The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-04-07
A VIOLET LUNCHEON.
BY coRNELIA c. BEDFORD.

Good taste prohibits coloring such foods
as SOUPS or entrees with a tint so out or
place as violet, though 1t Is permissible
for sweet dishes and bonbons. The idea
of a violet luncheon must be carried out
by means of table decorations and emma
in the suburbs and open country wild vio-
lets can be found and birch bark dish
filled with rooted and blooming clumps
would make a most appropriate center
piece; IL nigh be arranged on circular
reflecting mirror, the latter EDGED Win
moss or trailing vines. At each place
have a tiny bunch Of viOlets with long
violet headed pins to fasten them TO the
corsage. Use white china either plain
or banded or sprigged with violet FOR
the menu itself, the following dishes
would be both delicate and seasonable;
Cream of Chicken Soup.
Fish CircIets. nv BechameI Sauce.
sweetbread a la Mephisto.
Saratoga Potatoes.
Dreaded Lamb Chops. Drowned Rice.
Crare Salad in Pepper Shells.
Violet Bavarian Cream.
Violet Cakes. Bonbons,
Candied Violets. Coffee.
Clean and disjoint a fowl, cover with
three quarts of cold water, add a small
veal knuckle, cover and heat slowly sim
mer for three hours, then add stalk OF
celery. a sprig Of parsley, bay lear one
small onion stuck with two cloves, a scant
IeaspoonfuI of salt and a dozen pepper
corns Cover and simmer Tor one nour
longer. then strain and set aside. Next
dav remove every particle OF fat and re
heat adding seasoning to taste. Het' |
separately one cupful ana a man OI
cream. Beat the yOlks of three eggs my
them with four tablespoonful of cold
cream To this soup add the hot cream
and take from the fire Pour in the egg
mixture stirring that 1t may thlckeIl
slightly without curdlng. III cups % %
a
finely chopped parsley. With TINS course
serve little stick crackers
From two pounds of halibut, cod or
other te-fleshed fish remove and dis
card skin and bones and put twice
through the chopper, using the fine knife.
Drop in, one at time, the unDedIel
whites OF three eggs and pound ana WORK
thoroughly before adding the next. OTrdd-
uaIIv add one scant cupful of very heavy
cream and. lastly, a teaspOonful or SAT-
two drops Of tabaSco, dash OF papIlka'
and a half teaspOonful of lemon juice
Lightly oil or butter indlVldual ring nOluS
and fin with the preparation. stand N
"a pam pour round them little not wafer
cover with BATTERED paper and COOK IN d
moderate oven from twelve TO twenty-five
minutes, according to size 10 serve
with them heat separately one cuptul eacn
of chicken broth and cream; thlcken the
former with two tablespOOnfuls Of butter
rubbed to a paste with two tablespOonfuls
of flour; gradually add the hot cream
with salt and pepper to taste ana simmer
for five minutes.
Two pairs of sweetbreads should be
blanched IN cold water, then placed in a
saucepan with teaspoOnful of salt, 2
quarter Of a sweet red pepper, bit OIL
bav leaf and boiling water to cover and
simmer for half an hour. Drain and drop
in cold water until chilled, then dry and
cut i'm dice. Quarter two sweet red pep
pers. remove the seeds and boil for twen-
~ minutes in sailed water. then drain
and pound TO a pulp, To this add Two tea
81 HIT my
tablespoonful of flour, twO-thirds of a
cupful of strained tomato, one teaspoon
full of onion juice, two drops of tabaScO
and n good seasoning of salt and pepper.
To this add the sweet breads and stand
over hot water until they are heated
through Serve in ramekins and pass
hot Saratoga potatoes with them
Wipe and trim rib chops which have
Eeen Frenched. Dip each in slightly beat
en- egg. then in fine stale bread crumbs.
Fry in deep smoking hot fat, not more
than four at one time; If over an inch
thick they will need about six minutes
cooking Boil one cCpful of washed rice
in sailed water for five minutes, then
drain. Turn into double boiler, add one
pint of milk. half teaspoonIul OF salt
a dash of pepper and cook until the milk
is absorbed. Press with buttered mold
and set aside over night. Turn on a
buttered pan. brush over with beaten egg
and heat and brown in a moderate oven.
Transfer to a platter and range the chops
round it.
Select well shaped sweet green peppers.
cut off the tops and remove the seeds.
Fill with malaga grapes which have
been halved. seeded and mixed with a
thin French dressing. Serve on lettuce
leaves.
Soak one teaspoonful of granulated gel
atine in two tablespoonfuls of cold water
then stand over hot water until dissolved.
Add this 10 one cupful of heavy sweet
cream with a half cupful of powdered
sugar and beat to a solid froth Flavor
with a teaspOOnful of violet extract and
two tablespoonful OF sherry Lightly
stir in an ounce Of candied violets and
turn into wetted moldS, or line a mold
with split lady fingers then fill with the
cream and sprinkle the top with granu-
lated sugar and chopped candied violets.
Dip small cakes into melted fondant
tinted violet and flavoring with drop of
the extract.