The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-04-02
A LENTEN LUNCHEON
BY Cornelia c. Bedford.

A S many forms of amusement are pro-
- hibited through the Lenten season.
the woman who ontertains turns TO
those of more stately social import. For
"a small luncheon the following menu
would prove very attractive
Grape Fruit.
PIankad shad. Potato Roses.
Broiled SQUAD.
Pineapple and Pepper Salad,
Maple Mousse Fancy cakes.
Coffee
This menu is sufficient for very for
NAL affair In such case the decorations
could appropriately bc in yellow and
white or green and white. Service plates
should b~ used throughout the meal
1Idt ~ 'd,H tlllI. q aoil,t . 49, H..
moved from before a guest II should be
replaced by a fresh one. which is in turn
replaced by the plate containing the fol-
lowing course. Such service entails Skill
fUl waiting and should not be attempted
unless the hostess has a trained waitress
who can be relied upon to pass from
course to course without buEgIing the
service i'm such case being Ia russo
In any case. the little relishes. such as
bOnbOns. sailed nuts. olives pmolaS. etc,
may be on the table when luncheon IS an
nOnced- The grape fruit is prepared by
halyiug large fruit crosSWisc. removing
the seeds and with scissors clipping
away as much Of the central core as pos
Slble. with a spoon rdrCluilN lliL DuL
each section OF tn" pulp. replacing il WIN
equal care when assured that If is freed
from adhereut ckin- Many like 10 add "A
touch OF fldVcrlUE IN inc way OF co.
dial, such as rum or maraschiuo. but 10
have the fun flavor of the fruit 1T would
he sufficient to place in the center OF edCn
half a spoonful Of powdered sugar topped
Ivy "A bit Of Caudied fruit such as pluc-
apple damson. etc. according Ia the
chosen color scheme Arrange "a half
fruit to each person. Oh Il paper dolly
on pretty plate.
Tl for sI4
covers. allow for the soup quart of milk
open can Of corn, pass 1t through. the
food chopper FINEST CUTTER. add one cup
fuI of water. one tablespoonful Of chopped
celery. one tCdSpOOnfUl of chopped onion.
Oue-half of teaSpopnfUl of salt and Il
dozen PcppcrcorHs and simmer very EcHuS
for half an hour. then press through a
sieve. Heat the milk i'm "a double boiled:
thlckeH it with two large tanleSpoonslhl
OF flour rubbed 10 a paste. with Two ScahJ
t8bIcspoouSfuI of butter. Gradually blend
this with the pulp9d corn. return 10 inc
double boiler. taste TO see that il is sur
ficiontly seasoned lust as It is TO he
dishcd add the yoIk of an egg beaten
with a. tablespoonful of cream, and take
AT once from the fire
When purchasing have tho shad split
for hroilinE; wash IT, Thoroughly, dry
with cloth and faStcU. skin side down
ward. on tho board. which should be fully
two iu1-hcs thick aud Of oak or some hard,
nou-reSinouS wood These boards can pe
purchased from any good house furnish
''N ''' "a - - -
one-half of a cupful of boiling water ono
tablespoonful Of Worcestershire, one tea
spoonful of tomato catSuD. two drops OF
tahaSco, a pinch of salt. TWO tablespoons
full of butter; keep hot at the side of the
fire \ large fish will cook in about half
am hour i'm a very hot oven. and should bc
hasted every five minutes with "A little
of this sauce. Have ready separately a
mart of 11otafoas mashed and seasoned.
When the fish Is done turn tho potatoes
into - pastry bag and press out around
the fish i'm rosctteS or roses labble with
little beaten oEE NoikS and return l"
Inc oven to lightly brown Carrots or tur-
uius may he boiled. cut in inch dice or
.u balls and used AS extra EarniShcs-
ono bird should he allowed Tor cdCh
guest and after singing and cleaning IN
the same manner As chicken, lay I'm "a'h
ball of butter which before moldlhS mas
been mixed with salt and pepper; truss
neatly Cover each breast with Il thin
slice OF lardiuE pork and roast IN a hot
oven for about forty minutes Have
some corn meal mush nodded in = pan.
Turn out cut in slices. then i'm any pre-
fcrrcd shape. and sautc golden brown in
a little butter. I'm serving arrange a bird
on "a slice of the fried mush and garuish
As large capped mushrooms as pos
sible should be selected Cut the stems
even with tht caps. peel the latter and
rims" i'm cold water Peel and chop tn"
stems fine. Nix with them tfor two
dozen capsl tablespoonful of soft but
ter tablespoonful OF inc dry bread
crumbs "a teaspoouful of chopped boiled
ham. a half tcaSpOonfUl of chopped pars-
ley "a quarter tcespounful of salt and
dash of pepper. Spread portion of this
ou the under side of each cap. Have
ready eight circles Of toast Law on a but
tered nan and ON each piece of toast
place three of the cans. Cover closely
and bake i'm "a hot oven for fifteen min
Utss- Covered ramekius. or. best of all,
the glass mushroom bell dishes are most
appropriate fog this. They are sent to
table without UnCOVcring. thus preserv-
Ing the fun aroma OF the mushroom.
From large, juicy pineapple cut as
many half-inch SLICES as may be ueCes-
sarN- Trim off IN" rind and dice the
fruit Mix with an equal quantity Of cut
celery and moistcu thoroughly with may
1uualS"- Arrange either individually or
IN q large dish furnishing with more
mayouudiSc and strips of red peppers tthe
canned rITnlDutvS are especially effect
INo1- With this salad pass finger waters
and Iegucfort or tamembert cheese.
For tGc maple mousse beat four whole
eggs. Off whites have been used for
other dIShcS-eight NUlkS- Beat until
thoroUshly mixed. then stir in one cup
I'M OF good rich maple syrup. Stand the
bowl i'm pan Of hot water and whip over
a slow fire until the mixture is as thick
as Il rich custaTds transfer the bowl 10
pan of cold water and continue to beat
until II IS chilled and Sp0ngy To a solid
-r'tn and mix lightly. but thoroughly
Turn into wcrted mold. cover with
parlffine uauor. then with the cover of
tuc mold Bind tho edges with a striD
1f muslin dioDed into melted lard and
'irN the mold in ice and salt for four
hours Any small fancy cakes may be
RTEo4 with this. The coffee should be
-rpped. clear and strong
Easily JoIlied.
tfDfr9 on N-ny-e