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

Sweet potatoes are comparatively
, new IN the market. II they cannot be
had, a dish OF boiled rice may be sub
stituted. They should be scrubbed and
boiled in slightly sailed water until
tender, then be peeled and cut in thick
slices Boil together for five minutes
one-halt OF a cupful- each of granuIsted
sugar and water. take from the fire
add one tablespoonful of butter and stir
Until the latter is Melted dip each
slice IN the sauce and pack in a shall
low buttered pan. pouring the remand
er Of the sauce over them. Cover and
place the, pan in a hot oyen for q half
hour. then uncover. When nicely
Drowned they are ready TO serve. A
simpler method, is, after boiling and
scraping off the skin. to cut into halves
lengthwise, spread with butter. arrange
on fiat pan and brown in a quick
oven.
To have a perfect succotash the corn
should be milky and sweet, the beans
small and still green. Shell sufficient
lima beans TO measure a pint. Score a
dozen ears OF corn and scrape out all
the pulp. Put the beans on in just
enough boiling water TO cover, add a
half teaspoonful Of salt and simmer
for twenty FIVE minutes: add the corn
seasoning well. If the succotash seems
10 dry. add just before taking from the
fire a little hot milk. Last OF ali stir
in one heaping teaspOouful of butter.
a salad OF tact apples mingled with
the spiciness of nasturtium leaves and
blossoms is not TO be despised. Pre-
pare a French dressing with One-half
of teaspoonful of salt, one-quarter OF
a tesspoonful OF pepper, four table
spOonfuls of olive oil and one table
spoonful of vinegar or lemon juice.
Wash and dry the Easturtium leaves
and arrange on individual plates or a
platter Quarter, core and pare as
many tact apples as may DC needed.
cutting them quickly into bits Mix
at once with the dressing. heap ON the
leaves and garpish. with nasturtium
blossoms. To accompany the salad,
mash some American cheese with a
fork. adding a dash OF pepper and suf-
ficient sherry to blend to a paste.
Spread this on thin, crustless- slices of
stale bread. cut into fingers lay n--'l
pan and place in oderate over until
the cheese is melted. These may be
served ho- or cold.
Usually il happens that out OF a bas-
ket of peaches a number will be either
specked or toe green to use raw. Peel
and stone n number of these and cut
into thin slices. Mix together one pint
, of flour. one-half of a teaspoonful of
salt, one tablespoonful of sugar and
two teaspOonfuls Of baking powder, and
rub into the mixture TWO tablespoonfuls
of butter. Mix this 10 a very thick
batter with sweet milk, beating we'll.
lThickly grease a deep mold with soft
butter and fill it with alternate layers
of the batter and sliced fruit. having
the batter at the bottom an dtOp. Cover
closely and steam for three hours.
For the sauce put a cupful of finely
cut peaches. six peach pits and one
cupful of water in a. saucepan and
simmer gently until the fruit is soft
enough to be rubbed through a sieve.
/, Return to the fire in a clean saucepan.
adding water, if necessary. to make one
cupful and a half. When boiling stir
into it one scant tablespoonful of corn
starch. stirring until smoothly thick
ened and clear. Add sufficient sugar TO
sweeten and simmer for ten minutes.
Beat the white Of one egg to a still
dry froth. Add TO the sauce a drop of
almond extract and just enough fruit
red color paste to tint it a pretty pink.
Pour il slowly over the egg white, beat
ing hard and fast. This viii give a
frothy, pale pink sauce of delightful
! flavor.