The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-12-10
A Dinner for The Children.
BY coRNELIA c. BEDFORD.

I butter and cut i'm dice, or melt one
tablespoonful of butter and sprinkle it
II over the bread turning the pieces
that they may be evenly creased;
spread on a pan and place in a moder-
ate oven: stir occasionally until they
are an even golden brown on all sides.
They may then be placed in "a small
! dish for service with the soup.
Il is an acknowledged fact that the
! chopped beef on sale in meat markets
1 Is very frequently treated with pre-
! serNatiVes TO ensure its keeping: even
when this is not so, il is made of trim
mmgs and inferior pieces, some Of
| which may be by no means fresh. The
only sure way 10 have good, well ia
| Nored chopped meat is 10 chop it your
self, FOR the store chopper will often
give faint 10 the fresh meat which
| has Just been passed through it. Pur-
| chase upper round or any lean cut
which has no bone in il. When re-
celved wipe with a damp cloth, remove
( through the food chopper; if from
| tough cut pass il through a second
time. Mix with it before chopping
about 4 quarter of a cupful of tender
sueJ for each pound of meat, also a
half teaspoOnful of salt and a quarter
OF a teaspoOnful Of pepper; if you like
The flavor You may add a little onion
Juice, say a half teaspoonful. Work
and pat out with the hands until
( formed in an OblonE steak about two
inches thick, then arrange in a creased
| boiler The fre should be quite hot
clear and steady the broiling 10 be done
( The last thing before dinner is served.
Hold u close 10 the Goals first one side
then the other. until both sides are well
scared, then lift higher and turn every
I halI minute. for this thickness allow a
total of from ten TO twelve minutes
cooking when il VIII be rare but not
4 rdW IN the center. For the sauce which
I Is 10 Dee poured round il turn q can
/ 90 tomatoes into a saucepan. add a
j bit Of bay leaf. two cloves. half Of a
/ small onion, sprig of parsley, a half
: teaSp0ontul OF salt and a dash of pep
} per. Heat and stew for half an hour:
press through j sieve Return 10 the
I fire and thicken with one tablespoonful
/ OF Hour wet with cold water. This
( sauce bears relocating.
/ As change from potatoes use rice
/ as a starchy vegetable. Have ready 4
/ large Kettle containing from four to
| nve quarts Of water. Add a half table
/ spoonful OF salt and bring to a gallop-
/ '4t6 'rll. OF SlA persons pick over a
/ cupful and a half of rice and wash re-
peatedly. rubbing between the hands.
/ When the last water runs of clear
/ drain It and lei stand for few min
! utes, then drop into the boiling water.
/ Fit the cover that the water may not
/ boil over but keep at "a salIop" until.
/ Oh rubbing few grains between thumb
/ and finger. the rice seems tender. Have
/ ready some slightly buttered cups OF
/ small plain mOulds Drain the rice
! thoroughly, pack in The mOulds ana Jet
/ stand for ten minutes over hot water
o. IN a pan of hot water in the open
! even When turned out on a hot plat
/ ter sprinkle with d little finely chopped
/ parsley.
select onions Of medium size: the
! White variety is milder than the red.
! Peel cover with boiling water: lei stand
/ Iur live minutes then drain: this makes
| them less rank in flavor. Place in a
/ saucepan, add u half teaspoon1uf of
/ salt barely cover with boiling water
! and boil slowly until tender through
and throue b, this viii take fully an
! huur d!.q 2'adlf unless they are small
/ III another saucepan melt and mix to-
| gether over lie FIRE one large table
! spoonful each of butter and -four. grad.
ually stir IN three-quarters of a cum
| ful Of milk ana Il like quantity OF the
/ water IN which the onions are cook
ing When smoothly thickend add salt