The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1906-01-07

Watercress. French Dressing,
Waters. Cheese.
Mscaroon Whip.
Coffee.
While on first thought pork tender
ioins at % to rs cents a pound may
seem expensive, it is to be considered
that there is practically no waste in
the shape of bone or fat, and so a re-
latively smaller quantity will be need
ed. One side Of each tenderlOin is Gov
cred with a thin but tough muscle; re-
move this with a sharp knife and split
each almost through from end to end
Prepare a stuffing by seasoning about
one quart of stale bread crumbs with
salt, pepper, a tablespoonful of very
finely minced Oni and a sprinkling or
thyme; slowly pour over this one-half
of a cupfUl of melted or rendered suet,
mixing very thoroughly with knife.
Spread out one of the split tender
1Oins. cutting upward and spread on
IT thick layer of the dressing, cover
with another split lOin and tie the two
together at intervals with Irvine. Ar
range on a rack In dripping pan and
over each spread two or more very thin
slices Of salt lardtng pork. Roast in. a
quick oven, basting frequently and al
lowing eighteen minutes for each
pound, as pork should be very thor
a heated platter, cut and remove the
Irvine. Pour off Z portion of the fat in
the pan and TO the remainder stir-in
one or two tablespoonfuls of flour.
Stand over the fire and when the flour
is brown, gradually add water TO
thin TO good gravy. Season and sim
mer lor five minutes, then strain into
the gravy boat.
Early in the day put two tablespoon
1uls OF fine barley in a saucepan with
one pint Of water and simmer slowly
until the barley is perfectly soft, then
keep hot at the side of the fire.
Three large carrots will make de-
Iightful soup For the sake of ap-
taearance, select those which are as
9eep an orange as possible. Scrape or
EDare thinly, then CRATE the carrots.
Place in saucepan, add one quart of
I boiling water and a half teaspoonful of
salt and simmer for half an hour, then
strain, pressing hard to get a portion
Of the soft pulp. t"
Mix with the barley and return to the
hre. In double boiler, scald one pint
OF milk and thicken it with one slightly
heaping tablespoonful Of -four blended
with little water. Cook the carrot
and barley mixture fOr ten minutes
add 1t to the thickened milk, season
well with salt and white pepper and
keep hot for ten minutes longer. When
served drop a pinch Of finely chopped
parsley over each platfull
A spicy, well-flavored, tart apple al
ways makes best sa- ce. Pare quarter
and core the apples, then slice into
saucepan; II ve-y juicy out little water
VIII be needed. Cover ana cook slowly
until the apples can be pressed through
q sieve. Return to the fire long enough
to sweeten, then pour into a serving
dish and put side to chill If unite
. s,-T1- \.
the top just before sending to the table
enhance the appearance of the dish.
When the dry yellow variety of sweet
potatoes must be used boil in their
skins until tender; bake the moist va
Tiety. In either case let stand for
few moments, then skin and cut in
Quarter-inch slices. Arrange in layers
IN a buttered dish, sprinkling each lay
er very literally with sugar and dotting
with bits of butter. over all pour
about a half cupful of boiling water and
bake for an hour or more in a hot
oven.
When trimming celery for the table,
lay aside those stalks which are too
green TO be served. Dip in cold water,
roll in a wet cloth and then in paper
and put aside in a cool place; so fixed
they will keep nicely for several
days If the cloth is dampened occasion
ally. With sufficient celery on hand,
scrape the stalks and cut in half-inch
pieces. Place in a saucepan, add q
pinch OF salt and boiling water TO
cover and boil until tender; this will
take about half an hour. In the mean
time, make a thick white sauce with
! one tablespoonful each Of butter and
-four, one-half Of a teaspoonful Of salt,
"a dash Of pepper and one-hah Of a
kcupful OF milk When the celery is
None, add a half cupful of the water
a which It has been cooking TO the
sauce, drain off the remainder and set
itA aside to be used in stock for soup
orNsauces. Bring the thin sauce to the
boiling point, add the celery and sim
ner for five minutes. This can be
served In a vegetable dish, on thin
slices OF toast or In little cases.
For the salad course, open and pick
over a bunch Of WateTCresS; reject all
leaves which are not green and crisp,
and wash through several waters, then
drain and dry on a cloth. For the
dressing put one-half Of a teaspoonful
OF salt and a salt spoonful Of pepper in
bowl or deep saucer. Add four table
spoonfuls OF olive oil and stir for q
moment. Having measured a table
spoonful Of vinegar or a tablespoonful
and half Of lemon Juice, drop it slow
1y into the oil, stirring rapidly and
continuously until the mixture as
sumes a grayish tinge and is very
slightly thickened. This may be made
at the table; 1t should not be prepared
any length Of time in advance of serY-
ing as It tends to separate in twenty
minutes or so. Pour 1t over the cress.
turning the latter over and over until
evenly mixed with the dressing. Serve
at once, passing with It ealtines or
waters Of a similar character, and any
variety OF cheese desired,
Macaroop5 whip is one Of the new
desserts of the season which has
a IS "a
fly made. Soak sone-q quarter of a pack
age of gelatine I'm one quarter of q
cupful OF cold water. Crate or finely
crumble one-quarter Of a pound of
stale. dry macaroons. Cut very fine
one dozen candied cherries. Stand the
geiatine over hot water until dissolved.
then add 1t to one cupful OF very
heavy cream with one-half Of a cup
full OF sifted powdered sugar, two
fahlespoonfuls Of sherry and q few