The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1900-06-30

ters of table etiquette; that to steer a
| dinner successfully through all the
| QuickSandS of possible mistakes and
! awkwardness requires the cleverest of
| heads and the best of information of
that complete subject. Never were
there more rapid changes in these small
but important matters than of late, and
| one must have all ones wits about one
if DESTROYS to be q successful enter
tainer.
A Seasonable Novelty-When one gets
green plates, shaped and colored like
lettuce leaves in the shops they are not
| remarkably attractive. But when they
are piled with red radishes, strawber-
ries or sliced tomatoes the effect is al
most as pretty as if the fresh fruit or
vegetable were being served in true
Arcadian style, on a leaf. The plates
are very inexpensive and come in sets
for the table and sideboard.
New England Shortcake-Sift quart
of flour with three heaping teaspoon
fuls of baking powder and a teaspoon
full of salt in a bowl; then add three
we'll rounded tablesDoonfuls of butter
to the flour and mix 1T we'll through
with knife or with your hands; then
pour in enough rich milk, stirring it
well through, to make-a light dough.
Flour the pastry board, roll the dough
out quickly about half an inch thick;
put it into jelly tins and trim it so that
it comes even with the edge; bake it
in quick oven till it is a golden brown.
After it is done and before it gets cold,
with thin bladed, sharp knife, split
each cake in halves and spread them
well with butter. put one-half on q
large, round platter. Pick over and free
from sand and dust, three boxes of
perfectly ripe Strawberries, put two
baskets of them in bowl and sweeten
them with plenty of sugar and half
crush them with potato masher;
spread the layer of shOrtcake on the
platters we'll with the crushed straw
berries and their juice: then put an
other layer, buttered side up, and
spread it with the berries, and repeat
the process until all four layers are on;
then take the whole strawberries from
the third basket and range them in
compact circles on the top and round
the platter Sprinkle the whole with
powdered sugar and serve cold with
plenty of cream.
Old-fashioned Rice Custard-To make
old fashioned rice cuStard-a dessert
which is very tempting in warm wealth
cruise one cup OF boiled rice, one
beaten egg, one-half cup of sugar, one
pint of milk, little nutmeg and few
raisins. Mix well, bake One-half hour
in a porcelain pudding dish, set into
pan of water, which should be used in
baking any kind of custard, as the
water prevents the pudding from boil
ing. SERGE the custard cold
.
A Breakfast Dish.-A breakfast dish
of apples said to be very appetizing is
prepared in this way: Fine, soft, tart
apples should be selected, peeled, cOred,
sliced, and set to soak for at least three
hours in sugar moiStened with brandy
and lemon juice. Drained from this,
they should be fried clear brown IN
butter. then sDrinkled with powdered
sugar and cinnamon and served.
They are still better, however, ct this
season or at any time in their natural
state Wiped, piled, tastefully In an
attractive dish whence they are trans
ferred to the individual plate, peeled.
chartered and eaten with pinch OF
salt, before or after the meal, as the APP
petite indicates, the apple is the king
of fruits in flavor and wholeseneness.
Broiled Tomatoes-There are several
ways of boiling tomatoes, and each one
is good They make an excelIent break
fast dish as a substitute for meat dur
ing the hot weather. The tomato should
first be peeled and then cat into slices
at least three-quarters of an inch
thick; small tomatoes are cut into
halves. Put some olive oil into soup
plate, and put each piece of tomato
into the oil, covering all the parts be-
fore laying the pieces upon asfine wire
broiler and cooking over clear fire.
Arrange on a hot platter and Season
with salt and pepper and chopped par
sley.
How to Serve SDinach-If spinach is
served as course by itself a garnish OF
croutons or quarters of hard boiled
eggs, or both. is in place. A very pleas
ant combination is that of spinach and
sorrel- especially in spring, when the
young leaves of the latter are not as
acidy as the later growth. Sorrel by
itself is a delightfully."- refreshing veg-
etable for those who like the acidity Of
it. You treat it like spinach, but to
bind it add the yoll1 of egg beaten up
in a little cream at the last moment.
Baked Mushrooms-The most delicate
way to bake mushrooms is under glass.
Cut slices of bread into round pieces
with a large-siZed cutter, toast them
and butter lightly. Place the pieces of
toast in a baking pan, and upon each
niece put mushroom. Sprinkle them
with salt and pepper and bits of but
ter. Heat small tumblers by filling
them with water and bringing it to the
boiling point, and turn a glass over
each mushroom. Place the pan in the /
the oven and bake. Serve the mush
rooms with the glass still lover them.
Care of Baby's Limbs.