The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-10-30
The strips may be twisted for change
Serve hot with bits of lemon.

The strips may be twisted for change.
Serve hot with bits of lemon.
@ @ o
Green tomatoes appear In the market
in late September and October, and as
they are the foundation for a favorite
pickle, large jar should be set apart
for them. Slice peck of the tomatoes,
stir cup of salt through them and let
them stand over night. In the morning
drain and add cup of sugar. the same
Of grated horseradish, y small chopped
green peppers, 10 chopped onions and
a dozen or more whole cloves accord
ing to taste), 3 tablespoons of ground
! cinnamon or several sticks of whole
! broken in bits. Cover the whole with
cider vinegar and Stew gently until
tender. Stop the mouth of the jar with
fresh white cotton and this sol will
keep indefinitely.
A RELISH FOR COOL DAYS.
The next cool morning try cooking
wafer-thin slices OF bacon before the
glowing Goals and it will prove so sa-
worry that the frying pan will only be
used when the fire is not bright enough
for toasting. Rake the fire until bright,
prop a tin plate containing the bacon
close enough TO the Goals to cook quick
~ and the slices will soon become
brown, crisp and curly, and will be
more delicate than cooked in any other
way.
Roll up thin slices of bacon and
thread them on a skewer, press them
together slightly to make sure they will
not unroI, place on a tin plate in
hot oven. They should be brown in a
few moments. These not only make an
appetizing breakfast dish, but are
slightly and delicious garnish placed
around roast chicken or veal.
To serve rabbit in a way that it can
not be distinguished from chicken,
pound in a mortar or in the chopping
bowl. with a heavy potato masher,
about half a pound of raw rabbit meat
break an egg over this, add an extra
yolk, then pound again thoroughly, and
afterward add a little at time two
tablespoons of butter, pounding as each
bit is put in and at the same time
sprinkling with pepper and salt TO
taste. Now press through seive and |
afterward stir in lightly a well-beaten |
egg and half a cup of cream whipped |
or plain, dust the sides of a buttered |
mold with finely chopped ham, then
put in the prepared rabbit meat, and |
COOK half an hour in a moderate oven, |
placing the mold in pan with little /
water in the bottom. Turn out of the |
mold in the center of a dish and sur |
round with French peas or asparagus
vet, besides being nourishing, is orna-
mental enough for the most formal din
ner party.
GRAPE SYRUP.
Grapes are now very cheap and abun-
dant, and, as their juice is delicious in
making desserts and sauces. it should
be bottled in large quantities. Many
people who cannot endure milk pud-
dings find that fruit juices used instead
Of milk give custards and the like that
are dainty and appetizing. Four we'll
beaten eggs into which is stirred
quart of fruit juice, sweetened to taste,
and baked either in cups or large dish,
set in a pan Of water, Will prove. when
thoroughly cold, very popular dessert.
For grape juice Use either wild or cUl-
ivated grapes. put them over a mod
srate fire and when hot mash we'll. Put
aside and when cool enough to handle
press through cheese cloth, and to each
,int of juice allow quarters of a
pound of graduated sugar, simmer I'M
il the sugar is dissolved, then fill into
,int jars with rubber bands and screw =
N covers while overlooking Small jars
ire indispensable for ordinary sized
antilles, as the juice ferments quickly
VIXEN once opened, and a pint or even
lalf is sufficient for sauces. Jelly is
delicious made with this juice.
EMILY FORD. I