decorations. The color-scheme is the suffrage colororange-yellow A P Suffrage Luncheon With Menu and Recipes by Bertha E. Shapleigh OSSIBLY there is "nothing new under the sun," but it is yet to be proved that those marvelous people the early Egyptians ever gave a suffrage luncheon. The luncheon may be a small affair, given at one table, as in the illustration above, or it may be a more elaborate one where several small tables are required. Send out the invitations on yellow notepaper, using envelopes to match. If this is not possible, the paper with "Votes for Women" upon it will be just as appropriate, if not so novel. In place of ordinary linen napkins, the white crêpe paper kind, with a yellow border and a yellow "V" pasted in one corner, will be appropriate for this suffrage luncheon. If small tables are used, the covers also may be of white crêpe paper, or doilies may be used on the polished table, when linen napkins should appear. A toy balloon, the suffrage variety of yellow, bearing the suffrage slogan, is tied on the back of each guest's chair; a place-card, attached with a bow of yellow ribbon, may be added. The balloon should be high enough to float above the guest's head throughout the luncheon. It may then be taken home as a souvenir. For the table decoration, use a flat flower arrangement, as shown in the illustration, with a large yellow bloom for each guest, such as Maréchal Neil roses or chrysanthemums. At the right of each cover is a suffrage figure, at the left, a large "V." A yellow ribbon intertwines with these clear around the table, and the two ends pass back to the flowers in the center. The little figure, truly suffrage yet with a tiny touch of the Colonial, has a yellow cap with spreading sides and also a yellow scarf or fichu, which crosses in front and passes to the back, where it is looped over so that the ends hang down. Down the left side is the slogan in black, and in the point in the back is the word "Votes," put on perpendicularly. The cuffs are also yellow and the figure wears yellow buckles on her black shoes. Her bodice is of the blue of the national flag, while the red and white stripes of her petticoat correspond with those of the flag. In passing, it may be mentioned that this would make a stunning suffrage costume for a costume-ball. The "V" to go with this figure is of stiff yellow paper, or it may be tinted yellow with a black outline, which perhaps is even more effective. It should be yellow on both sides, and be sure to use that color for the strip of paper pasted on the back to hold the figure upright. The figures may be drawn, and if one does not feel sure of the ability to make a pretty face, some very charming ones in color can be cut from magazines, or paper-doll heads may be purchased and inserted in the cap by cutting across the front of the cap and pushing the head under the brim. Or paper dolls may even form the base, and the suffrage costume be cut out of colored glacé or crêpe paper and pasted on the front and back. On the half circle the name of the guest may be written. A very stiff bit of cardboard should be placed between the front and back before pasting together, then brought down onto the circle in order to keep the figure upright; or a support may be used, as with the "V," in which case it should be yellow. tinted yellow or not, as preferred. It is not really necessary, however, as the yellow ice will give the required touch of color. Patterns of the letters as well as the suffrage figures will be supplied to any hostess, if desired. The menu is in yellow tones as much as possible. For the canapés, have rounds of bread cut one-fourth inch thick, and toasted on one side. Spread the untoasted side with caviar which has been mixed with lemon juice and seasoned with cayenne. Have ready the yolks of hard-cooked eggs, forced MENU FOR SUFFRAGE Color-Yellow Caviar canapé, egg garnish The narrow ribbon passes back of the figure and through each hand, going from the right to the flowers and from the left hand across to the "V," where it passes in and out and returns to the flowers. "Suffragette" sauce The ices are served in paper cases made in the shape of letters forming the word "VOTES." The letter "T" is clearly pictured on the most prominent plate in the illustration of the table, while the other letters may be traced on the remaining plates. The cases are made of heavy white paper, through a sieve. Cover each canapé with the egg, and lattice with thin strips of anchovies. Baked Fillets of Sole Have as many fillets of American sole or flounder as there are guests, and see that all trimmings are saved. Put trimmings on in cold water to cover, adding a slice each of carrot and onion, a sprig of parsley, bit of bay leaf, and six peppercorns. Cook slowly one hour, and strain. Roll the fillets, season with salt and paprika, and brush over with lemon juice. Place a piece of buttered cheesecloth in a