The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-05-08

, before using, and for a cupful-the
amount which viii probably be needed
beat in last of an teaspooufuI Of
4 baking powder. Thes fritters NAV be
sauted i'm a little hot fat in q frying
+ pan or fried in deep fat, the latter
method being the better Of the two.
make the ITllters quite small and let
them cook to d deep brown color.
New potatoes may not be obtainable.
and old ones are Door at This seasoD
ana perhaps have begun to sprout. TO
/ make them as mealy as possible Pare
them and drop into cold water several
: hours before they are to be cooked
tut over the fire 80 cold wateradding
HtJle salt when they are half done.
. When tender drain sprinkle with salt
stand at the side of the fire and shake
. occasionally for about i've minutes.
/ Have the vegetable dish very hot. Put
the potatoes In the press or a sieve
ana press them through so that they
fail into the dish Ike grains of rice
Two good sized cucumbers and a
Dunch OF radishes viii be sufficient for
the salad; one cucumber viii do if
head of lettuce is used. Pare the Gu
cumber and let stand in cold sailed
water for half an hour. then cur into
thiu slices. on six or eight OF the
radlshes cut through the red skin from
top TO bottom in four or FIVE places and
push IL back, so that it resembles the
petals or q howerf slice the remainder
on the bunch and mix them with the
sliced cucumber. Dissolve one-haIf of
a teaspoonful of salt and one-third of
a teaspoonful Of pepper in four table
spoontuls of olive OIL Add gradually
one tablespoonful OF good vinegar, stir
ring rapidly THAI 1T may blend with the
OIL; this must not be done until lust
before dinner or the oil and vinegar
VIII separate. Pour this over the pre-
pared vegetables and heap them I'm The
salad dish. garnishing with lettuce or
chopped parsley.
The cheese crusts served with this
salad may be made from stale slices of
bread. With a circular cutter cut the
bread In crescents, spread with a little
butter, and place in a hot oven until
pale brown On each, heap as much
grated cheese as possible dust with
little pepper and place on a nat pan.
Five minutes before dinner set the pan
I'm the oven until the cheese melts.
Serve warm.
Allow oBe-third of a cupfuI of hne
soft bread crumbs for each person.
Turn them into small molds which
have been well buttered and the bot
toms Sprinkled with chopped citrOn
and nuts. For six puddings beat four
eggs. add four tahlespoOnfuls of sugar.
one Cupful and thTee-quaTte Of milk
and one teaspOonful of vanilla Stir
occasionally until the sugar is dis
solved. then haste over the crumbs.
stand the molds in pan of hot
water, then bake in a moderate oven
until set in the center Turn out
carefully on saucers, and serve with
sauce made with One-half Of a CUpful
OF sugar boiled with one cupful and
half of water and thickened with one
heapiHg tablespoonful OF corn starch
dissolved in a little cold water Cook
until clear, and just before taking from
the fire add the juice of a lemon and a
tablespoonful of butter
AfteT-dinner coffee should be clear
and strong While there are Various
methods of making fine coffee. that
which is dUipped is generally preferred
for this meal. a pot with fine wire
straiuers-the French biggin-or a cot
ton cloth bag to hold the finely ground
bean is needed, and the boiling water
is slowly poured through. One heapiHg
tablespoonful should be allowed for
each cupfuI and as soon as the water
has dr.pped through, the coffee is
ready TO be served.