the old convivial glow (unaided) o er me stealing,\\nThe warm champagny, old particular, brandy, punchy feeling.\\nHolmes.\\nCome, come, good wine is a good familiar creature if it be well\\nused; exclaim no more against it. Othello.\\nI pray thee, take the cork out of thy mouth that I may drink.\\nAs You Like It.\\nThis wine should be eaten; it s too good to be drunk. Swift.\\nt2 i^O\\nDinner Menus.\\nBY AMELIA SULZBACHER.\\nMenu I. Very Plain.\\nBouillon, Wafers, Celery, Olives, Pickles,\\nBreaded Veal Chops, Cream Gravy, Hot Rolls,\\nMashed Potatoes, Sweet Potato Fingers,\\nBanana Fritters, Current Jelly Sauce, Egg Salad,\\nGheese Wafers, Bird s Nest Pudding,\\nLemon Sauce, Coffee.", "height": "3348", "width": "2601", "jp2-path": "sixdinnerslittle00chic_0014.jp2"}, "15": {"fulltext": "Menu II. More Elaborate.\\nSardine Canapes,\\nCream of Asparagus, Croutons, Celery,\\nPrinolas, Salted Pecans, Deviled Crabs in Shell,\\nFried Sweetbread, Macaroni, Tomato Sauce,\\nCheese Ramakins, French Rolls, Cabbage and Celery Salad,\\nChocolate Loaf, Charlotte Russe Filling,\\nCoffee.\\nMenu III. Still More Elaborate.\\nOyster Cocktails, Potage a la Reine,\\nCelery, Prinolas, Salted Almonds, Pickles,\\nCreamed Fish in Scallop Shell, Toast Sticks,\\nFillet of Beef, Mushroom Sauce,\\nFrench Rolls, Potato Balls, Asparagus,\\nOrange Frappe, Chicken Croquettes, Green Peas,\\nShrimp Salad, Wafers, Almond Meringues, Maple Parfait,\\nCrackers, Cheese, Cafe Noir.\\nMenu IV. A Full Course Dinner.\\nBlue Points, Brownbread Sandwiches,\\nCream of Tomato, Wafers, Olives, Celery, Salted Almonds,\\nTimbales of Halibut, Bechamel Sauce,\\nSweetbread and Mushroom Patties, Green Peas,\\nRoast Turkey, Chestnut Stuffing, Potato Balls,\\nParker House Rolls, Tutti Frutti in Apple Cups,\\nAsparagus, Melted Butter, Maraschino Punch,\\nQuail on Toast, Rice Croquettes, Current Jelly,\\nTomato Jelly Cups filled with Celery and Nut Salad,\\nFruit, Nuts, Bon Bons, Almond Cake,\\nVanilla Ice Cream, Claret Sauce, Crackers, Cheese,\\nCaf\u00c2\u00a3 Noir, Creme de Menthe.\\nDescription of Dinner Menus.\\nOur first menu, a very simple one, is easily followed. Prepare\\nthe bullion the day before, reheat and serve in cups, the wafers", "height": "3348", "width": "2626", "jp2-path": "sixdinnerslittle00chic_0015.jp2"}, "16": {"fulltext": "accompanying. Celery, olives, pickles and salted nuts, if any,\\nmay be served at any time during the meal. The celery should be\\nfresh and crisp and it is now correct to cut it in short pieces about\\nthe length and thickness of a little finger. Serve the olives on a\\nbed of chopped ice. Make the gravy of rich milk in the same\\nskillet in which chops were fried. Pour off all the fat except\\nenough in which to brown flour sufficient to thicken the desired\\namount of gravy. Serve the rolls and both kinds of potatoes with\\nthe chops. To make the sweet potato fingers, parboil the pota-\\ntoes, cut into strips about four inches long and as thick as a\\nfinger, roll in egg and cracker crumbs and fry. The banana frit-\\nters may be omitted, if preferred. A pretty way to serve the egg\\nsalad is in individual nests of lettuce, the bottom covered with\\nmayonnaise, which is concealed with the shredded whites, among\\nwhich nestle several little balls made of the yolks, highly seasoned\\nand well mixed with mayonnaise. The bird s nest pudding is\\nmade of tart, cooking apples, pared, cored and the centers hol-\\nlowed out. Replace the centers with the scrapings, to which have\\nbeen added almonds, raisins, sugar and cinnamon. Place close\\ntogether, in a well buttered baker, cover with a lid and bake.