The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-09-16
CARD PARTY
REFRESHMENTS
BY CoRNELIA c. BEDFORD.

BY coRNELIA c. BEDFORD.
Bridge, whist and the various card
games are so much in vogue nowadays
sought for by women who belong to card
clubs meeting at private houses. Here are
several menus, more or less elaborate,
from which one may choose:
MENU NO. J.
Sweetbreads la Mephisto
ringer Rolls Coffee
Tsarina Cream
MENU NO. 2
oysters Duxelles Finger Rolls
Ey.s :, Chicken Salad
MENU NO. 3.
Mushrooms i'm Cases
Sweetoread Salad Cheese Fingers
orange Cream
Coffee
Egg Outlets Cream Sauce
Celery Sandwiches
Stuffed Tomato Salad
ancy cakes FrUthed Chocolate
The sweetbreads named on the first
changing often. until they look white: then
drop into boiling sailed water and par
Doll gently for twenty minutes; drain and
drop IN cold water until chilled. For each
pair make a sauce with one level table
spoonful each of butter and flour, a dash
or cayenne, quarter of a teaspoonful of
SAT- a dash of celery salt, one quarter of
q cupful each of cream and veal stock.
When smoothly thickened add one truf-
file chopped fine six chopped mushrooms
ana the swcetbreads cut in dice. Stand
over hot water until the meat is hot or
until moment before serving. Take off
stir i'm one well beaten egg and ten drops
of lemon juice. Have ready either cooked
swedish timbale cases or some plain
paper cases. Dip the edge of each case
in unbeaten white of egg, then in finely
chopped parsley. Fill the cases and put
a tiny pinch OF the parsley on the center
of each.
To make the tsarina cream soak one
quarter OF package of gelatine In four
tablespoonfuls of cold water and stand
over the kettle until dissolved. Whip one
pint of thick sweet cream to a solid froth
after coloring IL with green coloring Stir
spoonfuls of sifted powdered sugar and
strain in the gelatine (slightly cooled.
Stir frequently but very lightly, and when
IT begins to thicken and gradually four
taDlespoonfuls OF sherry. one teaspoonful
OF vanilla and one-half of q cupful OF
hlanched and chopped a..nonds. Turn into
individual fancy serving cups and over
the top OF each sprinkle mixture made
up of equal proportions Of finely chopped
0ianched pistachio nuts and coarse granu-
lated sugar.
each person five large oysters. Chop fine
some blanched celery. have ready some
fine bread crumbs. Break an egg i'm
saucer, add teaspoonful of warm water
and beat just enough to mix. Rinse the
oysters aud dry on a cloth. Dip each in
the egg. roll in crumbs and arrange in in
uiNluuai or SnellS, sprinkle each
oyster with salt. pepper and a little
chopped celery. Over the top pour one
generous tablespoonful of cream, sprinkle
with a few buttered crumbs. Bake twelve
minutes in a very quick oven.
Figs in cream are delicious; they must
be prepared the day before Pull meaty
bag figs apart. wash. then soak over night
in cold water. Simmer in a double boiler
with just enough water to cover until
plump and tender. For each pound of
figs add half cupful of sugar and tea
n vanilla an1 1rarx hoo
where they will simply keep hot for an
hour Transfer the figs to a dish. boil
the syrup until thick and rich. Take off
and when cool add four tablespoonfuls of
sherry and a teaSpOOnful more of vanilla
and pour over the figs. Serve heaped with
whipped cream.
The orange cream on the third menu rs
new and delicate Soak a half package
of graduated gelatine in a half cupful of
cold water Scald a pint of milk. pour il
over the yolks of five eggs beaten until
light with tie grated rind Of an orange
and one cupful of sugar. Cook and stir
until like 'uStard. Take off. add the gela-
tine stir until dissolved and strain. When
cool add the strained juice of five oranges
When thckening add a pint of cream
whipped TO solid froth. When very
thick heap in paper cases. Just before
serving sprinkle with yellow hundreds
and thousands.
The egg outlets need first a very thick
sauce made with one quarter of a eupful
of butter, two-thirds of a cupful of flour
and one pint of milk. Season with ten
drops of onion juice, a teaspoonful of
salt. one-third of a teaspoonfuI Of white
pepper, dash of cayenne and two table
spoonfuls of chopped parsley. Stir into
this six hard boiled eggs cut fine, turn
on q CREASED dish and set away until
cold and firm. Mold in outlets. dip each
in an egg and fine dry bread crumbs and
fry golden brown in smoking hot deep
a tuft of parsley in the bone end of each
outlet.