The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-01-27
Afternoon
Luncheon.
BY coRNELIA c. BEDFORD.

party OF friends banded together not
long ago with the avowed purpose Of
weekly meetings for pleasure. These
soon resolved themse ives into euchre
parties, as all We're fond OF the game.
All went well until the various host
esses vie with each other in trying to
serve quite elaborate menus. reac-
ton soon occurred and It was decided
tnat at these gatherings the refresh
ments should be Of simple character
ard limited TO four articles This prop
ostion has worked so well that other
wOmer may wish TO follow the same
plan, and three menus actually used are
here given. They would prove equally
suitable for any informal afternoon or
evening gathering of a small club or
circle Of friends No attempt was made
30 limit the cost aside from the idea of
simplicity.
Bouillon.
oyster Loaves.
Brown Bread Sandwiches.
Coffee. Jelly.
Sweetbread Croquettes.
Ruttered Finger Rolls.
Stuffed Figs. Frothed Coffee.
Creamed Eggs in Cases.
Nut Sandwiches. FTOthed Chocolate.
Orange Baskets.
For the oyster Ioaves pick over and
rinse sixty oysters. Drain and set
aside. cut the tops from one dozen
large pointed rolls. scrape out the
crumbs. brush inside and out with
melted butter and crisp slightly in a
hot oven keep the covers so they can
be properly replaced. Make a thick
white sauce with three tablespoOnfuls
of butter. four tablespoOnfuls of flour,
frst-class grade Of canned goods. two
quart cans being ordered for a party of
twelve. This could be replaced by any
clear soup or by tomato bisque.
In the first recipe the bouillon was n
one teaspOOnful OF salt One-third of
teaspoonful Of white pepper. dash of
cayenne. a pinch each of nutmeg and
mace. one cupful and a half of rich
milk and one-half cupful Of the
strained oyster liquor stirred i'm last.
Strain this into a double boiler taste
60 see that Il is highly seasoned and
keep hot. A few minutes before the
refreshments are served drop in the
drained oysters and stir frequently I'M
til they plump and ruffle. In each hot
roll place five oysters and a spoonful
OF sauce and fit on the cover.
Cover one package Of graduated gel
atine with one cupful of cold water and
soak. Add TO one quart of clear coffee
one cupful and a quarter of sugar and
stir until dissolved. To the soaked gel
until clear. mix with the sweetened cof-
fee. strain add one tcaspoonful of va
nila and pour into large or small
rnolds. Serve with whipped and slight
" sweetened cream.
Three pairs of sweetbreads would be
needed for the CrOquettes on the second
monu. Soak in cold water changing
until meat looks white. then drain. COW
CT with boiling water. add a teaspoon
ful OF salt. half OF an onion and a blade
OF mace and simmer slowly for half an
hour. Drain and chill i'm cold water.
then chop fine. Measure and for one
quart make a very thick white sauce.
using one pint OF rich milk or thin
cream. one teaSpoonful of salt, a half
teaspoOnful OF white pepper, two ia
blespoonfuls OF butter. four tablespoon
fuls of flour and n tiny pinch of nut
meg. Mix this while hot with the
chopped meat. add one scant teaspoon
ful of onion juice and two tablespoon
fuls OF finely chopped parsley and set
aside until cold. Mold into small Gro
quotes. dip each into slightly beaten
egg. roll i'm fine dry bread crumbs and
fry golden brown in deep SmOking-hot
fat. spoonful Of thin cream sauce
may be put on each plate and two Gro
quettes laid in it. The finger rolls were
small-sized and were ordered from a
firSt-class baker. If made at home
form them in pointed rolls and glaze
the top with white of egg before bak-
ing
Rag fgs-those which are not fat
tened by preSsing-are readily stuffed.
Stand in a steamer if very dry until
they are soft and moist. cool quickly:
then cut a slit i'm the side of each and
press i'm several pieces Of sailed pecans
or almonds. This may be varied by
using pieces of marshmallow candy
rolled in chopped nuts.
The cream for frothed coffee and
chocolate should be as heavy as possi-
bic. To each pint add three tablespoon
fuls of sifted powdered sugar and ten
drops Of vanilla and whip until a solid
frOth. When the cups are filled drop a
large spoonful of the whipped cream
on top Of the liquid.
The sauce given for oyster ioaves, but
with all milk in place Of milk and oys-
ter liquor, can be used for creamed
eggs. Cook one dozen eggs i'm simmer
ing water for fOrty-fiVe minutes: trans
fer to cold water until chilled then
shell and chop coarsely with silver
knife. Cook ten minutes in the sauce.
fill fancy paper cases and sprinkle a
little egg yOlk rubbed through a sieve
over the top of each.
Either white or brown bread can be
used for sandwiches. For the filling
use a mixture Of grated or finely
chopped nuts-blanched almonds. hick-
DRY and English walnuts. A variation
can be made by adding one-fourth OF
grated Gruyere or other mild cheese.
Take dozen oranges, scrub WELL cut
hole in the blossom end of each and
scoop out the pulp. Scallop the cut
edges OF the rind and keep them i'm cold
water until needed. Press the pulp and
with the juice. the juice also OF two
lemons, one pint OF sugar and one pack
age OF granulated gelatine. make q
clear jelly, adding sufficient water to
make total quantity of two quarts.
When this is cold and beginning to
thicken pour il into the orange rinds
and set aside until firm. Serve on lace
paper doiiies.
PREACHER BECOMES PERSONAL