The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-05-12
A may LUNCHEON.
BY coRNELIA c. BEDFORD.

/ BY coRNELIA c. BEDFORD.
May brings in its train visions Of vio-
lets, apple blooms. lilies OF the valley
and many other fragrant and beautiful
flowers, and on them all the practical
hostess ponders and constructs many
pretty and decorative schemes. That
palate as well as eye may be gratified
she plans this luncheon for a table of
eight persons:
Strawberries
Cream of Fresh Mushroom Soup
Deviled Crabs Finger Sandwiches
Fried Chicken Peppers la Seville
Spring Salad
Waters Brie Cheese
Frozen Figs
Coffee
Three pints of berries, fine large ones,
will be needed for the first course.
They should be ordered in advance and
Btems at least an inch long specified.
Use small fancy plates and tiny egg
cups corresponding in decoration. Heap
the cups with sifted powdered sugar,
stand each on a plate and round its
base arrange about 9, dozen of the clean
unhuIled berries. At the conclusion Of
this course finger bowls should be in
evidence.
To prepare the soup, take a half
pound of fresh mushrooms. Peel caps
and with the stems chop quite fine.
Place in a saucepan with two large ia
blespoonfuls of butter; cover. heat
slowly and simmer very gently for
twenty minutes. Stir in two heaping
tablespoonfuIs of flour. then add, very
gradually. five cupfuls of hot milk,
stirring until smoothly thickened. Sea-
son with salt and cayenne, rub through
a sieve and reheat When at the boil
4,fx "a x-oIIx Of
egg beaten with two tablespoonfuls of
cream. and serve. dropping a table
spoonful OF whipped cream in each
plate.
Drop into kettle OF boiling sailed
water eight large, heavy crabs. cover
and boil for thirty minutes, then drain
and cool. Open and pick out the meat,
putting the upper shells aside. In a
double boiler put one scant tablespoon
ifui of butter, one tablespoonful and
half of -four, talf teaspoenful of salt
and a dash of cayenne. When mixed
add three-quarters of a cupful of hot
onilk and stir until thickened. Take
from the fire, add three hard-boiled
eggs mashed fine, two teaspoonfuls of
chopped parsley, ten drops of onion
Juice and more seasoning if necessary.
Stir well, add the crab meat and fill
fhe cleaned shells with the mixture.
Brush over the tops with beaten egg,
sprinkle with buttered bread crumbs.
Arrange on a fiat pan and run into
very hot oven for about twelve minutes.
With them serve brown bread sand
witches filled with grated cucumber
which has been drained very dry, sea-
son and mixed with little thick may
onnaise. Cut these into narrow strips
or finger lengths.
When the chickens are very young
and plump, half of one may be appor-
.tioned TO each guest: If larger cut each
in four pieces after cleaning. Cut fine
some fat salt pork and try out suffi-
cient to give a good half cupful of
liquid fat, skimming out the bits of
,neat Dip each piece in seasoned flour
and lay I'm the hot fat as many pieces as
the pan will hold. Fry slowly. turning
several times, until golden brown and
tender, then transfer to a hot platter
TO the fat remaining in the pan (re-
move some if more than two table,
spoonfuls) add two scant tablespoon
fuls OF -four and stir until slightly coll
ored, then slowly add one pint of rich
milk or thin cream. When smoothly
'thickened. season with salt and pepper
and serve separately.
To accompany the chicken prepare
the peppers a la Seville. Break one
small head of caulifiower into fiowerets
and boil until tender in sailed water;
also boil separately one cupful and
half of finely diced carrots and cut fine
one sweet red pepper. Make one cup
full of well seasoned white sauce. mix
with the vegetables and keep hot over
boiling water. Select eight nice, sweet
green peppers. cut off the tops. remove
and discard seeds and veins. Drop them
into boiling sailed water and boil for
five minutes. then drain. Fill with the
hot velegtable mixture. put a few bits
of reserved red pepper on each and send
10 the table.
The salad, while composed of toma-
toes. cucumbers and onions. is put to-
gether after a somewhat new fashion.
First procure a bottle of very tiny
picked onions. the kind put up by Ger
man makers and containing OniDns no
larger than marrowfat peas. Peel four
large. round tomatoes and from each
cut two nice thick slices. Make some
stiff mayonnaise and into one cupful
stir a half cupful of fresh cucumber cut
into quarterback dice, crisped in ice
water, then dried on a soft CLOTH On
each salad plate make a nest of
blanched lettuce leaves: in this place a
slice of tomato heaped with the mayon-
snaise and garnish with five of the tiny
onions. With this serve brie cheese and
plain waters.
Wash and dry a pound Of bag figs.
dhen cut or chop quite fine, busting with
powdered sugar to keep from sticking.
Felace in a bowl and pour over Just
enough sherry to barely cover and let
stand for two hours. In the meantime
make three DinIs OF ice cream. using
any preferred recipe. When half frozen
stir in the figs and three tablespoon
fuls of the sherry. Finish freezing, re-
pack and set aside for at least two