The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-08-13

vegetables might be well cooked
through. When tender but unbroken
they We're transferred to a platter and
the butter remaining in the pan mixed
with little flour and two-thirds of a
pint OF milk to make a gravy which
was strained round the tomatoes
In Difference to the laundry work the
Monday breakfast called for the last
amount of preparation. The first two
courses NEEDED no cooking. A cream
sauce was made with one cupful and a
naff OF milk. one tablespoonful and a
halt each Of butter and flour and
hlgh seasoning of salt and pepper.
into this was stirred a scant quart of
diced cold potatoes. Thre eggs were
beaten slightly mixed with a pint OF
milk and gradually stirred into pint
OF slightly salted flour. This thin bat
Ter was strained into deep buttered
cups and baked forty minutes in a
moderate oven; when done the pop
over Wer double their first size and
hollow as toy balloons. A tablespoon
sl1ghtly beaten eggs mixed with three
slightly beatn eggs mixed with three
tablespoonfuls of warm water and rap
IDLY transformed into a slightly omelet
which was garnished with a few sprigs
Of parsley.
The nodded rice for Tuesday s
breakfast was cooked on Monday for
Gunner. the excess being pressed light
away. This was served icy cold sur
rounded with blackberries and accom-
panied by a pitcher OF rich cream
From the large beef kidney the out
side was cut off in bits with a sharp
knife. the purplish core being dis
carded. The cut meat was put on in
a saucepan OF cold water. heated TO
the steaming point, then drained: this
process was repeated three times In
the meantime a brown cause WAS
MADE with tablespoonful of dripping
heaping tablespoonful of 6Our
Drowned in it and a generous half
pint of water added to make a brown
sauce. This was seasoned wit, Wor-
ceStershire and tomato catsuD the
meat stirred into it and the sauce
placed over hot water for ten min
utes. The potatoes were finely chon-
ped, well seasoned and spread in a
pan holding a spoonful of hot drip
pings, slow cooking without stirriug
gave brown under Nrust and the DO
tatoes were rolled like an omeIet for
serving The toast was thin, crisp
and we'll buttered while hot.
The peaches for "Wednesday morn
ing We're well brushed to rid them of
1uzz. The cold potatoes were sliced.
covered with plenty of milk. well sea-
soned and slowly reduced until there
was but little liquid lect. n little b,..-
ter being added Just before Iisbin-
The egg plan twas steel tho previous
evening. the slices piled or one an
other and weighted to express the
acrid Juice. In the morning they were
Toured and sautei in very hot but
ter. \ baking powder biscuit dough
was cut in strips. then in diamonds. IN
place OF the usual rosnds. and baked
in a hot oven.
Blackberry mush fo~ Thursday vas
made on wednesday by scalding the
mashed berries. pressing out the iuice
sweetening it slightly and cooking
With farina, one TABLESPOONFUL to the
half-pint Of liquid. This was lrolied
and served cold with creari Raw TO-
tatoes were cut lengthwise into strips
and fried in deep fat. The bacon had
been cut the DAY before into slices
of paper thinness and iaid on ice over
night, the pan was smoking hot when
the nearly frozen slices were dropped
IN, few of a time, quickly turned aud
taken out as soon as pale brown.
They became crisp in moment lnL
We're quite unlike the usual greasy.
fabby bacon so often served. The
Vienna rolls had been bought in town
the day before and were merely
warmed in the oven.
Instead Of the usual small baked
egg dishes tiny casseroIes were used
for the eggs served Friday morning.
A .teaspoonful of butter. a few drops
OF onion juice, a sprinkIing of salt.