Rolled Vaniila Wafers

Cream 1/4 c butter, add gradually 1/2 c powdered sugar, and cream in 1/4 c milk, adding it a few drops at a time. The mixture should be smooth and creamy. If it seems to curdle, too much milk has been added at a time. By beating well it will become smooth again. Then add 7/8 c bread flour and 1/2 t vanilla. Spread the mixture very thinly on an inverted buttered dripping pan, smoothing it with a broad bladed knife or spatula. Mark in 3 inch squares and bake in a slow oven until delicately browned. When done draw the pan to the front of the oven, and with a sharp pointed knife run along the crease, separating each wafer. With the point of the knife raise the edge of each wafer and roll either in cornucopias, or cylinders, cornerwise or straight across. This must be done while the wafers are very hot, otherwise they will be too brittle. If they become brittle while handling put back in the oven and reheat. Have the • plate and knife ready at hand so that not a moment will be lost after the process of rolling has begun. It may seem a little difficult at first to handle the wafers while they are so hot, but a little practice will make it very easy.

Sunshine Cake

Beat the whites of 10 eggs until stiff and dry, add 1 1/2 c powdered sugar gradually, and continue beating; then add the yolks of 6 eggs beaten until thick and lemon colored, and 1 t lemon extract. Cut, and fold in I c flour mixed and sifted with 1 t cream of tartar. Bake 50 m in a moderate oven in an angel-cake pan.

White Cake

One half c butter, 1 1/2 c sugar, 2/3 c water, 3 c flour, 6 t baking-powder, whites 6 eggs, 2 t vanilla. See p. 33, "Cake for Sunday Evening."

Preparing The Luncheon

The day before the luncheon cook the chicken and make the cakes. The chicken can be taken from the skin and bones and the croquette mixture prepared the night before or early enough in the morning so that it will be ice cold before moulding.

Four h before serving make the Angel Parfait and pack in salt and ice. Mould the croquettes and return to the ice box. Prepare the lettuce and lay on the ice; color the cheese, mould into eggs, and put in a cool place. Arrange the table, and set out the dishes. Make the Mint Cocktail and set on the ice. Put the fat for frying the croquettes on to heat, then make the Butter Rolls and set in a cool place.

Make the Mushroom Sauce and keep hot until needed; while the Butter Rolls are baking fry the croquettes, and set in the warming oven. Cut the cake, put the salad on the plates and make the French Dressing. Then make the coffee and fill the water glasses. Put the cocktail in the sherbet glasses, adding the sugar and shaved ice just before serving. Serve at once.

In serving the luncheon have the plates where they will be kept warm. Lay the chicken croquette on the plate with a spoonful of mushroom sauce, and one or two butter rolls. Have the rest of the butter rolls passed.

Arrange the wafers on two plates preparatory to passing with the salad.

Have the dessert plates for the Parfait in a cold place.

The yellow and white candies can be made of fondant if desired, and either molded in the forms of eggs or melted