The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-06-10
Supper for Girl
Graduates.
BY CorneIia c. Bedford.

/ The room and supper table should be
decorated with the school cOlOrs and favor
emblematic Of the. school COIOrs and favor
teats provided for each guest. The fol-
/ lowing menu will satisfy and prove de
1ghtful alike to eye and palate:
LOBSTER C F99Esi,en ror-, Cream Sauce
St. James Salad, Cheese Waters
Ebony Cream Strawberry Eclairs,
Fruit Punch. Coffee
Make thick white sauce with 4 half
cuDful each Of butter and flour and one
pint Of milk, seasoning well with salt
pepper, celery salt and one teaspoonfuI
OF onion sauce Cut five. sufficient can
ned lobster meat TO make one quart
Sprinkle il with two tablespoonfuls of
lemon juice, salt pepper and two table
SpOOnsfuls OF chopped parsley. Mix with
the sauce and stand away. When cold
mold into small chops. dip each in slight
ly beaten egg roll in fine dry crumbs and
fry golden brown in smoking hot deep fat.
The cream sauce will need a half cupfIIT
each Of butter and flour. one quart of
milk, two scant teaspOonsfuls of salt one
scant teaspOOnful of white pepper, one
tablespoonful of lemon juice This and
all the other quantities in this article are
10 serve q party of twelve
Roast two good sized fowls without
Stuffing. When cold cut the meat in half
inch dice, rejecting gristle. Put into a
saucepan one pint of cream, a quarter Of
pound of butter and three tablespoon
fulS of flour, cook until mixed and bub-
bling then gradually add one pint of thin
cream. Stir to a smooth sauce, adding
salt and pepper to taste When simmer
ing add the cut chicken and five hard
boiled eggs chopped fine. Lastly add two
tablcSDOOnfulS Of lemon Juice. two table
SpOonfIls of sherry and one point of
drained pimOIas or plain olives Serve
garnished with toast points and finely
chopped parsley
The salad calls first for one pint Of
thoroughly washed rice, sDrinkled into
kettle of rapidly boiling sailed water
When tender ftest by rubbing a few
hot nd
sprinkle with a teaspOonful of salt and
one SCant tedSpOOnful of paprika. When
well mixed turn into two border mOlds
which have been rubbed with olive oil.
Mix together one cupful and a half each
of cold boiled asparagus tips, peas, diced
carrots and beets Of all but the beets are
kept in ice water until wanted and then
dried their cOlOTing will be intensified.
Make a French dressing with one pint of
olive oil. one Cupful of strained lemon
Juice. two teaspoOnfuls of salt, one scant
teaspoOnful of white pepper and a half
teaspOOnfUl Of paprika- Marinate the
vegetables with one half of this. Turn
out the nodded rice carefully, sprinkle
with some Of the dressing, fill the centre
Of each mold with the vegetable and
sprinkle finely Clipped parsley over all.
Serve the remainder of the dressing sep
arately. With this course pass cream /
cheese and salttineS-
When carefully prepared ebony cream
makes a very striking desert. For 1t soak
over night two pounds OF large pTunes. |
put them in 4 double boiler and cook |
slowly until plump and tender. Drain off
the Juice and when cool enough to handle |
cut each prUne in three or four pieces |
Put the juice and pits in a saucepan and 1
boil until reduced TO a pint. Add one 1
cupful and a quarter Of sugar, stir until /
dissolved. Turn in one package of gel /
atine which has been soaked in a half |
pint Of cold water. Stir until the syrup /
IS clear then strain. Add two tcaspoOnfuls /
Of vanilla. one pint of sherry and suffi- /
Gent caramel TO make very dark. Partly /
fill wetted mOids with the prunes. cover /
with the syrup and set away until jel- /
led Serve this with whipped cream. /
slightly Favored with vanilla and the /
9ClairS-
TO make eclairs boil together for a
moment enc cupful Of bot water. a half /
,upful of butter and a half teaspOOnful /
VI salt. When boiling add one and a half /
,upfuls OF pastry flour and stir until the |
mixture draws away from the sides or
he pan. Take from the fire and set aside
until cool. Stir in one at a time, five
eggs beating each in thor
,ughly. When finished set the batter a
tide for half an hour in a warm place
hen put il through a pastry bag and tube
n finger Iegths on creased pans, having
hem well apart Bake in a moderate
wen until brown and well puffed up
nearly half an hour. When cold cut open
md mashed berries. Ice with fOndant
hinned with strawberry juice.
As cool drink for those who do not 1
are for coffee this punch may be served
# sugar and two quarts of water for five |
minutes Strain, add TO Il the juice OF
vo lemons and one pint Of freshly grated
1IneapDle Let stand for three hours /
hen strain. Add sufficient shaved ice to
make il palatable, one pint Of finely chop |
BED pineapple. cupfui of halved straw
berries and Of desired) few whole rasp-
berries.