The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1890-09-14
A Pantry Emergency Shelf.

Its wise plan to have in the pantry a
place set apart and always alluded TO as
1.-The emergency shelf" On it should be
found each can of salmon, lobster, ported
ham, cornea beef, a box of sardines Jar
ofpickled peaches and one of canned pears,
several glasses of jelly and a package of
self rising flour. AS soon as one article is
taken from the shelf its place is filled by
another of its kind, SO there is always ma
terlal at hand for Immediate use, should the
day have been busy one or unexpected
guests arrive about tea time. For the
lunch table most beautiful cloths are now
made-white or cream colored-with a bor-
der IN some delicate tint in vines and flow
ers. The small fringed doileys match the
cloth. Painted China and tinted glass ware
seem to be the only fitting adiuucts for
such dainty napery. A stand of fruit is al
ways pretty centre piece, and-apropos
OF fruit-oranges can be made to look like
great blossoms by cutting the rinds in
points from the top, turning it back and
outward at the centre. A dish of canned
peaches or pears or one of stewed prunes
is nice variety. In stewing prunes. do
not add the sugar before the fruit is
cooked, but boil slowly until each prune is
plump and tender; then remove them from
the steWpan and add sugar to the water
they We're cooked in, and in few moments
you will have fine syrup to pour over the
fruit
Here is my recipe for pretty dish for
luncheon: Pickle some beets by boiling
until tender, then Scrape off the skins and
puts the beets into iar-an earshen one is
best-strew salt and pepper over them
while still warm, and cover with vinegar.
This is preliminary, for after the beets have
been eaten and the deep crimson vinegar
r-Qr fbai INV. hoi1 L.
removing the shells, drop them into the
beet vinegar. In a few hours they are
cclored delicate shade of pink, and leaving
them over night they will be a deeper hue
They are picked at the same time, and will
keep nicely. | always serve them on a
glass plate in nest of crisp lettuce leaves
When lettuce is out of season and lobster
salad is wanted for lunch, make the dress
ing as usual, but mix with the meat of the
/ lobster four tablespoonfuls Of fine cabbage
chopped small, with few shreds of onion
teaspoonful of Anchovy or Worchester
shire sauce, or little celery vinegar Al
salads should be eaten as soon as possible
after the dressing has been added. else they
soon become unwholesome. Crackers NAV
be toasted by laying them on the oven gratt
for few moments. The oven must bt
| hot to brown them.
Coffee icing: In baking a cake, my las
fast. so l used some cold, clear coffee, mix
ing it with the powdered sugar until it wa.
thick enough to spread on the cake, which
we enjoyed at tea one evening.
For fancy little cakes make dough jus
as you would for cookies, After rolling i
out cut into strips about six inches long AM
half an inch wide Bake these in ouicl
oven and then bunch them-five in a bunc
and tie dainty daisy ribbon aroun
the middle. Pile the bundles on fame
plate.
Sandwiches can be made to look quite a
appetising as they are, by little extr
trouble. Cut each piece in uniform thcl
ness, and then with cake cutter, cut tn
pieces into fancy shapes for your sand
wickes. Or, if potted ham is not convenient
ly near, you can prepare an excellent fl
| ing by mincing ham very fine and seasonin
with pepper, mustard and celery salt; ru
all together, and add little butter to max
thick paste. Put the sandwiches in 10,
fancy dish. Egg salad Is made by sliciti
hard boiled eggs lengthwise and garnishin
plentifully with parsley. Pour salad dros
ing over them. Sliced ham with parsle
trimmings is also worthy of place on an
lunch table.