The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-06-03
ADaisy Luncheon
BY coRNELIA C. BEDFORD.

The decorations for a daisy lunch
con should be yellow and white, the
center piece being composed of daisies
and maiden-hair ferns, under which
might be a circle of boiling cloth Dor
dered with an embroidered wreath of
daisies. Use white candles. with shades
covered with daisies; name cards of
white bristol board cut in daisy form
and tinted with water colors. For IA
vOrs have cups of crepe paper topped
with daisies filled with white and vel
low dra gees.
Cream Of Chicken Soup.
Oyster Roulette in Cases.
Fried SweetbTeads. Green Peas.
Stuffed Potatoes.
Lettuce and Egg Salad.
Waters. Cheese
Pineapple Sherbet. Angels Food.
Coffee.
If the hostess will plan to have
boiled chicken for dinner on the day
preceding This luncheon the first
course VIII be provided without any
appreciable cost The luncheon is pre-
sumably for eight covers. For this
number heat a quart Of the chicken
broth SKINNED free from fat. Prepare
separately a smoothly thickened sauce.
using three tablespOOnfuls each Of
flour and butter and one pint of thin
cream or rich milk Gradually dilute
with the hot broth, season TO taste
and simmer gently for ten minutes.
In serving drop a spoonful of whipped
cream in each plate
For those who live where oysters
cannot be had in the freshest cOndf-
ton II viii be best to omit the fish
course as oysters are really out of
season now: at the same time they
make a delightful course. Prepare a
sauce cooking together two table
spOOnfUls each Of butter and flour.
when bubbling gradually stir in one
CUpful Of oyster liquor which has been
boiled and skinned very thoroughly,
then one cupful Of rich milk in which
a pinch of celery seed has been STEPPED
then strained out. Stir until smoothly
thiCkened and keep hot over water.
When soup is sent in to the table drop
into the hot sauce fifty medium sized
oysters which have been rinsed and
dried. As quickly as they swell and
TUff1e, stir in the yOlks of three beaten
eggs with one tablespoonful Of cream
and take from the fire. Add one table
spoonful Of chopped parsley and m
small paper cases with the mixture.
With his course serve brown bread
sandwiches cut I'm fingers
Soak four pairs Of sWeetbreads In
cold water, changing it until they are
white. Drop into boiling water. add 2
teaspOonfuI of salt, one small onion
sliced and a bit of mace and simmer
for twenty minutes. Drain, trim. ar
range on a platter, cover and press
with a light weight Untfl cold and firm.
! Dip each in slightly beaten egg. roll
/ in fine stale bread crumbs and i'm
merSe in smoking hot fat until golden
brown. Drain on soft paper and when
/ on the platter dust over them the hard
[ boiled yOlk Of an egg rubbed through
/ a very fine sieve. Bake eight large
1 potatoes; halve carefully, scoop the
/ potatoes into a hot bowl and press
I through a Ticer- Beat lightly, adding
/ three tablespOOnfuls of melted but
| ter, two tablespoonfuIs Of hot cream.
! salt and pepper to taste and the stiff
/ fly whipped whites of four eggs. Heap
/ in the shells. dabble the top of each
with n little beaten yoIk and brown
/ slightly in a hot oven.
/ Take one quart Of shelled green
/ peas. Heat in a saucepan two table
| spOOnfuls Of butter. one teaspOOnful
I of sugar. one scaut teaspOOnfui of salt
and 4 dash Of pepper. Drop in this
the washed peas. cover and shake over
/ a hot fire for five minutes. Add three
/ tablespoOnfuls of boiling water. draw
/ back and cook slowly about twenty
minutes longer. If necessary add a
little more water TO keep them from
burning, but the peas should be quite
/ dry when served.
Boil eight eggs for three-Quarters of
an nour- Shell them. chill and set
4 aside Wash two heads of lettuce. US
/ ing only the perfect bIdnched leaves
/ Arrange two on each plate. Cut the
/ eggs in halves Iengthwise, remove the
yOlks without breaking Cut the
whites in long strips and arrange on
! the lettuce like daisy petals. In tho
/ center Of each ring place the halved
yOll1, rounded side upward. Just be-
/ fore serving sprinkle with a French
/ dressing
To a Philadelphia cream cheese add
+ sufficient stiff maYOnnaiSe to slightly
/ soften it and mold in tiny balls Ar
/ range these in q nest made Of lOng
I round crackers and use as an accom-
paniment 10 the salad.
/ Remove the eyes from a large pine
apple then CRATE or chop very fine
! Add one pound of sugar and pound
well with wooden beetle. Add tho
! Juice of two lemons and one orange
/ and one quart Of water and let stand
/ for two hours Strain and freeze to a
mush. Stir in fneringue made BY
! whipping the whites of three eggs and
three tablespoOnfuls of powdered SUI
gar to a glossy. stiff frOth. Finish the
/ freezing. then repack and let stand FOL
I two hours TO rioen.
THE RED FLAG.