The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1904-09-04

By CORNELIA c. BEDFORD

It Is doubtful whether the cost OF
meat viii be materially lessened for
weeks TO come, and as a result house
holds all over the country are cutting
down their orders for the butcher ard
giving greater attention TO the prepar-
alton Of green vegetables as we'll as 70
those foods which contain "A large per
Gentage Of heterogeneous material. In the
latter class We find the legumes-peas
and beans--and as the days grow short
or and cooler we will turn oftener 10
them. A fortnight ago Il was shown
that a hearty dinner could be served
with greer vegetables carefully and
economically prepared. Today the prin-
ciDal dish or the menu is made with
eggs and tomatoes substantial and
tasty preparation which viii be enjoyed
by every member of the family.
Our menu will be read as follows:
Cream Of Carrot Soup. Creations
Egg and Tomato Timbales
Brown Sauce
Drowned Sweet Potatoes.
Succotash.
Apple and Nasturtium Salad.
Cheese. Fingers.
Steamed Peach Pudding.
Foamy Sauce.
Coffee.
To make these timbales slowly stew
some peeled and cut tomatoes until re-
duced to 2 thick pulp. Rub this through
sieve. To one cupful add very hign
seasoning OF salt and pepper and set
aside until quite cool, beat together six
eggs until mixed. strain through "A sieve
and add 10 the tomatoes: also add one
tablespoonful Of fipely chopped parsley.
Butter thiCkly the requisite number %
small molGs aud I'LL them with the mix
ture. stand them in a pan partly hlled
With warm water, covered with a but
tered paper, and place I'm a moderate
oven until 4 spoon e.. knife inserted y!
the center 81 the mold comes ont cledi,
this VIII take from twenty To thirty
five or forty minutes. according 10 size.
IL the oven is too hot the tim bales Will
be honeycOmbed with holes if8stead OF
being like a smooth, wen baked Gus
tard.
For the sauce boil together for five
minutes one cupful Of stock bee ex-
tract or water and one dozen pepper
Corns. one Glove. Oue-half of q bay Leaf
one tablespoonful each of chopped
onion and carrot In q second sauce
pan cook slowly one heaning table
spoonful each OF butter and fcurt until
Drowned, strain into this the contents
of the first saucepan. stirring. constant
" until the sauce is smooth and thick,
Add salt to taste. a tablespoonful OF
finely chopped olives ard simmer for
five minutes. After taking from the
fire add one tablespoonful OF sherry
The timbaies are carefully turned out
on n heated platter and the sauce
poured around them.
From the standpoint Of color only
such carrots AZ are of a deep rich
orange hue should be chosen. Scrape
Rnd CRATE or put them through the fine
cutter of the food chopper. II you have
a kitchen, garden TO draw from use
only the outer, deeply tinted portion
discarding the pale central core. Boil
one pint of this with one plat OF water
and a pinch of salt until very tender
then rub through a fine sieve. Scald
one quart OF milk in a double boiler
rub Two tablespoonfuls OF butter and
three tablespoonfuls of flour together
10 "A paste. gradually moisten aud re-
duce il with some Of the milk. turn into
the hot liquid and stir until smoothly
thickened.
Add the sieved carrot and a palatabl-
seasoning Of salt and pepper and cook
for ten minutes longer. Serve with
cruatuns--stale tread cur IN tiny dice
and fried in hot butter II the soup is
20 be reheated. G. tiny pine h0f baking
soda should be added TO il.