The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1902-03-29
Kitchen and Cable.
PRIZE RECIPES.
Breasted Bread of Lamb Brings an

/
Examiner China Set.
For a family of four or five take &c
/ cents worth of breast of lamb cut in
| squares (about three by five inches),
! place in granite boiling pot and cover
with boiling water; add level. tea
spoonful Of salt, a little pepper, small
sliced onion, a sliced carrot, little
celery and parsley. Boil gently three
hours. Remove bones from meat and
set to cool. Strain broth and allow to
stand long enough to harden and re-
move grease. When dinner is being
prepared place a can of tomatoes in
saucepan and add to it a cup of the
broth with fat removed) half a small
onion friend to a golden brown in but
ter, little salt and red pepper Let
cook, strain and thicken with flour and
water blended for a. gravy. Dip the
pieces Of meat in egg and cracker
crumbs and fry in the fat that was re-
moved from broth. Salt and pepper
meat when it is frying. Place meat on
hot platter and pour over it the toma to
sauce.
Jellied Chicken.-Prepare a good
sized chicken as for roasting, cover
with three points of water and simmer
until the meat comes readily from the
bones. When nearly done add a small
onion, bay leaf some pepper corns,
eight whole cloves, a teaspoon of salt,
and vinegar enough to give pleasant
acid taste to the broth. When chicken
is done, remove the meat from the
bones, rejecting all skin and gristle.
Pour the liquid over these and reduce
to a quart Cut meat into dice, add
half ounce or quarter of a package of
gelatin to the broth and fill a mold
with the chicken and jelly put on ice
or in a very cold place at once. Turn
out the mold with the chicken and jelly
and garnish with nice crisp lettuce
leaves, capers, gherkins and sliced hard
boiled eggs.
Steamed Indian Puddine.-Ingredi
ents: Quarter pound beef suet, small
piece Of stick cinnamon, grated rind of
a lemon, one pint Indian meal, one
pint milk, three eggs, one gill molasses.
Chop suet very fine and mix with the
meal; put the cinnamon in the milk
and put it into double boiler to scald;
steam it while hot and stir in gradu-
ally the suet and meal; add the mo-
lasses; cover the mixture and let it
stand over night. In the morning beat
the eggs till very light. turn them and
the lemon rind into the pudding; stir
well; turn into a mold and boil five
hours. Serve with wine sauce.
3
Broiled Oysters.-It. is necessary to
have fine wire gridiron and a glowing
fire. Select large firm oysters and dry |
them between two soft damask nap- !
kins. Put half cup of sifted cracker !
or dried bread crumbs in one bowl. and |
half cup of melted butter in another !
adding sprinkle Of pepper to the but /
ter. Dip each oyster in the butter
then roll well in the crumbs. When I
enough are ready lay them on the |
warm griddle and broil a delicate |
brown. Serve Immediately in hot
dish. lightly buttered, or on pieces of |
toast neatly trimmed.
In their greed or impoverishment. some
Catholic papers go to strange lengths to |
get a few miserable dollars | have i'm I
hand a certain Catholic paper, published |
much nearer than 500 miles from Buffalo.
which is advertising a st. Anthony's /
Pile Cure" the advertisement winding up
with the announcement that proceeds of |
sale go for charitable purpose" Here
s scandalouS attempt to make capital |
out of the devotion of the faithful; it is
religious. to say the least. and no Cath
'lic paper should lend itself to such base
uses. The unidentified Charitable pur-
BOSE is bald fake, of course The
MON and Times was offered this adver-
1sement at good price. but no price is
nigh enough to secure space in this pa
Der for such advertising.-Pot Pouri of |
Tninp IA 1