The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1889-12-25
liz l2A HILL.
GUMBo RECIPE FROM MRS. SENATOR |
WALTHALL.

GUAIBo RECIPE FROM MRS. SENATOR
wALTHALL.
Gumbo okra and gumbo file smack of the
far south. The first is made in every
southern household, the second only the
Creoles of Louisiana know the secret.
Mrs. Senator Walthall of Mississippi gives
the recipe for the okra and her daughter
Courtnay, who spent some time in New
Orleans, tells how the Creole gumbo differs
from the other. Mrs. Walthall says:
''Cut up fine sized chicken as for fri
casse, carefully picking it of bones. Fry
with one-half pound of bacon, finely
chopped and then add four quarts of water,
one quart of tomatoes, one quart small
okras. Season highly with red and white
pepper and salt, and simmer for four hours.
Before serving put one tablespoonful boiled
rice in each plate and pour soup over it."
Says Miss Courtnay:
''Gumbo file differs from this only in the
adding of the tender roots of the young
sassafras and the higher seasoning. Some
times also Lima beans and green corn cut
from the cob are added"
MRS. SECRETARY MOBILES CHICKEN SAUCE.
Mrs. Secretary Noble has brown book
with crinkly yellow leaves. She guards it
carefully for it contains the recipes gar
nered in twenty-five years. She has
copied them all herself and here is her
favorite and the secretary's.
1t has driven epicures to whom she has
served it to rise and exclaim "With such
sauce one might eat ones grandfather"
''Sauce for pheasants, roast quail, Gro
quettes or chicken" is the label, and these
are the directions: We whisper in con-
tidence to housewives that water does as
well as BROTH although she said Secretary
Noble claimed he could tell the difference.
Heaping tablespoonful butter; table
spoonful sifted -four; rub well together.
One-half pint broth, two teaspoonfuls
mushroom, two teaspoonfuls catsup, two
tablespoonful cream, two teaspoonfuls
lemon Juice. Put on to boil, stirring well
Then add yolks of two eggs beaten light,
constantly stirring and never allowing to
boil or it will curdle. When thickened by
the eggs, serve or place in hot water until
wanted" (Signed) LIzABETH NOBLE.
MRS. SUPREME JUSTICE MILLER'S MINCE PIE.
Mrs Justice Miller is one of the most
famous cooks of Washington. One of her
favorite dishes she makes with her own
hands, and no French or native cook has
ever been allowed to touch the Christmas
mince pie, fruit cake or fig pudding in the
Miller household. Her mince pies are
known everywhere and lucky is the larder
that will have one the night before Christ
mas. She learned how to make them in
St. Louis years ago, and she especially de-
mands of all who follow her that they use
raw instead of cooked meat. Just there
the Miller mince pie differs from that the
world has known under the name. The
best of the recipe Mrs Miller says she can
not give to the public. That is the art of
tasting She can tell to currant whether
it is right and she acknowledges that at the
last she oftens adds grain more cinnamon
or lemon juice.
Her recipe is as follows:
1.-TWO pounds raw beef chopped fine.
Two pounds suet chopped fine. Four
pounds good tart apples. Two pounds cur
rants. Two pounds raisins. Two pounds
citron. Two pounds brown sugar. One
quart good New Orleans molasses. Four
ounces of salt. One and one-half ounces
mixed spices, cinnamon, cloves and allspice
with preponderance of cinnamon. One
half ounce of white pepper. Two nut
megs. Juice of choice lemons. One quart
of brandy. One quart of cider. Mix dry
parts with salt, that is, meat, suet and
spices. Then put in apples, then fruit,
then liquors, then sugar. Make two and
if possible six weeks before using"
(Signed) E. w. MILLER.
The wife of Congressman Burrows gives
a recipe for
PLUM PUDDING,
and Mrs. Senator Hawley tells how to
make it.
First the recipe. It is as follows:
Ten eggs, three loaves of stale bread