The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-04-21
FEASTINGS FOLLOW FASTINGS.
Some Rare Delicacies to Tempt Easter
Appetites.

The custom of attending a so-caIled
Sunrise service" on Easter morning.
is becoming so general that it is
| changing in a great measure the char
acter of the breakfast of that day, for
the wise housewife realized how Won
derfully early rising sharpens the ap-
petite and spreads her table accord
ingly.
If possible there should always be
one dish at this meal that is a sur
prise and kept for this Easter morn
ing alone. The writer has succeeded
in inventing one that is beautiful in
appearance, of delicious flavor and yet
within the means of the provider with
the slender purse. 1t is gladly given
to our readers as an Easter surprise. -
JELLIED EGGS.
For six persons a quart of clear,
strong, amber tinted bOuillon will be
required. this should be delicately fla
Vored with celery, fried onion and other
vegetables. A good quality of beef
paste may now be had at % cents per
jar. quarter of this, six cents worth.
will make a quart Of bouillon of the
desired richness and color of celery,
onion, etc, is simmered in it for few
moments to add vegetable flavor, when
this is prepared (made from chopped
beef as for invalidS if desired, the
onions fried a dark brown will give
the amber tint, it is to be strained
boiling hot upon a half box of gelatin
which has been soaked for a few mo-
ments in half cup of cold water
bouillon.
While this is becoming thoroughly
cold and ready to set, there is plenty
of time to boil six eggs hard, when
they are to be popped into cold water
Tor minute. carefully removed from
the shell, and white cut open in such a
manner as to allow taking out the
yolk IN perfect ball, and yet not
spoil the white. BY marking the egg in
boat shape this may be accomplished
To have the eggs properly in the cen
ter of the meat jelly involves a secret
This is to allow half of the bouillon to
begin to set" on the ice while the re-
mainder is kept liquid. The jellied half
will hold the round yellow balls the de-
sired distance apart, the liquid, which
should be cold enough to be on the
verge of becoming firm, IS now poured
on. the whole set aside to harden, and
behold, there are the golden balls cum
ningly imprisoned, reminding one of the
king (Alfred was it?) ana mis- question
as to how the apple got into the dump
ling. Not only does this dish look ap-
petiZing as a whole, when served on a
glass or other dainty stand, but each
helping is lovely bit of the true sun
shine color that should form the scheme
not only Of this breakfast of Easter
day. but of the whole year.
The whites of the eggs will serve to
make a surprise dish for luncheon or
tea, if garnished with parsley. filed
with tiny mushrooms or finely chopped
cold ham and chicken. If successful in
keeping in neat boat shape, a sardine
may be placed in each one, with good
effect.
A PUDDING FOR THE BEEF.
Turkeys are out of season when Eas-
ter comes, and for those who do not
thus early indulge in broiled chicken,
a particularly nice roast of beef is the
piece de resistance for dinner. A York
shire pudding baked under this joint |
will form a fine variation for Easter. |
and is always, if properly light and |
we'll Drowned, favorite with the men |
Of the family.
The secret of having this delicious