The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-05-21
A May Breakfast
BY coRDELIA C. BEDFORD.

feTs from a luncheon only in the fact
that il is served by L O'Clock and that
the concluding course is fruit III some
comparatively simple form instead Of
a more elaborate dessert This menu
here given is six course one but the
fish course could be omitted if desired.
While coffee appears at the end of the
menu it can be brought on with the
second course and be served through
out the meal.
Strawberries.
Spanish Omelet.
French Fried Potatoes.
Brown Bread Fingers.
Dreamed Fish in Swedish Timbale
Cases.
Broiled Chicken.
Baked Potatoes, Souff1e.
Asparagus IN Bread Boxes.
Finger Rolls.
SWeetbread and Cucumber Salad.
Cheese Straws.
Stewed Rhub6rb. Whipped Cream.
Coffee.
For the first course select large, per
feet berries Rinse but do not hull
them. On each plate stand IN eggcup
filled with powdered sugar and arrange
about a dozen berries in a circle round
it
The potatoes for the second course
are pared and cut in long strips a half
inch square. Let them soak in ice wa
ter, changing until it is clear. Just be-
fore the meal dry them on cloths and
fry golden brown in deep smoking hot
fat draining on soft paper. Do not
salt them or they will lose their crisp
ness. As a dressing for the omelet
take one cUpful and a half of slightly
thiCkened tomato sauce. three table
spOOnfuls Of chopped bacon, two table
spoonfUls Of chopped onion and one ia
l. r. II
Cook this together for twenty minutes,
adding more pepper to season. This
poured round two Omelets of five eggs
each is sufficient for six persons. The
bread fingers are very thin brown bread
and butter sandwiches cut in narrow
strips.
To make Swedish timbaIe cases sep
arate the whites and yolks of two eggs.
beat the yOIks smooth. add a half-CuC-
ful of cold water and one cUpful of sift
ed -four Add one tablespoonful Of
melted butter or olive oil, half tea
spoonful Of salt and beat hard whip
the whites to a stiff froth, add to the
batter. beat again and put aside i'm
cool place over night. Immerse the
timbale iron in smoking fat until very
hot. LIT up, let drain for a second dip
carefully into the batter until a thU
layer adheres to it. Plunge into the
fat until the batter is delicateiy colored.
! Hold over paper, tap sharply with e
I knife and the cup will fall off. If too
thick. thin the batter slightly. When
needed stand on a papered pan and re-
heat in an open oven. Fill with any
kind Of fish heated in a thick cream
sauce, seasoned with lemon juice Put
a pinch Of chopped parsley on each
when filled.
Allow one large potato for each per
son Fourth course). Scrub and bake
them When soft cut each in half
Iengthwise, and scoop the inside out in
a heated bowl Beat smooth. adding
for each half-dOzen potatoes one Irge
I. tablespoonful Of butter. two tablespoon
fuls Of hot cream. salt and pepper to
taste, the yOlks Of two eggs and beat
hard. Then stir in lightly the stiffiy
whipped whites Of three eggs and heap
the mixture in the skins Bake In a
hot oven just long enough 10 make hot
/ through and lightly colored on top.
The bread boxes for asparagus are
I four inches square cut from a stale
loaf, trimmed free from crust. followed
/ out, brushed with beaten egg, rolled in
crumbs and Drowned quickly in deep
fat. These are filed with cooked as
paTagUs tips mixed with a thick cream
sauce The finger rolls are quite small.
The broiIed chicken haIf. TO each per
SOM gaTnished with watercress.
In preparing salad for six persons
/ cook one pair Of sweetbreads in water
TO which IS added a slice Of onion and
/ d Tablespoonful Of salt. After sim
mering for twenty minutes drop in cold
water until chilled. dry and dice with
I a silver knife Pare two CuCumbers.
/ dice them and let drain. Whip one
| cUpfUl of thick sweet cream to a solid
/ fTOth Gradually beat I'm two table
/ spOOnfuls Of lemon juice adding salt
and cayenne to season and one table
/ spoonful of thick mayOnnaise. Mix
( meat. cUcUmbers and half of the dress
/ ing, using the remainder of the latter
/ for garnishing. Serve IN cups made of
! blanched lettuce leaves. Pass cheese
/ straws with the salad
! When Thubarb is very young and
/ tender (as it should be at this season.
/ do not peel il. Wash. cut in inch pieces
l and stew very gently and carefully in
! a sugar syrup made quite sweet When
/ tender, skim out and boil down the
/ syrup until thick, then pour it over the
! rhubarb. Serve i'm small SIass dishes
/ and heap a spoonful Of whipped cream
/ over each dish