The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-10-27

A meal as simple as the one here
outline is quite within the scope of
the hU vie, even if her knowledge
of cOokvIS Is not great. Fully half OF
the meal can be prepared hours in ad-
vance, 50 that the necessary details
just before the meal may not become
TOO burdensome. Let US go through
the details OF each dish, then plan
how to fit them together.
In planning to keep soup stock on
hand II is necessary to keep a care
full eye on the left-oVers from each
meal and utilize every scrap. Good
meat, when not otherwise needed,
pieces from waste chops, etc, should
De cut in small pieces or, better yet,
be put through the food chopper that
it may yield the richer return. Bones
from fresh or cooked meats should all
be saved, and at this season such odds
and ends keep Wen for a number oil
DAYS When a mixed stock is to be
made all kinds of meat may be uSeC
lndiscriminately the long cooking
blending their flavors together; the one
point to be noted is that such high
favored meats as ham or bacon should
not predominate. Bits OF raw meat are
very desirable and add greatly TO the
finished result. To each pound of meat
and bone mot over onF-quarter of the
and a teaspoonful of salt. heat slowly
and boil very gently for at least three
hours. Add one or two onions, stuck
with six cloves, a small bay leaf,
dozen peppercOrnS, u stalk OF parsley,
one or two stalks of celery and such
cooked vegetables as are on hand and
will harmonic with the general flavor,
such as carrots, celery, little par
snip or turnip; such green vegetables
nd oiN
order Let all simmer for another hour,
then strain through a wet piece of
cheesecioth and set away over night;
in the morning the fat is taken OF
carefully and the stock is quite ready
for use. For this meal we put on an
hour before dinner one pint of stock
and two tablespoonfuls of sage and
cook very gently until the sage is
clear; another pint or more OF stock
is then AIDED. and when again AT the
boiling point any needed seasoning
may be added and it is ready TO be
served. This, of course is not a clear
soup, but it is of good flavor and
nutritious. Rice ferina or the small
pastes. such as Vermiceili or t9ganrOk,
may be used in place of Sage.
Select a piece OF beef from the round
or rump. five pounds is none too much,
as it is delightful cold; have ii as
chunky" in shape as possible. With
the sharpening ste or a narrow
bladed knife make holes on all sides
Mix together a teaspoonfu of salt
half teaspoOnful of pepper. a quarter
Of a teaspOOnful each of ground cloves
and allspice. Cut fat Harding pork il
sliCso then in narrow strips: roll each
piece in the mixed spice then push it
down in one of the holes made in the
meat. Use at least twenty of these
lardoons. Take a strip of muslin as
wide as the meat is thick through and
bind tightly round it. Brown both sides
quickly and well in a little hot fat,
then place the meat in a deep kettle,
pour round il two or three cUpfuls Of
boiling water, add a bouquet of herbs.
a small carrot and an onion, cover
closely and simmer forty minutes to
the pound When done unbind the meat
ami arrange or platter. thickcn and
season the gravy.
Peel potatoes of even. medium size
and boil in sailed water until done.
Drain and let stand for moment to
dry OFF, then pour gradually over them
d little melted butter, tossing that they
may be well mUistened. When in the
serving dish sprinkle with two table
spoonfuls of finely chopped parsley.
Trim green leaves from the cauli-
flower and soak head downward in cold
sailed water to diSlOdge insects. Then
drain and place, stalk downward in
boiling sailed water. and boil gently
until the stalk is tender Drain. ar
range in d dish and pour over it a
sauce made with one tablespoonful
each of butter and flour, cupful of milk
and salt and pepper to season.
Peel a few firm tomatoes and cut in
quarters or slices. Arrange on blanched
lettuce leaves on small plates. Either
al the table or Just before dinner mix
together four tablespoonfuls of olive
oil. a half teaspOOnful of salt. a quar-
ter of a teaspOOnful of pepper Drop
slowly into this. while stirring vigor-
Ously, one tablespoonful of vinegar
Continue stirring until the mixture is
over the salad. With this pass cheese
and plain waters.
Press four fresh peaches or eight
canned halves free from syrup through
a sieve. Cut eighteen marshmallOws
in tiny bits. Soak a tablespoonful of
powdered sugar to one cupful of rich
cream. When the mixture begins to
thicken add the peach pulp and cut
marshmallOws, then whip steadily un-
til the mixture is a light froth through
and through. Turn out into a mold
with a tightly fitting cover, bind the
edge with a strip of muslin dipped in
melted lard and bury in ice and salt
for three or four hours
EASY FOR THEM.