The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-04-16
AN EASTER DINNER
CoRNELIA c. BEDFORD.

CORNBIIA G. BEDFORD
+ ASTER is now close at hand and it
seems but fitting that we should
plan a special dinner for the day.
White is the Easter color, white and gold
standing next in favor. The stately
Resurrection lily is the chosen symbol OF
Easter, but as il is not always ObJainable,
white azaleas. hyacfnths or other white
Towers ma be substituted SlgnanZe
the day, even if it is simple home din
ner. b. a single flower spray at each
place and a center piece. though the lat
ter may be small. For a formal meal
the place sprays may be tied with mar
row white ribbon, or they may be ar
ranged in small hOlders-Such as blSQue
swans-which viii serve as faVOrs. For
the menu itself the following would be
feasible in almost any section OF the
oysters on the Half Shell
COnsomme.
Baked Rock Fish. Potatoes Parisienne.
CucUmbers.
Crown OF Lamb Mint Jelly.
Rice cr &sPeqagus Salad Peas
Ice Cream. Fancy Cakes.
Coffee.
For those who live inland and cannot
obtain fresh oysters it would be quite per
MISSILE to serve halved grape fruit as
substitute, the pulp being lOOsened in
each piece Of hdlVed fruit that it may be
the more readily eaten. y hearty meal
should never begin with a heavy soup.
hence a thin clear bOuiilon or cOnsOmme
an adept il may be found truest economy
10 purchase a can or jar put up by some
first-class concern; it may also be pur-
chased IN bulk from caterer To make
sufficient for six persons cut one pound
of lean beef in small pieces, also two
pounds OF veal Melt one tablespoonful OF
butter in the soup kettle and in it brown
one-thrd Of the beef. Add the remainder
of the meat and two Quarts and a pint
OF cold water. Heat slowly, skimminS
until it bots: then draw 10 one side,
cover and simmer gently FOR four hours.
Add one heaping tablespoonful each Of
chopped onion and carrot OnC-QudrtcT of
a bay leaf. a sprig of parsley, stalk of
celery, = Glove, one teasooonful of salt
and a dozen peppercOrns, and simmer for
one hour longer. Strain without pressure
through two thicknesses of ChecseclOth
and set away Next morning remove the
concealed fat from the surface. Taste
10 see that the seasoning is right and it
is ready to heat.
pounds or more may be selected accord
ing to your market. Wash. wipe and If
desired stuff Arrange in a baking pan,
lard with a number of thin slices of
Harding pork and bake in a hot oven until
the flesh draws away from the bones.
This will take from forty to sixty min
utes. according to size To serve with II
have abort quart of potato balls cut
raw. Soak them il cold water until
needed Boil in sailed wafer until fairly
lender Drain, put in saucepan. dredge
( lightly with salt and paprika. then pour
over them three tablespoonfuls of melted
butter. Stand at the side Of the fire
where they absorb the butter. and
when Il. the dish sprinkle with chopped
parsley The cucumbers are to be thinly
sliced, soaked in ice water until crisp.
dressing.
The butcher viii use all of the ribs OF
one animal for the crown of lamb. The
back bone should be slashed between each
rib and the rib bones prettiIv Frenched
before the meat is drawn into the cir
cUlar or crown shape About one hour
and a half will be required for roasting
as lamb should be thoroughly done. It
a 4 Of 1r~o
with butteTed paper to prevent burned
and unSightly tips To add a festal ap-
pearance to the dish. each bone may be
mnlshed with an ornamental paper frill.
( The peas will probably be of the canned
variety Wash them repeatedly after
draining and let stand in cold water for
two hours Finally heat i'm a little sea-
| Soned butter HeaD them in the center
OF the crown of meat
Boil one CupfuI Of washed rice in SaltCd
water for ten minutes. then drain and
put it in double boiler Add one pint
of strained tomato and a high seasoning
OF salt pepper and onion Juice and cook
until the LIQUID is absorbed. Add one
tablespoonful of butter. one Tablespoonful
OF chopped parsley, and one well beaten
egg. turn out on a creased dish and set
aside When cold, form into small Gro
quetteS, e2g a"d crumh them Fry in
deep, smoking hot fat (as recently dc
SCribed in detail H. this column), and
drain on paper before serving-
The asparagus for the salad should be
boiled in sailed water until tender, then
laid in cold water until chilled This
lltlSuleilS the Color. + OF use uIN II on a
cloth and mdrlnate with French dress
ing. Serve on blauched lettuce leaves
the romaine variety. if possible-and pass
extra dressing with IL.
As cream IS at times difficult to obtain
and at all times is expensive. the fol
lowing ice cream will be found extremely
good and not over costly. SCald a pint
and a half of milk in a double boiler.
Rub one heaping tablespoonful Of flour
to a thin paste with some milk. turn IT
quickly i3tO the hot milk and stir until
slightly thickened: cover and cook for
a fun half hour. Beat together four eggs
and one cupful and a half of sugar. Turn
into the cooked milk and stir steadily
until as thick as custard. then strain
and put aside to chill. Flavor with one
tablespoonful Of vanilla COR any flavor
deSired), add one pint Of cream and turn
into the freezer. When frozen hard. with
draw the dasher.- york the cream down
in the can. cover and repack with more
ice and salt and set aside for two hours
plain cream may be changed from time
TO time by the addition Of pUped fruit
CTumbled stale macarOOnS etc
ANY good cake recipe may he used for
the small cakes, but as the dinner has
been a fun one and the cream is rich. "A
prove more acceDtab BILE than some richer
kind. The batter may be baked in sheets
and cut desired, in small fancy
mOUlds. In either case the cakes are fin
ishcd by covering with icing into which
while soft. may be pressed bits of can
died fruits. dragees or other small can
dies of any color desired. Last but not
strong, clear and piping hot. 1t is gen
orally preferred without cream. but a
small pitcher may be passed for the few
who desire it.