The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-01-07
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PalatabIe Dishes at Minimum Ex-
penSe and Easy Of Preparation.
BY MRS. MARY j. LINCOLN.
Sundays Dinner Made to Tighten the
Work of Following Monday.
(Copyrighted.)
MENU FOR SUNDAY.

BREAKFAST-Broile Ham. Baked
Potatoes. Brown Bread. Coffee. Baked
DSINNER-steamed Fowl. Potato
Crescents. Dumplings. Creamed Gel
cry. Steamed Suet Pudding. Lemon
Sauce. Coffee. Fruit.
SUPPER-WeIsh Rarebit. Waters.
Apples.
MENU FOR MONDAY.
BREAKFAST = Cereal and Milk
Fried Sausages. Fried Apples. Brown
ed Potatoes Brown Bread Toast. Cot
fee.
DINNER-Tomato Soup. Mashed Po-
tatoes. Dreamed Chicken. Celery Sal
ad. Suet Pudding.
SUPPER-Baked Beans. Potato Sal
ad. Bread. Tea. Cookies.
If it be desirable to have an easy din
ner Sunday this menu viii be found
convenient.
The fowl may be steamed on Satur-
day and reheated on Sunday, while the
potatoes and sauces are being pre-
pared. The celery may be boiled and
then simply warmed in the cream
sauce, and the pudding also may be
steamed in two small moulds or cans,
leaving one in nice shape for Monday
dinner.
STEAMED FOWL.
Select fowl weighing from four to
five pounds. SINCE and clean, rub well
with salt, pepper and lemon juice. Stuff
if you like with bread Stutfing, but
when dumplingS are served with the
fowl the Stuffing is unnecessary. Truss
the legs and wings close to the body. If
you have no regular steamer, put the
fowl into large kettle with a trivet
or perforated pan underneath to keep
it from sticking. Pour in one pint OF
boiling water, add one teaspoon salt,
| cover closely and cook very slowly I'M
til tender After the water boilS allow
twenty minutes to the pound, but it is
safe always to plan for longer time,
for some fowls require ii. The steady
cooking at a moderate heat viii soften
the toughest fowl much more effectu
ally than gallOping boil RepleniSh
the water as needed. When the fowl is
tender, but not enough to fall apart,
remove it from the kettle, skim off the
fat from the water, season to taste
with salt and pepper and thicken with
-four wet in cold water. Make the dump
lings and put them in steamer over
the boiling liquid and cook ten min
ites. Put the fowl on the platter, ar
range the dumplings around it, and
strain part of the gravy over the fowl
and sprinkle over a few capers or some
minced parsley. Serve the remainder
Of the gravy in a boat.
DUMPLINCS.
Mix one pint of flour, one-half tea
spoon salt and two teaspoons baking
powder, wet with one scant cup sweet
milk into q dough as soft as can be
handled easily. Pat it out an inch
thick. Cut in small rounds and lay
them in a steamer, over the kettle
without lifting the cover. Do not use
shortening in dumplings, they are
lighter without it, as the milk shortens
them sufficiently.
POTATO CRESCENTS.
Select smooth oval potatoes of uni
form size. pare and cut in halves
lengthwise, then divide each half
lengthwise into halves or thirds, ac
cording to the size. Cook them care
fully in boiling water until soft, but
not broken. Skim them out, drain and
sprinkle with salt and pepper and
moisten with melted butter.
WELSH RAREBIT.
Put into pan over hot water (either
a chatting dish or d double boiler) one
tablespoon butter, One-haf teaspoon
mustard, one-half saltspOon paprika,
and when melted add one pound rich
cream cheese, finely minced. Stir con-
stantly and as it melts thin it with
few tablespoons of cream, until 1t is
smooth and well blended. Serve on
waters.
TO CHOP EASILY.
Many people make unnecessary noise
and work when chopping anything in
a tray; and yet it can be done quietly
and with no great expenditure of
strength. Sit down and take the tray
in your lap. This will deaden the sound.
Then instead of lifting the knife up
high and striking it down with force,
keep the edge of it on the tray and
give a sort of rolling from end to end
motion.
When the material is not sufficiently
tender to be minced in this way, in
stead of shopping here and there all
over the tray begin at one end and let
each stroke fall near the last one, and
so so on in close even strokes to the
end of the mass. Scrape il UP into the
middle and chop again in the same
straightahead way.
Some materials, like white of egg,
cold potatoes, tender meat, vegetables,
etc, may be chopped, or finely minced,
by using a four-tined silver fork and
MASKING with it. Much less labor will
be required than with a chopping knife.
MARY J. LINCOLN.