The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-08-28

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How to have good hot dinners on
sunday is a problem to many house
wife. IN many cases IL is the one cay
of the week on which husband or broIh-
er can dine at home, and the natural
desire is to have the meal an espeslaI-
" good one AT the same time house
hold duties and cares must be relaxed,
the children must be made 70 feel that
i is the happiest day of the week ana
the maid must have a portion of the
day for herself. To do all this il is inn
perative that the Sunday meals should
be planned on Friday, for, by so doing.
the necessary marketing and partial
preparation of the dinner can be &C
compIished in an orderly fashion on
Saturday To suit. varying conditions
of locality, market and cooking faciii-
ties al this season, four menus are ap-
pended.
First Menu
(City Home With Coal Range.)
Clear Tomato Soup
Pot Roast of Beef,
Dreamed Potatoes.
String Beans.
Caulihowcr. salad in Pepper Shells.
Ice Cream.
Coffee
Second Menu
CCity Home With Gas Range)
Iced Muskmelons.
Broiled Steak with Bananas.
New Potatoes. Fancied Egg Plant.
Tomato salad
Coffee Mousse.
Third Menu.
(shore Cottage with Wood Stove)
Raw CLANS.
steamed Fish. Sauce Tartare.
Saratoga Potatoes. Corn.
Cold Slaw. Boiled Dressing.
Small Baked Custards.
Coffee.
Fourth Menu.
Country Home. With Oil or Gasoline
Stove.l
Chilled Fruit.
Chicken Fricsssee with Dumplinga
Rice Succotash.
Tomato salad
Fruit Sponge.
Conee-
First Menu-Stew and rub through a
sieve enough tomatoes 10 give five cup
fuls; some water may be used in the
cooking with a seasoning Of salt, pep
per. onion and a Glove Reheat and
thicken with one tablespoonful and a
half of arroWroot mixed to a paste with
cold water Boil five minutes then set
away Choose rumD or round of beef,
bind or skewer c0mpactly. Brown
quickly and thoroughly on all sides. add
Cupful of water, teaspoOnful Of salt.
few peppercOrns and a tablespoonful
of vinegar, cover closely and simmer
for three hours adding more water as
necessary 10 keep from burning. Use
an agate kettle and put away in it.
Pare and cut the potatoes in blocks;
boil them in sailed water until tender.
Make a cream sauce with one heaping
tablespoonful each of butter and -four,
one cup and quarter of milk and salt
and pepper TO taste. Drain the pOta-
toes. turn into a bowl and pour the
sauce over them. Prepare anu boil the
caulifower as directed in last week S
article. drain and set away. Select
three sweet red peppers String and
cut the beans, cook them German fash
ion with butter or drippings or in q lit
tie sailed water, when nearly done
season well. Order the ice cream 10 be
delivered next day.
On Sunday morning turn the soup
and potatoes into saucepans ready tC
- be heated: on another saucepan put the
beans. adding a large tablespoonful Of
butter. Break the cauIifi0wer into
small fowerets and mariRate IL with a
French dressing. Halve the peppers
lengthWise, remove seeds. lay In cold
water The meat should be allowed an
hour 20 slowly heat through: the veg
etables require about fifteen minutes
Dry the peppers, dll with caulihowel
and add more French dressing Coffee
can be made during the neal
Second Menu-The gas range is sup
p6sedly a set one and the brOiIing flame
heats the oven. On Saturday make q
Cupful OF cream sauce tusing prOpor-
tons given for first menu but substi-
tute equal quantities of thin beef stock
COR dissolved extrac0 and cream FOR
the milk: set saucepan aside. Gu
three small egg plants into halve:
leng tEWlSe. SCOOP out half Of each cen.
ter; boil the cDntents for twenty min
utes and shells for ten. then drain
Chop the centers. add small tomato
peeled and chopped, a cupful and Z
quarter Of chopped cold meat. a hall
cupful Of chopped mushrooms. a tea
spoonful of salt, a quarter teaspoonfu
of pepper ana mo Tsbiesp0onfuls -
melted butter Fiji the shells with this
and cover with dry buttered crumbs
Select small potatoes Of even size and
scrub them.
sunday morning scoop out and drain
the tomatoes strip on and wash the
leaveS Of a bunch OF cress. For tile
mousse whip q pint of thick cream
very stiff. mix with it a>tablespOonfu
and q half OF very strong black coffee
a few drops OF vanilla. three-GuarteTs
OF a cupfui Of sifted powdered sugar
ana a half pound of finely broken mac
ar0Ons Turn into a mold with q
tightly fitting cover and buy in ice
and salt Tor four hours.
TIE brOiling flame sheaId be lighted
thirty or forty minutes before dinnei
IS the egg plant requires twenty-five
minutes baking in quick oven. Boi
tie water and start the potatoes. heat
the same in a double boiler and foi
II beat two egg yolks with a table
spoonful Of cream. Pare and cut orc
or tao cucun1bers in dice, mix with
the grass and q French dressing and
stun the tomatoes open the melons
and arrange on the table. Put the