Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-09-04

an invnlld--that knowledge is en-
HANGED ten-fold.
The following simple directions
though intended originally for the
chafing dish answer quite as well for
the camp skillet or the shiny Kitchen
spider. provided they are as clean and
smooth ms generous application of
soap and water win mike them. AL
low to each egg one tablespoonful Of
| either MIX or water "a tiny speck of
salt mot much rs snit toughensD and
pepper The secret of a light omelette
lts IN the beating of the eggs and the
Iolding of the whites and yollks to-
| gether. Add the salt to the white of
egg and beat stifr but not SO dry that
it breaks. Beat the yollSs until lemon
! cplored and thick. Put one table,
/ spoonful of butter FOR each egg in
chaiing dish or spider" buttering the
| sides of the dish first. Fold mot stir)
the whites Into the yolks. for the sim
pc reason that the white slips out of
! the bowl easier. stir In the milk lust
/ cut through. lift up and fold over,
keeplng 1t spongy that the air cells
: may not he broken. SGT over the
Dlaze. while you spread the spongy
| mixture evenly In the pan. palette
khlte or thin wooden spoon is best to
work with Let II remain over the
Diazc until it win slip together, then
sgI over not water pan. The more
slowly 1t is cooked the more delicate
~, VIII be, and the more digestlbie.
me plain omelette may be varied
rom time to time by adding minced
.heese, allowing one tablespoonful OF
tne minced meats, one-half table,
spoontu III parsley or mint,or two table,
spooniuls of orange or other fruit
pup This should be spread over the
Top. thus forming the center OF tho
omeiette when folded over.
Lacking a regular egg poacher. IL
metallic rim Of fruit can. If this be
p ,,,a IN a saucepan of boiling water,
me egg broken careful into it, win re-
tam an approved circular shape
a delicious dish of tomato and snap.
hetti In Itallenne was recentIv nre-
pared under the direction of that rnost
accomplished cook. Mrs Lemcke. The
directions given were to break one-half
pound italian spaghetti into pieces. nut
~ INTO TWO quarts of boiling water over
the hre, add one-half tpblespoonful
SAT- and boil twenty-five to thirty min
ntes. Melt one ounce of butter I'm n
saucepan add one fine chopped onion.
one half fine green pepper without the
seeus, COOK SIX minutes add one-hnlf
Cdh OF tomatoes, one quarter cupful
me chopped mushrooms, one TEASPOON d
iul salt, one tcaspoonful sugar, and a
quarter teaspoonful pepper: cook /
twenty minutes. When the spaghet- /
u is done. drain in colander. tnke
-FOUR ounces Parmesan cheese. or crate
-FOUR ounces American cheese, and put .
the spaghetti In alternate layers In n
dish with the tomatoes and grated
cheese. Place the dish for a few min
uteS in the oven and serve. The cheese
may be omitted. II objected to. Mnca-
roni may he prepared in the same way.
In making a hard pudding sauce.add
sugar gradually to butter. and it will
get smooth much more quickly. Use
i've times the amount OF butter in
sugar. Add at the last one teaspoon
ful white of egg or little cream. IL
a pink sauce is desired. a little currant
Jelly or strawberry juice may also be
beaten in with the butter and sugar
To almost every housekeeper there
comes soon or late the trying expert
cnce OF finding unexpected guests at
the door when the cupboard is almost
bare.
In this emergency it is well to know
that delicious soup may be speedily
achieved, using the accommodating
white sauce for n foundation, and
o ldi1g whatever may be on hand
tomatoes, peas, beans. celery.
pr asparagus stalks, or even cold
mashed potatoes for seasoning.
Make the white sauce by the regular
one level tablespoon of
outer, one leNel Tablespoon or Hour. |
'ne-half teaspocnful salt one salt I
lpoon of pepper and one cupful milk.
Combine salt. pepper and flour. Have
he butter melted in the saucepen, stir J
n the flour until smooth then add the
not milk gradually, stirring for five {
minutes. Thin to consistency required !
md add any pulp or seasoning desired,
{ celery or asparagus stalks are to be
Used, cook an hour or two and pass
through seive. If only mashed pota-
Oes Is at hand, add a cgpfu 20 the
utter and flour, before combining
With the milk, and season with a little
elery or parsley, II tomato add
lint OF strained tomato to -four and |
utter, and thin with milk. {
In giving n large luncheon one watt y ,
ess il required for every six people.
he crumbs are to be removed after ]
he salad. It is considered ostentatious 4
. set the table with more silver than a
4 required for four courses. After that :,
he silver may be brought in with !
ach course The dessert silver should i
e brought In with the finger bowls. s
EMMA PADDOCK TELFORD. :,