The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1891-03-08

minced, mixed with an equal quantity of
bread crumbs moistered with cream or
milk ana highly seasoned. Fill the shells
with the mixture, sprinkle the tops thickly
WIN me cracker crumbs and bake until
brown. Salmon done in this is particularly
good and pretty. Pass sliced lemon with it.
Scailoped oysters, devilled clans and devil
LED Holsters may all be served in this way
| and made available as entrees.
Fish Croquettes-Have a pint of cold
boiled fish picked fine. Bring half pint
OF milk to boil, thicken it with two table
spoonsful OF flour rubbed smooth with a
taoiespoonful of butter and stir till it is
peEIectiy smooth. Remove from the fire,
add the nsh, and season with teaspoonful
OF chopped parsley and pepper and salt to
IasUe. When the mixture is cold and firm,
mould 1t into balls or cylinders, dip in egg or
cracker crumbs, and fry. Serve with peas.
Ihls quantity will make IL large or Is small
croquettes.
oyster DEMONSTRATING solid pint Of
oysters to boil in their own liquid. Remove
them from the fire, and cut each oyster into
three pieces. Proceed as in the foregoing
rule, using half oysters liquor and half
milk and instead of plain milk and flavoring
Win q rev drops of onion juice and pepper
and salt
Macaroni Croqnettes-Bo third of 8
package OF macaroni in sailed boiling water
twenty minutes and cut it into quarter
inch lengths. Melt in small sauce pan a
tablespoonful of butter. add tablespoonful
OF hour and cook minute, and add cup
and half of milk, two tsblespoonsful of
grated cheese, salt and pepper. Cook two
minutes, stirring constantly. Remove from
the ire and add the beaten yolk of an egg.
Cook minute but do not let it boil. Site
IN the maoaroni, and spread the mixture in
buttered pan. When it is cold shape into
croquettes with knife and spoon, dip in
cracker crumbs, in beaten egg and in
cracker crumbs again, and fry.
Lobster Cutlets-Chop the meat of lob
ster line. and stir it into the dressing given
Tor fish croquettes. Shape when cold into
outlets, dip in egg and bread crumbs and
ny. Before serving stick a claw in each
outlet. Pour cream sauce over them.
Nolau veut of Salmon-Make sheet of
rich puff paste and cut from it number Of
circles TOUR lnchesln diameter and the same
number of heart-shaped pieces an inch
and a half in dineter Surround such cir
Giles with lift of pastry and bake circles
ana hearts in hot oven. Pick
the contens of can of salmon to
pieces, rejecting skin and bone and drain
ing off the oil Mix with it TWO tablespoons
ful OF cream few drops of onion Juice and
a teaspoonful of chopped parsley Salt it
20 taste and cook five minutes. Fill the
pastry shells with the mixture and lay
heart on each one. Set in the oven ill
thoroughly heated, about twenty minutes.
oysters heated in cream sauce may be sub
stituted for the salmon.
For salad at dinner lettuce with a
simple French dressing of two tablespoons
full of oil to one of vinegar is better than
anything else, and in city markets is always
attalnable. Celery, cabbage and canned
asparagus tips are all foundations for a
salad. They are best with mayonnaise
dressing. Water cress may have French
dressing, but it is often eaten with salt
alone. Some brands of tomatoes are so
solldly packed that if carefully opened they
may be taken out whole. Lay each in a
bei OF crisp lettuce leaves and put a large
OF mayonnaise in the hollow place
at the top. Potato salad is too indigestible
to be eaten at night, and should be relegated
TO the lunch table This bread and butter
Is good accompaniment of the salad
course, and cheese is often passed with it,
Cheese waters are very good with a salad
especially with lettuce. Whatever the
salad be it never should be forgotten that
it should be vegetable one Any other is
a solecism at dinner.
Jardlniere Salad-Cut cold boiled string
beans, carrots and beets into small pieces.
Add some peas and arrange them in a
mound upon bed of lettuce, moistsninp
them slightly with vinegar. Just before
serving cover them with half pint of
dressing.
Cheese Wafers-Rub tablespoonful OF
butter to cream and stir in two table
spoonsful OF grated English cheese. Spread
this mixture on thin water crackers. New
port waters or zephyrettes: or if you cannot
get thin crackers, split the thicker ones |
Keep them in hot oven till they are a |
delicate brown.
What our English friends call sweets
are tue strong points of an American Gu |
sine. The doctors would undoubtedly say |
hat the very best way in which some of US.
could keep Lent would be to abiure dessert,
altogether. But as such self denial would |
probably be beyond the zeal of most of US |
shall close this article with few re- |
ceipts for pudding, pleading in their behalf |
that they are at least more harmless than
the traditional pie
Caramel Custard-A quart of milk, a |
scant teaspoouful of salt, tive eggs, five des- |
sert- spoonsful of sugar, and teaspoonful |
o1 vanilla. Bake in moderate oven, in a |
outtered DISH set in a pail of boiling water. |
until trying 1t with spoon you find it firm |
IN the center. When quite cold run knife |
around the edge and turn the custard out |
INTO shallow dish. Pour the sauce around |
over the fire until it is brown but not |
ournt Add a cup of boiling water and |
cook slowly fifteen minutes. Cool it |
before using.
Caninet Pudding-Fill buttered mold |
With alternate layers of bread crumbs and |
'alsins and citrons. Pour over this Gus |
lard of a pint of milk, two eggs, three table |
'poonsful of sugar and little salt Flavor |
With vanilla. Let the pudding stand an |
hour and only steam it quarters of an |
hour. Eat 1t hot with hard sauce.
Jonquil Blanc Mange.-Boil a quart of |
milk with teaspsonful of salt and four
ablespoonsful of sugar. Soak half a box
II gelatine an hour in teacup of milk and |
when the milk boils stir it in When it is
dissolved add the yolks of four eggs. |
Flavor with vanilla, pour into mould wet
With cold water, and set it away to harden.
Serve with whipped cream heaped around
t.
Coffee Jelly.-Soak half box of gelatiue
lalf an hour in cup of cold water. Have
quart of clear strong coffee boiling hot.
id the soaked gelatine and cup of sugar,
tir until the gelatine is dissolved and |
train through flannel bag into mould.
Serve with cream and sugar.
ELLEN CONWAY.
NOTICE OF ELECTION