The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-09-06

1HE SALT LAX
of small onions, one dozen small green
peppers and half a dozen red peppers.
| Cut them up and let all stand in a
weak brine over night, and in the
morning drain in a colander. Then
scald them in vinegar and drain again,
and put in a stone jar. Make paste
with one cup of flour, one pound of
mustard, pound and a half of sugar,
! and generous gallon OF vinegar Put
in a kettle and boil, stirring often Re
move from the fire, and add one ounce
OF turmer1c, one ounce of white mus
tard seed. Pour over the vegetables
at once and cover.
Water melon rinds make a delicious
sweet pickle Boil an ounce of alum in
a gallon of water, take the rinds that
have been peeled and the soft part cut
Off and cut them in pieces an inch wide
and about three long, put in the alum
water and let stand on the back of
the stove for half day, then remove
from the fire and put the rinds in cold
water for an hour, then drain. Boil
Two quarts of vinegar and five pounds
OF brown sugar together, add to it two
ounces of stick cinnamon, one ounce
and boil half an hour.
A spiced tutti frutti that is excel
lent with cold meats is made by scald-
ing twelve pounds of currants. Rub
Through a sieve to remove seeds and
stems; add to the juice three pounds
OF seeded raistns, twelve oranges cut
up and with seed removed, and the
rlnd OF two oranges grated; add ten
pounds Of sugar, two teaspoons of pow
dered cinnamon, and a half teaspoon
Of mace. Stew all together until as
thick as required.
Tomato catsup is a favorite relish.
Put one peck of ripe tomatoes and one
quart of onions in a porcelain kettle
and bold until a soft mass. Then press
Through a coarse sieve, add to it
one quart of vinegar, one ounce Of
salt, one ounce of mace, one table
spoonful each Of black pepper, cayenne
pepper and ground cloves, and five pints
of sugar Return to the fire and boil
several hours, stirring frequently. Bot
! tie and seal.
An excellent substitute for capers are
nasturtium seeds. Soak the seeds in a
strong brine tihiTty-siX hours, drain and
Throw into fresh water and let them
| remain over night. Drain again and
place in BOTTLES. Take a few pieces of
mace, some white peppercorns and a
little sugar and put in the vinegar and
/ let it come to a boil Pour on tine
seeds and cork Immediately.
! A fine catsup can be made of cucum-
| bers. Chop fine four good sized onions,
peel and take out the seeds of three
dozen ripe cucumbers and put in the
bowl with the onions and chop; drain
off the water and put in preserve dars.
Heat a quart of vinegar, adding a scant
/ teaspoonful of cayenne pepper. A table
spoon of salt and one of ground cloves /;
when just warm turn over the chopped
cucumber so the jars are full seal and
put in a cool place. Try it on fish.
Have you tried stuffed egg plant? If
not, try this recipe: Cover a good sized
egg plant With boiling water; boil half
hour; cut into halves, and scoop out
! the center; chop this fine, and mix with
it an equal quantity of chopped apple;
add a teaspoonful of salt, a dash of
pepper, and half cup of bread Crumbs
! Fill this into the shells and stand them
in a baking pan, heaping the material
we'll up in mound Bake slowly for
one hour basting every ten minutes
with water from the pan.
People who are fond of Italian dishes
will enjoy spaghetti cooked in the fol-
lowing way: Cover one half of a box
Of spaghetti with boiling water and
cook thirty minutes. Rub the inside
of a, sauce pan with garlic and empty
into it one-half of a can of tomatoes,
seasoned with one-half a teaSpoOnful of
salt, a dash CT cayenne pepper, six on
ions chopped fine. Heat thoroughly
and pour over the spaghetti. Cover the
top with DarmeSan cheese
A delicious salad which may sound
little homogeneous to those who have
not tried it is mode Of sliced bananas
and English walnuts served on lettuce
leaves, and covered with mayonnaise
! dressing.
Button mushrooms chopped fine, cook
ed in a rich cream sauce and served
on hot crackers, are delicious served at
chafing dish tea.
Fried cucumbers are a delicacy. Peel
them and cut lengthwise, dip in beaten
egg and cracker crumbs and fry in
hot lard.
a new salad that has found much
favor is made by following out small
| boiled beets and filling tine cavities with
chopped cornbeef favored with onions
and a little chopped green pepper, and
served with a French dressing
Apple puff is simple dessert that is
much liked. Pare and slice large ripe
apples, cover the bottom of a well
creased pudding dish with some of the
slices sprinkle with sugar and the
grated rind of a lemon; repeat this
until the dish is full and bake in a
moderate oven until wen cooked. Pre-
pare a custard made of a quart of milk
and four eggs, to which add a little
sugar and when the apples are cold
pour the custard over them, and, set
away to harden. Serve with whipped
cream piled on top.
The newest sandwiches are made as
! follows: Take raw peanuts, peel and
prepare as you would sailed almonds.
Chop fine and stir them into mayon-
naise until of the consistency of tflfck
paste. Spread on thin slices of bread
and serve with salads.
A delicious tlItti frutti pudding is
made from the following recipe: One
pound of mixed candied fruits, one
half a pound of macaroons, one-haif of
pound OF ladies fiugers cover with
champagne and let stand twelve hours.
Then dissolve one box of gelaltine and
drop a few spoonsfut in a mold, after
it begins to harden add some of the
champagne mixture, then more gela-
tine and repeat in this way Until the
mold is full Serve with whipped cream.
Iced rice with a compete of oranges.