The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-03-21

with boring water, add a small tea
spoon OF salt and stew gently but sure
~ Tor ~ minutes Drain, put in a cold
place to become firm: make half a
pint of mayonnaise and put this aside
to set Just before dinner. remove
the skin from the roes. cut with a sill
yer knife in thin slices or in dice as pre-
ferred. Rub the salad bowl with the
heart OF an onion, arrange the roe in
alternate layers with crisp heart let
tuce leaves, sprinkled at the last mo-
ment with a little salt. spread the NAV
onnaise over all and it is ready to
serve The cut up roe may have a
French dressing (oil, vinegar salt and
pepper) stirred through it just before
using if liked.
PEARL BARLEY.
The nourishing qualities of barley
are not always appreciated by house
keepers. 1t is more nutritious than
rice, and if used in the same way as
the latter in making a poor mans
pudding, that is, we'll washed and al
lowed to cook for two or three hours
slowly in milk, is delicious For soups
1t must be cooked before using 1t
takes an hour or more to become thor
oughly tender
Two tablespoons of pearl barley. well
washed. soaked in tepid water for half
an hour, then two cups of boiling water
added, the whole simmered or cooked
in double boiler for an hour, salt
and sugar to taste, when strained, is
excellent when the stomach is too deli
cate for milk. It is given to babies in
cases of ciarrhoea
Pears in jelly-Remove the pears
from can of bartletts, measure the
juice and TO pint add quarter of a
box of gelatine soaked in a little cold
water for five minutes. Bring the juice
to boiling heat, stir into the gelatine,
pour over the pears in a glass dish and
put in cold place over night to harden.
If the pears are too sweet add lemon
juice. This is a very pretty looking
dish Cherries may be treated in the
same way.
Cauliflower en- gratin-For an easy,
yet popular entree, divide nicely
boiled caulif1ower into convenient bits,
CRATE quarter of a pound of dry, rich
cheese over it, put small dabs of but
ter, salt and cayenne pepper to taste
on top of each portion, and brown in a
dish that may be passed at the table.
Chocolate cream pudding-A popular
and dainty pudding is made by adding
an ounce and half of grated chocolate |
6 tablespoons) tablespoons of sugar, |
one quarter box of gelatine soaked in a |
little cold water for five minutes and |
the beaten yolks of three eggs to a pint |
VI Clcdll VI Tic ClOCOidlc,
eggs and a little more than half the |
cream into a basin, set in a pan of |
boiling water over the fire, stir until |
it begins to thicken, remove, then add |
the beaten whites of the eggs and the
gelatine, mix WELL pour into a mold
creased with pure sweet salad oil. Put
in a cold place to set over night or for
several hours. Turn out and serve
with boiled custard or whipped cream
favored with vanilla
ORANGE AND MACAROON PUD-
DING
Soak one quarter of a pound of al
nonds (not cocoanuD macaroons in a
pint of milk until soft. Beat eggs
without separating with half a cup of
If sugar and the grated yellow rind of
orange without a particle of white
,linging to it. Stir this carefully into
he macaroons and milk; lastly add
he juice of oranges, pour into a but
cred mold or tin pail cover, stand on
| muffin ring or iron stand in a pot of
polling water, and boil without cessa-
ion for one hour: keep a kettle of
polling water near with which to re-
,lenish. Serve hot with orange sauce.
ORANGE SAUCE.
Put a tablespoonful of corn starch,
with a little cold water into
Il,
cup of sugar and a tablespoonful Of
,utter; mix gradually through all a
lint of hot water, stir over the fire
n boiling water until it thickens, then :
emove and add the juice of and yell
ow rind of 1 orange. Lemon sauce !
S made. the same way, with only 1
emon. Serve hot
A FAMILY PUDDING.
Pour the juice from a quart can of t
herries or Strawberries, add the juice t
f or oranges. bring to boiling heat, I
MEASURE; if not full quart add water
n which the yellow skin only of the /
ranges has been boiled, if not sweet '
nough add sugar Thicker with scant s
of cornstarch moistened I
With a little cold water; cook in double {
oiler until there is no raw taste; if {
ooked in an ordinary saucepan boil i
lowly for minutes, stirring all the J
ime Set away to cool in a mold in /
Ihich ice water has been standing. II
he hot mixture is poured in the in
tant after the cold water is emptied
ut there will be no danger of sticking.
urn into a glass dish with boiled Gus
ard or whipped cream thrown over it.