The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-01-28
MENU FOR MONDAY

MENU FOR MONDAY.
BREAKFAST.- Fishballs. Cof-
fee. Buckwheat Cakes. Syrup.
DINNER.-Tomato Soup. Brleg Salad
SUPPER Or LUNCHEON.-Brow Bre-
da Brewis. Vegetable Hash. Rolls.
PruneS.
A NEW ENGLAND BOILED DINNER.
This substantial dish is not often served
on Sunday, but a convenient dish TO nave
then, as it may be partly prepared on
Saturday and will usually last through
Monday. II is always better to boil the
beef long enough before to enable one TO
remove the fat from the liquor, before
cooking the vegetables. Beets should be
boiled alone, and cabbage is much more
digestible if boiled in clear water uncoV-
cred. A convenient way TO plan IL Tor
q Sunday dinner is to boil the corned
beef on Saturday and press 1t. Then SIM
ply slice it, if liked cod, or, if you prefer
it hot, steam it whole over the boiling
vegetables, or warm the slices slightly IN
a hot frying pan. Cook the cabbage and
beets also on Saturday, and avoid filling
the house with their doors. Serve the
beetS cold with vinegar; warm the cab
bage in a little water, drain and season
on Sunday. Then you have only the po-
tatoes, carrots and turnips to boil on
Sunday. Cook them in the strained meat
liquor.
ON Monday you may serve all that is
left as a salad; and, with the hot tomato
soup and steamfng bread pudding, ii will
be an easy dinner for wash day.
Then there will probably still be some
thing left for vegetable hash for Mon
day night and corn beef hash later in the
week.
BRIEG SALAD.
Arrange four or five thin uniform slices
Of lean corned beef on either end of
long platter, letting them slightly overlap
toward the center. Across the space i'll
the center, pile pint or more of cold po-
tatoeS cut into small dice and moiStened
.. loI aVa- -fraor ole mi Cd II
mayonnaiSe. Lay three or four slices OF
carrot, one above another, at equal dis
tances around the edge, in four, six or
eight places, according to the size OF your
dish. Between the carrots lay half a tiny
cucumber pickle cut in sliverS nearly to
the end and spread out like fan. Put
a. hard boiled egg cut lengthwise in quar-
tiers at each end of the dish beyond the
APPLE MERINGUE.
Core and pare the apples and lay them
in d baking dish, fill the cavities with
sugar a few drops of lemon juice and a
little grated rind. Add little water and
bake carefully until tender. Then cover
with a meringue made with the whites of
three eggs for six or seven apples, ana
three tablespoons of powdered sugar.
Brown it slightly and serve with a sauce
made of the yolkS OF the eggs, three Ia
blespoons sugar and one pint milk, ana
cook like soft custard. This may be serv
ed hot or cold.
BUCKWHEAT CAKES.
These may be INDUCED in occasionally
these cold winter mornings but the pTac-
tice of having them at every breakfast
from November until April is very IN
wise. especially for children. They may
suffer from such diet in later life, il
they do not Immediately.
At night mix two cups buckwheat, one
cup graham flour and one level teaspoon
salt. Dissolve one-half yeast cake in Il
little warm water, add this ard one mix
ing spoon of molasses to the flour and
then stir in warm water sufficient 10
make thick batter. Cover and keep in
a warm place. In the morning stir the
batter down Immediately, and, if too
notice a sour odor. and the batter has
risen too much, add a saltspoOn OF soda
dissolved in = little water. Grease the
griddle slightly with butter if you want
them to brown nicely.
MARY J. LINCOLN.