The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-06-25
Some Friday Dinners
CCORNELIA c. BEDFORD1

Val HETHER from religious motives
w or otherwise, the custom of ban
ishing meat from the table for
one day in the seven is a good one. as
it obHges the housekeeper to provide
some substitute which. in a majority Of
cases, Is lighter and less difficult of di-
gestiOn. Custom has made it usual to
serve fish of some kind and. while this
seems the easiest solution, it is not the
only one. In winter combinations Of
cheese and various forms of macaroni
make a hearty dish, while at this sea
son the many fresh vegetables can be
combined 10 make one equally accepta-
BILE. The following menus differ suff1-
GENTLY from one another to be of seTv-
ice in almost ali sections Of this coun-
tn:
First Menu.
Cream of Carrot Soup.
Baked HalibUt a Ia Creole.
Mashed Potatoes Asparagus.
Tomato ATayonnaise.
Cherry Batter Pudding Foamy Sauce
Coffee.
Second Menu.
Vegetable SCUM.
Salmon Steaks. Sauce Tartar.
New Potatoes IL Cream. Peas
Cucumbers. French Dressing
Fruit Tari1s.
Coffee.
Third Menu.
SOUP Soubfse.
R9gout CT summer Vegetables.
Stuffed Tomat2ls- Beets-
Cress and Cucumber salad.
FUuit Sho7rcaka.
Cote.
Fourth Menu.
Potato Soup.
Egg and Asparagus Loaf
Cream Sauce.
Rice Peas.
Tomato and Green Pepper Salad
Fruit DumpIinss.
Coffee.
With the limited space accorded this
article and the number of dishes men
toned 1t Will be necessary to give a few
general directions for some such as
vegetable soups Where such soups are
made with a cream base it is perfectly
feasible 10 make any number Of them
from one recipe. Thus to prepare a
creamed vegetable soup for five per
4 sons we would begin by Scalding three
cupfuls Of milk Blend and cook to-
gether until bubbling one tablespoonful
of butter and two scant tablespoonfuls
of flour. To this gradually add the hot
milk Stirring until the cream is thick
and smooth. Cook slowly for FIVE min
utes. Blend some of this cream with
one cupfuI of the cooked vegetable
mashed to 3 smooth pulp. Nix all to-
gether, season appropriately and sim
mer for FIVE minutes and the souD is
ready to serve Some vegetables need
more seasoning than plain salt and
pepper. Thus, for potato sOup a little
celery and slice of onion should be
STEPPED in the milk while il is heating
and half OF leaf OF mint similarly
used adds piquancy TO a cream of pea
soup. Carrots, peas. onions, cauIifiow-
er, shelled beans, asparagus, tomatoes
cucumbers, and many other vegetable
may be used IN this way but in every
instance they must first be cooked and
reduced to q smooth pulp. When it is
on hand a spoonful or two OF whipped
or plain cream stirred in a. the soup Is
dished il an undeui8bIe Improvement
TO please the eye ii 3 sometimes posi-
ble to add q simple sarnishing such as
Il sprinkle of chopped parsley. finely
shredded green OF red pepper or some
bits of firm raw Tomato
The baked halibut in the first menu
can be replaced by any large. firm
1eshed fish For piece weighing three
pounds or more make pint and half
o. well-seasOned tomato sauce. Wash
the fish. scaId and scrape to remove
the dark skin. Arrange it in a dripping
nan. haste II with about half a cupful
Of the sauce and place In hot oven.