The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-06-19

Lettuce with Herbs.
l'rencE Dressing. Cheese Wafers
Strawberry Dumplugs.
Strawberry Sauce. Coffee.
such a dinner as this which we pre-
sent today IS, or should be, quite pos
Eibie 10 serve iu an parts of the COun-
Try by this date IL is true that spring
has been UardV iu appearing, but haN-
ing come at last it is making up for
lost time. Lamb IS procurable at
reasonable rate, and asparagus ana
straw berries were never better
Unless dinner is to be served at
night it viii be found advisable TO
give the meat it's PIE EmiuaIy cooking
day iu advance. 1T 1e menu IS 10 be
used for the sunday noon dinner, and
the cook is conspicuous 10y her abb
Eence, the far-sighted hostess VIII also
prepare ON Saturday the soup, cock
The rice for timbales, the spinach used
as q garuish for The meat and rub TO-
Eether the dry ingredients for the
dumplings, thus tightening the actua.
sunday work.
The soup viii require 1ne-half of
can of tomatoes stewed for twenty
minutes with one pint of water tVd
cloves, one small sliced onion, une'
half OF bay leaf OHe-half of tea
spoonful of salt and one-quarJer OF
teaspOoutul of WEite pepper. Rub
water, if necessary to make one quart
Return to- the fire. and when boiling
slowly sprinkle i'm two tablespooufuls
OF me tapIOcd- Cook slowly until the
JapiOCa is clear and tender, this viii
take about ten minutes. Add more sea-
EOninT. it necessary.
I'm purchasing the lamb instruct the
butcher TO- break the bones without
cutting the meat badly as may be
done unless this precauuon Is OBJ
served Wash quickly i'm cold water
put ian a kettle, cover with bOlling
water, and place where ii VIII simmer
gently, Add One-haH of a teaspOOuful
of SALT a small onion stuck with one
Glove and one scraped carrot. This
will add sufficient flavor TO the pot
liquor TO allow OF what ls not needed
FOR gravy being used another day with
barley or rice as a soup. Cook slowly
until the meat is SO tender that the
bones can be carefully drawn out.
Lay it on platter, place light
weight upon It, and set aside. (This
1f-4y be dispensed with If the lamb is
40 be served within am hour or LWO.)
quarters of am hour before dim
ner brush lt over with an egg beaten
with teasp00ufuI OF warm water.
sprinkle tEickly with fine dry bread
crumbs, lay on q pan and place i'm
hot oven. By the time It is very hot
through and through. the crumbs VIII
DE nicely Drowned.
The puree of spinach served round
81 VIII require d half peck, which must
DE picked over and all roots and de-
feCtiVe leaves removed. tt must then
be thoroughly washed for, as iV grows
close to the ground and thriYes best
iu a sandy soil, tEe leaves are usually
very dirty, and washing ia six or eight
tive. Have a large kettle nearly filled
with boiling salted water plunge the
spinach ln lt and boil uncovered for
fifteen minutes. Drain and plunge the
leaves into cold water for five min
utes. drain again and return % the
1iEe iu fresh water for another fifteen
mis Jes BY this method the vivid
green color is best retained Drain
from The second cOOklng- pressing out
every drop of moisture possible. then
chop until reduced TO q pulp, it NAV
Doe put throuCE chopper All of this
part of the cooking may be- done the
previous day or some time before it rs
needed. 70 finish 10, heat a large
tablespoonful of butter lD saucepan, 7
add oue-half of leaspOUnfUi of salt
Cne-Quarter of "a teaspu0nful of pepper
and a few drops of onion juice. stir
'u one tablespoonful Of aour, and
when mixed cook slowly for three
minutes Add Oue-half OF a eupful of
the mutton broth and when thiCkGued
and smooth. add gradually tne pUlped
spinach Draw Go one side and cook
slowly for ten minutes. Turn i, out
ou hot platter and lay the meat on
DO or arrange lt round the meat Use
some Of the broth iu making the
gravy browning the butter adding the
aour and browning again before stir
ying I'm the stock.
Pick over cupfuI and "A half Of
rice and wash thoroughly Iu several I
waters until clear. Jhou boil in q ket-
tle Of sailed water. when the grains
seem perfectly tender when rubbed be-
tween thumb and finger. drain and
place ln a double boiler. add oue-half 1
of a Cupful of milk-brOtL from the I
meat may be used if preferred cover Z
and cook until the liquid is absorbed /
IfaVe ready numb of WCli-buLtereu +
ti# bale mOlds. In which pack the rice. 4
Ifhey can then be set aside for next /
day, or can at once be placed In the I
steamer and steamed for ten minutes.
Turn out carefully. A pretty gamlsh 4
for these timbales would Doe thin slices
of carrot stamped out Inn fancy shapes 4
and placed in The bottom ana round +
the SIDES or each mold before films 4
1T with rice. or pinch of finely /
chopped parsley may be- sprinkIcd over I
each after 30 IS turned out
Whether the larsc white stalks of as I
naragus or the smaller green ones are I
chosen rs largely matter of taste. as +
each have their advocates. i'm any ease Z
it, is best. after scraping each stalk 4
with blunt knife. 10 cat off about au /
inch from the lower woody end For
convenience TN handling. 10 IS then I
usual TO re-tic the stalks in smailor 4
bundles IL a deep kettle can be used i
far hnfliuE the cIndicE maT hr placed /
HnE1Fht " e. Lhe slightly sailed boii-