The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-11-13

crushed in a cloth. Remove from the
skins, add butter half the size of an
egg, and two tablespoons OF hot milk
or cream; whip with a fork until light,
add the fish, salt and pepper to taste,
and bind all together with a we'll
beaten egg. Have ready some flour,
sifted with a little baking powder, dip
the fingers in this, using as little as
possible, and form the mixture into
balls or cone-shaped cakes. Cook a
golden brown in deep boiling fat, and
garnish with parsley. If liked, two
tablespoons of chopped parsley and
one of yellow lemon rind also chopped
finely may be added. Baking the po-
tatoes improves the flavor immensely.
The next time the family menu in
cludes roast chicken, the livers may be
omitted from the giblet gravy, a, deli
cious side dish made therefrOm, and no
one be aware that one dish has been
robbed to produce the other. The
hearts, necls, scalded and scraped feet,
and the gizzards if simmered slowly,
will give as rich a gravy as can be
desired and the fowls livers are then
left to be treated as follows:
Simmer the livers until tender, pound
to a paste with a small teaspoon of
anchovy sauce, half a teaspoon of but
ter, teaspoon of beef extract or any
rich gravy without fat, all worked to-
gether with the yolk of an egg. When
smooth add cayenne pepper and salt to
taste. Spread this on neat squares of
fried bread dipped in batter), garnish
with chopped egg and parsley.
The first touch of cold sharpens the
appetite to such an extent that the
wise home caterer must bestir herself
to provide dishes of more savory and
hearty nature than the light flummeries
that were popular during the hot wea-
Their. Cheese is literally laid on the
shelf during most of the summer, in a
cooked form, at least, but now it may
be reinstated, surrounded with the
charm of novelty. On the first frosty
night a delightful surprise either for
dinner or supper may be made from
stale bread CVienna if possible). Cut
slices about an inch thick, remove a
hin layer of crust, cut into rounds
with a biscuit cutter, or cut in squares
and make a round space in the center
Drop these into deep boiling fat, first
dipping them into a cup of milk mixed
with a beaten egg and salt to taste,
the same as fried bread. When brown
fill with the following mixture: Melt
a tablespoon of butter in a saucepan
and stir in a tablespoon of boiling wa
ter; now add the same amount of dry
| bread crumbs, three tablespoons of
grated cheese, pepper and salt to taste;
remove from the fire and stir this mix
ture into a bowl containing a we'll
I beaten egg. When ready to serve place
! the bowl and contents in a larger one
of boiling water; stir WELL fill into the
! cases and put all in a hot oven for a
! moment.
Comfortable home caterers know we'll
| that with few exceptions, such as ham,
I oh f01-O to -, -1~-
| distasteful in cold weather, and can
only be made acceptable to the family
! through skill in serving. When unap-
! petiZing bits of meat are to be warmed
/ over. therefore, a daintily made potato
| pie is too rarely seen on our tables and
/ needs only to be tested to become a
! favorite.
| The bits of meat are to be freed from
every trace of fat and gristle. then
chopped finely or ground in a machine.
! Meanwhile the bones or scraps are put
| over the fire. covered with cold water,
i soaked for an hour after the water be-
comes tepid, stewed slowly for another
! hour and then put aside to cool, that
all fat may be removed. A bit of onion
I fried brown added to this will give color
and flavor and it should be nicely thick
4 ened with brown flour. If the pie is for
luncheon or midday dinner these pre-
parations should be made over night. II
there is a little good stock or a wee
taste of beef extract to add to the
/ gravy all this adds savoriness.
About an hour before dinner, the
meat and gravy is to be packed into
a baking dish that is fit to send to ia
BILE, or the dish may have a napkin
4 folded about it, For a quart dish, allow
a generous pint of "fummeried" pota-
to, which is made thus: Boil sufficient
peelel potatoes in plenty of unsaltet
! water until they are tender, without
becoming watery, drain, return to the
saucepan, sprinkle with salt and toss
about over the hot stove until they