The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1904-04-09

add half a teaspoonful of carbonate
| of soda. free from Jumps, to every
quart of nlolasses used; stir quickly.
! and pour on a creased platter to cool.
Turn in the edges as they cool, and
when cool enough to handle, pull on a
hook until it becomes a beautiful gold
eli color.
For the ChiIdren-At this season
food for children should be made d
subject of special consideration The
use of milk should be- encouraged
greatly. Remember however. that this
is a food. not a beverage. 1t should,
! therefore. be taken slowly; never swal-
! lowed hastily, a glassful or even half
a glassful at a time. 1t should also be
| Of medium temperature Cold milk
/ should always be held in the mouth an
J instant before it is swallowed that it
may become warmed before entering
I :ile stomach: the same recommendation
| applies to ice water and beverages and
! frozen desserts Food at the tempera-
/ ture Of the human body digests most
easily. When ice cream etc. is taken
after dinner the cold arrests the di-
Sestion: no digestion takes place until
the mass of food is warmed UP to blood
| heat. or that of the human body. This
advice should be. considered by those
who cater to growing children.
Oysters a la Normandie.- Place one
pint of oysters over the fire, add one
teaspoonful of butter, one and one-half
teaspoonfuls of salt. Let them simmer
three minutes. then remove from fire.
Melt one ounce of butter in saucepan,
add one tablespoonful flour. stir two
mi,
of oyster liquor and three tablespoon
fuls sliced mushrooms with liquor. a
small bouquet of parsley. Cook five
minutes, then remove bouquet: add
half teaspoonful salt, mix the yelks of
two eggs, add it slowly to the sauce,
add last two tablespoonfuls of cream
and the systers. Let them get hot and
pour over six slices of fine toast
-
Rice and Tomatoes-First stew the
tomatoes and press through a coarse
sieve; allow one gill of rice TO every
two Of the pulp; wash the rice and boil
about twenty minutes Drain as dry
as possible and mix with the sauce.
adding a pinch of sugar and salt and
pepper to taste Let them stew gently
for quarter of an hour, uncovered.
and watch that it does not scorch. Add
a teaspoonful of butter, and when it
melts, the dish Is ready to serve. In
stirring this preparation of rice and
tomatoes lift the rice only with a
fork to mix it.
PURGE of Corn.-Over one can of
sweet corn pour one pint of boiling
water Let simmer one-half hour
Strain though wire sieve Add one
quart of sweet milk. Season highly
with salt and cayenne pepper, and just
before serving add three tablespoonfuls
of finely rolled crackers. Serve with
croutons.
Lentil Croquettes.-Wash. pick and
cook one-quarter pound of lentils. with
one or two onions to flavor. When
cooked, add about five ounces whole
meal bread crumbs, teaspoonful of
parsley, nutmeg, mace, salt and pepper
and one egg beaten. Mix well and
when cold form into rolls. Dip in flour
and fry golden brown. Serve with
onion sauce and gravy.
Maitre D'Hotel- Sauce (for fish,
Make teaspoonful of drawn butter:
add to it the juice of a. lemon, two
tablespoOnfuls minced onions. three
.tablespoonfuls chopped parsley, a tea
spoonful of powdered thyme or summer
savory, a pinch of cayenne and salt.
Simmer over the fire and serve.