The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-02-26

y
of season, and the heavy
- storms of the past few
W2RHZ7 months have greatly height
KfztEl1 ened the prices of all kinds
G--1AAH of foods. The menu pre-
scented today for the consideration of
our readers is. or should be, possible in
any part of the country.
Barley Soup.
Beef Pct Roast Brown Gravy.
Drowned Potatoes. Dreamed Parsnips.
Cold Slaw.
Cheese Fingers or Waters.
Pineapple Tapioca.
Coffee.
The bone from a leg or a couple of
pounds OF shoulder or neck OF mutton
viii be ample for this soup, which de-
Ponds upon time and slow cooking for
its excellence. Wipe the meat, cutting
it in pieces and crack the bones. Put
in a kettle with three quarts of cold
water, cover, heat slowly ard simmer
for four hours. adding after three hours
! cooking One-quarter of a small turnip,
one-half of an onion. a small carrot and
salt and pepper to taste. Strain and
put aside until next day. From the
/ solid material which remains pick out
! the vegetables and meat, being very
! careful TO discard all bits of bone. Put
/ through the food chopper, season high
/! ~. add a spoonful or two of the soup
1 to mOisten, and set away. Mixed with
an equal quantity of coarsely Chopped
/ boiled potato it will give a savOry dish
/ for breakfast or supper. Barley can now
/ be had in two SiZeS-the pot or large
| grains, the pearl or fine; the latter
cooks more quickly and so is often
/ preferred but either variety Will do.
I AS even the fine requires three hours
| to cook tender. it is best to boil it in
| an abundance of slightly sailed water,
as this does away with the evaporation
| of the soup stock; the unused water can
| when desired be used in making other
meat stock. An hour before dinner
next day the solid cake of fat is re-
| moved from the soup; ii is put in
saucepan With the desired quantity of
barley and gently heated, then sim
meTed for half an hour
In selecting beef for a pot roast try
/ to have it as chunky" as possible;
/ where the family is small, and only two
| or three pounds are ordered. the butch
er often sends a long, thin piece, which
| cannot be cooked to advantage. Any
Of the so-caled cheaper cuts, which
are neither too bony or too fat, ear be
utilized in this dish theiong, slow
cooking Will give tender, aPPetizing
result
When received trim off superhuous
I fat and as much bone-if any Is pos
sible. Wipe with a damp cloth. Try
| out a little of the fat in a frying pan
! if an Old-faShiOned iron kettle is used
/ there is. no need of two utensils. Lay
/ in the meat and brown it quickly but
! thoroughly on each cut side Transfer il
| TO the larger kettle in which il is TO be
/ cooked. Rinse out the frying pan with
a little boiling water and pour this over
! the meat Now add sufficient hot
/ liquid TO make a pint altogether-if
| there is any beef gravy or stock or
/ little strained tomato in the pantry ii
may be added with profit, otherwise
water will do. To this there may also
! be added at discretion a small onion
| stuck with Glove, a piece Of carrot,
! a bit of green pepper or some herbs,
thus this simple dish may be greatly
varied in flavor. Cover closely. bring
/ quickly TO the boiling point, then draw
back to where the liquid will barely
! simmer, keeping il at the same temper
ature until ready to dish. Allow forty
| five minutes for the first pound and
half an hour for each additional pound.
Have ready the requisite number of
pared potatoes; three-quarterS of an
hour before dinner put them in the
pot around the meat When barely ten
/ der life them out and take the pot from
| the fire for a moment. Skim off a few
| spoonfuls of the fat which collects on
! top Of the liquid and put it in a small
! pan. Heat and in this brown the pO-
| tatoes. turning them until evenely co.
] ored- Have ready a couple of SpOOnfulS
! of Drowned -four mixed 10 a paste with
| little cold water Transfer the meat
| to a hot platter. Thicker and boil up
| the gravy, adding seasoning to taste.
! Strain before serving.
Parsnips are a winter vegetable too
often sighted. They are valuable for
! the sugar and starch which they con-
| tain. but need careful and thorough
| cooking to overcome the toughness Of
| their cellular structure. Scrape or pare
| and boil i'm slightly salted water until
very tender. For each pint make
sauce with one tablespoonful each OF
| butter and flour, One-half of a pint of
/ milk and salt and pepper to taste Cut
! the parsnips in dice or in slender inch
strips, add to the sauce and simmer
I together for ten minutes
Either red or white cabbage can be
! used for slaW- Take a quarter of large
1 firm head, trim away the central stalk
and shave as finely as possible Beat
an egg until quite light. add six table
-spOonsful of water; mix a quarter of
| teaspoonful of dry mustard. One-quar-
! ter Of a teaspoonful of salt and half as
! much white pepper with four table
spoonSful of vinegar and add slowly to
! the egg and water, stirring well. Put
/ in double boiler and stir over the are
until as thick as q rich custard; if 1t
! thickens too rapidly lift off the upper
I When done add tablespoonful of but
| ter. stir this until absorbed: then mix
| at once with the shaved cabbage, cover
| closely and set aside until cold. Should
/ a thinned dressing be preferred dilute
| with a spoonful or two of vinegar.
| Cheese waters are to be had in pack
ages, but if home product is preferred
1 y
| flour. a half cupfuI OF grated cheese, a
| pinch of salt, Il dash of paprika, scant
| teaspOonful of baking powder and d
! tablespoonful Of butter. Mix TO a dough
with cold water, knead well. roll out
! and cut in strips of fingers. Wet the
| top of each with water, sprinkle with
| more of the cheese and bake in mod
| crate oven. These are good hot or
| cold.
| The dessert is made with canned
| pineapple. Cook three tablespoOnfuls
OF instantaneous tapioca in mixture
| of a cupful each of water and pine
] apple syrup until it is transparent. Add
| d cupful of the chopped or grated fruit
! and more sugar if needed. and cook
| for ten minutes longer, then turn into
| dessert glasses or a serving dish. Whip
| a cUpful or more of thick sweet cream
| until stiff. add few drops OF lemon
| juice and-if on hand-three table
| spoonsful of finely chopped almonds
| Just before dinner spread this over the
| chilled tapioca and g@rnish with bits Of
he frrrff