The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-12-10

4 PLANNING the meals for the
household, the children should al
ways be taken into consideration.
80 long as they are of school age and
1he time allowed Tor their noon meal
must. in a majority of instances, be
limited, il would seem wisest TO give
them simple and easily digested lunch
cons with their principal meal At night
Al midday their lessons. desire TO play
vr The distance from the school house
one or all of these reasons are factors
which, even Tuder careful supervision,
lends TO boiling their food and thus
LAY the foundation for digestive de-
engagements IN years 10 come II is
probable that the majority of children
dine at the family table. and that eX-
C"pt when unwisely INDUCED. they
must be denied some OF the dishes
which are freely served TO their elders.
IN the meal here given we exclude 4
salad-not because il Is considered in
digestiblc for them-Ou the contrary,
they should be encouraged 10 partake
freely of simple green salads mixed
with "a plain French dressing-but be-
cause this course makes a good one
Tor luncheon AT night, soup, meat veg
etables and a plain dessert. is sufii-
cicHty hearty. our meal, if we'll
rocked ana ddiptily served will be
found as palatabl, 10 parents as 10 the
children;
Split Pea Soup with Croutons
Broiled Chopped Steak
Tomato Sauce Nodded Rice
Dreamed Onions
Brown Betty Hard Sauce
The split pea soup We like best must
bc planned far ahead of time as il has
81 foundation of cOrned beef pot liquor
This is not always possible but the
hOuSekeeper who has once tried the
combination win be sure 10 ever after
ward plan for a split pea soup on the
day after serving cUrned beef In the
cooking OF this meat, put on i'm cold
water, which is strong and briny
Cover with fresh boiling water then
simmer slowly until the meat is tender
II may here be remarked in passing
that II any of the meat remains Tor a
second service il viii be fOUINl more
Juicy and succulenJ IL returned 10 the
still hot liquid immediately after din
Her and left there until the next DAY.
The fat which rises and congeals will
he found delightful Tor frying, etc.
But, 10 return TO the soup. For six
fiNAEAAla pun tNNl a. pint u Slitl peas.
wash, cover with cold water and lor
soak over night. Next morning drain
and rinse, then pat ia an agate kettle;
add two quarts of water or take the
same quantity OF COrued beef LIQUOR, fl
quite salty modify with cold water To
-}neet the taste. Heat slowly, then sim
fuer very gently. When the peas be-
gin to feel tender. brown in "a frying-
pan i'm a very little dripping, "a half
eUpful each Of sliced onions and
chopped carrots; add these 10 the soup
With a few spOOnfuis OF chopped cell
cry and continue the slow cooking M
Ill the peas arc quite musly-Jhis will
take a number OF hours. Press through
4 sieve, add salt and pepper To taste
and return 10 the tire When boiling.
stir in one tablespoonful of flour blend
ed to a paste with cold water ana con-
JiEue simmeriug Tor Il least ten min
utes longer. This ttickening viii pre-
vent the mashed peas settling IN the t,ot
or plate; if too thick, add little D5il-
ing water OF milk just before serving.
Ia the Winter this soup win keen FOR
several days, as relocating improves il.
The amounts here given tan easily be
Increased, thus providing a course Tor
several meals.
For the croutons, cut stale bread in
half-neh slices, trim off all crust
Brown III a frying pan spread with
-