The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-07-30

cunbers, removing a half inch on. more
from the STAN end; cut into Iengthwise
quarters, then into dice. Drain and
drop into ice water to make them
crisp. The dressing should be the
simple French one-four tabIespoonfuls
OF olive oil, half teaspoonful of salt.
quarter teaspOOnful of pepper and one
tablespoonful of vinegar or lemon Juice.
MIX the first three Ingredients then
drop the acid in slowly. stirring ran
IDLY that IL may be blended with the oil.
Mix this with the drained and dried
cucumber and ill the tomato shells, Ar
range each filed tomato in a lettuce
nest on small plate. Should there
be some cooked dressing or mayonnaise
in the ice box q teaspoonful may be
cropped on each, but this rich dressing
IS better omitted at this season with
this dinner.
The mint sauce is the third cold dish
which can be prepared in advance
Pick the leaves from the. mint stalks.
wash and rinse thoroughly then chop
me. Cover half cupful with a cupful
ana quarter of vinegar which, is not
too strong, add two teaspoonfuls Of DOW
dered sugar and stand in a cold place.
stirring occasionally until the sugar is
dissolved. This is served without
straining I'm "a sauce boat.
The fat lamb and mutton is laxative
in its nature and for that reason the
starchy vegetables served with il should
AAeA fI AiAE OpBOSAlG AtIlQcilt-N. lnlS IL
why rice forms an ideal combination
with this meat and is usually served
with it. while the acid of the tomato
gives the necessary tone to the stomach
We. of the north, are so much ad-
dicted To the potato that we serve #
on every occasion, and SO for this din
ner a dish of potatoes may be added If
there are those in the family who in
sist on having them. but they are not
really needed. Rice, to be properly
cooked, should be dry with every
grain standing up by itself. To obtain
this result is extremely easy Have
ready q large Kettle of rapidly boiling
water-fOur or five quarts al the least
Drop in "A te9spOonfuI Of salt, then add
one cupful of raw rice which has been
thoroughly washed in several waters
Keep the water at a mad g2llOp that
the grains may be separated by the
motion. In from twelve TO twenty
minutes * viii be done-test by rubbing
a few grains between thumb and fn-
gers. When no hard core can be de-
tected turn into 2 sieve to drain off all
water; cover the top with a towel and
stand over a sman saucepan Of boiling
water or the TOP of the tea Kettle for
ten minutes. This will give a perfect
result-one quite different from the
sticky mass so often seen.
1t is usually easy to run peas in the
cooking, frequent fault being the too
liberal use Of water. For "A quart of
peas. measured after Smelling. put into
a saucepan large tesspoonful of but
ter. q half teaspoonful each of salt and
sugar and a dash Of pepper. When
melted. add the peas, cover and shake
over the hottest part OF the fire for FIVE
minutes; add three tablespoonfuls OF
water and draw to one side where they
wiz cook more slowly. Unless very old
they win be done in half an hour; add
a spoonful two or more OF water II an
danger Of burning, the quantity de-
pending upon their juiceness. They
should be almost dry when dished.
Onion soup is one OF our most deli
cious summer cream soups. To make
1T take two buncfes of onions, peel.
trim and slice them. Place in 81 sauce
pan with three cupfuls Of water and
one teaspoonful OF butter and simmer
until sufficiently tender to press
through sieve. While they are cook
ing prepare a cream sauce with one
pint of milk. one large tablespoonful of
butter and two Of Hour. To this when
thick and smooth. add the onion pulp,
season and cook for five minutes longer.
If too thick add a few tesspoonfuls of
milk anu serve with it a plate of fried
croutons-