\\nWhen the apples are about done, pour over them a batter made of\\nsponge cake mixture, stick almonds in the top, porcupine fashion,\\nand bake until the cake is done. Serve hot or cold, as preferred,\\nwith lemon sauce.\\nThe sardine canapes, given as a first course in Menu II. is a\\ndainty appetizer made of sardines, boned, rubbed to a paste with\\na little creamed butter and seasoned to taste with Worcestershire\\nand a few grains of cayenne. Spread small thin rounds of toast\\nwith the mixture, cover with white of hard boiled egg rubbed\\nthrough a sieve and place an olive in the center of each. Cream\\nsoups are considered especially dainty. The deviled crabs are\\neasily prepared. Pick the meat from the shells, mix with a cream\\nsauce, and season highly with mustard, cayenne and lemon juice.\\nWash and trim the shells, fill rounding with the mixture, cover\\nwith buttered crumbs and bake until brown. Parboil the sweet-\\nbreads, split and cut in pieces about the size of a large oyster.\\nEgg and bread crumb them, fry, arrange on nests of boiled maca-\\nroni and pour the tomato sauce over them. Serve the cheese\\nramakins, which is cheese soufRe baked in ramequin dishes, with\\nthis course.\\n12", "height": "3348", "width": "2601", "jp2-path": "sixdinnerslittle00chic_0016.jp2"}, "17": {"fulltext": "The chocolate loaf is made of a sponge cake, hollowed out,\\ncovered inside and out with a plain chocolate icing. Fill shortly\\nbefore serving with cream, whipped, sweetened and flavored, and\\nserve very cold.\\nThe first course in Menu III., is oyster cocktails, which are\\nnow in high favor. Serve either in sherry glasses, lemon, orange\\nor grapefruit shells. Choose small, firm oysters of fine flavor and\\nallow six to a person. Cover with a sauce made of a tablespoon\\nof lemon juice, a teaspoon each of vinegar and catsup, a fourth of\\na teaspoon of Worcestershire, an eighth of a teaspoon of grated\\nhorseradish, two drops Tobasco sauce and a few grains of salt.\\nThe Potage a la Reine is easily made and very excellent. Mash\\nfine the yolks of three hard boiled eggs and mix with them a half\\na cup of bread crumbs, soaked until soft, in half a cup of rich milk.\\nStir into this gradually the cooked breast of a chicken chopped fine\\nas meal and a pint of hot cream. Boil two minutes, then add a\\nquart of clear chicken broth, salt, pepper and celery salt to season.\\nTo prepare the following course mix some flaked fish with a rich\\ncream sauce, fill into scallop shells, cover with buttered crumbs\\n.and bake. Serve with the fillet of beef as a single course the mush-\\nrooms, rolls, potatoes and asparagus. The hot rolls given\\nthroughout the menus are made with yeast according to any\\nfavorite rule, the different names only indicating a difference in\\nshape. Orange frappe is simply an orange water ice frozen to a\\nmush and served in frappe glasses. The rules for croquettes and\\nsalad are too familiar to need special repetition. Add some\\nchopped almonds to the usual recipe for meringues and bake in a\\nslow oven. When done, press in the bottoms. Fill with the par-\\nfait before serving. To make the parfait, beat the yolks of four\\neggs until light, add three-quarters of a cup of maple syrup and\\ncook over hot water until it thickens. Beat until cold, then stir\\ninto a pint of cream whipped until stiff. Fill into a mould and let\\nstand about four hours well packed in ice and salt.