The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-01-09
NJ. DAVIS
ECONOMICAL HOUSEKEEPING.
New and Inexpensive Recipes For the
Family Cook Book.
TWO GOOD SOUPS.

1 Wy - COOD SOOGO.
Soup-Mock turtle, julienne, oXtail, null
li~atawney (when made with rabbit in
stead of chicken) and other "dressy'
/ soups are really so inexpensive that the
! wonder is that there is TOO often such q
| SameneSS IN family potage. To make
/ the batter use rabbit, which is cheaper
and OF higher flavor for this purpose than
/ chicken. cut up same as for fricasee and
fry with a little butter and three small
sliced onions in 4 frying pan first made
very hot; when all has become a rich
brown sprinkle in tablespoonful of cur
ry powder, the juice of half a lemon, four
! cloves. salt to taste and SOver with two
Quarts of cold water. Allow the W4ole
TO simmer for two hours. skimming care
fully wnen 1t first comes slowly to boil
Serve nicely boiled rice, to be used in
stead of bread. If a, less hearty soup is
desired, calfs head is dainty and delici-
Gus. Make the day before. The butcher
will send home the head cut up and
ready, the brains reserved for another
dish; cover with four quarts of cold
water. simmer carefully Tor five hours,
skim occasionally until no more scum
appears AT the end of four hours add
four cloves. one sliced onion, a small
chopped carrot, bay leaf and sDrig
of sweet marjOram. AT the last strain
and put in a cool place. With the meat
from the head, make force meat balls as
follows: One cup of finely chopped meat,
tablespoonful of chopped parsley, the
grated yellow rind of half lemon, half
a teasooonful of salt, black pepper TO
taste, mix into paste with an egg, form
into tiny balls and fry brown in a little
butter. these are put in the tureen and
the hot soup poured over, which has just
had a tablespoonful of Worcestershire
sauce stirred in.
SPANISH OMELET
A savory dish for breakfast or for
high tea and a decided novelty in most
families, is Spanish omelet- Cut quarter
of pound of bacon into dice and fry
brown, then add six mushrooms. a small
onion and tomato, all chopped, stir
and cook until the vegetables are ten
der, Beat six eggs without separating,
with pepper and salt TO taste, add guar
ter cup of milk, pour into hot frying
pan with heaping teaspoon of butter,
shake and run broad bladed knife under
the center to prevent Scorching. when
the eggs begin to set spread the hot ba-
con and vegetables on top, fold and serve
at once.
Canned mushrooms are very convenient
for making up quick savory dishes and
are now to be had at a very reasonable
price The raising of these edible fungi
has been carried on to a very large ex-
tent ana herein is an opportunity for
owners of tiny pieces of ground TO turn
many an honest penny Freshly gathered
mushrooms sell for 80 cents a pound in
large cities. Little capital as we'll as
small space is needed. as mushrooms can
be grown almost anywhere out of doors
and also indoors where there is a dry
bottom on which to set the beds and
tire can be maintained. direct sunshine
avoided and the soil kept moist. Sheds,
old cellars and the like are excellent
Faces for this crop. A pamphlet issued
by the United States agricultural de-
Dartment goes so far as TO state that
large sums of money can be made by the
cultivation Of the mushroom, but does
not add the patent fact that this is an
industry peculiarly suited to women, as
no hard labor is involved.
BEANS AND PEAS IN A NEW WAY.
Porridge is what we Americans call
mush and as is set forth by the nur-
Sery rhyme, may be made of other foods
beside Indian meal and oatmeal. There is
a bean porridge, so valuable for people
of delicate digestion that 1t is strange
it is so rarely found upon our tables. We
read of the wonderfully nutritious quail
ity of beans, and StralghtWay strive to
persuade the weakly members of the
family to eat pork and beans. thereby
causing them the very severest pangs of
indigestion. There undoubtedly is great
nourishment in well cooked beans. and
for strong people who are able to take
cufficient exercise the Boston baked beans
are excellent. For those, however who
must deny themselves this appetizing
DISH the following will be found of great
value: Beans or peas are TO be cooked I
until thoroughly soft, then passed through
a sieve to reject the shell; butter and salt /
stirred in as for mashed potatoes. then /
piled in baking dish and Drowned in /
the. oven Rolled in croquette shape and /
cooked IN deep Doing Iat TINS pup Is
also very good
MACEDOINE SALAD.
This is an excellent standby, and as it /
may be all prepared and heaped in a
mound ready for the mayonnaise, to be I
spread on the top at the moment of serv T
ing, is just the thing for supper or din I
ner Cut into dice, a root of celery, cold (
boiled beet and carrot. add a small cup +
of asparagus tops half a cup each of I
boiled peas and cut up string beans and a I
finely chopped raw onion: mix well to- |
gether with salt and pepper to taste, and
TWO tablespoons OF oil and one of vinegar. I
At the last spread half pint of mayon-
laise on TOP. The first dressing of Oil
may be omitted. but for those who care
for the flavor it is great Improvement.
CARAMEL CUSTARD.
To insure a baked custard being "as
smooth as a stone Tapped by many