The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-10-30
A HOME SUNDAY NIGHT SUPPER
BY coRNELIA C. BEDFORD.

ID the aim Of the average housewife
u make the Sunday meals especially
dainty and appetizing. and vet to so
pan them as TO entail no more than the
usual amount Of work. The dinner has
Deen extra good and enjoyed by all For
the evening meal. at which one or more
Hlehos or either parents or children are
70 De present, she makes up her mind to
use ethe chatting dish and arranges for
such other viands as can pc u1,ickIv and
Easily prepared at the time. Her menu
reads like this:
SWeetbreads Creamed in the Chatting Dish
Raised Biscuits Reheated.
Saratoga Chips
Pork and Celery Salad.
Brown Bread Fingers.
Fruit with Syrup. Little Cakes.
Frothed Chocolate
men sponge was set Friday night for
tne baking somewhat larger quantity
than usual was prepared The next
morning a pint of il was taken ont and to
TINS was added three eggs beaten with
one-halt or cupful OF sugar and one
thlrd or a cupful Of melted butter. An
extra cupful of flour went In at the same
tinie and, after hard beating. the batter
was placed in a pan Of warm water to ac-
ceIerate the raising. When light as
pull more flour was stirred in to make a
sort dough and this was kneadad for five
minutes and again set aside 10 raise IL
soon doubled in size Pieces the size of
an egg were pulled off OF l. worked
down, nodded into balls and placed close
together IN pans. brushing the tops well
with milk WheE very light the biscuits
were baked in hot oven, turned out and
when cold put away On Sunday night
eaen painful was quickly dipped in and out
OF cold water, covered and placed in the
oven and in ten minutes they were steam
ing hot through.
The sweetbreads were also purcna sed on
Saturday, and, as soon as delivered, were
dropped into cold water. As often as dis
colored the water was changed and when
the meat looked very white and nice 1t
was drained, placed in 3 saucepan. half Of
q teaspoonful of salt, a slice of onion
and tiny bit OF mace added; boiling
water was poured IN to almost fill the
saucepan and 1t was placed 1n the fire
10 simmer for twenty minutes. The sweet
breads were removed ana dropped into
cold water. the hot liquid strained and put
aside TO be mixed with soup stock or used
as the basis Of some gravy. When the
meat was chilled it was drained, all fat
and tubes removed then broken into bits
and put away for next day.
The little cakes were also baked on Sat
urday. One quarter of a pound Of UNI
blanched almonds were put through the
food chopper followed by one-quarter of
pound of citron and the same amount of
candted lemon peel. Into this mixture
one-half of a pound Of fine graduated
sugar was stirred, then one-half of a
pound of flour and a pinch Of salt. When
well mixed a we'll was made n the CEN
ter and in II was poured two we'll beaten
honey. The dry mixture was gradually
worked in until all was stiff paste. This
was rolled rather thin, cut IN little fancy
shapes, laid on creased pans and baked
in moderate oven. Before cooling each
was brushed with slightly beaten white
OF egg and pinch of chopped almonds
sprinkled over it,
The roast Of pork was served hot on
Saturday for dinner. Now the portion
which remains is carefully cut into tiny
dice and mixed with an equal quantity I
of finely cut and blanched celery. A
French dressing is made with one-half
of teaspoOnful of salt, one-quarter of a /
teaspoopful of white pepper, four table |
spOOnfuls of olive oil and one tablespoon !
ful OF tarragon vinegar This is well 1
mixed with the meat and celery and all !
put aside until supper tins. Then some |
or cooked dressing is slightly I
thinned with vinegar or lemon Juice the I
salad arranged on a dish, covered with the I
dressing and garnished with pimolas and !
celery tips. If a cooked dressing is used |
II has been made by mixing together two 4
well beaten eggs, one-quarter ct a cupful /
OF warm water. one-quarter Of a cupfuI |
OF vinegar, one-han of a teaspoonfuI of |
sdll ana a dash OF cayenne: this IS stirred .
over not water until thick as Custard
two tablespoenfuls of butter cut i'm bits
ADDED and all set aside 10 chill If whiDped
cream IS used for the chocolate q spoon /
iI or two is stirred in just before serv-
The brown bread served with the salad
g Il
> OF the Boston variety and first an
Deared at luncheon Saturday as an ac
Compartment to the baked beans Now
I Is cut in the thinnest Of slices. spread
Win soft butter. then with mashed cream
'heese, put together like sandwiches and
ut IN trim fingers.
Inc Saratoga chips were purchased Of
ne grocer. lie had just received a fresh
OF Which were specially good All that
vas needed was 10 spread them on a flat
'an ana warm through in the oven
As an accompaniment to the dainty lit
lie cakes oranges and bananas were chOs-
n ana syrup made for them one cup
ul OF sugar was boiled for five minutes
gltn one-thlrd Of cupful of water TAX
ig IL from the fire, one-Cuarter of a cum !
ul OF Sherry was stirred in the sVrlID
'oured over the sliced fruits and All set
SIDE TO chill very thoroughly II our !
ostess had not cared TO use sherry she
night nave substituted the same amount
Z syrup from can of cherries or pine
pples
That the chocolate might not prove too
eaVy drink, equal parts of water and
1ilk were used. and One-uuarter. OF a
quare OF chocolate allowed for each
lrge cupful After cutting fine. the
hocolate was mixed with one teaspoon
y l. OF sugar Tor each cupful. blended with
uttle boiling water, the fun quantity of !
Iater added. and all boiled for three min
ties. This was blended with the scalded
Xix and Kept hot In q covered double
oiler until sent to the table when a
w drops of vanilla were added to give
elicacy of flavor. The cream. which
as sweet but very rich and thick. was
ed before the smoking hot drink was
oured in.
Having arranged all other courses. the
ostess attends herself TO the preparation :