The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-02-21
THREE TABLE DELEGATES.
The Best Way to Make Cheese Straws
and to Cook Dreamed Sweetbreads
Jellied Fruits.

Cheese straws are not the fussy affairs
that too many hOusekeepers make them
out to be. and as they are such general
Iavorites- 1t Is pity that IT should not
be an open secret that they may be made
in five minutes. the result crisp. light and
digestible. A cupful of dry, highly
favored grated cheese, cayenne pepper to
taste. and scant half teacupful of half
butter and half nice sweet lard or oleo-
margarine Uhe latter excellenD rubbed
carefully into a teacupful of sifted -four
Now, have ready quarter of a cupful of
ice water: pour only half of this into the
center of the flour and begin to stir with
a fork: use more water of necessary. but
form the dough with as little Wettlng as
possible. for upon this depends the sue
cess of the strawS. Flour the paSteboard
tiny bit put the mould of paste in the
center. roll once lightly from you until it
is well spread out; bring the four corners
together; roll from you again to wafer
like thinnesS and cut into fingerlenSth
strips. or form into twists. If to be baked
at once. a small teaspoon of baking pow
der should be sifted in the -four. but if
put on the ice and baked just before serv-
ing, the powder should be omitted Serve
with freshly-mixed mustard
Jellied fruit is always acceptable and
one of the most delicious and fruitiest
shapes may be concocted with dozen
apples and an orange or two. Pare the
apples. extracting cores carefully. and
boil them TO pulp in teacup of water
in which the yellow skin of one or two
oranges has been boiled for five minutes.
In this way and this only can the real
flavor of the orange be extracted. the
skin must be grated so carefully that not
grain of the white part comes away
This can be easily done if care is taken
not to press hard while grating: also the
water must be cold and come to the bob
gradually to extract the full flavor. This
rule holds good for lemon peel also. When
the water has become amber colored il is
20 be strained through a fine sieve. and
is then ready for use. Rub the apples
when soft through a hair sieve. add a
small cup of sugar. the juice of lemon
and half a package of gelatine soaked
for five minutes in half cup of water;
beat all we'll together ana pour into a
buttered mould a put on the ice for a few
hours TO form. Serve with a soft custard
or whipped cream Must be eaten to be
appreciated
Dreamed sweet breads very good)-It is
always necessary to parboil these deli
cacies for - minutes before cooking in
any style. and il must be borne in mind
that to cut them with any other than
silver knife spoils them completely. When
moved, cut into dice. and to every DaiS
of sweetbreads add five mushrooms
chopped fine. Hrlt a tablespoonful of but
ter in the fryingpan or chatting dish. when
boiling hot. but not brown; stir in a scant
tablespoonful of sifted flour. stir until
smooth. then stir in half pint of boil
ing milk. or better still. cream. When
smooth. add the mushrooms and sweet
breads. salt and white pepper to taste:
let all come to a boil. and serve in shells
or paper cases or from the dish to the
plates.
Boston Brown Bread-This will be
found more satisfactory at the average
bakers than ordinary bread. and. in pre-
pairing beforehand. buttered for a late
supper. will keep from drying if the plate
full is wrapped in a napkin wrung very
dry out of ice-cold water; indeed. this is
a nice way also TO keep sandwiches To
keep small buttered tea biscuits hot for
a afternoon tea OF late supper put in SOUP
plate over large bowl of boiling water.
and it will be surprising how long they
Will retain the heat.
EMILY FORD