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Show ' THE BINGHAM BULLETIN Easter SaturdayLuncheon' Begins Social Series! tha pale of Lent la WHEN on Easter Saturday Is everywhere a spirit ol gayety and rejuvenation So natty hostesses select this day (or the relnstltutlon of their social functions that carry on through tfis late spring until houses sre losed and fjmlllei ere off to '.he sum try for tha Damper. Ad Easter fjiurday luuciiecn .:io L a vr elective affair. The fcuat" rl'tj food 'maKlnatlon lias a:. j,")portiinlt to give It a wide rne of p!y. The soft pastel that are so fashionably romMotd this year can be empha strd lu table linen, service and iH-r- aMon. In this matter, how fvor, your personal tastes may be your euMe. but this menu may nfff r suggestions that will catalog jou as u most original hostess. Caster Saturday Luncheon 1'ineapple Canape Oii&rul S wee! breads on Rosettes Muttered Peas Miniature Hot Cross Duns Calla Lily Butter Molds Curled Celery Radish Rose Huds Ktimquat Salad Cream Dressing Floral Easter Ice Vox Cake Fragrant Hot Tea Baking Powder Hot Cross Buns I cups flour H cup water 4 Irp. baking 1 egg yolk or I pnwder ens U tap. salt tap. cinnamon. i ilsp fat (half or butter) Grated lemon rind H rup evaporated tt cup currants milk U cup raisins Mix and sift dry Ingredients until light and well blended. If lemon rind Is need in place of cln namon. add it after sifting. Work In fat, usiug a fork, with a stirring motion; or cut it in with- - two knives, rapidly catching the balls of fat between the knife blades as you cut Continue until rat Is separated Into balls as One as corn meal granules. Add currants and raisins and then stir In the com lined liquids evaporated milk, water and beaten egg Mix lightly and as little as possible. Shape Into balls about M the size of (In Ished product. Place on an oiled baking pan. flake In a hot oven (425 F.) uatll delicately browned. When buns are nearly done, brush with evaporated milk In the form of a cross and sprinkle with sugar. Return to oven for a few minutes. Yield: 15 buns. Creamed Sweetbreads on Rosettes IVi thap. butter I ptr sweet- - 1 Up unit bread Dash popper Kvaporated milk 2 tbap. Hour Cracker crumb 1 cup boiling . Sail and popper water Uutltr t cup evaporated 1 ran mushroom m'lk lcup) I'll pare white sauce of Hist 6 Inutcillfiits.. I'arboll sweetbreads In boiling water to which I tbap. vlnogar tins been added Remove membrane and separate sertlnus. Dip In undiluted evaporated oiiik and crumbs which have been sea-soned with salt and pepper Hrownj slowly In butter Add mushrooms to white sauce When heated through, serve with sweetbreads ou rosfties Yield 6 servings. Floral Caster Ice Box Cake , tsi bitter cup evaporated choi-r.lnl- milk uir:i 'i hitter 14 cup evtiporat'.'d ihix'olate milk t tbxp Bupftr 4 eggs A cup watur I tup rantlla 8 Mower bloa ts dozen lady om. real or Angers, or an made from deo equal amount ot oratlve Icing sponge cake Melt chocolate In top of double boiler. Add sugar and evaporated milk together with well-beate- eKg yolks. Cook slowly over boiling water until thick and smooth, stir-ring constantly. Cool, then fold In stiffly beaten egg whites and vanilla. Line 6 individual molds (small custard cups or Jelly glasses) with lady Angers. Add prepared, cooled filling, and let stand in Ice box for 12 hours to set chocolate mixture. Just before serving, scald the Vt cup evapo-rated milk In top of double boiler. Cool, tben chill In a bowl surround-ed by chipped Ice and salt Whip until stiff Melt chocolate over hot water, add sugar and blend well with chocolate. Add water and boll directly over flame, stirring con-tinuously, until a thick sirup Is formed Coot thoroughly and fold Into the whipped milk. Remove cakes from molds and put on paper dollies on chilled service plates. Spread chocolate whipped milk on top and Insert a washed hyactntb or other spring flower. Yield: 6 edible Easter flower pots. a 41 - .,, . - If f Wih MARK