The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-11-13

OF compact shape with. if possible, a
minimum of bone. Heat a frying pan
very hot. rub it with a bit OF suet fat
and rapidly brown the meat on all
sides, turning il until nicely colOred
Transfer il TO a deep kettle. add enough
boiling water to cover about third of
The meat, take little to rinse the
browning from the frying pan as this
adds flavor. Add half a teaspoonful of
salt. little pepper and Of liked) an
onion stuck with two or three cloves.
Cover closely and keep at the simmer
ing point allowing at least fortyfve
minutes for each pound. An hour be-
fore II is TO be dished skim off from the
surface as much as possible of the fat.
Drop i'm the requisite number of peeled
potatoes and cook until just tender;
take them out and let stand for a few
minutes to drain. Heat the fat in a
frying pan and in it brown the pota-
toes. turning them from one side to the
other. In a bowl blend smoothly two
tsblespoonfuls of -four and sufficient
cold water 10 make a thin paste. AS
soon as the meat is dished on a hot
platter slowly pour into the pot this
paste. stirring until the gravy is
thickened. Color il with a little
caramel or kitchen bouquet and add
ketchup .or any preferred seasoning.
The cheese fingers to be served with
the salad are easily made and are as
good cold as hot, so enough may be
made at one time TO be used for several
meals. Mix well together one pint of
-four, one-third of a teaspoonful of
salt. one quarter of a teaspoonful of
paprika and one teaspoonful of baking
powder then rub i'm two tablespoonfuls
Of butter. Add one cupful of grated
cheese and sufficient cold water to mix
to a stiff paste. Turn on a Toured
board, knead for half a minute then
roll out quite thin. Cut into narrow
strips or fingers using a tagging iron if
YOU have one Lay slightly apart on
butteTed pans. brush the tops with
water. sprinkle with a little more
cheese and bake in moderate oven.
The salad is one which can easily be
had a [ this season of the year. One
half Of a sweet green or red pepper
two or three boiled and cooled red beets
and one head of lettuce will be
needed. Open the pepper, remove veins
and seeds and cut half of it i'm tiny
Shreds with a sharp knife. Dice the
beets, wash. dry and shred the lettuce.
Make a French dressing with one half
spoonful Of salt. one-quarter teaspoon
ful OF white pepper four tablespoon
fuls of olive oil and a tablespoonful of
vinegar. Mix this with the heets and
peter; make a bed Of the lettuce and
turn the mixture on it, gaTnishing with
the cheese fingers.
Brown betty is a homely but socd
apple desert. Crumble fine enough
stale bread to make a scant quart.
Pare quarter and chop fine sufficient
tart apples to make an equal amount.
To the crumbs add a half cupful of
melted butter. one heaping teaspOOnful
of cinnamon. one half teaspoonful OF
cloves. half as much allspice. a pinch
of salt and a cupful or more of sugar
according to the tactness of the APP
pies. Put crumbs and apples in layers
in a buttered dish and bake about
forty minutes in q quick oven The hard
sauce served with it viii need one heap
ing tablespoonful of butter creamed
with one cupful of sfted powdered
sugar, one teaspoonful of venilla, one
tablespoonful of rich cream and one
tablespoonful Of sherry. If preferred
the amount OF cream may be doubled
and a dash of nutmeg used in place of
the sherry