Richmond daily palladium. [volume] (Richmond, Ind.) 1905-1906, 1906-02-26
u YELEG.. LUNCHEON
(By Cornelia C. Bedford.)

oven brush with slightly beaten
white of egg. When a pale brown,
brush again with the egg white and
return to the oven just long enough
=, to set the glaze. Serve these fingers
with the meat course.
! The broilers should be Of such size
that one will serve for two persons,
dividing them likewise along back
and breast. When cleaned brush in
side and out with melted butter, dust
lightly with salt and pepper and broil
slowly, turning the flesh side first to
the fire. Should they be past the
first stage Of extreme tenderness it
is wise to first lay them in a baking
pm, dot with bits of butter; cover
closely and cook in a very hot oven
for twenty minutes, then finish the
cooking in the broiler. Serve them
prettily garnished with sippets of
bread sauted golden yellow in butter.
To be perfect both asparagus and
mushrooms should be fresh, but this
is not always possible and in uch
case either or both may be canned.
For fresh asparagus cut off an inch
of the lower end of each stalk and
scrape with a dull knife; tie in small
bundles with soft Irvine and plunge
into sailed, boiling water. From
twenty-five to forty minutes will be
required to cook the stalks tender G.
cording to their age and freshness.
Drain, and arrange on very thin mar
row slices of toast dipped for an in
slant in boiling water and serve eth
er plain or with a drawn butter sauce.
From three quarters of pound of
fresh mushrooms cut the stalks; trim
the lower end of each, peel and cut
very fine. Peel the caps, cut them
in quarters, rinse quickly in cold
water. Place with the cut stalks in
saucepan, add two tablespoonful
of buttetr and two Of cream, cover
and stand over low fire. At first
the butter will be absorbed but soon
Gradually addthe brown liquid will
the brown liquid will begin to exude.
Gradually add one cupful Of thin
cream and heat slowly to the boiling
point. Slightly thicken by adding a
teaspoonful of -four, smoothly blend
ed with milk. Season, adding salt
sparingly, as mushrooms require less
than most foods. They hould be
tender after ten minutes simmering.
Take off, turn into hot dish and
garnish with strips of yellow pep
pers (these come canned in oily or
quarters Of hard boiled eggs.
Cheese fingers are needed for the
salad course. Mix together one sup
full of -four, a pinch of salt, a dash
of cayenne and one teaspoonful of
baking powder. Rub in one heaping
tablespoonful of butter, add a half
cupful of grated cheese and mix to a
rather stiff dough with ice water.
Roll out quite thin, cut in half inch
strips, then in four inch lengths
with tagging iron and place an inch
apart in creased pans. Brush each
with milk or egg white, sprinkle with
grated cheese seasoned with cayenne
and bake in moderate oven. Serve
either warm or cold.
Max French dressing for the sal
ad by mixing together one half of a
teaspoonful of salt, dash of black
pepper and four tablespoonfuls of
tablespoonful of plain or tarragon
vinegar, drop it in very slowly, stir
ring rapidly all the time until the
is somewhat thickened and
has a grayish tinge. Having the
lettuce and cress washed, dried and
arranged in the salad bowl, pour the
dressing over and mix, turning the
leaves over and over until each is
we'll moistened. This is best done
at the table and at the moment of
serving.
For the parfait take one pint and
half of very thick cream. From
can of preserved pineapple drain off
the syrup, and add to it just enough
lemon juice to family flavor; stir suf-
ficient of this syrup into the cream to
flavor it strongly if not sweet enough
add sugar. Soak one teaspoonful of
granulated gelatine in two table
spoonfuls of cold water; when soft,
stand over hot water until dissolved
and mix it carefully with the cream.
Let stand in cold place until the
cream seems slightly thickened then
whip slow but steadily, turning I'M
der the cream as it rises. When the
mass is whipped to solid froth turn
it into a mold with tightly fitting
cover. Bind the edges with a strip
of muslin dipped in melted lard and
A., - IA