HOPKINS I lr mWWtl rates-fl- v minutes from shops and IIifillHi 1V 1 theatres swimming pool sports f terrace dancing every evening W7W Kb 1,00 rooms with batm li i Kill lUf. fi -- 'HVv 1 Dollars .day III I "os ' will ! ' SPEAKS My Experiences in the By GENERAL JOHN J. PERSHING Commander-in-Chie- f of the American Expeditionary Forces Enjoy Your Leisure Evenings at the j I Evergreen Gardens ! I MINIATURE GOLF and DANCING $ Hot Lunches - - Fountain Service . $ Tables for Ladies Cigars - - Cigarettes - - Tobacco - - and t Confectionery I I t I Open 5 :00 a. m. to 3 :00 a. m. Daily BINGHAM & GARFIELD RAILWAY COMPANY Ship your freight via. Bingham and Garfield Railway. Fast daily merchandise cars from Salt Lake City in con-nection with the Union Pacific System. I USE COPPER Brass piping for $4500 cottages only costs $48.87 more than galvanized iron piping and will LAST FpREVER T, H, PERLEYWITS, H- - U DAVIDSON, Asst, Gen. Freight & Pass. Agt. Agent Salt Lake City, Utah Bingham, Utah Building Materials I LUMBER - ROOFING Replace That Leaky Roof LET US GIVE YOU AN ESTIMATE ON REMODELING YOUR HOME Anderson & Sons Company Phone 80 227 Main - The first true and complete account of America's participation by the man who directed it. Great Story which will be available to readers of the I DIXGIIAM BULLETIN ""SiWll Avoid the --4 Mistakes Mpst Parents vov 4ISTAKESarealwav,costiy" O'SXf "W "bufnlistakesmadcbyparents L . C th rearing pf their children 's: 4 a the most epstly q sl,That is whyPa'enverywheresreturn-.1- 1' f ingesgerlytothebig,helpfuliJUes iiji ' ofTiig TARENTS' MAGAflKg for theadviceandcountclpfthecovintry's foremost child specialists. This maga-- ii tine treats with simplicity and under- - J I standing every important parei tal QVit 300 FEATURES problem, and will give you u;t the IH A YEAR Help you need on the multitude of per- - plexingquestions that arise inconnec- - w tioti with the rearing of yi-u- children How a Sawn Obediev . . . from crib to college. No mother With WoiuCere. ..HewaidWJiai growingchildrencan afford tobewith--w TtU Aioi4 Sa , , . Guarding 0ut it. Send in your subscription todzy. Your OiiU'i Hwtih . . Hel- - inj ihi AJoirtcjni . , . Cuinvat- - OneYetsr$2 ThreeYeer$3 l Inj Good HabUM... Things for . ) " ChiUrcn to pt ni hlike , . . f m iMn nwi.M ,i. J ' UP THIS PAPER r tu The Fwn'i" Maguiac 1 25 Fourth Av Nw York, M. V, PATRONIZE YOUR HOME MERCHANTS' Cape Cod Chowder Makes a Heartening Meal By CAROLINE B. KING 2 T I M' " ITS ONE objects to a ci:r.n;;e at NO during Ler.t if at least a week such a tlish ai this mvleoratiiig, tempting Cape Cod Chowder is served. It mal:o:i a whole meal in itself, cou'alna valuable and important nourishing Qualities, fttul In addition, h mi er.ay dish for tha housewife to p'.vmre, So take It all in all ora tau't go very far wrong in selecting Cfti'9 Cod Chowder as the main dish, for dinner or luncheon. And this It the way It Is made first a nice piece of gait end' fish weighing one pound la soaUed for several hours in cold water, then flaked and covered with fre.-.-U coH water and brought just to t'-i- boil-ing point. Tben it Is drained. Meantime two good sized pota-toes are pared and with half a pound of salt pork and two onions are cut Into half ir.ch dice. .'ext tlio pork and oni.:)3 ere sa.cW to a nine brown, ana placed with the fish, potatoes and a teaspoonful of choppsd parsley iu a saucepan, cov-ered wKli boiling water and left to simmer twenty minutes. Then a q :art of milk is added, and the c'.uwder is seasoned to taste with calt and pepper and left to come just to ilio boiling point when J 13 ready to serve, I like lo pmtr Jt pver large piik or soda crackers rlKht intq the hot bjup plates, though occasionally I break the crackers, one to each servlnp, and add them to the chow-d- r Just before removing it frori the fire, A simple green salad und a light dessert are all that are required to complete a luncheon or dinner when Cape Cod Chowder Is the piece de resistance. |