The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-11-12
SomeHearty Hot SupperDishes
BY CoRNELIA, c. BEpFoRC

spoonful of lard in frying pan. lay in
two pork chops and turn frequently
until we'll scared. then cook slowly until
as brown as possible without burning.
Add half can of tomatoes, half OF a
green pepper seeded and cut fine, one
large onion cut fine and a half tea
spoonful of salt. Cover the pan and
stew very slowly until the meat is in
rags and the sauce quite thick, then rub
all through a coarse sieve. Keep hot at
the side of the fire until needed. Break
half a pound Of macar0ni in short
lengths. Have ready kettle contain
ing at least four quarts of boiling
water. Add the macaroni and d scant
teasponful of salt and keep at galIop-
ing boil until tender-this usually takes
about forty minutes. Drain. pour cold
water over the macaroni and drain
again, then stand over hot water until
stedmiug. Turn into dish and pour
over the hot sauce This sauce can be
prepared in quantity in cold weather.
as il viii keep well. When macarOni
prepared in any way is d faVorite dish
a simpler method is 10 boil grain and
reheat the macaroni as Just directed.
Have ready "a cuptul or more Of grated
cheese and d hot vegetable dish. Ar
range the macaroni in layers in the dish
liberal allowance of pepper a little
salt, a pinch of dry mustard. a tea
spoonful of butter cut in bits and as
much of the cheese as will suit the
family taste. Stir and turn carefully
with two forks, then serve at once.
SaVory Eggs and Potatoes-Pare and
dice sufficient raw potatoes TO make
three cupfuls, and boil in sailed water
until tender but unbroken. Drop in
cold water for ten minutes then shell
and cut in quarters with a silver knife
In saucepan brown two tablespoon
fuls OF butter or dripping: add two
heapIng tablespOonfuls of flour and
brown again. Stir in gradually one
pint of meat stock or hot water, stir
ring until thick and smooth. Season
with salt, pepper, one teaspOonful Of
onion juice, one teaspoonful of tomato
catsup and a few drops OF Worcester
shire. Add the potatoes and eggs and
stand over hot water for fifteen min
utes. Turn into a hot dish and sprinkle
with chopped parsley.
Rice, Ham and Tomato Sauce.-Pick
over, wash and drain one cupful of raw
rice. Boil in a large kettle oS saited
water until the grains feel tend er, when
few are rubbed between thumb and
ringers. Have ready a cupful or more
OF finely chopped cold cooked ham and
two tablespoonfuls OF chopped parsley,
Make tomtaO sauce by simmering to-
gether for twenty minutes a half can
OF tomatoes, four cloves, one cupful of
boiling water, a sprig of parsley, one
slice OF onion and a stalk Of celery;
rub through a sieve, return TO the fire
and thicken with two Scant tablespoon
fuls OF -four rubbed 10 a smooth paste
with little cold water: add salt and
pepper TO taste and simmer for five
minutes. Spread half of the rice on a
hot dish; sprinkle over half OF the ham
and with spoon moisten with a por-
ton OF the sauce. Add the remainder
or each, and over all sprinkle the pars-
ley
White Beans Flamande.-Pick over
and wash one eupful and half of any
dried white beans, either large OF small,
cover with cold water and soak over
night, or as long as possible. Drain
and slowly boil until very tender but
unbroken; should il chance that the
dinner dish is boiled mutton use
some OF the Dot liquor for boiling the
beans Instead os water and the dish
will be greatly improved. In a sauce
pan or frying pan heat together two
tablespoonfuls OF butter or dripping,
one teasponoful of onion Juice, one
tablespoonful Of lemon juice or vinegar
and dash of salt and pepper. Add
the drained beans and draw a little 10
one side OF the fire. turning and stir
ring occasionally so the seasoning. may
be evenly absorbed. Vixen IN the serv-
ing dish sprinkleI with finely chopped .
parsley.