The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-01-28

ed to correspond before it is whipped
it should be kept very cold until need
ed. Sometimes hostesses who GO much
entertaining ia this way affect GER
tain specialties. such as sweetening
tea with colored rock candy or using
favored domino sugar or dropping a
creme de menthe or maraschino cher
~ in each cup.
In preparing sandwiches use bread
which is from one to two days old;
in cities what is called sandwich
bread, with very thin crust and giving
round or square slice can be had. In
any case, it is best to first trim all
crust from the loaf, using a large.
sharp knife. Spread the end of the
loaf with soft butter and, if moist,
with some OF the prepared filling, then
cut off very thin slice. Repeat until
the loaf is partly used, then put to-
gether the slices in pairs, press lightly
TO make them adhere. then cut in any
desired shape. Repeat until the neces-
sary number have been prepared. Pile
the finished sandwiches on plate and
cover with a clean napkin which has
been dipped in cold water, then wrung
as dry as possible. This, we'll tucked
under the bottom of the plate. will
keep them from drying out until they
are needed. We give some filings for
sandwiches and a, few fancy cakes will
be found suitable for these informal
entertainments.
Chicken Salad Filling.-Use a salad
made up in the usual proportions. but
with all the ingredients finely chopped
before mixing with the mayonnaise.
Tiny finger rolls may also be used
instead OF bread.
Waldorf Filling.-Equal proportions
of tart apples, celery and walnuts
chopped very fine and moistened with
maEonnaise
Pipe Olive FiIling-Stone a pint of
ripe olives. Chop very fine. Mix with
Philadelphia cream cheese. which
has been worked to a paste with a If
tie thick cream and two or more table
spoonfuls of rich mayonnaise.
Watercress FilIing-Remove the
coarser stems and leaves from a bunch
OF watercress. wash well, then dry
thoroughly between towels. Pound To
a paste and blend it with twice it's
bulk Of butter which has been beaten
to a cream. Add salt to taste.
Fancy Meringues.-SIice some pound
cake half an inch thick, cut in cir
cles or rosettes. Spread with MARINA
lade, then put over each with a mas
try tube sufficient meringue to cover
heaping it up on the top in fancy cir
cIeS, ETC. Dust each thickly with DOW
dered sugar, lay on flat pans and place
in moderate oven until cfusted and
slightly Drowned.
German Almond Cakes.-Beat we'll
the yolks Of six eggs; cream together
OF a cupful Of butter
and twice as much powdered sugar.
Gradually add the eggs, one cupful of
bianched and chopped almonds. one
scant teaspoonful OF cinnamon and
sufficient sifted pastry flour to make
q very thick batter. Drop by tea
spoonfuls on flat pans, lay half an
almond on each, dust with sugar and
bake in q moderate oven.
Little Spice Cakes.-Cream one cup
full Of butter and two Of sugar. Add
one teaspoonful each of cinnamon.
allspice and nutmeg, three well-beaten
eggs and sufficient flour to make a
very soft dough. Grease the hands.
form IN balls the size of a marble.
drop and roll each in granulated su
gar, place two inches apart on flat
creased pans and bake in a moderate
ly quick oven. Take from the pans
Crescents.-Use any rich tumble
dough and roll out thin on a board.
Cut in crescents with one side of a
round cutter, brush the top of each
with beaten white of egg. sprinkle
with blanched and pisfachio NUTS
fine and mixed with half as
much coarse graduated sugar. Bake
in quick oven,