The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-02-11
AN EASY DAINTY LUNCHEON
coRNELIA BEDFORD.

always best to have an abundance that
the covering may be even and perfect
Dip each piece in the egg, then roll in
the crumbs. Do not pile them on one
another, but spread on a platter. This
may be done early in the day. Just
before the meal have ready a deep
saucepan or kettle half filed with
smoking hot fat. A wire basket makes
frying easier, but is not Indispensable.
Immerse two pieces at a time in the
fat, and when cOlored a rich golden
brown lift out and drain on soft paper.
Keep the fat over the hottest part OF
the fire, and If necessary reheat when
half of the pieces have been cooked.
Keeping the first lot warm by laying on
a papered pan in the open oven. Dish
on hot platter, garnishing with olives
and triangles of toasted bread.
The sauce, which Is sent in separate
", Is delightful. Melt two tablespoon
fuls of butter in g. saucepan without
browning. Stir into 1t two tablespoon
fuls Of -four. When mixed add grad
ually one cupful of hot chicken stock
(the LIQUOR in which the chicken was
cooked; when smooth and very thick,
add one cupful Of hot cream. Season to
taste and simmer for five minutes, then
set off for halt q minute before adding
the well beaten yolks of two eggs. Stir
rapidly and serve at once.
A half pound Of fresh mushrooms will
make a delightful accompaniment to
the chicken. Cut off the stalks, discard
the root ends, skin and cut them fine.
Peel the caps and rinse quickly in cold
water. then cut each into quarters or
eighths according to size. In q sauce
pan melt two large tablespOOnfuls of
butter, add a pinch of salt, a dash of
white pepper and the mushrooms. Cover
and stand over the side of the fire.
Shake frequently. At first they will
take up the butter, then as they heat
win give out some Of their juice. AT
this stage draw slightly forward and
cook slowly for ten minutes or until
tender Dredge with q teaspoonful OF
-four, add slowly half cupful Of cream
and simmer five minutes longer. Serve
in a deep dish. sprinkling with very
little chopped parsley.
For the shrimp salad open a can OF
shrimps, turn out, drain and rinse
them thoroughly in cold water and let
stand for an hour to aerate. Mix with
a French dressing and set away fOI
an hour or two. In a bowl drop the
yOlk of an egg. add a dash of cayenne
and gradually stir in lemon juice until
the egg is quite thick. Now add olive
oil, a little at a time, stirring steadily
and always the same direction. When
very thick, thin with lemon juice and
{
oil has been used and the mayonnaist
is thick and jelly-like Cut the shrimps
in half-inch pieces, mix with an eQua
quantity of cut celery and arrange il
lettuce cups on individual plates
Serve with Philadelphia cream cheese
Bar lie Due jelly and toasted crackers
To a pint and a half of very heavy
| cream add a half cupful Of sifted pow
dered sugar, four tablespOOnfuls OF
sherry, one teaspOonful of vanilla, q
| teaspoonful Of granulated gelatine ir
two tabIesDoonfuls of cold water, and
dissolve over hot water and sufficient
fruit red color paste to give pretty
pink tinge. Stand in a cold place unit
! slightly thickened, then whip TO a firm
froth. Heap in individual glasses
/ BIanch a half cupful of almonds
! spread on a pan and place in a SLOW
oven until crisp and well Drowned, theI
| chop very fine. Sprinkle these over the
| top of each glass just before luncheon
! is served.
/ Allow one heaping tablespoonful o.
/ finely ground coffee TO each half pint o.
| boiling water. Use a drip pot and
| serve very hot.