The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-07-31
MIDSUMMER COOKING.
Dishes That Are Light and Palate
able In Hot Weather.

able In Hot Weather.
Even ones pet cook book. supplement
ted with handed down recipes sug-
gests little variety in preparing clans.
shell fish that are cheap and available
at this time Of the year. Here are re-
liable directions for ringing a few well
come changes upon familiar standby:
CLANS A LA NEWBERG.
This is made by turning the CLAIMS
into hot frying pan in which a table
spoonful of butter has been melted; add
half a teaspoonful of salt, a saltspoon-
full of white pepper or paprika and cook
slowly, stirring occasionally, for ten
minutes. The clans should measure a
pint in all. AT the end of the ten min
utes add the soft part and half wine
glass of sherry; allow this to cook for
a minute or two, stirring all the while,
then draw to a cooler part of the stove.
and when ready to serve stir in half a
cup of hot cream, mix, and just before
turning into the hot dish, stir in two
we'll beaten eggs mot separated. To
make sure that the eggs do not curdle,
dip out a little of the hot cream and
stir into them before adding. If this is
carefully made it will be looked upon
as exactly as much of a delicacy as
lobster a Ia Newberg.
AS for clam salad. it will be found
less tedious to make than lobster,
where the preparing is done at home,
and even more delicate. Wash the
whole clans thoroughly, using brush
to the shells; put a dozen or two in a
clean dripping pan with half cup of
water; allow them to stay in a hot oven
until they open. When cool remove
from the shells and prepare as above,
removing very carefully all the dark
part. Cover with a French dressing
prepare like a lobster salad with a
mayonaise spread on top of the last.
A CREAMY BROTH.
One word as to successful clam broth.
and that is the thorough cleaning Of
the shells with a brush in order that
the water in which the whole clam has
been boiled may be used. This improves
the flavor as greatly as the use of pea
shells in making that delicious thick
soup, green pea puree also grown to-
day. With this in mind. wash half a
peck of whole CLAIMS, changing the
water until clear, put in a tightly COW
cred saucepan with a pint of cold
water; simmer until the CLAIMS open,
then drain carefully and let stand in
a crock until the sediment settles. taste,
and if too strong, dilute with clear
water. Now put over the fire, with the
white of an egg and the crushed shell
to a quart and white pepper to taste
no salt viii be required. Boil steadily
for five minutes, stirring the while; al
low 1t to stand for a few minutes, when
it will drain off through a sieve, beau
tifully clear. This may be served in
bouillon cups, either hot or cold, and
should always have whipped clean on
top.
PUREE OF GREEN PEAS.
Shell enough peas to measure a
quart. Wash the shells, cover with a
quart of cold water, let come TO boil
and continue for 10 minutes; drain off
to a pint of water Git will have boiled
away to about this) and use instead Of
water to cover the peas, and boil 20
minutes. They should be nearly dry.
Mash through the collander; then add
to this pint of boiling milk, to which
has been added and strained out d
small onion, a bay leaf, a few sprigs
of parsley, and, if liked, two or three
cloves; keep this hot in the double
boiler while mixing together in
and butter. When this is hot and
smooth, stir the hot milk and peas
gradually in. adding salt and white
pepper to taste; stir until thick as
cream, strain through a hot soup sieve,
when it will be smooth and delicious,
the shells increasing the flavor wonder
fully.
STEWED PEARS.
The pear season should not be al
lowed TO go by without finding upon
our tables, several times a week, that
universal favorite, a dish of baked
pears. To be perfect these must be
rim To - har
cook rather slowly and always be well
covered while in the oven. 1t is we'll
worth While to have a crockery pud-
ding dish for this purpose that will
hold at least six pears, and a deep
plate of the same, ware to fit Snugly
over the top. Choose large fruit, wash,
but do not peel or remove stems; pack
in the dish, stem up; pour in a cup of
boiling water and add two or three
tablespoonful of sugar. Remove the
cover several times and haste with the
hot liquor; when soft allow to cool in
the baking dish, but serve in a glass,
one with the clear juice thrown over
The graduated gelatin that is so in
expensive this season will be found
very useful to add to this and other
juices of steWed fruits. An even table
spoonful, soaked in a little cold water
or lemon juice, and stirred in, Will
WHEN tlIe IIuiI 10 Colu, just luiCheH tHe
juice enough to improve both appear
ance and flavor, and it's presence will
not be noticed in the least. Tart whole
apples cooked in the same way, with
slightly jellied juice, are delicious, the
peel and cores, of course, removed. To
keep them white, keep the peel as
whole as possible and lay on top, as
we'll as the cover; this gives flavor to
the juice.
Experience is the best Teacher. Use