The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-10-01
Friday Dinner
BY coRNELlA c. BEDFORD.
: RIDAY is often alluded to-. in do

~ NAiS NaN IN the week dnC
10 substitute fish or some other dish
which is of equal nuuitive value. We
at once think OF eggs, and are told
mat peas, beans and other dried le-
Sumes contain even a higher percent
asel of body-forming material. With
these three kinds OF food TO select
from as basis. Il viii not be a difficult
TASK TO plan the three meals for Fri
Jay ana 10 so vary them from week
10 week that they viii be looked for
ward To with pleasure. As good fish
- plentiful and there are still many
sreen vegetables IN market, we will
ut'ilze the following menu:
Cream of Tomato Soup
steamed Salmon Parsley or Egg Sauce
IHced Potatoes Stuffed Peppers
Apple and Pecan Salad
Cheese Fingers
Individual Peach Short Cakes
Coffee
In buying fish as the principal dish
Tor a dinner two pounds and a half
OF rich fish such as salmon, or three
pounds OF dry variety, like cod viii
De sufficient for four or five persons,
providing il is in a solid piece, prefer
dDly what IS called a middle or tail
cut one pepper and One-half cupful
A4kN AAtAAtu NuAdu AOulu De a Ldll al
ioWance per head. while one quart of
soup VIII serve five generOusly-fOr an
elaborate course dinner it is sufficient
Tor six persons.
As the salad and dessert must be
prepared in time to serve cold, it is
best 10 take up their preparation first.
Surprising that five are to be fed, we
proportion each dish accordingly, one
cupfui of pecan nut meats. one large
medium
one head OF lettuce, will be needed
Separate the head of lettuce, wash
aud drain the leaves, wrap in a wet
cloth and put aside in refrigerator or
cold pantry until needed. over the nut
meats sprinkle a teaspOonful of melted
butter, turning them over and over
until slightly but evenly creased;
sprinkle we'll with fine salt, spread on
shallow pan and place in a cool oven
until crisp and very slightly darker
IN color than before. Set aside in a
dry place. Make a cooked dressing
with the yOlks of two eggs beaten with
Tour tablespoOnfuls of cold water. two
tablespOOnfuls of lemon juice or mild
vinegar, one-third of a teaspoonful of
salt and dash Of cayenne. Stir this
over hot water, lifting it up frequently,
until very thick Add one large ia
blespoOnful of butter, stir until alb
sorbed, then strain and set aside until
cold. When used, this dressing is to
cd mixed with an equal bulk of whipped
cream. shortly before dinner the ap-
pei is pared, cOred and diced, mixed
with the nuts, the outer leaves of the
lettuce shredded fine with scissors and
a. POI ,t0n of the dressing. This is
heaped ON the bianched lettuce leaves
and the remainder of the dressing
spread over the too.
The cheese fingers which accompany
the salad call for one cupful of flour
mixed with Tablespoonful of bak-
ing powder, a dash of salt and cay
enne, then rubbed fine with one large
tablespoonful of butter. To this is
added q half-cupful of grated cheese
and sufficient ice water to make a
rather firm dough. This is rolled out
a half-inch thick. brushed with white
OF esg, sprinkled with more grated
cheese, cut i'm narrow fingers with a
pastry jagged, laid ON a fiat pan and
baken i'm moderate oven until pale
brown. These are used cold.
The shortcake dough is To be made in
all respects like baking powder biscuit,
except that three times the usual
amount of shortening is used. Cut out
biscuit the size of fruit saucer brush
half of them with butter, cover with the
remaining DlSCuit-SandWic fashion
and bake IN Quick oven. When cold
pun apart, add a filling of cut beaches
Well sugared and' serve with a soft GUS
tard or whipped cream. The sweet
Spanish peppers are now SO widely
grown that they have superseded the
"bull-nose'- variety for all uses save
pickling. They are used in either the
green or ripe (red) state, and for stuff
ing should be selected of rather broad
shape. Cut out the stem end of each
ana carefully remove seeds and veins.
For ii maigTe filling either stale bread
crumbs or cold boiled rice may be used
enriched with several tablespOOnfuls OF
melted butter for each pepper and a
seasoning of chopped fried onions or
any preferred herbs. Place close to-
Sether in a baking dish, pour I'm a quar-
ter of an inch of boiling water and bake
in hot oven until Drowned on top.
When received from the market wash
the salmon thoroughly sprinkle With
salt and set aside until ready to use.
then rinse again and lay on "A shallow
dish. Sprinkle again with salt. To the
water over which it is TO be steamed. I
add half cupfHf of vinegar. TWO bay
leaves, teaspO0nful of pepper corns
and "a half onion thinly sliced. Stand
the fish over the boiling water and keen
AT d hard boil until the flesh begins to
draw away from the bones: ii time al
lOWance of twelve minutes TO the pound
would be about correct for a thick piece
such as this center cut. Lift the steam /
er, carefully remove the skin. transfer /
TO hot platter and garnish with thin
slices of lemon and tufts of parsley. !
When salmon is not to be had. cod may
he substituted OF amy large fresh water /
fish az "a similar texture.
\ rich fish such as salmon should /
not have its delicious flavor obscurei /
by an equally rich sauce. hence one OF /
plain drawn butter or a cream sauce To [
hiCh boiled egg or chopped parsley is !
added are The best and To econOmize
in time. We viii use a portion of the
soup foundation. For THIS scald one
quart of milk in a double boiler In a :
saucepan pat 0ne-third of a cupful of!
flour. two tablespOonfuls of butter. /
'scant teaspoonful of salt and one-thirdI
of d teaspOOnfui Of white pepper Stir |
over the fire until the mixture is thor 3
oughly mixed and bubbling. then add
by degrees, the hot milk, stirring Vigor-
ously after each addition until it is
smooth and thick as rich cream. Strain 4
back into the double boiler, take out d /
cupfui for the FISH sauce and keep the /
remainder very hot. Cook down some
cut or canned tomatoes until thick
then press through a sieve; one cupful 4
viii be needed. Just before serving add /
10 the tomatoes pinch of baking soda. I
take from the fire and mix carefully /
with the cooked milk i'm the double boil ,
or tasting 10 see that the combination I
is properly seasoned. Do not return to 4
the fire or the soup viii curdle. To the 4
cupful of foundation for the fish sauce.
add one tablespoonful of lemon Juice I
or vinegar and one tablespoonful of /
chopped parsley or the yOlks of one or |
two hard boiled eggs. chopped fine.
The potatoes after boiling as usual /
should be mashed. seasoned and kept /
hot. When ready to serve press them