The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-04-14
Euster Luncheon.

The last number of Harper's Bazaar
thus describes a luncheon IN COM
memoration of Easter and which may
properly be given a week or even
fortnight after that time. The scheme
of decoration could be used at any
time for a yellow luncheon.
The central ornament OF the table Is
to be a tall green glass vase. similar
in shape to those seen in various sizes
at every large china store, but decor
ated on the front in gold with an
Easter lily. The flowers it holds WILL
of course, be the typical Easter INES
and it will stand upon centre-plece
of white linen, embroidered IN white
with a conventionaliZed design OF lilies
with gold-colored stamens. Inc nnger-
bowl doilies which match II are cut
out in the shape OF the lilies, and en-
broidered in the same manner, and
the china to be used will be white and
gold.
The first course served will be con-
somme a la royale, for which clear
rich stock for consomme is maze.
Every housekeeper doubtless has
satisfactory receipt for this, but the
following way of giving 1t a rich color
is less generally known:
Take part of the lean of the beef to
be used for the stock and cut into bits.
Fry them all over a handsome brown
before putting in with the rest of the
soup-meat. Then choose a carrot of
rich. deep color, scrape, cut up, and
add also, but only the orange outer
part. DO not put in the strong-tasted
paler centre or core. This outer por-
ton gives very pleasant, nItty flavor
to the consomme and also deepenS the
color.
If these two points are carried out
1t will hardly be necessary to add
caramel which so many cooks think
essential.
With this consomme are served little
disks of delicate custard made in the
following manner:
Beat your eggs very light and thick,
and to each egg use one and a half
tablespoonful of rich milk or cream.
Season with salt and white pepper,
and very little nutmeg.
Put the mixture into buttered cups
and set them in boiling water. Cover
tight and draw to the side of the fire
where it will keep hot at boiling point.
If the water boi1s the custard will be
spongy and full of holes which will
spoil it.
When firm and hard, take the cups
out Of the pan and set them where the
custord will get very cold. Then turn
out on wet paper and cut into slices
one-quarter TO one-third of an inch
thick, from which stamp the disks or
stars for the soup. Be careful that no
fragments cling to the shapes or get
In to cloud the soup.
The white is made by using only
the white of the egg; the yellow by
using both yolk and white; while to
meet the wants of pink or green
luncheons the latter is colored pink
with carnine or green with spinach
juice
Apropos of white and yellow, a fact
which, perhaps, everybody does not
know, and may sometimes be of SER
vice, is that very white eggs have very
yellow yolkS and brown ones usually
pale yellow.
The substantial dish for this lunch.
con will be CABLES a la seville The
quails are prepared and roasted as
usual, but while roasting squeeze over
them, just before each basting, the
juice from a ripe orange or small
grape fruit
Dish them on round croutons and
pour over them the gravy, which is
made by adding to the drippings a
little brown flour, tablespoonful Of
sugar, and the remainder of the orange
juice.
Decorate with delicate slices OF
orange cut in thin half moons with the
peel on, or with orange Jelly or even
yellow orange marmalade
The salad selected is hard-boiled
eggs, cut into slices, and served with
mayonnaise. The ice cream will be
moulded into the shape of Easter FLIES.
and the bonbons chosen are pepper
minis and candied oranges.