The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-09-19
A SUBSTANTIAL LUNCHEON

pave guests. the following luncheon viii
prove both slightly and staying in quail
Green Pepper Canapes.
Rhode Island Chowder
Italian Croquettes. Summer SQUASH.
Egg and Potato Salad
Raspberry Ice.
Cut from stale loaf twice as many
thin slices of bread as there are persons
TO be served. Trim off all crust and cut
each piece in oblongs about two by four
inches. Quickly saute these in a little
hot butter in a frying pan until eacn
piece is golden brown. Lay on soft
paper to absorb the grease and let 1t
stand until cold. Open one or more
large sweet green peppers. remove the
seeds and white veins and chop very
fine; about half teaspoonful will be
needed for each canape: also finely
chop the white of hard boiled egg
spread each canape thiclkly with stiff
mayonnaise and over this arrange the
pepper and egg white in alternate di-
agonal lines. At opposite ends place a
small pimola, pressing il into the may
onnaise so that it viii stand. Two of
these canapes are arranged on a small
plate at each place; they make an at
tractive and toothsome Introduction to
the meal, which. may, however. be
omitted If the preparation involves
more time than can well be spared.
Chowder is a thick soup made with
clans and potatoes, and the recipe here
given is considered an especially good
one. Strain and set aside the juice
from a, quart of freshly opened claElas.
Pick over and quickly rinse the CLAIMS
an cold Water; cut off the hard parts
and pass them through the food chop
per. Pare and cut into half-nch dice
Suihcient potatoes to make a quart;
parbon them for five minutes and then
drain; chop fine a quarter of a pound
OF rat salt pork and a large onion
Cook until soft some fresh or canned
tomatoes, strain and measure-a cupful
and quarter will be needed. Put the
pork and onion in a kettle or large
stew pan and cook slowly until well
tried out and beginning TO color; add
cupful OF boiling water and cook for
ten minutes. Add the potatoes. the
strained clam liquor, the chopped hard
part Of the CLAIMS and a pint Of boiling
water: sprinkle with quarter OF a
teaspoonful of pepper and simmer until
the potatoes begin to soften. Stir in
the soft clam bodies, the tomato and a
tablespoonful of baking soda. In an
other saucepan scald a pint of milk and
-four smoothly dissolved in a little cold
milk. To the chowder add two table
spoOnfuls Of butter; when dissolved
take from the fire, add the milk and a
cupful or more of broken crackers and
serve ~ once.
Early in the morning boil some mac
aroni in plenty OF sailed water. Rinse
in cole water. then cut fine with a
sharp knife. There should be three
quarters OF a cupfu when prepared.
Free some cold roast or. boiled beef
from fat and grlstle and put through
the chopper sufficient to measure one
cupful and a quarter. In a saucepan
on the fire mix one tablespoonful of
butter and two rather hea2ing table
spOonfuls of flour: cook until pale
brown. then add half cupful Of stewed
and strained tomato-if cooked with a
little onion and whole spice as for a
tomato sauce it will be still better.
Stir until smooth and thick, season
With salt, pepper and celery salt. ana
cook for five minutes, then add the
meat and macaroni, spread out on II
buttered plate and set away until cold
and firm. Break an egg in saucer,
add a tablespoonful of warm water ana
beat enough to break the strlnglness-
1t must not be frothy. Have ready i
quantity Of fine dry bread crumbs.
Dust the hands lightly with -four, form
the cold mixture into croquetteS' olp
each into the beaten egg, taking care
| that every portion of the surface is
moistened- then roll in the crumbs.
Have ready a deep kettle partly nhed
with smoking hot fat Place three or
| four of the croquettes in wire basket
| previously dipped in the fat to grease
/ IT'D and lower it into the fat. TAKE OUT
/ as soon as cooked golden brown (Which
F! should be in a minute or SOD and GRAIN
on unglazed paper. Keep hot until all
are done. They are best served on a
| heated platter or shallow dish
! Few know how delicious summer
squash can be when very young-feW
| er still have the opportunity 10 raise
/ them and so be able to pick the tiny
SQUASH at what epicures- declare TO De
| the proper time-when a little smaller
than an egg. Those who have Kitchen
I gardens know that the younger the
| fruit or vegetable when picked The
more abundantly the vine VIII
I bear. Take a dozen or more such 1T
/ tie SQUASH and boil them whole in salt
ed water until tender enough 70 pierce
| with a straw Drain and drop them
into a white sauce made with one heap
| ing tablespoonful each Of butter and
! -four. a cupful and a quarter of milk
and salt and pepper to taste. In nNe
minutes they are ready to serve. When
SUCH tiny squash are not obtainable,
use larger ones, cutting them in inch
| dice: unless the skin is hard they will
/ not need pairing or seeding Heat q
| TABLESPOONFUL of butter in deep sauce
pan. add a scant teaspoonful each OF
! chopped onion. cook slowly for two
! minutes, add the squash, half tea
! spoonful of salt and half as much pep
per. Cook, shaking frequently for ten
minutes, add four tablespoonful OF
boiling water cover and cook until SUI
| ficiently tender to mash; this will take
from ten TO twenty minutes longer.
! Pare and cut four large potatoes IN
| haIf-inch cubes boil in sailed water
until tender, but unbroken. and drain,
| Mix quickly a French dressing -four
| tablespoonfuls Of olive oil. a half tea
| spoonful of salt. quarter of a tea
\ spoonful of pepper and one tablespoon
4 full of vinegar; TO this add teaspoon
| full or more Of onion juice and pour
I over the hot potatoes, then set aside
until chilled. Boil two eggs for half
an hour; when cool shell and cut in
| thin slices Have a bunch OF water
cress picked over, washed and dried
arrange this on salad dish. IL there
| IS picked beet IN the pahtry, cut
from it a few tiny circles. crescents or
| other fancy shapes. Prepare second
quantity of the French dressing and
cut fine a few sprigs Of parsley. Ar
range the potatoes and egg in alter
| nate layers on the cress, pour over the
/ French dressing and garnish with the
! beet and parsley and a few pimolas.
! The advantage in this method of prep
aratioa is that the dressing is more
! thoroughly absorbed by the hot potato
( and neutralizes certain alkaline prop
critics which are found in this vegeta-
| bic. thus making it ITCre digestibie:
while onion juice win prove acceptable
| to those who dislike the raw flesh.