Salt Lake Telegram | 1929-09-25 | Page 16 | Sister Mary's Kitchen

S. S S t J e r JMar Mair Kitchen Kitch enBy en I By SISTER MARY MARYS S The early weeks ot of autu n are are Ideal for tor parties People cople are at home borne after weeks or months of ot absence and arid th the hostess hostess' finds finds' her guests eager cager to pick pick- up old up-old old ties The Tho weather and markets markets' are areat at their best Its It's the harvest of ot the year and almost any foodstuff wanted can bo be be procured The Th weather is cool ool enough nough to w warrant any hot dish the tho hostess may want to serve c and at the e same time w warm rm enough enough to make cold dishes ac ac- ac S The autumn col colors rs dan can be carS car- car ried ned out In foe fo f gold i and md d white or or gold and lu luncheon U cheonis o is not startling and an rid cIal at this season for lot theand the and vegetables are colorful vivid 1 The following g menu is not rate but introduces Introduces' the golden Eolden note attractively It If gr green en than white is chos chosen n for r o-r el co thic threads ds o of of- green green een pepper peppe a and d edly Ige green m. m lettuce accent accentuate color in the salad M Melon on Cocktail S Mushrooms I ala IJ K King rig rig- Swe Sweet t Potato C Golden Rolls RoUs Cider Sa Sal Orange Parfait Cot Coffee i- i A white A-white white p set served ed Wt wUi shine c cake e emphasizes the the mid arid gold COt color l lI scheme h me- me Egg yolks are added to the for or the rolls to give the golder n nto to tho dough T Green and nd rich yellow canta are aro used for the cocktail gr used with the c color Jor Jore e effect ct an and n cately tinted h honeydew If 1 wh wl clio chosen n. n S Cider salad naiad is typical 1 of ot ti of-ti t th son This recipe serves sons sops 51 Cider Salad One Onea S a and S 'S d one half c cups cps ps ader s a 51 der 4 1 cup up lemon Juice 21 spoons spoons spoons' granulated gelatine cold water 2 1 2 1 cup 2 1 cup nut meats 3 1 cup up i celery clery i 7 Cut gr grapes In h halves ves yes and andr I r seeds and skin Bie Break n nut t coarsely and cli chop p celery lt Soften gelatine In In coldwater fo th minutes s. Bring cider ider to p point hit and stir sUr In softened gel e eSt St Stir r until dissolved v and until cool and lemon Jenio juIce n nuts tsi g grapes pes and J f c Turn into individual molds mold an stand on Ice until chilled and on bed of lettuce tt c and i with d dressin ns