The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-12-23


home entertainments are planned for
children and. unless the affair is an
elaborate one, the refreshments are pre-
pared at home. There are, doubtless,
many girls of from seven to ten years
of age who will act as hosteSSeS with
in the next fortnight; and for those
who are to have simple affairs the fol-
lowing menu has been planned. 1t is
supposed that wholesome hours, any
time from four TO nine. will be OBJ
served and the eatables are to be such
as will be easily digested and at the
same time pleasing to the small guests.
Clam Broth.
Eggs Beauregard
Chicken Sandwiches.
Frizzled Celery.
Lemon Jelly. Ice Cream.
Cocoa with Whipped Cream.
Little Iced Cakes.
Fruit Bonbons.
AS Christmas is stin one of the topics
of the day, the holiday colors-gTeen
and crimson-may still be observed:
and if il is possible TO procure a nlinia-
lure Santa with his sleigh and reindeer
it would enhance the pleasure of the
small guests many fold. At each place
have a single crimson carnation or
other flower. The following proper
tions are for sixteen guests.
Purchase half a hundred small CLAIMS
in the shell and wash and scrub in cold
water until perfectly clean. Put In a
large kettle with a pint of cold water,
cover closely and bring to the boiling
point. When the shells have all opened
take off the fire and strain of the
clear liquor: the clam meats may be
utilized in some dish for the home
table Let the liquor settle, then strain
again through double wetted cheese
cloth. Measure and take sufficient milk
10 make the total quantity two gener-
Gus qJarS, but do not mix Scald the
milk in a double boiler; thicken it very
slightly with one large tablespoonful
of flour rubbed to a smooth paste with
cold milk, then simmer for ten min
utes. Heat the clam juice in another
saucepan. Just before serving take
both from the fire, mix and season to
taste. Send to the table in small bouil-
lon cups.
Boil fowl until very tender; while
still warm remove and discard skin
and bones. Chop the meat very fine
and season with salt. celery salt and
z little white pepper. Add sufficient
thick sweet cream TO reduce TO a
smooth, thick paste and use this as a
filling for the sandwiches. Use bread
which is fully two days old. Cut off
the end of the loaf. spread thinly with
soft butter and cut from the loaf. Add
The filling and put together in pairs.
Stamp out in crescents. diamonds or
any attractive shapes.
Drop eighteen eggs in cold water,
heat quickly and simmer for forty
five minutes, that the yolks may be
1peaty. Drop into cold water for fiji
teen minutes, then shell and separate
whites and yOlkS. Chop the whites
very fine with a silver knife. Scald
two quarts of milk i'm q double boiler.
Work together to n paste one scant
cUpful each of butter and flour. Grad
ually stir into this enough hot milk TO
thin, turn quickly into the milk on the
fire and stir until smoothly thickened.
Add the chopped whites and salt and
white pepper to season nicely, cover
and simmer for ten minutes. Have
ready one cupful of finely chopped
parsley. put the yolks. part at a time.
I'm a potato ricer. Use small plates
for serving. Put two spOOnfuls of the
cooked mixture on each warm plate,
press and shake over it a little of the
yOlk-which should fall from the ricer
i'm light yellow threads-then add a
circle or a sprinkling of the parsley.
At the side of the plate put two sand
witches and send in to the table. Chill
dren'S appetiteS are usually hearty
and the quantity given should suffice
for two helpings. while at least four
sandwiches apiece should be prepared.
With the eggs pass the celery. Sc
three-inch lengths and let stand in cold
water until very crisp; then with a
fine pointed knife or a long darning
needle fixed in a cork shred each end
for nearly an inch into as fine threads
as possible. Drop them as prepared
into ice water and the ends will curl
up and look very pretty
Cocoa is served also with this course.
Scald four quarts of milk in a double
boiler. Mix together one scant cupful
of cocoa powder and one cupful of SUI
gar. Blend to a paste with a little of
The hot milk, turn into the double boil
er, stir for three minutes, then cover
and keep the water underneath boiling
for ten minutes 1t is then ready 10
serve but may be kept in condition
until needed by keeping closely COW
cred and just under the boiling point.
Whip one pint of thick sweet cream
10 a solid froth, adding, when it begins
TO froth well, one heaping tablespoon
full of powdered sugar and half tea
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