pan, lay the fish on it. Cover and bake twelve minutes. Remove fish, cover with "suffragette" sauce, and garnish with parsley. Half a pound of sausages, four cupfuls of flour, seasoning, half a pound of butter, and one egg. Skin the sausages and cut each in half lengthwise. Sift the flour, add a pinch of salt and the butter. Rub them well together, then mix with a little water to make into a stiff paste. Roll it out about one-eighth of an inch thick. Cut into squares, place half a sausage on each piece of pastry, fold over and press the edges together. Place the sausage rolls on a greased baking-tin, beat the egg, and brush the rolls over with it. Bake in a moderate oven for half an hour. Garnish with sprigs of fresh parsley Suffragette Sauce Melt three tablespoonfuls of butter, add three tablespoonfuls of flour, one-half teaspoonful of salt, one-fourth teaspoonful of paprika, one-eighth teaspoonful of pepper, two teaspoonfuls of French mustard, and one cupful of fish-stock made from trimmings. Cook until thickened, and add onehalf cup of cream and cook two minutes. Add two tablespoonfuls of finely cut capers, and just before serving, the slightly beaten yolks of two eggs, and more seasoning if necessary. Glazed Carrots Cut medium-sized carrots, washed and scraped, into one-fourth inch slices, then in fancy shapes. Parboil for fifteen minutes, drain, and place in saucepan with equal parts of butter and sugar, allowing one-half cupful of each to three carrots. Cook slowly until well glazed and tender. Buttered peas are delicious served with the carrots. Curried Rice Timbales buttered timbale molds or in buttered cups, set molds in a pan of hot water, and unmold when ready to serve. Aspic Jelly Salad with Mayonnaise Into one quart of stock, made from beef, veal, or chicken, put two tablespoonfuls each of chopped celery, onion, carrot, and green pepper. Add salt and pepper to taste, the juice of one lemon, three tablespoonfuls of gelatine which has been soaked. in one cupful of cold water, and the slightly beaten whites and shells of three eggs. Place over the fire, bring slowly to the boiling point, while stirring constantly. When the mixture boils, let it boil without stirring for three minutes; let it stand where it will not boil, for ten minutes. Strain through cheesecloth, and mold. Meat, vegetables, and fish, may be molded in the jelly. Serve on lettuce with mayonnaise dressing. Cream of Chicken Soup Cook two quarts of chicken-stock with one slice each of carrot and onion, a stalk of celery, and a sprig of parsley, for fifteen minutes. Strain the above over six egg Brioche Cakes Cook one cupful of rice by steaming in double-boiler, adding four cupfuls of boiling water and one teaspoonful of salt, or boil the rice in a quantity of boiling water, or use the new steamer illustrated on page 134. If the latter method be used, drain and thoroughly dry. Melt three tablespoonfuls of butter, add one teaspoonful of curry powder and lightly stir this into the rice. Pack in Add one-fourth cupful of sugar to one cupful of scalded milk. When lukewarm add one-third yeast-cake softened in warm water, then add one and one-half cupfuls of flour, and let rise. When bubbly, add two eggs, beaten, one-fourth cup melted butter, one-fourth teaspoonful of salt, the grated rind and juice of half a lemon, and one and one-half cupfuls more flour. Cover and let rise until light. Mold on a board to horseshoe shape and let rise again. Bake twenty minutes in a moderate oven yolks, slightly beaten, and stir over hot water until the mixture thickens. Season with one teaspoonful of salt, one-fourth teaspoonful of paprika, oneeighth teaspoonful of pepper, and a slight grating of nutmeg only a suspicion of nutmeg is needed. Add one cupful of hot cream and serve at once. in January Menu Recipes Finnan Haddie on Toast one or two inches thick, brush over with olive oil, and broil. Serve with melted butter. Deviled Sauce Brown one-fourth cupful of butter with one slice of finely chopped onion, add onehalf teaspoonful of salt, onefourth teaspoonful of paprika, one teaspoonful Worcestershire sauce, and two tablespoonfuls of tomato ketchup. "EMERGENCY DAY" Open one can of finnan haddie and allow it to air thoroughly. Free the fish from skin and bones, and add to one and one-half cupfuls of white sauce, made as follows: Melt three tablespoonfuls of butter, add two tablespoonfuls of flour, and one-half teaspoonful of salt, oneeighth teaspoonful of pepper, and one and one-half cupfuls of milk. Cook until smooth and thickened. Add two finely chopped hardcooked eggs, and more seasoning if necessary. It is a good dish to serve from chafing-dish. Macedoine of Fruit Cut in small pieces any fruit on hand. Sprinkle with powdered sugar, and let stand on ice for several hours. Serve in glasses, BREAKFAST Fruit Uncooked Cereal Finnan haddie, creamed on toast Coffee LUNCHEON Corn chowder (canned corn) DINNER