The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-10-16
A Hot Supper for Cold Night
BY CORNELIA c. BEDFORD.

When autumn days are bleak and raw
and sharp winds give warning of wintry
storms, we appreciate more than ever
the comforts OF a warm. well lighted
house and a CHEEKY table On such a
night try supper like this and note
how well il is liked:
Beef Cannelon Brown Tomato Sauce
Dreamed Potatoes.
Hot Yeast Biscuits.
Chinese Radishes. Hot Slaw.
Stewed Fruit Cake,
Tea or Coffee.
In attending to the details OF this
supper the yeast rolls must receive first
attention. as they need time for rising
and kneading. Pare. wash and boil
four potatoes of medium size. When
done put them through the press or
mash thoroughly with a fork Sprinkle
over them a heaping teaspoOnfUl of salt
and a tablespoonful of sugar, then stir
in slowly one cupfpl of the water in
which they were boiled. one cupful of
sCslded milk and one cupful of sifted
tiCur. Let stand until blood warm, then
add one-half Of d cake of compressed
vest dissolved IN one-quarter Of a cup
fUi Of warm water and as much more
flour as viii make very thick drop
batter. Beat well. cover and keep warm
until light and spongy. Cream two
thirds of a cupful of butter until quite
soft. beat it into the sponge, adding at
the same time two we'll beaten eggs.
Stir in enough flour to make a very
soft dough, turn on board and knead
lightly for fifteen minutes. Return TO
the bowl, cover and again set aside un-
til very light Knead again, this time
very thoroughly, and set away in a
cool place where the dough viii rise
more slowly. When doubled in size turn
out. roll a scant inch thick and cut into
tiny oval and round biscuits. Place
close together in a creased pan, rubbing
the sides with melted butter that they
may be easily separated when baked.
Brush the tops with milk and when
light bake in hot oven If the pan
IS covered with a thick cloth as soon
"a taken from the oven and left I'M
disturbed for five or ten minutes the
crust viii be very delicate and tender.
The cannelon and its sauce may also
receive attention early in the day. Two
mounds OF lean beef will be sufficient
for six people. and shoulder, under
round or any of the tougher and cheap
or cuts viii answer the purpose. Re
move gristly and tough fat and put the
meat through the chopper. With the
hands work thoroughly into it One-half
=
ore scant teaspoonful OF salt. One-third
OF n teaspoonful of pepper. two we'll
beaten eggs, one tablespoonful OF vine
gar or lemon juice, one teaspoonful of
onion juice one tablespoonful Of
chopped parsley and one tablespoonful
Of melted butter or suet. Mold it into
a well shaped loaf. lay on flat
creased pan and on the top spread
three or four very thin slices of fat
salt pork or bacon. From thirty-fiVe
to forty-five minutes viii be needed in
a sharp oven.
stew slowly together for half an hour
one-half of can Of tomato, a sprig Of
parsley. a slice Of onion. a Glove. half a
teaspoonful of salt and a dash of pap
rika or pepper. Set off for FIVE minutes
then add a paste made OF rubbing to-
sether one tablespoonful OF butter and
one of flour. When this has dissolved
return 10 the fire and stir until the to-
matoes are thickened. Rub this through
a sieve and set aside until night: then /
reheat TO boiling and when the meat
is taken fro mthe oven pour II into the
pan. set over the fire and stir yigor-
otslv for a moment or two TO loosen and
Incorporate the browning which has adj |
hered TO the bottom.
The smallest potatoes should be Sc
Iected for Dreaming. In districts where
they have just been brought in from the
fields use the culls--thOse about the size
OF q. hickory nut. Boil in their jackets. |
cool and peel. For the sauce cook to- |
gether for a moment one tablespoonful
and a half each Of butter and flour. Add
slowly one cupfui and a half OF milk
stirring until smoothly thickened. Sea-
son with salt and pepper, drop in the
potatoes, draw to one side OF the fire
and let stand for ten minutes. A little |
chopped parsley Is sprinkled over them J
after they are turned into a serving /
dish.
With these sunbstantials pickles or
some sharp or acid preparation viii go |
well. Chinese or winter radishes are 4
now in market in both the white and l
black skinned varieties. For serving /
they are pared and either sliced or cut I
Into strips. In place OF cold salad !
hot slaw is suggested. Take part of a