The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1900-03-24
COOKING RECIPES.

Plum Pudding.-Two cupfuls eacl
stoned raisins, currantS washed an(
picked, beef suet chopped fine coffe,
sugar, three cupfuls grated Englisl
mullins or bread, eight eggs, one cup
full each chopped citron, and almond.
blanched-by pouring hot water OF
them until the skins slip off easily
one lemon peel, and large pinch salt
Mix all these Ingredients in large bowl
put in well buttered mould, set in sauce
pan with boiling water to reach two
| thirds up it's sides; steam thus five
hours, turn out carefully on dish, serve
with brandy poured over it and brandy
sauce in bowl. When about to serve
on table brandy should be set on fire.
! Plum Pudding Without Eggs-Takt
a tablespoonful Of flour, quarter
pound suet finely mixed, one-half pound
grated bread, a couple of ounces OF
brown sugar. half pound currants
cleaned and dried; mix the ingredients
with sufficient milk to make them into
stiff batter, and boil for four hours
With the addition of half a pound OF
stoned raisins and a little candied peel
the same pudding will be very nice
baked.
Rolled Steak.-Take a juicy steak
about an inch thick, with a wedge of
fat around it. On this place twelve but
ton mushrooms; roll up and secure with
tape; hang on the spit; haste we'll
either with butter or beef dripping for
three-quarters of an hour. Make some
sauce with a glass of Chablis, a tea
spoonful of lemon juice, and a dash of
cayenne pepper.
%
Soup for Friday-Soak in cold water
MINT Of s.y11it r1aac tbon boil fo,. oY,o
hour in two quarts of water; get pota-
toes, carrots, turnips, parsnips, cut
them in slices, fry them nicely brown
in beef dripping, then put them into
the peas and boil altogether another
hour; then strain before sending it to
table. A glass of sherry will add
flavor.
Potato Soup (Without Meat).-In-
gradients: Milk, six potatoes, two on
ions shred; simmer in little water
When soft rub through a colander or
sieve and mix with milk to make of the
consistence of cream; add pepper and
salt to taste, q piece of butter, and boil
up. May be served with chopped par
sley or powdered mint sprinkled over
soup.
Beef Kidney Stew.-Wash, remove all
DlIS OIL skill anu LAT, cut lHJO Shall
pieces, and soak in salt and water for
an hour or more; brown a lump of
gutter in a stewpan; drain the kidney,
and put it in a stew pan; nearly cover
it with water, and allow it to cook
slowly for two hours; thicken with a
little flour and butter.
o
Curried Cod-F'ry in butter the flakes
of a piece of Goldfish until brown. Put
them in a stew pan with half a fried
onion, q teaspoonful of curry powder
a good lump of butter, a tablespoonful
of vinegar, a little water, with salt to
taste. Simmer gently until the fish is
cooked and thicken the gravy with
flour. Serve hot.
Swiss Potatoes.-Six large potatoes,
two eggs, half a pint of hot milk, one
ounce of butter, salt and pepper Boil
the potatoes and mash fine; add milk,
butter. salt and pepper; stir in the
beaten whites of eggs. Fill teacups or
small moulds with the mixture, turn
out on a hot dish, brush over with yolk
of eggs, and put in the oven till golden
brown.
Rice Cake-Quarter pound ground
rice, one-fourth pound of flour, one
half pound sifted sugar. six ounces but
ter, four eggs, a few seeds Mix the SUI
gar. rice. butter, and flour. then add
The whites of the eggs. When it be-
gins to look white, add the yolks; stir
all well together. Bake in we'll butter
ed tin for one hour