The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-07-30
A Truly Seasonable Dinner
BY coRNELIA c. BEDFORD.

The temptation of those of US who
live in cities and have the products of
all the climates brought to our mar
kets, is TO select goods which are either
out or ahead of the season. 50 that.
Wnen the season really appears, we
nave lost our first keen relish and look
upon vegetables or fruit as am old
story Fifty years ago our grand
moIherS were more than gratified IL
they could have the first spring lamb
and green peas by the Fourth--nOw we
want them at Easter; nor do we have
any difficulty in obtaining them. pro-
Nlding our purse is well supplied. but
tney come from other climates and
sadly lack the sweet taste of the home
grown So, for our scheme of n resIlV
Seasonable dinner OF our first fruits.
let US stand with these two products
and TO them add others in this fashion:
Cream of onion Soup
Roast Lamb Mini Sauce
Boiled Rice C,rae, Psas
Tomato ana Cucumber salad
Raspberry Ice
Coffee
IN purchasing the meal select = small
reg With loin attached. When delivered
Trim on extra fat and keen i'm cool
PidcS uhtll needed in the kitchen. Lamb
II IS less readily digested than the ma
ture mutton, therefore allow a fun fiji
teen minutes for each pound and ten
IIiIIuIeS extra for heating through
Lf9Ne tue oven very hot that the OUT
Sue may scar quickly. Rub the meat
over with little flour, dredge win
salt ana pepper stand on a rack il, tho
gripping pan and place in th. oN-sp
lest the rat ScOrch, a few sDoonft1Ts oF
Do.lilIs wafer may be poured into the
Pah' IS rat melts IL is used for bastine
For this hot opera ton 4 long hes, ,dJe5i
SPOoil IS needed, a few SDoonfuIs nf
the sizzling fat are ladled over the
meat ana the oven closed. This shouId
spealeu every fifteen minutes dur
~ the roasting From the fat and
lsiaze remaining in the pan when mo
-Iedl Is done a brown gravy may be
prepared TO be used the next dav In
SoalNer ing the remainder of the roast
into a rechauffe iO@''
ms part of the cooking is done with
an the hour or two immediately, nre-
CeuilS the dinner, as the meat shouId
80 from the oven direct to the table
ouC carrier IN the day much OF the
-'9 "a e1h De made In readiness. OF ices
ana ice cream it is usual to allow n
quart Tor I'VE people; but of the raw
ingredients a little less than fbat
oluUult IS needed, since mixtures swell
IiIsuuE curing the freezing process
win these proportions in mind - IN
De easy to compute the o,rartftV@ - :, ~
Lor d FAMILY. One fun quart of rasrbe1--
res IL very large and Quicy. will ,-fel3
n ny pint of juice: after picking
over the fruit is rinsed mashed snS
neateu just enough to make the seeds
SSPaLate from the pulp Turn into !
IooDIeu cheesecloth bag and press 70
SAact every drop of the Juice. Fro, thie
pint OF juice dissolve two scant ctinf,,is
OF sIahulated sugar IN one quart or
DolIihs water and boil for I'VE minutes
theh cooi. Add 10 this the raspberrv
Juice anu Two tablespoonfuls OF lemon
juice ana freeze, the result being two
quarts OF delicious ice. Manv ~ thS
freezers on the market turn ,,S;+b =
crank, but there are some ,,-hich -.
automatic and only need To 49, %he
contents OF the freezing can efirreti
through once or twice at rrorsy. i,,+s,,-
Nals 10 ensure thorough fraeziro &c.,
center 70 circumference. They are a
olstlnct ADVANCE over the elder TYNE Of
freezer, and as we know from exne-
rlence, are thoroughly satisfactory ana
can Tor less muscular effort than the
old kind 'i0i 'he
To prepare the palate for the coolfro
zee, salad is to be served and mis-
VIII combine cucumbers and tor,a+oe-
Select the latter for evenness 80 So,
smoothness and solidity. one FOR each
person, and take half as many cticI1n,-
oers. Several hours before d,nned c,1t q
slice from stem end of each tomato and
with teaspoon scoop out the seeds
then 1nVert on plate that ali the
water may drain of. Keep these shells
on the Ice until needed. Pare the en-