The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-02-11
BY coRNELIA

AS the Lenten quiet comes nearer we
plan few last meals for friends, and
among them nothing could be more in
keeping than this simple yet dainty
luncheon. 1t is suitable for a half
dozen or more friends, and. when so
desired, can be made decidedly formal
by adding decorations and having more
attendants. At the same time it can be
so worked out by a capable housewife
that there is but little left to be done
at The last moment by the maid, who
must also act as waitress:
Boufllon.
Dreamed Fish in Ramekins or Paper
Dreaded Chicken. Bechamel Sauce.
Planned Mushrooms.
Shrimp Salad. Toasted Crackers.
Nutted Whipped Cream.
MacaroOns. Fancy Cakes.
Coffee.
IN buying meat for clear souDs il
must be kept in mind that such meat
must be lean without bone, as the lime
contained in the latter would cloud the
soup, and, even though partly clarified,
rob 1t of it's sparkle. For bOuillOn for
six persons select three pounds Of beef
from the under round, wipe IT with a
damp cloth, and with a sharp knife cut
It as fine as possible; or, what is better
vet, run il through the food chopper,
using the coarse knife Put it in an
enameled saucepan with three ptnts OF
cold water and a small bay leaf, two
sprigs of parsley, one sliced onion and
two stalks Of celery cut fine, Cover
slosely and heat very slowly, then sim
mer for three hours. Strain and set
aside until next morning, then skim on
every particle of grease. Season TO
taste with salt and pepper and color
with culinary bouquet or caramel. Beat
the white Of an egg with a half cupful
Of the souD, add the crushed shell and
stir into the bouillOn. Heat, stirring
constantly until It reaches the boiling
point, then boil slowly without stirring
for ten minutes. Set aside undtsturbed
for another ten minutes. then strain
without pressure through two thick
nesses Of wetted cheese cloth. It is now
ready to be reheated just before the
meal.
At this season the best f1rm-1eshed
fish in the market is halibut. Wash
and wipe a two-DOund slice, lay in a
saucepan with a stalk Of celery, slice
of onion, a teaspoOnful of salt; cover
with boiling water and simmer gently
until the flesh draws away from the
bones Let cool in the water, Their
drain and break in flakes with a silver
fork In a saucepan melt and mix to-
gether one tablespoonful Of butter anC
one tablespoonful and a half Of flour
gradually ad done Cupful Of hot milk
stirring until smooth and quite thick
Season with salt, pepper, five drops Of
onion Juice and a teRspOOnful Of lemon
iuice. Add the faxed fish and keep hot
over water for at least ten minutes, by
which time the fish Will be heated
through. Fill the hot ramekin dishes
or heavy paper cases and sprinkle the
TOP of each with paprilka.
Young chickens should be selected fol
the main dish and two Will be none toe
many for six persons. DisjOint anc
clean as for a fricassee. Place in a
saucepan the backs, neCks and wings
at the bOttOml add a teaspoonful of salt
and sufficient boiling water to hall
cover; simmer Until the meat is very
tender. When done. set away, still
closely covered in a cold place unit
chilled. then from all the best pieces
carefully remove the skin. In a saucer
break an egg, add a teaspOOnful o.
warm water and beat with a fork only
Just enough to mix On a plate have
at least a pint of fine dry crumbs; 1t is