The Black Hills union. [volume] (Rapid City, Pennington County, Dakota [S.D.]) 1889-1904, 1890-12-25

AhSeesoi ouSA piCCe VI ihe6O upOu dCcI'
tain table. Its debut was in the usual
form Of boiled mutton, Of which the pro-
per accompaniment is caper sauces; the
recipes for this arc various, but the fol-
lowing may be found useful:
CAPER SAUCE-Into n tablespoonful
of flour rub the same quantity of butter,
and add gradually one-half pint Of boil
ing water, stirring we'll. Mix in one
tcaspoonful of vinegar and add the ca
pers, either one or two tablespoonful, as
suits tho taste.
The water in which the meat had been
boiled was set away in the soup-kettle.
The next day, when it was quite cold,
the Fat was carefully removed and pearl
barley was added, in the proportion of
four level tablespoonful to o quart OF
sonp. Seasoned with salt and pepper
just before serving, this made a very
good soup.
The mutton next appeared upon the
breakfast table n warm morning, when
to eat seemed an unnecessary, or at least
an undesirable, effort; cut in the thinnest
possible slices, arranged neatly upon a
dainty platter, and garnishcd with deli
cate sprays of parsley, it could hardly
fail. to tempt the most languid appetite.
Next came the curry episode, aud here
let MS digress to speak a good word for
this too-little-known seasoning. Many
who dislike it when used in quantity will
find that u small amount gives a delicious
flavor, o%btainable by the use of no other
condiment. 1t Is especially pleasant in
hot weather and in warm countries, a
fact suggested by its origin in India, and
has been considered to ''give tone to the
digestive organs" containing as it does
black pepper, coriander seed, ginger,
mustard, turmeric, and spices with other
ingredients, according to the formula
used in its preparation. 1t is inexpen-
sive, too-another item in it's favor. And
SO the mutton, when next the faithful
leg, or what remained of 1t, appeared,
was in the tempting form of
CURRY OF MUTToN-Chop one pint of
cold cooked mutton. Put one tablesoon-
full of butter in a frying-pan; when
melted, add a tablespoonful of flour and
stir until smooth; add a half-pint of boil
ing water, stir until it boils; add the
meat, a t~easpoonful of curry-powdcr,
and a Tablespoonful of salt; stir until
thoroughly heated. Then heap it in the
center of a meat dish, and put around it
a border of nicely boiled rice.
This recipe is one of Mrs. Rorcr's, as is
also that for cooking the rice so that the
grains are separate, after the fashion of
Chinese cooking.
RIcE-Wash one cupful of good rice,
and sprinkle it carefully into a kettle
full OF boiling water; cover and boil
rapidly, without stirring, for twenty
minutes. Drain and throw into q bowl
of cold water to blanch for ten minutes.
Drain again, and stand in the colander
over boiling water to steam, or stand it
in the oven, leaving tho door open.
Sprinkle with salt, and serve.
But eve this did not dispose of all tho
mutton, and again II formed the piece
dc resistance at breakfast, this time me-
Proposed into minced mutton or toast.
For this dish. chou the meat fine. being
Dpnc, moisten it with a.littlc butter, sea-
son with salt, and when hot spread upon
hot toast, the crusts of which have been
slightly motstened with hot water. To
some tastes a little Worcestershire
sauce, added with the salt, is an improve
nlent.
When the housewife opened tho re.
frigerator doors after breakfast in the
course OF her morning round, she sighed
as her eyes fell upon two small portions,
M OF curried, the other of minced NUT
ton. Must those be eaten? The spirit
OF economy family whispered, eyes, per
haps," but the thought of the masculine
scorn OF scraps brought with it an en-
phat1c "No." The same thought, how
ever, or its successor, recalled the mas.
cullne fondness for salids, more espec-
Tally upon SO hot o day as this prom
ised to be. Inspiration followed as a
hard-boiled egg came into view, and i'm
aglnatloD pictured o combination dish,
which proved, in reality, to be a ''vcry
deserving" said, as the small boy said of
his pudding as he disposed in short order
Of his third plateful. And this is how IT,
was compounded:
First the minced and curried mutton.
rice and all, were thoroughly mixed, 50
supdumg the curry flavor that its origin
was barely t%raceable; the result was
mounded in the center of a nearly fat,
square-cornercd dish, and set in the re-
1rlgerator to become thoroughly chilled,
An ordinary salid-bowl is too deep for
this, and the dainty white of china is a
pleasant contrast with the Said. The
saild-dressing was next to be concoctcd.
and the first step in this was to carefully
slice into rings a ard-boiled egg, the
yolk gathered In a saucer forming the
foundation. Mashed fine and mixed into
q paste with one tablespoonful of said
OIL, it was seasoned to taste with salt and
pepper, and then three more scant table,
spoonfuls OF oil were added; beating in a
tablespoonful of vinegar completed this
operation, and the lettuce was next pre-
pared. The central leaves of delicate
green and yellow, were carefully washed
and tucked in around the mound of NUT.
ton, each larger green leaf containing q
smaller yellow heartbeat. The rings OF
white OF egg decorated the surface of the
mound in a fanciful design, and just be.
fore serving each one was filled with