The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-08-26
A Corn Dinner.
BY corneIla c. Bedford.

BY Cornelis C. Bedford.
At this season when fresh green corn
is at It's best, dinner in which corn IN
various forms Is prominent, may be a
novelty; incidentally It will prove most
savOry.
Cream of Corn Soup
chicken Fricassee' Corn Dumplings
Soiiea nice Corn In Pepper Boats
stuffed Tomato Salad
ice cream with sslted Pop SP Gors
Coffee
TO prepare THIS dinner for a marty Of
e sht taAe Tor the first course one plot
Of pulp scraped from raw ears OF corn
Score eacn ear with sharp knife then
with the back Of the blade press out the
pulp leaving tho indigesuble huiis on the
Soo. Scald quart OF milk In a double
boiler hub together two scant IaLle-
spoonfulls OF butter and three scAnt tab.C-
spoSnfpls OF flour. Drop this lump o.
paste into the hot milk and stir very
sentiy until u dissolYes and thickens the
MIX. Add the corn, one very thin slice
Oh Oh Wnite onion, one teaspoonful OF salt
ana ohe-third OF a teaspoonful or white
pepper and simmer for ten minutes. Press
through q sieve and return 10 the fire
d 10 Keep s n9t, adding more seasoning Il re.
cream TO solid froth and when serving
drop spoonful I'm each dish of SOUP,
With this serve grisini-bread sticks-or
one large fowl or two smaller ones will
be needed for the friocassee. After SINCE
ing clean, disJoint them; ~ quite lit
DISCARD such pieces as are detachable. also
as much loose skin as can be pulled of.
tut the pieces Of meat In kettle, laying
IN rlrbt the back then the neck. legs, Sec
onds joints. wings and the tender breast
pieces on top. Pour over sufficient boiling
water TO half cover. add small teaspoon
tul OF salt, cover and simmer gently until
me meat 10 very tender. This will take
from TWO 10 four hours, according TO the
age and tenderness OF the fowl: this cook
ms may be done half day or so in ad-
vance II more convenient When the meat
parts readily from the bones set aside
SKIM II off. else the gravy may be too
greasy. Have ready a flour and water
paste, allowing one taolespoonful Of flour
Tor each half pint Of liquid. The clear
broth may be used alone or an equal guam.
uty or milk may be mixed with IL. When
the broth boils pour in quickly the fiour
paste and stir until the gravy is smooth
~ tnlokened. Have ready a biscuit dough
made by mixing together pint OF flour
a haf teaspoonful of salt ana two sea
teaspoonfuls Of baking powder; into this
rub two scant tablespoonfuls of butter and
mix 70 rather stiff paste with sweet
milk. From some green corn which has
been previously boiled for five minutes cut
off sufficient 10 make a cupful. Roll the
dough out quite thin and cut in four
lnch rounds. On each place a spoonful Of
the corn, q seasoning OF salt and pepper
and a bit OF butter the size of a bean.
Draw the dough up round this filling.
pinch well together and lay, smooth side
uppsrmost. On a creased plate. Steam for
about twenty minutes; or. after arranging
the meat in the hot gravy, the dUmplings
may be laid on top, the kettle tightly COW
ereo and the contents simmered steadily
lings as garnish round the edge of the
mCat platter. dropping a pinch Of chopped
parsley on top OF each.
For the rice have ready a large ket.
tie OF boiling sailed water. Wash thor
ougnly one pint or rice, rubbing II that oil
the tine dust may be removed. Drain
and drop IL into the kettle wore that il
may be brought quickly to boil, then
keep at "a galloping boil until the grains
1eei tender when rubbed between thumb
and fingers. Drain and stand over hot
water or In the open oven for a few min
utes to dry. Cooked i'm this way it will
De light and fluffy with every grain dis
Allow one round iarge sweet red perper
for each guest. Cut out the stem end ard
carefully remove all seeds and white veins.
M oaS,ns one SupfHi ana quarter OF white
per and stir into II one cupful Of fine, dry
bread crumbs and two tablespoons of
melted butter. spread over the ton Of
each Tiled pepper. Bake I'm a moderate
oven for three-quarters OF an hour. This
dish may be served plain or with To-
mato sauce.
From eight firm ound tomatoes re-
move the stem end AMI carefully scrape
out all the seeds and soft pOlp. Fid with
NSSheu and dried WateTcreSS or other
salad green mixed with a French dress
ing; this will need eight tablespoonfuls OF
olive oil, one teaspoonful of salt. One-half
teaspoOnful Of pepper and two tablespoon
fuls OF plain tarragon vinegar. Arrange
each finished tomato on blanche iettuSe
leaf and with the crackers and cheese pass
a small bowl Of mayolnaise or a second
supply OF the plain dressing.
A good Ice cream will need one pint Of
milk scalded IN a double boiler TO this
add two tablespoonfuls of flour mixed
to a paste with little cold milk; cover
0nd cook for half an hour. Add four eggs
beaten with one cupful and a half of s,l-
gar. stir until thickened then strain and
chill. When cold add three cupfus OF
good cream and one tablespoonful of van
fla or other fiavoring and freeze. In
serving add 10 each plate a spoonful OF
freshly sailed popcorn. The combination
VIII prove very good indeed.