The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-05-02
VALUABLE RECIPES.

Egg lemonade-One egg. well
beaten, juice of one-half lemon added
70 egg, one or two level tablespoons
sugar. Put egg, lemon and sugar in
glass, fill with cold milk, beating rap.
idly as you pour in.
Vanilla sauce-Yolks of three eggs.
one cup of milk. sugar enough to
sweeten, one teaspoonful of corn
starch; flavor with vanilla. Milk.
sugar and corn starch should be
boiled. until thick, then stir in the
yciks of eggs and add the vanilla.
Fricandeau of veal-Take the cushion
from inside leg Of veal, salt, pepper.
lard thoroughly and put in dripping
pan with a lump Of butter on top
Place in hot oven. and when it is
scared, pour over it a, cup of boiling
water Basic often. When done
serve with a garnish of potaJoe balls.
Cruliers-One-fourth cup of butter.
one grated nutmeg, three coffecups
powdered sugar, four eggs beaten
separately two coffecups sweet milk.
small pinch of salt. one teaspoonful
OF baking soda. thoroughly dissolved
in one of the cups Of milk; -four suffl-
Gent to roll, handling as little s pos
sI1ble This recipe makes 80 crullers.
Snow pudding-Dissolve one and
cne-ha1f tablespoonsfuls Of Cooper's
gelatine in a cup of hot water, beat
the whites of three eggs to a stiff
froth; beat the gelatipe also to
froeh ana add the juice of one large
lemon and six teaspoonfuls Of sugar.
Stir in tine beaten whites. Serve when
cool with a. vanilla, sauce.
Strawberry Charlotte russe-Soak
one ounce gelaItine in one-half pint
cold water fifteen minutes, then stir
over fire until dissolved. Wash and
press one quart fresh strawberries
through q seive. Add one cup pow
dered sugar. then the gelafine and a
few drops coohineal. STIR well until
II begins to thicken, then add one
pint whipped cream, beating con-
stantly. Turn into a mold lined with
lady fingers or sponge cake. and pack
sor two hours in ice and rock-salt.
Baked turnips-Pare and boil in
sailed water until nearly tender; drain
AID lay in a baking dish and pour
over them a sauce made as follows;
Two large 1ablespoonsfuls Of butter
and two large tablespoopfuls of -four,
heat and stir together in a skillet;
when thoroughly mixed add teacup
of milk, stirring II in gradually. Put
Pepper. salt and butter on the top of
the turnfps, then pour on the sauce;
bake in a brisk oven 20 minutes and
serve at once.
Oysters Ia Newburg-Twenty
large oysters put n dish with one
tablespoonful of bu-ter, one even tea
spoonful Of salt, one-quarter teaspoon
full of pepper, one gill Rhine wine, or
two tablespoonful lemon juice. Put
over fire until the oysters commence
TO ruffie, then set back OF stove while
you add the yolks Of three eggs beaten
with one half cup II cream and
epeck OF cayenne. Stir until il thick
ems, and serve al once on toast or
crackers.
Baked mackere1-Select nice fat
mackerel. wash, and soak over night.
AS this is best for lunch, change the
water in the morning and keep it in
cold place. One hour before lunch
time, take IL from the water and
clean the black from the belly niece.
Chop fine two pieces of celery, suffi-
Gent parsley ITO make two tablespoon
f1ls. mix this with half q cup Of
crumbs. Add two tablespoocsfuls of