The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-07-01
FOURTH OF JULY LUNCHEON
coRNELiA c. BEDFORD.

Now thai harmless vegetable colorings
can be easily obtained 1t is a temptation
TO use them quite freely. This is especial
~ true with greens. shades of red and
pink, yellow and orange. These are not
in bad taste, since many foods are found
in these colors, but in planning fourth
of July meal ii Is best to concentrate any
color scheme on the decorations;
the hostess has an oblong low pan which
Is watertight it is possible to construct
flag in flowers, using white carnations.
scarlet geraniums ana blue ageratumD or
the pretty corn flower or bachelors but
ton. For the menu try these dishes:
PURGE OF Green Peas with Croutons.
Sardines with Parmesan.
Olives. Gherkins.
Fried French Potatoes.
Muscat Water Ice.
Tomato and Watercress Salad.
Waters. Cheese
Raspberry Ice Cream. Angel Cake.
Coffee
Following the menu in It's natural order
We begin with the soup. Put one pint of
shelled green peas on to cook in one pint
Of boiling water In twenty minutes add
one piEt of veal stock. enc teaspoonful of
chopped onion, one slice of carrot. quar-
ter of bay leaf 2 sprig of parsley. a
half teaspoonful Of salt. dash of white
pepper and saltspoonful of sugar. Boil
slowly for twenty minutes longer or until
the peas are very soft, then rub through
sieve. Return to the fire, thiclxen
slightly with scant tablespoonful of
flour, rubbed smooth in cold water. Boil
UP for three minutes. see that the sea-
soning is right, and when taken from the
fire add one cupful Of hot cream. Serve
with this croutCns cut IN inch dice aud
Drowned in butter
Open a box of the best Imported sar-
dimes. Lift them separateiy and carefully
Jay them on ungiaZed paper that as much
oil may be removed as possible. Earlier
in the day cut from stale sliced bread
strips a trifle longer and wider than the
sardnes, all crust being removed Fry
these pale brown in Geep smoking hot fat.
When drained spread them Oh flat pans.
On each place sardine. Heat thoroughly
in a moderate oven, then sprinkle with
each plate, garnish with parsley and bit
OF lemon and serve.
Two hours before luncheon pour over a
half cupful Of freshly grated horseradish
enough cider vinegar 10 cover Before
using drain and press ii as dry as posi-
BILE. Make sauce by melting together a
quarter of cupful each of butter and
flour; when bubbling stir in gradually one
pint of veal or chicken stock and when
smoothly Thick ened simmer for three min
utes, then stand over hot water. Two
minutes before serving add one table,
spoonful of lemon juice and the drained
/ OrseradiSh mixed with q tablespoonful
of melted butter. Allow one slice of ten
cerloin (cut an inch thich) for each per-
son and broil it quite rare. yet rot under
/ done. On a HOT platter pour some of the
sauce, arrange the broiled tenderloins on
it and garnish with parsley. serving the
remainder Of the sauce in a boat.
| The potatoes which go with the meat
should be pared and cut lengthwise in
| long strips a quarter of an inch wide and
thick After washing very thoroughly
scald for half minute in boiling water.
! then drain and soak in ice water for at
least an hour. Dry on a soft cloth. then
| fry in smoking hot fat until golden
brown. Drain on soft paper and serve as
quickly as possible. The preliminary
scalding tends to make them more crisp.
The ice which precedes the salad,
| though named musCat, does not contain a
drop of grape juice. Mix together the
juice of four lemons, grated rind Of one
and a pint of graduated sugar, and let
stand one hour: soak tablespoonful OF
graduated gelatine in three tablespoonfuls
of cold water. and when soft dissolve in
pint of boiling water. Add this to the
lemon and sugar mixture, stir until dis
| solved, color very delicate green and
strain. When cold add a half cupful OF
sherry and freeze. serving it in punch
Select small yellow tomatoes for the
salad. Cut a piece from the stem end OF
| each and scoop out the interior. Drain
we'll then stuff with watercress which
has been dressed with a little French
dressing. Serve each on a lettuce leaf
with a spoonful of mayonnaise on the
| top.
Early in the morning scald pint OF
milk in double boiler Add to it a scant
tablespoonful of flour blended smoothly
with a little cold milk, stir for a moment
then cover and cook for half an hour
Beat together one cupful and half OF
| sugar and three eggs, add this to the
| cooked milk ard stir until thick as Gus
! tard. then strain and COOL Rub one pint
of raspberries through fine sieve add a
| tablespoonful of lemon juice and two ia
l. G..1 - AwxI L. 80 e..
an hour. TO the cold custard add one
pint of rich cream, put in the freezer and
| give a few turns. When icy cold add the
fruit and freeze until firm, then repack
and stand away for two hours TO ripen
With this serve angel or sponge cake, or
if preferred. small. fancy cakes.