A “heart” luncheon is a unique affair for
Valentine’s Day. Elaborate as the menu sounds,
it is really inexpensive and an easy meal to
prepare, because a number of the dishes can be
fixed the day before. The invitations can be
written or engraved on heart-shaped cards and,
if possible, the floral decorations should be
red tulips (two lips) to carry through the
"LOVE APPLES" BOUILLON
can of "love apples" (the old name for tomatoes), four cups
of stock or strained beef broth with a slice of onion, two
sprigs of parsley, and one stalk of celery, stewed together
until the tomatoes fall apart. Season to taste with salt,
pepper, and a dash of red pepper, and strain. Serve boiling
hot poured over a heart for each person cut from a thick
slice of navel orange. The flavor of orange blends
particularly well with the tomato.
OLIVES - "FULL HEARTS"
olives for this occasion should be those with the stuffed
red centers, and of the celery only the tender white hearts
should be sent to the table.
oysters make a more substantial dish that the name implies,
as particularly large fine oysters are required and each one
is wrapped in a thin buttered and seasoned square of veal
cutlet. After being rolled tightly and tied to preserve the
shape, they are browned quickly in a covered frying pan with
butter, and a couple of sprigs of parsley and a few cubes of
celery. Serve on bread cut heart-shaped and toasted a
delicate brown, with a spoonful of gravy over the top.
STUFFED POTATOES "BURSTING HEARTS"
stuffed potatoes select large and perfect ones. Scrub with
a brush, but do not break the skin. When thoroughly baked,
cut a two-inch opening in the top side, remove the contents
with a spoon, and mash fine. To every three potatoes add
one teaspoonful of butter, one-fourth cup rich milk, salt,
pepper, and, lastly, one egg, the yolk and white beaten
separately. Stir up well together, refill the skins, pile
up lightly but not smoothly, and bake in the oven until the
potato puffs up and browns. Garnish with parsley.
PEAS - "HOT HEARTS"
peas, as they are the best for winter use, heat in their own
liquor, then drain, season, and add to a thick white sauce
made as follows: melt two tablespoons of butter, stir in two
tablespoons of flour, 1/4 teaspoon of salt, a dash of
pepper, with one cup of milk added slowly enough to prevent
lumps forming during the five minutes, stirring while the
flour cooks. Serve in hot heart-shaped pate-shells. Small
tin heart-cake pans, about three inches wide, can be used,
which will be just what is needed in making individual
pate-cases or gelatin puddings.
cherry sherbet strain the syrup from a quart jar of
preserved cherries, which will make about a pint. Add juice
of one lemon, two cups of water, and sugar enough to make
quite sweet. Or, take the liquor from one large bottle of
Maraschino cherries, add an equal amount of water, the juice
of half a lemon, and a scant cup of sugar. Allow to stand
until the sugar melts, and then if desired a still stronger
flavor, put in a few of the cherries chopped very fine.
Freeze and serve in cups.
SALAD - "HEART BEAT"
course can be made a substantial part of the luncheon by
serving thick slices of beet, cut
heart shape, in the center of crisp lettuce hearts,
decorated with spoonfuls of thick mayonnaise. Or it can be
made for fun by serving lettuce leaves of crumpled pale
green tissue-paper, piled up daintily, and containing in the
center the particular favor intended for each guest.
cream is delicious and novel. Whip half a pint of cream
quite thick, sweeten with two tablespoonfuls of
confectioners sugar, add one stiffly beaten egg white,
one-quarter pound of fresh marshmallows cut in halves, two
tablespoons of chopped English walnuts, about two inches of
angelica stem cut very thin, and half a teaspoon of
vanilla. Mix lightly and pile-up on white hearts of thin
slices of angel cake cut in heart shapes. Place a maraschino
cherry in the very center, pierce with a candy (or gilt
paper) arrow, and at the last moment before serving surround
with the cherry liquid boiled down with enough sugar to make
a thick syrup.
heart-shaped cakes - made by baking any simple chocolate
cake recipe in small heart-shaped pans - into melted sweet
chocolate. Before the chocolate dries, carefully pipe a
small white fondant heart in the center of each cake and
fill with raspberry or cranberry jelly.
Should the hostess prefer a single large cake, to be cut at
the table as a source of amusement, she can add a small gold
ring, a silver thimble, and a new penny to the batter, and
bake in a large heart pan, then decorate later with tiny
cupids, doves, or orange blossoms. Of course the person
getting the ring will be the next married, the one the
thimble will remain a spinster, while the penny typifies