\\nA favorate first course in season is blue points on the half\\nshell, as given in Menu IV. Allow six to a person, and arrange in\\na circle on a bed of cracked ice with a quarter of lemon in the\\ncenter of the plate. Cut the bread for sandwiches very thin,\\nbutter it, place two pieces together and stamp in rounds. Serve\\nthe cream of tomato in bouillon cups with a spoonful of whipped\\n13", "height": "3348", "width": "2626", "jp2-path": "sixdinnerslittle00chic_0017.jp2"}, "18": {"fulltext": "cream floating on the surface. To make the Timbales, cook a\\npound of fresh halibut in boiling salted water, drain and force\\nthrough a fine meat chopper. Add to this pulp three-quarters of a\\nteaspoon of salt, a few grains of cayenne, a third of a cup of cream\\nwhipped until stiff, and the stiffly beaten whites of three eggs.\\nFill small, buttered timbale moulds with the mixture, half sur-\\nround with hot water and bake twenty minutes in a moderate\\noven. Serve with a white sauce, to which add the beaten yolks of\\neggs and, if liked, a little minced parsley and lemon juice. Instead\\nof serving the usual cranberry sauce with the turkey, scoop out\\nthe inner pulp of some small red apples and fill them with a mix-\\nture made, during the summer, of the various fruits in season,\\nalmost their weight in sugar and preserved without cooking, in\\nalcohol to which is added a little salycilic acid. Maraschino\\npunch is simply a strong lemon ice as a foundation, flavored\\nhighly with maraschino. Serve in punch glasses with a maras-\\nchino cherry in the center of each. Make some tomato jelly with\\ngelatine and mould it in small cups. Unmould on shredded lettuce,\\nhollow out each one and fill with a mixture of diced celery,\\nchopped English walnuts and rich mayonnaise. The almond cake\\nis made of the plain white cake foundation, baked in two layers.\\nSpread thickly between the layers and on top of the cake an\\nabundance of boiled icing made very rich with a quantity of\\nblanched almonds chopped very fine. Serve with each portion of\\nplain vanilla ice cream a spoonful or more of sauce made of a cup\\nof sugar and half a cup of water boiled to a thick syrup, and to\\nwhich is added, when cool, four tablespoons of claret. Chill on ice.\\nIf it is desired to serve wine with an elaborate dinner of manj-\\ncourses like this one, it is the custom to serve sherry with the\\nsoup, white wine with the fish, claret with the game and cham-\\npagne with other courses. Serve the Creme de Menthe in liqueur\\nglasses half filled with cracked ice.\\nLuncheon Menus.\\nBY AMELIA SULZBACHER.\\nThere are but few particulars in which a formal luncheon\\ndiffers materially from a dinner. Fruit or a fruit salpicon is", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0018.jp2"}, "19": {"fulltext": "usually preferred to yysters as a first course. The soup or bouillon\\nis served in cups rather than soup plates, and entrees or chops\\ntake the place of heavy joints or roasts. The usual hour for a\\nluncheon is between one and two o clock, and artificial light is\\nconsidered inappropriate for such an occasion. If the table used\\nis a handsome and highly polished one, the cloth may be dispensed\\nwith, if desired. Instead use a handsome center piece with small\\ndoilies under the plates and other dishes to protect the table. If\\nthere are a large number of guests, they are usually served at\\nsmall tables, prettily decorated with a few flowers.\\nSimple Luncheon.\\nWhite Grapes on Mat of Natural Leaf,\\nCreamed Oysters in Swedish Timbale Cases,\\nSaratoga Potatoes, Twin Biscuits, Pickles, Olives,\\nMoulded Chicken in Aspic, Mayonnaise Wafers,\\nMarshmallow Cake, Orange Jelly, Whipped Cream,\\nChocolate.\\nHave the fruit at each place when the guests are assembled.