The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-06-04
Il Laurel Luncheon.
CoRNELIA c. BEDFORD.


our late spring blossoms. Pale
pink and white. they are borne in
great clusters on bushes from three
10 hve feet high, the leaves a dark
gloss green admirably adapted to set
OH the beautiful blooms. In gather
ing them, the stalks should be cut as
long as possible and they should be
IndSSed in clusters here and there
through the rooms For the dining
room arrange rather low centeTpiece,
using fewer flowers in a clear glass
dish, thus heightening the effect
Either plain white china or white
banded with pink viii chord best with
the general color scheme. Pink bon
boEs in tiny white baskets OF crepe
paper bon bonnieres would be apprOpri-
ate favors.
In the menu carry out the color
scheme as far as possible, the result
being as follows:
Shrimp Bisque
Sailed Nuts Pinolas Radishes
Dreamed Salmon in Paper Cases
Peas Dressed CuCUmbers
BTaised Sweetbreads Aurora Sauce
Latticed Potatoes
Nodded Ham Salad Cheese Drops
Strawberry PaTfait
Fancy Cakes Coffee Bonbons
Either canned OF fresh shrimps may
be used for the soup. one can or one
pint Of the freshly boiled shrimps be-
ing necessary for eight people. the
number for which we are supposedly
catering. Open the can, turn out and
wash the contents thoroughly, remOv-
ing at the same time such shells as
may remain on them. let stand In cold
water for an hour or more and they
are ready for use. In most markets
the boiled ShTimps are shelled previous
to their sale; if not, give a deXtroUs
the meat comes out whole. Put either
variety through d food chopper and
pound as smooth as possible; add a
pint OF water and simmer very gently
Tor fifteen minutes. In the upIar part
OF double boiler melt together three
taDlespOOnfuls each of butter and
flour. add gradually one quart of milk
and stir until smoothly thickened. Add
the shrimp mixture and a paIatabIe sea
soning of salt, few drops each of
lemon and onion juice and a dash of
paprika- Cook over hot water for ten
minutes. then rub through a sieve and
return 10 the fire to Teheat. When
taken off to serve. stir in a cuDful of
whipped cream. With this serve bread
sticks or soup drOps-a tiny cracker.
When fresh salmon can be procured
AS it can usually be at this season
of the year-Order a pound and a half
Place il in a saucepan with a half
teaSpOOnful of salt. a dozen pepper
cOrns, a sprig of parsley, a slice Of
onion, and sufficient boiling water to
cover, and simmer very gently until
the flesh begins to separate from the
bones. Stand aside until cooled. lift
from the saucepan. remove the skin
and bones and break in fine but dis
tinCt f1akes-it should not suggest hash.
a thick cream sauce will be needed
make il with three rather heaping Ia
ID r-rT-
one pint of milk. one-half CUpfuI of
thin cream, a Tablespoonful of salt
and quarter teaspOOnful of paprika-
Fifteen minutes before serving, the
faxed fish should be added and all
kept hot over water. This is TO be
served in china or paper cases. sprink-
ling each as filled with a very little
papTika- For those who have never
used this COndiment. We would say
that il is mild red pepper Of intense
COlOring yet no hotter than ordinary
white pepper. II helps out in the gen
eTal color scheme.
The cucumbers which accompany
this course are sliced and dressed with
the regular French dressing. The peas
butter they are drained before turning
them into the serving dish The rad
lSheS. which are on the table as
side dish when luncheon Is served. may
be either all red Cor rather a pretty
pink or the two varieties. they should
be split upward from the root end, thus
revealing the inner white flesh. They
are removed with the salad
The next course calls for four pairs
Of sweetbTeads. or if very plump and
thick. half that number may suffice
each being split. Let stand in cold
water until they look white. changing
1t as often as necessary. then arrange
ter: add teaspoOnful of salt. bit
of bay leaf. dozen peppeTCOrns and
a spTig Of parsley, and simmer for
twenty minutes Drop into cold wa
ter until chilled then divide if neces-
sary- Lay in a shallow pan. pour in
strong bOuilIOu TO the depth Of half
an inch. cover and place in a hot
oven. In twenty minutes uncover.
brush each with butter and let color
a pale brown as quickly as possible.
When taken from the oven brush the
top Of each with beef extract heated
In a cup standing in hot water and
diluted just enough to spread The
sauce poured round or served separ-
ately is the usual cream sauce. to each
cuPful of which a Tablespoonful of
thick tomato sauce Is added. The po-
tatoeS are peeled and cut in wafer
thin slices with futed vegeta BILE cut
ter. They are washed thoroughly. put
in basket and dipped for an instant
only in rapidly boiling water, then
dropped IN ice water until firm: this
initial process makes them very crisp.
Hastily they are drained i'm a cloth
and fried. q few at a time. in deep
smoking hot fat They are drained on
soft paper To free them from grease.
This may be done on the previous day
and the potatoes carefully reheated
when needed by. Spread ding them on "a
- IL.
or three minutes in the open oven. They
should not be sailed until served or
they viii lose their CriSpneSS.
For the salad soak one-qUarter OF a
package of Eeiatine i'm two tablespoon
fuls of cold water when soft stand
over hos water until dissolved. Mix
this with one pint Of cream and sea
son with One-third Of a teasp0OnfuI Of
salt two daShes of paprika. and ten
drops of onion juice As il begins to
thicker add one tablespoonful of lemon
juice and whip 10 a stiff frOth- Stir
in lightly one scant cupfuI Of finely
chopped boiled ham and turn into tiny
wetted mOlds- When firm each IS un-
nodded on a blanched lettuce leaf and
garnished with mayonnaise mixed with
an equal quantity Of whipped cream
and slightly tinted with the pa3rika.
The cheese drops which are served
with this course calI for one table
spoonful of butter dissolved in one
quarter Of a CUpfUl of hot water Bring
to the boiling point and stir in quick
" One-quaTteT Of a cuDful of dry flour.
When a stiff paste, take off. cover and
set aside until lukewarm: drop I'm an
unbeateu egg, stir and mix until thor
Oughly blended Add a dash each Of
salt anG pepper and one heaping table
spoonful of grated cheese. Drop by
half-teaspoonfuls on creased fat pans, /
sprinkle with cheese and bake in