The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-05-26
SPECIAL JUNE DISHES
BY coRNELIA c. BEDFORD.

AS fruits begin TO come into market
the possibilities of various shortcakes
Iecur TO us. Fruit of some sort is al
ways. needed while the cake which
forms the basis may be of two kinds
a light, sweet cake of the spongy va
riety or the old fashioned shortened
dough like a very rich biscuit. A good
cake of the first sort can be made by
separating the whites and yolks of
three eggs. Beat the yolks with one
cupful of fine sugar until very light.
Add one quarter of a, cupful of cold wa
ter, a pinch of salt, few drops of va
nilla and one heaping cupful of sifted
pastry flour. Stir in lightly the stiff1y
whipped whites of the eggs and a half
teaspoonful of baking powder and bake
In two sheets
An old fashioned shortcake calls for
one pint of sifted flour mixed with
half teaspOonful of salt, two table
spoonfuls of sugar and two scant tea
spOonfuls of baking powder. Into this
work one half a cupful of shortening,
either butter or butter and lard mixed.
Add sufficient sweet milk to make a soft
dough, turn out on a Toured board, di-
vide in two and roll each in a sheet
which Wilt in jelly pan. Bake in
quick oven. When less crust is desired
put one sheet i'm a pan. brush the top
with melted butter. cover it with the
second sheet and bake, separating when
taken from the oven.
AS filling for such a cake the fruit
Tar excellence now is the strawberry.
From the fruit used reserve about one
quarter of the finest hulled berries.
Rinse drain and crush the remainder,
adding sufficient powdered sugar to
sweeten. Spread this between the cakes
and top all with the whole fruit With
this serve either cream and sugar or a
thin egg custard.
When berries are scarce rhubarb can
he utilized in their place. Peel and
cut i'm inch pieces then stew in very
little water until just tender but I'M
broken. Sweeten and chill before US
ing.
OF vegetables. asparagus heads the
list for June. There are two kinds in
market. the green stalks and the white.
The latter is the more tender. the for
mer the best favored. In selecting.
make sure that the cut ends of the
stalks have no unpleasant Odor. A thin
section should be removed from this
cut end and the stalks scraped then.
after tying i'm small bundles. they are
ready for cooking. Boil in sailed wa
ter until tender; this will take from
age and tenderness. After draining,
they are ready to be served in a veriety
of ways. Among the daintieSt of as
paragus dishes is tips in boxes.
To make this dish trim all the crust
from a stale loaf of bread and cut the
white crumb in fOur-inch cubes. On
the upper crust of each take out
tEree-inch' square and scrape out the
interior. Brust inside and out of each
box with melted butter, lay on a fiat
pan and color golden brown in a quick
oven. From the cooked stalks cut the
tips measure and for each cupful make
a thick sauce with a tablespoonful each
of butter and flour. a half cupful of
milk and a seasoning of salt and pep
per. When thickened. stir in the tins
and stand over hot water for five min
utes. Then fill into the boxes.
With the stalks which remain. a de-
lightful soup can be made. Cut them
in inch pieces. and stew in a pint of
water or stock until nulpy. Then press
through d sieve. Make a thin sauce
with 4 pint of milk, tablespoonful of
butter ard two scant tablespOOnfuls- of
-four. Stir this into the asparagus pulp,
season TO taste and simmer for five
minutes. With this serve tiny crotons
of fried bread.
As a salad asparagUs is delightful
Drain tic freshly boiled asparagus
sprinkle with a French dressing, and
set aside to chill Arrange on lettuce
leaves. garnish with farcy bits stamped
from hard boiled whites of eggs, and
serve with more dressing. To make
this. put four tabiespOOnfuls Of olive oil
half teaspoonful Of salt. quarter of
teaspOonful Of pepper in a saucer and
stir until well mixed. Very gradually
add a tablespoonful of vinegar or two
tableSpoOnfuls of lemon juice. stirring
until is is thoroughly blended. Then
use at once.