Tomato bisque Toasted crackers Olives Bread and butter sandwiches Canned Plum Pudding, Tomato Bisque Open and heat one small can of concentrated tomato soup. Add one-eighth teaspoonful of soda and, gradually, one pint of scalded milk. Season to taste and serve at once with toasted crackers. Apple-Pie with Cheese A new and delicious way of serving cheese with apple with a spoonful of whipped cream on top. pie is as follows: Choose a good flavored Peach Pudding Drain halves of peaches from the syrup in can; place in cavity of each peach two marshmallows; set in oven until the marshmallows are melted. Serve on rounds of cake, with the syrup and whipped cream. Broiled Steak In roasting a piece of beef, have it slightly underdone, and instead of reheating the roast the next day, cut out the rare center, English or American ripe cheese. It should be somewhat dry. Grate generously over the pie, and heat in the oven just long enough to make the pie hot and to melt the cheese. Potato and Egg Salad Mold the mashed potato left from dinner into small balls about the size of a filbert, and set away. Then for luncheon or supper place several of the balls with slices of hard-boiled egg on a lettuce leaf, and pour over them a mayonnaise dressing. Beef Tongue with Raisins Wash a fresh beef tongue, place in a deep kettle, cover with boiling water to which a teaspoonful of salt has been added. Simmer very gently for one hour. Take out, remove the skin and trim off the roots carefully. Place in a casserole with one teaspoonful of butter and two cups of water with three tablespoonfuls of lemon juice and any flavoring herbs. Summer savory, sweet marjoram, and parsley are a good combination. Cover closely and cook slowly in the oven four hours. An hour before serving, add one cupful of seeded raisins, one-half tumbler of currant-jelly, and more water if necessary. Just before serving, thicken the sauce with two tablespoonfuls of flour, wet with water to a smooth paste. Cook only long enough. to thicken the sauce, as long cooking in the sour sauce will change the starch of the flour into a form of sugar and the sauce will become thin as at first. Soft Corn Pone Macaroni with Sausage Cook until nearly done in plenty of salted water one-half package of macaroni, drain and put in layers in a bakingdish, adding gradually some good beef gravy, four tablespoonfuls of tomato purée, and some thin slices of sausage. Sprinkle generously with grated cheese and bake about twenty minutes. Mutton Timbales One-half pound of cooked mutton, or any cold meat, one tablespoonful of tomato sauce, one egg, salt, pepper, and one grating of nutmeg, one tablespoonful of butter, four tablespoonfuls of flour, and onefourth cupful of stock or water. Put the meat twice through a mincing-machine, or chop very fine, and mix with it the tomato sauce. Melt the butter, add the flour, mix well, then add the stock and boil until the mixture leaves the sides of the saucepan in a ORDINARY DAY Pour one quart of scalding hot milk on two cupfuls, scant, of corn-meal. Add one teaspoonful of butter and beat vigorously two or three minutes. Add three yolks of eggs, beating thoroughly. Then add the whites, beaten not too stiff, cutting them in as you would for sponge cake. Pour into a hot, buttered dish and bake thirty minutes in a hot oven. Old-Fashioned Pot Roast Broiled steak Cheese Fried bananas Stewed potatoes Lettuce Crackers Fruit soufflé The secret of making a real "pot roast" lies in slow cooking. Slice two onions very thin, brown them in two tablespoonfuls of butter, then add the meat-four pounds of round of beef-and let it steam in just enough water to keep it from burning. At least two hours or longer is required for the cooking, and by that time all the onion will have disappeared, and there will be a rich brown gravy. A can of tomatoes and one or two carrots boiled and chopped fine are a great addition to the gravy. Add salt just before serving. ball. Add this to the meat, beat up the egg and add that. Season well and mix thoroughly together. Fill some small, well-buttered molds with the mixture and steam twenty minutes. Turn out and place each one on a round of buttered toast or fried bread, and pour brown sauce around; or tomato sauce may be used. Spanish Omelet Chop one-half can of tomatoes, one medium-sized onion, one-half pound of boiled ham or chicken or lamb. Cook all together until onion is tender. Drain off any tomato juice. Beat six eggs until light, add one-fourth cupful of finely chopped parsley. Combine the two mixtures, season with salt and pepper, and cook as an ordinary omelet. Baked Eggplant Peel and slice the vegetable in one-halfinch slices. Place in salted water, covered, and with a weight on top to keep the slices submerged. Soak one hour or longer, drain, rinse, and wipe dry. Dip in beaten egg, sprinkle with buttered cracker-crumbs, and place in a baking-pan. Place a thin slice |