\\nGarnish with any preferred flowers, which should serve also as a\\nsouvenir of the occasion. Substitute other fruit if grapes are not\\nseasonable. Both timbale cases and Saratoga potatoes given in\\nthe next course, may be prepared early. The potatoes, of course,\\nmust be reheated. Fill the creamed oysters into the cases, sur-\\nround with the potatoes and serve the biscuits, olives and pickles\\non the same plate. Make the biscuits with baking powder, roll\\nout the dough half the usual thickness, cut out and put two rounds\\ntogether, brushing first the lower round with melted butter. To\\nmake the moulded chicken, separate some stewed chicken into\\nsmall pieces. Fill loosely into small buttered moulds with a slice of\\nhard boiled egg in the bottom of each. Cover with the strained\\nand clarified chicken broth, to which sufficient gelatine has been\\nadded to stiffen it, and stand aside to harden. Turn out on\\nshredded lettuce and serve surrounded with mayonnaise. Bake a\\nsponge cake in a large sheet, cover thickly with boiled icing and\\ndecorate with marshmallows cut in halves, and place on the top\\nat regular distances. Cut in squares, with a marshmallow in the\\ncenter of each. The orange jelly may be made more elegant if\\ncandied fruit and nuts are added to it.\\nIS", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0019.jp2"}, "20": {"fulltext": "More Elaborate Luncheon.\\nSalpicon of Fruit,\\nSweet Wafers, Cream of Celery, Crisp Crackers.\\nOlives, Pickles, Salted Almonds,\\nLobster a la Newburg, Puff Paste Points,\\nFried Chicken, Vermicelli Toast, Shredded Potatoes,\\nOyster Patties, Mushrooms, Waldorf Salad,\\nPopcorn, Bon Bons, Nuts, Figs and Raisins, Macaroons,\\nFrozen Pudding, Cream Mints, Coffee.\\nFor the salpicon of fruit, make a foundation of three-quarter\\norange juice, one-quarter lemon juice, and powdered sugar to\\nsweeten. Add sliced bananas and other fruit in season. Serve\\nvery cold in punch glasses. Serve the cream of celery in bouillon\\ncups with whipped cream on the top. The puff past points and\\npatty shells may be made of the same paste. Serve the fried\\nchicken, vermicelli toast and potatoes on one plate. If very young\\nspring chickens are used, cut in halves or quarters; larger chickens\\nmay be cut in smaller pieces. It is nice, only rather expensive, to\\nuse the breasts only, cut in two or three pieces. To make the\\nvermicelli toast, cut the bread in rounds and toast it, cover with\\na rich, thick cream sauce, to which add the chopped whites of\\nseveral eggs, and sprinkle thickly over all the yolkes rubbed\\nthrough a ricer. A pretty way of serving the Waldorf salad is in\\napple cups. Cut off the tops and hollow out some large red\\napples, fill with a mixture of the scraped apple, celery, nuts and\\nmayonnaise, replace the top and insert a celery plume for the\\nstem. Serve surrounded with hot buttered popcorn. A plain, but\\nvery elegant frozen pudding is easily made of whipped cream,\\nsweetened and flavored. Pack in a mold in layers, dot each layer\\nliberally with candied fruit, nuts and grated chocolate. Pack in\\nice and salt for at least four hours.\\nOf course these dishes can be varied to suit the season and the\\noccasion. The main thing to be prepared for your company is\\nbe at home yourself, and in this way you will make everybod}\\nelse at home.\\n16", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0020.jp2"}, "21": {"fulltext": "", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0021.jp2"}, "22": {"fulltext": "LIBRARY OF CONGRESS\\n014 517 072 2", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0022.jp2"}, "23": {"fulltext": "", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0023.jp2"}, "24": {"fulltext": "LIBRARY OF CONGRESS\\nHfll\\n014 517 072 2", "height": "3348", "width": "2493", "jp2-path": "sixdinnerslittle00chic_0024.jp2"}}