The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-06-11

small. as Is usual, two duarts-of milk
make the necessary number ScaId and
dissolve in il three-quarters of
pound of butter. one heaping table
spoonful Of salt, three-quarters of
cupful Of sugar When cool. add the
beaten whites of four eggs and three
yeast cakes tsix if started in the morn
ingt dissolved in a little warm water
Sur IN flour to make a batter and raise
When light add more -four to make a
soft dough and knead Thoroughly.
Raise twice, then mold into rolls. raise
IN the pans brush with milk and bake
I'D quick oven. These can be made
ahead and carefully reheated. Bread
two days old is best for sandwiches
second menu; pound the cress to a
pulp and cream with twice its bulk of
soft butter Five to eight loaves will
De needed. according to size. For the
meat salad boil separately a good
sized leg Of lamb or young mutton and
a rather lean ham. When cold. cut out
IN haif-inch dice. rejecting fat and
SKIN Season highly, mix and sprinkle
with a Cuptul of French dressing.
there should be six quarts Make two
quarts and pint of uDsweetened
lemon jelly. season with salt. pepper
and tara gOn vinegar. mix with the
meat and turn into wetted moulds
Three quarts Of mayonnaise will be
needed to serve with it. Nine quarts
OF Ice cream and ten quarts of berries
viii be sufficient with four pounds Of
loaf cake and eight pounds of fancy
cakes Ten quarts of made cOffee-or
three scant pints of the ground bean
should be provided and fifteen quarts
or lemonade made with nine dozen lem
onS. one pineapple and nine oranges.
to the latter drink may be added three
oranges. two bananas and one quart
Of strawberries. all finely cut. For the
second menu eleven quarts Of berries
viii be needed for the first course
Seventy-fve cTOquettes are usually
counted on to serve fifty people and
for these four quarts. packed measure.
of chopped cooked chicken will be
needed and two quarts of thick sauce
made with two quarts of milk one
Scant pint Of flour and ten ounces Of
butter. Season thoroughly with salt
Pepper, celery salt. lemon Juice a little
onion juice and mace or nutmeg and
chopped parsley. : Six eggs and four
quarts of fine dry crumbs should be
allowed for cTumbing. although the
full amount Of crumbs viii not be used.
They can be made and fried in deep
smoking hot fat a day i'm advance. then
carefully reheated. When fried, drain
on soft paper. changing the latter as
often as II becomes grease soak ed. Ar
range side by side little apart. on
Fat pans on two thicknesses of paper.
To neat stand the pans in moderate
over Just long enough to make hot
through Six quarts of sheIIed green
peas viii be needed to go with them.
When cooked as little liquid al pos
sible should be used; drain when ten
der and stir in about half pound of
butter and the required seasoning.
One gOod-sized firm tomato is needed
for each guest These should be IN
capped at the stem ends. emDtied OF
their contents with a silver spoon. and
refilled with any preferred salad. one
OF diced cucumbers and lettuce mixed
with French dressing is very good:
about eight large heads of lettuce will
be needed for garnishing.
Where two desserts-such as Jelly
and ice cream-are or the menu. not
more than seven quarts of the frozen
dish VIII be needed, accompanied BY
about six quarts of jelly, the two be-
ing served ON the same plate. The
helpings should, of course be small