The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-02-13
A VALENTINE LUNCHEON
BY CORNELIA G. BEDFORD.


to advantage and who is. withal,
a good housekeeper, can plan and
give smart luncheon for Valentines
day without dipping TOO heavily into
her purse. Red and gold are conceded
TO be the fitting colors for those who
follow in the wake of the time hon
cred saint, and a variety of decorations
can De fashioned from stiff cartridge
or soft crepe paper Tinted paper Gu
pas are usually procura BILE in the stores
and they may be used as adjuncts to
paper hearts and arrows. true lovers
Knots and similar devices. The deco
rauonS for one table we know of are
10 be center piece CT red crepe pa
per- circular and very fuI1-a sort of
SunburSt effect-On which is to BE-
placed heart-shaped glass bowl lined
with gilt foil and filed with red roses.
Above il is to hang from the chande-
Iier skeleton heart of crepe paper
and paper roses. from the apex of
which narrow red ribb-ns extend to
each cover and terminate in small heart
shaped place cards.
A suitable menu for this luncheon
would read as follows:
White Hearts
Loves Broth with Heart Croutons
Early Loves Brown Hearts
Heart Croquettes Cupid's Defense
Jellied Hearts Heart Sandwiches
0uahnS Hearts Cold Hearts
SWeetheartS Psvche's Kisses
Heart Whips
This the housekeeper can easily
translate SO as to read:
Heart Cdnapes
Veal Broth Heart Croutons
SQUAD Broilers Brown Potatoes
Corn Croquettes Arrow Rolls
Jellied Shrimp salad
Heart Sandwiches
orange Jelly Nodded Ice Cream
Little Cakes Kisses
Cocoa with Whipped Cream
In planning this lunch heart shaped
molds viii be needed, also large ana
a small heart shaped cutter. BY clever
planning enc set of cake pans or molds
may be made 10 do duty. but in this
case preparations must begin about
thirty-siN hours in advance. Early on
the morning of the day preceding the
luncheon make a cake batter with any
recipe for a good cake with butter,
STIR in some broken nuts and bake in
the little heart molds. When done set
aside until cold, then decorate with
boiled icing and press in the top of each
a heart cut from a hattened candied
cherry Make a pint of lemon jelly,
emitting the sugar, blend With it when
cold half cupful- of mayonnaise:
wren beginning 70 thicken stir into it
three cupfuls of canned shrimps which
have been ripsed. dried on a cloth. cut
fine and marinated with a French
dressing, Divide this mixture among
the moldS, which have been dipped in
cold water or very slightly rubbed with
olive oil Set away until firm. In the
interval prepare a jelly with oranges
or any preferred fruit. When the sal
ad mixture is firm turn each mold out
on &. slightly oiled plate TO prevent the
Jelly coming into contact with the sides;
stand away in the cold closet Wash
and scald the molds, rinse in Geld water
and refill with the sweet Jelly. BY
morning it viii be firm.
While preparing the salad and cake
mixtures give attention to the broth.
Wash and crack veal knuckle which
has an ample amount of meat on it.
put in u kettle with three quarts of
water, heat and simmer slowly for three
hours Add one small sliced onion, 4
stalk of celery, a chopped carrot. one
scant tablespoonful of salt a dozen
peppereorns and a stalk of parsley. and
simmer for an hour longer. Strain and
set asidc >.
The corn croquettes also need early
attention. Open can of corn and
put it through the feed chopper, using
the fine cutter. stand over hot water
until hot enough. Scald one cupfu1
of milk Blend together in bowl
two tabiespOonfuls of butter and four
tableSpOonfuls of flour. Gradually stir
in the milk, then the corn: return TO
the fire and stir until boiling and
smoothly thickened. Season well with
salt and pepper add one egg well
beaten and take from the fire. Spread
an inch thick on creased platter and
set aside
Prepare a full quart of mashed po-
tatoes, seasoning palatably with salt.
pepper. butter and a few spoonfuls of
hot milk Spread an inch thick on
creased shallow pan or baking sheet
and put aside.
From thin slices of stale bread
stamp out a quantity of tiny hearts
at least six for each person. Spread
them on a flat pan and place in
moderate oven until golden brown
through and through. These are for
the soup.
If the kisses are to be made at home
they should be done the day before
but with much extra work on hand il
viii be WiSest TO order them from a
good baker Decorate each with d
candy or cherry heart, fastening it on
with a drop Of icing.
Next morning remove every article
of fat from the broth and be sure that
it is thoroughly seasoned. 1t now only
needs relocating, the croutons being
passed at the table. Next carefully
stamp out the corn mixture in small
heart shaped crOquettes; dip each into
an egg mixed with a tablespoonful of
u dler ana SuSnIly DedIen, tnen roll IN
fine stale bread crumbs. Arrange
Slightly apart on pan sprinkled with
crumbs and keep in the cold pantry
until time TO cook them Stamp the
potatoes out in hearts. brush the top
OF each with some of the egg (strained
TO remove crumbs) and put on flat
buttered pan an inch apart: they are
now ready for browning in a quick
oven. From a stale loaf of bread cut
half inch slices Stamp i'm large hearts
and quickly fry golden brown in a lit
tie butter. Have ready some cold
boiled tongue chopped fine and mixed
with enough chopped pickle to give
piquancy. Spread this on each canape
and sprinkle quickly with the white of
q hard boiled egg chopped fine.
Make a baking powder biscuit
dough with one teaspoonful Of salt.
two teaspoonfuIs of baking powder
and two tablespoOnfuls Of shortening
to each quart of flour. Mix with sweet
milk to firm dough and knead thor
oughly. Roll out half an inch thick
and cut in the shape of large arrows.
Put in shallow pans, brush with milk
and bake in a quick oven. These can
be served cold or reheated in the open
oven.
Wash, drain and dry well blanched
lettuce leaves and on each salad plate
make a cup with two or three of the
leaves. In this place one of the-Tnolds
of shrimp. Have a small dish of may
onnaise which is to be passed sepa-
rafaIU The heart sandwiches which