The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-01-15
AN UNPRETENTIOUS DINNER

Clear Tomato Soup with Croutons
Roast Loin of Pork Ample Sauce
Mashed Potatoes and Turnips
Dreamed Onions
Lettuce and Cheese Salad
Peach Tapioca Pudding
Coffee.
Such g, menu as this is within the
reach of every reader, both in point of
cost and because all materials. with
one exception, are procura bic at the
poorest Of markets; the exception al
luded to is lettuce. which at this
season of the year. is a dollhouse arti-
Gle, but the ever increasing demand for
fresh salad plants is RAPIDLY tending to
bring it within the compass of the
ordinary village market. Where not
obtainable, its place may be supplied
by the use of firm white cabbage,
finely shaved, celery or any green
which can be had
AS the apple sauce and pudding are
TO be served cold, they must be
thought of first. Tart apples are best
for sauce, and after quartering. coring
ana pairing they should be packed in
an agate saucepan or earthen pipkin
the latter is preferab BILE, as the heat
is more even, the cooking slower and
the sauce less liable to scorch; in any
event, neither tin nor iron utensil
should be used. as il would discoIor
and give a disagreeabIe taste to the
finished sauce After adding a very
little water to the apples-the exact
quantity depending upon the iuiciness
of the fruit-cook slowly until the
frult breaks; press through a sieve
SNeeten TO taste, reheat and cook for
about five minutes that the sugar may
be more thoroughly Incorporated, then
put aside.
For the pudding, drain the Juice
from a can of peaches, measure and
add to it sufficient water to make
quart altogether, then heat in a
double boiler When hot. add one-half
OF teaspOonful of salt; sprinkle in
tnree-quarteTS of a cupfui OF fine
tapioes. stirring until all is in. Repeat
the stirring several times within the
next ten minutes. that the tapioca may
not lump, then cover and cook until il
Is transparent. Add the strained Juice
Of lemon and as much sugar as may
ne necessary to make it pleasantly
sweet. Having cut up the peaches.
butter pudding dish and I'll Il with
alternate layers OF the fruit and
cooked tapiOca. Bake in a moderate
oven until deiicately Drowned, then
set aside. It is to be served very cold
with plain cream.
The meat next claims our attention.
Trim off any ragged edges. wipe with
damp cloth and arrange in the drip
ping pan. About two spoonfuls of
water should be added as il goes into
the oven; il the meat is as fat as il
should be there will soon be sufficient
in the pan to haste with. Contrary
10 the usual rule for roasting meats
the oven should not be hotter i'm the
beginning that for bread. Pork is
more difficult Of digestion than beef
or mutton. and unless very thoroughly
cooked is likely TO cause some trouble
10 its eaters. hence the slower and
more thorough cooking. Gradually in
crease the heat and allow about twenty
minutes to the pound. basting every
fifteen minutes and busting with salt
and pepper when half done.
" lille the roast is cooking the veg
etables are To be prepared and cooked
separately: that they may cook more
quickly and so give less notice of their
presence. cut the turnips in inch or
half inch dice; when served rs sug-
gested here, the yellow variety is to
he preferred, and, if very large, one
turnip viii probably be sufficient
There SHOULD be ABOUT three times as
mitch potato as 1urnip. When the two
are done, drain; then mash them to-
Sether. adding a liberal proportion of
good butter and seasoning well with
salt and pepper. Keep in a saucepan
at the side of the fire until ready TO
serve, and then beat we'll; pile lightly
in q heated vegetable dish.
Lest the onions should be deemed
TOO rank by some member of the fam
lily. use the white or silver skinned
variety reel, then cover with boiling
water and let stand for ten minutes.
Drain, again add boiling water. bell for
five minutes and drain once more This
removes good part of the essential
oil and so renders them easier of diges-
ton. Again add boiling water, also