The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-11-12

= HERE are many homes in which
dinner, the principal meal OF the
day. must be served at noon in
stead OF evening. In such cases il
usually follows that the third meal is
rather heartier than the old-time cold
meat tea" and that where there are
growing children or young people in
the family. one or more hot dishes are
necessary. These need not necessarily
be Of meat or require a great deal of
preparation but they should be OF q
substantial nature and served piping
hot. Small portions remaining from
some dinner dish may be utilized al
though such can frequently be used 10
better advantage III the preparation Of
breakfast dishes. When the same rou-
tine has been gone through and new
dishes are asked for any of the follow
ing will be sure 20 be appreciated.
Scarborough Salt Cod.-Take a thick
middle cut OF salt cod weighing fully
two pounds. Wash and place flesh side
downward in a deep dish. cover with
cold water and let soak for al least six
or eight hours: this freshening process
may be FASTENED by first holding the
cod under cold running water for ten or
fifteen minutes and by changing the
water at frequent intervals. When fair
~ fresh rub and wash again TO remove
any remaining salt crystals, then place
in the dish and pour over IL hot water
il which a large onion has been boiled
Cover and let stand until cold, then
drain and dry thoroughly with a cloth.
Brush with sof, butter, place i'm n wire
hroilor and broii quickly. turning two
or three times When nicely coiored
lay ia heated vegetable dish and with
two forks break in pieces. Have ready
q cunful or more OF hot drawn butter
90 which salt, pepper a teasp0OnfUl Of
lennon juice and a teaspooufUl of finely
chopped parsley have been added. Pour
This over tho fish. cover closely and
stand in the warming oven or over hot
water for ten minutes, The result Is
exceedingly good.
Rice and Cheese Pudding.-Take two
cupfuls OF freshly boiled rice left from
dinner. and which IL still warm, or
wash thoroughly three-QuaTteTs of a
cupful of the raw article, drop into a
large kettle of rapidly boiling water
aud boil at u Sallop until tender, then
drain. Make one cupful and a half OF
white sauce by mixing together over
the ire one heaping tablespoonful each
of butter and flour and gradually add
ing three-quarters Of a pint OF milk,
stirring until smoothly thickened. Let
this stand off the fire until lukewarm,
then add salt TO taste. a dash of white
pepper two well beaten eggs and a half
cunfuI of grated cheese. Put the rice
and sauce in alternate layers in but
tered pudding dish, sprinkle thiciiy
with buttered crumbs and bake for half
an hour in a good oven.
Smothered POtatoes.-Pare and cut
into thin slices as many raw potatoes
as are likely 10 be eaten. Butter bak-
ing dish and fill with layers Of the po-
tato, snrinkling each layer with salt.
pepper and a little -four. adding some
bits OF butter--aiiow one iarge table
spoonful of the butter for each quart OF
notatoes. Now pour IN cold milk until
il can Just be seen through the top lay
er Of potatoes. Cover and bake IN a
hot oven for from thirty 10 forty min.
utes according 70 the depth Of ingredi.
ents In the dish. then uncover and
brown.
. Baked Cabbage.-Ouarter good
sized hard head Of cabbage and cut IN
thin slices or shave with a slaW cutter
Drop into a bowl of sailed water for
ten minutes. then drain and turn into
a large kettle of boiling water. Add
one teasroonful of salt and boil for
thirty minutes, then drain. Make a
pint OF white sauce. following the pro-
portions given for the baked rice. Fiji
a buttered dish with alternate layers
Of the drained cabbage. sauce and
grated cheese. having the top layer
cheese. Cover with buttered crumbs
and make for twenty minutes 10 a
quick oven.
Macaroni Afexiealne.-Heat a tea