The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-12-30

The favorite roast for Thanksgiving
and Christmas is without doubt tur-
KEY, but for New Years more geese
are sold than for any other one Amer
lean holiday. With this as a central
dish. the following menu will be found
sufficiently varied for a small dinner
company:
Consomme with Puff Balls.
Celery. PIN Olas. Sailed Nuts.
TimbaIes of Fish. Sauce Allemande.
Potato Balls.
Roast Goose,
Onion and Potato Stuffing.
Apple Sauce. Peas.
Sweetbread Salad in Jelly Ring.
Saltines. Edam Cheese.
Frozen Orange Sponge
Fancy Cakes. Bon Bons.
Coffee.
The consomme requires one pound
and a half of lean beef and veal and
two ounces of ham, cut separately and
quite fine. Slowly fry the ham and
one-third of the beef in one tablespoon
full of butter or sweet dripping until
well colored. Add three quarts of cold
water and the remainder of the meat,
let soak off the fire for an hour, then
nut over and heat slowly. Simmer and
skim until no more scum rises, then
draw aside where it will barely simmer,
and keep at an even heat for four
hours Add half cupful each of
Nchopped carrot and onion, which has
been fried pale brown in a spoonful of
butter. one stalk of celery minced, one
small bay leaf, three cloves, six pepper
corns. a tiny bit of mace, a sDrig of
parsley. one of thyme and n half table
spoonful of salt. Simmer one hour and
a half longer, strain and set away. Next
day add salt and remove all fat, and
salt and pepper to taste, the whites or
two eggs beaten to a soft froth and the
crushed shells. Stir until boiling, then
thinner undisturbed for ten minutes.
Strain carefully through two thick
nesses of wetted cheeseclOth. and it is
ready to reheat and serve.
Beat the yolk of one egg with scant
teaspoonful of cold water, add pinch
of salt and flour to make very firm
dough. Roll out as thin as paper. Let
stand on the board fifteen minutes
double II over and stamp out the two
thieknesses together in tiny rounds With
thimble. Just before the meal hour
have ready a small saucepan contain
ing smoking hot fat an inch or more in
depth. Drop in half dozen of the cir
Giles at a time. They viii quickly rise,
swell and color d pale brown. Skim
cut on soft paper. Drop three in each
plate of consomme.
For eight persons wash a pound and
a half of cod or halibut, place it in
saucepan with one teaspoonful of salt
a dozen peppercorns, half Of bay leaf,
g slice of onion and boiling water to
cover and simmer gently until the flesh
draws away from the bones. Drain.
remove skin and bones and pass
through the food chopper twice, then
pound to a pulp. Add salt and cayenne
20 taste, half teaspOonful of lemon
Juice, two tablespoonfuls of thick sweet
cream and the whites of four eggs
whipped to a stiff froth. Mix lightly
but thoroughly. Decor ate the bottoms
Of small buttered mol6s with bits of
canned or fresh red peppers, fill with
the mixture. Stand in a pan partly
filed with boiling water. place i'm a
moderate oven. cover. and cook slowly
until the centers feel firm when lightly
messed; this will take about twenty
minutes. Serve with sauce made with
two tablespoonfuls each of butter and
flour. one cupful of veal stock, one cup
ful and half of thin cream, salt and
white pepper TO taste. When taken from
the fire add the yolks of two eggs
beaten with two tablespoonfuls of
cream and one tablespoonful of chopped
parsley.