The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-11-15
STILL MORE RECIPES
Omelets, Batter Cakes, Corn
Cakes and Dumplings.
List OF Salt Lake Ladies Who Are Studying the
lntricacies of the Cplin-
airy Art

Inc cookIng scnool mas oeen holding regu-
lar sessions during the week and the in
terest has been greatly increased
The home makers of this city realize that
the quicker the element of drudgery Is
eliminated from the household duties, the
quicker will homes be made attractive
With the greatimprovements made in the
construction of houses tie kitchen is no
longer left to chance, but now supercedes
the parIor in Importance.
Inc housewife must now be able to make
an onelet or dumping with the same skill
that she can play the latest waltz.
Let the good work go on, says one of
our prominent physicians, and though the
dyspeptics will be fewer we will have
enough to look after in other human all
ments.
The following ladies are now pursuing a
course in cooking: Miss Mary Woodward,
Mrs. Daggett, Miss Fritsch, Mrs. ]. II,
Jennings, Mrs. H. H. Young Mrs. j. E.
Game, Mrs. Fred Clawson, Mrs. Nj. G.
Clawson, Miss Anna Powers, Mrs. Nc
Gurrin, Mrs. Coates, Mrs. DR.. Stand
art, Mrs. DIR. Bascom, Mrs Gledding,
Mrs. Critchelow, Mrs Foster, Mrs. Pfoutz,
Miss L. Gilmer, Mrs. P. L. Williams, Mrs
DIR. Richards, Mrs. DR.. Freeman, Mrs. o.
H. Avery, Miss Kate Thomas, Mrs. G. w.
Cornlck, Mrs. Variau, Mrs. Wallace, Miss
Wallace, Miss Nellie Clawson, Mrs. r. w.
Young, Mrs. McNiece, Miss Teasdel, Mrs.
w. h. Irvine, Miss Erickson, Miss Glen
field, Mrs. johnson, Mrs. II. r. Duke, Miss
Ivy Clawson, Miss Winnie Clawson, Mrs
Spencer Clawson, Mrs. H. S. Young, Mrs
Dix, Mrs Moyle and Mrs. Hook
The HERALD herewith gives the usual
valuable collection of recipes, which the
readers M rIo i,,+ ho
books.
SECRETS IN oMELETs.
Procure Russia iron frying pan eight
inches in diameter; Keep ii specially for
omelets; DO not wash with water, but
wipe with paper and cloth. Melt table
spoonful OF butter; pour out all but enough
to cover bottom and sides; let it cool: beat
8 whole eggs as light as you can with Prof
Pfau's egg beater) and pour in the cold pan
and set on gentle fire; bake to a golden
color on lower side; should the top be
liquid, put in hot stove till set; dust with
pepper and sail, double over on hot platter
and serve. Add chopped ham or parsley,
or jelly for different kinds.
BATTER CAKES.
Measure 1 quart wheat -four, with tea
spoonsful baking powder, and sift; for
every cake desired use l tablespoonful of
-four, and for every eight cakes take egg
and enough milk to make thin batter: add
salt and bake.
BUCK WHEAT CAKES.
Mix Is pound Of pure buck wheat and X
pound Of wheat flour; mix with milk; /
tablespoonful of -four will always make one
cake; use Irresponsible of baking powder.
CORN CAKES.
Mix three parts of corn meal to one part
OF wheat Hour, and to every quart of the
mixture add two teaspoonfuls of baking
powder; one tablespoonful makes one cake /:
for every S cakes wanted add ! egg, neces-
sary milk and pinch of salt.
CORN BREAD.s
To pint of the above mixture add ? eggs.
pinch of salt, l tablespoonful of butter. i
of sugar and q pint of milk, bake in a not
oven and serve hot
APPLE DUMPLINGs.
Peal and core nice greetings and fill
with cinnamon, sugar and currauts; out of
| y pound Of butter and l pound of -four
and pinch of salt and enough ice water
make rather dry dough; put in cool place
for half an hour after mixing; roll out in
one piece L 16 inch thick dixie pie CRUST
cut in square pieces large enough to wrau
the apples in, wash the dough with mill,
over. lay apple on the folded side, brush all
over with the milk and bake.
SAUCE FOR APPLE DUMPL1NGs.
Take ounces of sugar, 2 small tea
spoonsful corn starch, % pint water
juice of lemons and rind or half lemon
set in water and boil till thick: if brandy
or wine is wanted, discard half the water
and replace with wine, brandy or rum.
BREAD PUDDING WITH APPLES.
Toast u slices of bread without the rind
butter pan 10x3, sprinkle a few cracker
crumbs on bottom and a handful of cur.
rants; on top of currants put layer of the
toasted bread, thin layer of pealed sliced
apples, few currants and another layer OF
bread and apples, and last layer of bread
this will fill the pan two-thirds full; over
this pour IL pints of custard made out OF
l pint of milk, eggs, 4 pound sugar and !
teaspoonful Of corn starch: beat well; pour
over pudding and bake l hour. Serve with
above sauce Milk and eggs can be substi-
tuted in sauce for wine and water.