The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-05-29

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facilities are increased; fruits
and early vegetables are coming
Ia from the south and west; mackereI
p shad are abundant, and spring
lamb and veal are not unduly high in
price IL viii therefore be possible TO
Plan and serve 10 ones family with.
perhaps, a guest or two, the following
Cream of Spinach Soup.
stunned Shoulder of Veal.
Brown Gravy.
New Potatoes. Asparagus
Romano Lettuce. French Dressing.
Cheese Waters.
ROseLtes with Strawberries.
C0hee.
In selecting veal be sure that it is
not too young; IF under two months
nld when killed the flesh viii have a
blush tiuges viii be cIammy. If not
shghtly Shiny. TO the touch, and the
bones VIII be SOFT. Good veal has a
pinklsh hue, more or less pronounce
according 10 the age of the animal.
The shoulder is one OF the less exDen-
sIEe cuts 70 weighs about eight
pounds. Have the butcher bone it.
using the with any other meat
trimmings 20 make soup stock. Cut
the crust from a stale bakers loaf and
plunge IL into a bowl of sold water for
ABOUT uEe minutes Lift OUT and
squeeze as dry as possible. then crum-
Bile and mix with the crumbled interior
of the loaf. Add one heaping tea
spoonful of salt, one t-easpO0nfuI of
dried tbyne and one-half of a tea
spoonful of pepper. mix. taste and add
more seasoning If needed. Put through
the food chopper two large peeled
white onions 30 Oue-QuaTuer OF a
pound Of beef suets add these to the
stufflus, mixing thoroughly. stun the
meat with this 10 close the pocket
with a stitch or Two, or use a skeWeT.
Should there be any studIug left, form
IL Into small balls. lay or a creased
pan and bake separately. serving
around the meat. These preparations
may DE made the day before. I'm roast
ing have the over very hot at first: in
fifteen mute reduce the heat some
what Allow fifteen minutes 90 heat
through ID fifteen minutes for a
pound, for veal is UNIV h0iesOme unless
thoroughly cooked. Basic frequently
with equal quantities of melted veal
fat and boiling water or the meat viii
be dry Before transferring 90 the
platter remove skeWeT or stitches.
Place the roasting pan on top of the
range. 81 30 contains too much fat pour
off part. Dredge Don hour to- absorb the
tat and stir until 10 browns. then grad
.a-Na 4"1 H."a"--HHN H-"A-Hz -4N"H 60 --
duce II no "a gravy, stirring until
smooth. Season 10 taste and simmer
for "a few minutes.
The tomatoes. which are TO be
served as a sarnish for the meat,
should be OF medium size n very
firm. Cut ipto taick slices and lay on
a cloth TO absorb all WaIery juice.
Having the fat in the frying kettle
smoking hot dip each slice into slightly
beaten egg aud roll I'm fine. dry crumbs,
plunge into the fat and fry golden
brown. They should not be cooked uu-
iii the last minute as they quickly
soften,
Ia making preparations for the din
uer plan 20 have a quantity Of thick
white which can be reduced 20
various ways and so serve for three
dishes Melt five ta~blespOonfuls Of
butter in a saucepan, add six table
s~poonfuls Of hou and c0Ok slowly to-
gether for I'VE Add % tea
spoonful of SALT one-half t-easpGOufui
OF white pepper "a three cupfuls of
hot milk. stir until nOoJn and very
thick. cook slowly for dVe minutes.
then keep hot in a double boiler. One
half Of "a cupful Of this is to be slightly
reduced with One-quarter OF a cupful
Of hot milk and the strained Juice of
a half lemoa. one tablespoonful Of
chopped parsley added D poured
0HNA NAE l"N
one cupful Is % be reduced with ara
equal quantity OF the water in which
the asparagus is boiled. The re-
malnder r. for SOUP
Should fresh spinach be unattaiu-
able. the canned may be used but the
fresh win give the finished soup a bet
Ter color. Pick over two quarts of sc,
rejecting roots and poor leaves. then
wash through half a dozen waters 20
remove sand ana dirt. Have ready a
kettle OF boiling water, turn i'm the
spinach. boil for ave minutes. Drain,
plunge into cold water let stand
Tor i've minutes. Again drain, drop
INTO fresh boiling salted water and boil
uncovered for from ten 10 fifteen mln-
utes until tender. Drain. rinse thor
ouehIv in cold water, press as dry as
Dosslble and put through the me cut
Ter of the chopper, then pound to a
haste. This process VIII give a clear
green mass. nix gradually win ~ q
little OF the thick q until "eH
blended. Thin the remainder with one
pint of scalding hot milk, add tne
eoinaeh preparation. taste 20 see that
3f Is well seasoned and in two minutes
take from tne hre