The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-06-25

Repeat the baStinC every fifteen min
uteS until the flesh begins to draw
away from the bones. showing that it
IS done Serve the remainder of the
sauce separately.
At this season Of the year fresh SAL
mon can usually be obtained but if not.
blue fish. which IS also in season, or
any Of the large lake fish which can
be cut in slices. may be substituted
After washing and wipiBg the sliced
FISH it Is improved in flavor if laid in
a maTinaIe OF olive oil and lemon
juiCe-a French dreSsiHg-fOr an hour
or more; or brush il with melted but
ter and sprinkle with weak vinegar.
/ Broil or pan very quickly. dish and
SarnISh with tufts of parsley or other
green's The sauce tartare is a cold
Oue-in reality plain mavOnnaiSe to
each cupfui Of which has been added
It teaspoonful IF chopped parsley.
teaSp0ogfUi each of picked gherkius
[ ana Gamers oT nHStuTtium seeds. all
pounded to q pulp and smoothly worked
into the mdyoHuaiSe.
The main dish of the third menu will
please VeEetarIIES- To prepare Il pare
or ScIape and cut into dice equal guam
! titles OF young carrots. white juruipS
ana new potatoes. boil separately in
I SalJeG water also boil some green
peas While tEeE arc cooking make
good brown sauce. allowing one pint
I for each Quart Of the assorted veg
etah-eS- Brown two tIbleSpUnnfuIs Of
butter. ado Two tabicspoonfuis of flour
( and threc-qudTtcTS water and one
: CCai ter Thin strained tomato When
smoothly thickcued season with salt
pepper and Eals tcasp1onfUI of sugar
and d. very little onion juice. Keep just
ST the simmerius p0iny for ten minutes.
! WEE. tEc Vegetables are done. drain
thoroughly. mix ana add 10 the juice
simmer gently t1T fifteen minutes.
when i'm the ~"r'-i-l.. dish sprinkle with
I chopped parsley This ragOUt may ne
varied by the usc rr other vegetables:
I..5'd boii7. eggs cut m quarters may
/ AIS, he added.
The eES and asparagus loaf given in
the iaSj mcuu IS easy t. prepare. and
/ makes a hearty dish. Hard boil FIVE
eSEs. shell and cUt them into dice. Boil
bunch Of aSpara gus until almost ten
der then drain. Make a pint of thick
white sauce with three tablespoonful
each Of butte and -four and scant
/ pint of milk Butter an oval, fiat bot
/ toned mold thickly with soft butter.
: Cut some Of the asparagus stalks of the
/ proper length and ST them side by side
/ heads downward. round the sides of the
! mold cut the remaining stalks into
/ hall-iuch bits. Beat we'll five raw eggs
/ and SUR them iutO the sauce which has
]
4 son highly with salt pepper and onion
! juice. Add the cat asparagus and one
/ tablespoonful OF chopped parsley and
/ pour carefully into the mold. Stand
/ the mold Ia a deep pudding dish, pour
/ round il warm water to twO-thirds the
I height Of the mold cover and cook in
| a moderate oven until firm an the CEN
/ ter. Let stand for d moment after it is
/ taken from the oven. then turn out
/ carefully and serve with cream sauce
/ The desserts suggested in these menus
/ are especially appropriate 10 this sea
! son OF the year The mixture for the
/ batter pudding should be somewhat
/ SITTER than usual. otherwise the cher
J lies are likely 70 settle in the bottom.
/ For fruit farina. cook the fruit berries
4 of any kind, with an equal amount of
water until PUPPY. then press through
sieve. To one quart Of this stir in
Z when at the boiling point. three table
/ spooufuls of farina and a pinch of salt
( Continue to stir slowly until the farina
I thickens without Jumping. then stand
/ over hot water and cook for forty min
utes- Serve cold with cream and sugar.
The fruit dUmplngs may be made
/ with 2 pastry or biscuit crust. Put to-
] gether with any fruit desired in exact
" the same manner as when apples
: are used, bake or steam and serve with
! a hard saure-