The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1901-10-26

Mustard Pickle-One cabbage, six
onions two caulifiowers one or two
heads of celery about fifteen pounds OF
green tomatoes Cut all in fine pieces,
cover with water into which cup OF
salt has been thrown; let stand over
night Put on a slow fire in the morn
ing, let simmer mot bold until all is
tender remove and drain off water
Now heat to boiling one-half gallon of
vinegar. thickened with one cup OF
flour. add one-half box dry mustard,
one-half cup spices to suit: when
boiled to q smooth paste throw in the
pickles. let scald thoroughly, bottle and
put in a crock.
Chill Sauce-Chop fine twenty-four
good-sized tomatoes, six large onions
and six hot peppers, and one cup sugar,
salt mustard, cloves and cinnamon.
Boil slowly about three hours, bottle
hot and seal.
Tomato Catsup-Scald a bushel of
ripe tomatoes, place over the fire with
twelve large onions cut small, and one
quart boiling water. Boil soft and
strain through d coarse sieve. 1t VIII
take about two hours to boil soft. Put
on again to boil, adding one gallon
strong vinegar. Mix thoroughly two
tablespoonfuls black pepper cayenne
pepper mustard one tablespoonful of
cloves, nutmeg, one pint salt and two
pounds brown sugar. Add to boiling
tomatoes. boil two hours: When cool
cork, seal and keep in cool place.
Some German Recipes-Noodles: Take
d pint of flour and make a stiff dough
by working into it three eggs. knead
until the hand is free from dough, then
divide into three parts. form each into
ball and roll out until as thin as pa
per- Spread a clean cloth, put the
sheets of dough on 1t and let them dry.
AS soon as they are dry enough to roll
up without adhering (Which will take
from one-half hour to one hour, de-
pendent upon the temperature of the
room); cut the rolls as fine as you can,
have some clear soup stock ready boil
the noodles in it ten minutes. Crate
little nutmeg over the soup, add
chopped parsley, salt and pepper to
taste and serve.
Spinach-Wash and pick spinach
carefully put into boiling water con-
tanning a tablespoonful of salt, boil for
twenty minutes, strain and chop
spoonful butter into saucepan,
add tablespoonful flour and boil I'M
til light brown, then add spinach and
ladleful of broth. Crate over a H,-le
nutmeg, adding pepper and salt to
taste, boil for a while, stirring fire.
quently. Fry an egg for each person;
border the spinach with them and
serve.
Apple Pie-Make a crust as for
shortcake and roll to thickness of an
ordinary pie. Peel apples, slice them
lengthwise and cover the dough with
these slices. Sprinkle sugar and CHINA
mon over. and a handful of blanched
and shredded almonds, or some raj
sins. Beat an egg with half cupful and
pour over pie. Bake until crust is
nice brown and apples soft.
A CENT A PLATE.-For those who
are obliged to practice the strictest
economy 1 submit some cent-a-plate
dishes.
Potato Soup; Cut into dice three
slices of bacon and fry a light brown,
remove meat and fry a sliced onion in
the fat: return meat and add two
quarts boiling water. Into this put
one quart potatoes cut in dice and boil
soft Season with salt and pepper.
Pour over cubes of toasted bread and
serve.
Suet Loaf: Chop one cup suet: put
three tablespoonfuls in frying pan. and
fry a sliced onion in it till light brown:
do not scorch. Add a loaf of bread
crumbled. remainder suet, four chopped
boiled potatoes. Season to taste with
salt, pepper and sage Moisten we'll
with water. Place in creased pan and
bake a rich brown
Bean Soup: Soak one quart of beans
over night and boil soft in two waters
without stirring. In another saucepan
fry three slices of pork or bacon cut in
small pieces; add the meat to the beans
and fry a sliced onion in the fat add
the Drowned onions to the beans and
brown tablespoonful of flour in the
q of
the flour and stir till it thickens Now
add the contents of the bean pot. salt.
pepper and three tomatoes cut fine, if
you have them. Add water to make a
thick soup g let simmer half hour.
Eat with tbs the following biscuit
made without baking powder:
Southern Aerated Biscuit: Rub to-