The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-07-02
Cold Cherry SCUM.

COlQ CneTIy soup
Bread sticks, Roast Almonds.
Dreamed Lobster in Paper Cases.
Finger Rolls, Radishes,
Dressed Cherries.
Broiled Lamb Chops. Cherry Sauce.
Green Peas, Potato Balls.
- Cherry Salad, Mayonnaise.
Finger Waters.
Frozen Cherries, Sponge Cake.
Dreamed Cherries, Cherry Nectar.
10 prepare for ten persons take cor
the soup two pounds of sour or noreIlo
cherries Stone Onc-quarter of them
and drop into a syrup made with one
pint of water and one cupful of suar.
Boil gently for five minutes then set
aside to cool Pound the remainder
stones and all, mix them with three
pints of water and sufficient sugar to
sWeeten palatably-the exact quantity
depending upon the acidity of the fruit
Boil until the pulp is very soft add one
tablespoonful of arrowroot dissolved in
cold water and simmer until clear then
rub through a sieve and chill To serve
drop the whole fruit in the tureen and
pour the strained soup over them. 4
little claret or Rhine wine may be
added if liked
Jordan almonds are long. smooth and
thln skinned and so are generally pre-
ferred for sailing or roasting. Drop
half pound of them into a saucepan of
minute and drain-this removes much
of the skin coloration and leaves them
winter. Cover second time with boil
ing water and boil for about three min
utes; drain, chill in cold water then re-
move the skins. pulling them off like a
glove Spread thinly on a flat pan and
stand in warm place or the open oven,
turning frequently until quite dry.
Sprinkle them with a tablespoonful of
melted butter and turn through re-
peatedly until all are slightly creased.
spread again on the pan and place in q.
very moderate oven. Examine fire.
quently and remove as they turn a pale
fawn color. When cold they will be
crisp and. delicious. Two one pound
cans of lobster meat or four pounds of
live lobster will be required for the sec
ond course. If canned, open, turn out
and aerate thoroughly for two hours
before using; the whole Holsters must
be boiled, cooled, opened and the meat
extracted. Cut into suitable pieces
there should be fully two cupfuls and "A
half Have ready one cupful and Il
| half of hot milk In saucepan put two
scant tableSpOOnfulS each of butter and
flour, One-half teaspOOnful of salt and
the same amount of paprika. Stir over
| the fire until melted and bubbling. then
gradually add the milk, continuing to
stir until the sauce is thick and smooth.
Add the lobster meat. a salt spoonful
OF made mustard, more salt and paprika
II needed ana stand over hot water Tor
ten minutes. Just before taking from
the fire, add the yolks of two eggs
beaten with two -tablespoonfuIs of
cream and one teaspoonfui of lemon
| juice Fill little paper cases with the
| mixture and sprinkle the top of each
I with some of the lobster coral, or. if
| there is no coral. a little papriks The
/ radishes should be of as deep color as
can be had; the sour cherries are pitted.
( dressed with a French dressing and
served in little china shells or garn-
! iShed with their own leaves. The
! cherry sauce served with the chops will
/ probably be new to many. 1t comes to
/ us from across the ocean where it is
much esteemed as an accompaniment
/ to lamb. To prepare it boil gently to-
/ Sether scant quart of cherries, three
cupfGlS Of water and three whole cloves.
| When the cherries are very soft, rub
all through a sieve and return to the
/ fire When simmering add a table
/ spoonful and a half of -four smoothly
! blended with little cold water and stir
until thickened. Drop in one table
spoonful of butter, a third of a tea
| spoonful of salt and stir and cook slow
| ly for ten minutes. If necessary, it may
! now be placed over hot water until
! needed. a moment before taking il
/ from the fire add the strained juice OF
| a large lemon and three tabIespOOnfuls
| of claret.
TO cut the potato balls expeditiously