The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-03-11
A ST. PATRICK LUNCHEON
BY coRNELIA c. BEDFORD.

full of lemon juice and salt and pepper to
taste will be needed.
The shillalehs which go with this course
are potatoes cut almost as for the ordi-
nary French fried, but with rounded
sides and one end thicker than the other
Fry golden brown in smoking hot Tat
The cucumbers should be thinly sliced,
crisped in ice water, drained ard mixed
with French dressing.
Have the butcher French the lamp
chops, leaving the long rib bones bare
When taken from the broiler slip green
frill over each bone and arrange them
round the deep dish filled with pota-
toes. These should be small and of even
size; after boiling until barely tender,
drain. toss them in butter for five min
utes and when in the dish sprinkle with
parsley.
Be sure that the spinach is thoroughly
washed to rid it of sand; use at least
boiling sailed water and keep at hard
boil, uncovered, until barely tender-about
twenty minutes. Drain, pressing hard TO
discard all water; then chop or put
to taste. Unless sure of the HkinSs OF
your guests, use only salt and pepper,
proves spinach. Return to the fire with
a generous amount of butter added and
stir frequently for ten minutes. At the
last add about quarter Of cupfuI OF
thick cream.
AS fresh asparagus is still prohibitive
in price, use one large or two smaller
cans. Turn out carefully, drain and let
stand in ice water for an hour, then
drain again. Dress with French dress
ing and let stand half an hour; then
arrange on blanched lettuce leaves. For
the sandwiches mash sage cheese with
a fork; add half as much grated sapSago
cheese. a drop or two OF onion juice, a
dash of salt and OF cayenne and creamed
butter to make a paste which Will spread
easily. Put together with bread In the
thinnest possible slices and stamp out in
tiny trefoils.
For the frozen dessert begin early in
the morning Scald one cupful and
cupful of sugar, stirring until the lat
te.- is dissolved. Take from the fire, add
another cupfuI and a half of cream and
set aside to chill Color pale green with
tache extract and free until firm. In
the meantime steam one-hah OF cup
full of cleaned sultana raislns until
plump, spread on a cloth until dry ana
cold then cover with rum or wine. Whip
one cuDful of heavy cream TO SOHO
froth; beat together TO a stiff merlngue
the white of one egg and three table
sDoonfuls of Sifted powdered sugar MIX
lightly with the whipped cream, add the
raisins and two tablespoonful OF the
rum Line a cylindrical mold with the
frozen pistache cream, fill the center
with the whipped mixture and cover with
remainder of the cream Cover, bind
the edges with a cloth dipped in melted
lard and pack in ice and SAT- Tor TOUR
hours. AS sauce boil togeIner I0I zen
r?irutes one pint of water and half-p1nt
oI GRADUATED sugar. Add one Scant tea
spoonful of graduated gelatine soaked IN
two tablespOonfuls of cold water, strain
and chill Family color with the leaf
rTeen flavor with rum and stir in a
third of a cupful of finely chopped pis-
Lave the coffee strong and clear. When
Il is finished conclude the luncheon with
tiny Iiqueur glasses containing ICED cream
de menthe.