The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-09-15
Good, All Round
Dinner.
Ll0nGTs
BY CoRNELIA c. BEDFORD.

- 0EOF UNI.
This Is dinner which can probably
be gotten up without any great trouble
IN procuring the necessary materials and
Is within the compass of the housekeeper
with but one assistant.
Steamed CO Clear Tomato Soup 70. s.uoa
Buttered Potato Blocks
Roast Lamb Boiled Rice
Lettuce French Dressing
Coffee Jelly Whipped Cream
The quantities here given are sufficient
for six persons. For the soup put over
the fire one can of tomatoes, a half
pint Of water, one small onion cut fine
a sprig of parsley. scant teaspoonful
OF salt, dozen DeppercornS. Simmer to-
gether until the tomato is very soft, then
press through a sieve and return to the
fire Blend one tablespoonful of corn
starch with a little cold water. add to
the soup when boiling and still until
smoothly thickened and clear. Taste to
see that the seasoning is sufficient, then
draw to one side and simmer for ten
minutes. Cut two crustleSs slices of stale
bread in half-inch dice and saute in A
very little butter until golden brown
These may be prepared in advance then
heated in the oven when needed. Serve
with the soup.
Select a two-pound piece of cod. pref
erab1y from tail Any other firm-fleshed
white lake or river fish may be sSbsti-
tuted when inland Wrap in a fioured
piece of cheese cloth, lay ON plate and
steam until the flesh draws away from
the bones. This will take from twenty
10 thirty minutes, according to thick
ness Transfer to a hot platter and
sarnish with parsley and slices or quar-
ters of lemons Make a white sauce with
one tablespoonful and half each of
butter and flour, a scant pint of milk
a Tablespoonful of salt, a dash of cay
enne- Add two hard boiled eggs chopped
fine and. just as taken from the fire
~" teaspoonfuls of lemon juice or vine
gar.
One quart of raw potatoes cut in incn
blocks or dice will be needed. Boil in
slightly sailed water until tender but
unbroken-abOut twelve minutes Drain
and return to the side of the fire. Add
little at a time, four tablespOonfuls of
melted butter turning them gently that
the butter may be equally distributed and
absorbed When In the serving dish
sprinkle with a very little finely chopped
parsley.
September may be a little late for
lamb, but if so yearling mutton may be
used in its stead. Trim off any extra
fat and wipe being careful that all hairs
or bits of wool are removed, as they
give the meat a strong, rank taste. Have
z the oven very hot leg will weigh
II roasted rare Will need ten minutes for
+ the first heating through and sixteen
minutes for each pound. Eighteen min
utes per pound is required if desired well
done. Basic every ten or fifteen min
utes. Should the oven be hot enough to
scorch the fat in the pan pour in a few
spoonfuls of boiling water. When done
transfer the meat to hot platter Pour
off most of the fat leaving about two
aspoonfuls in the pan. Dredge into this
sufficient flour to absorb it and place
the pan on top of the fire, stirring until
the flour IS Drowned. Gradually add
about a pint of water, stirring that t
may be smoothly thickened. Add
seasoning to taste boil I'D for. 2 mo-
then strain infn the
One Cupful and a quarter of raw rice
will be needed. Pick II over, then wash
thoroughly until the water runs away
clear. Have ready a kettle containing
four or five quarts of water. Add a heap
ing teaspoOnful of salt and the rice
Cover a moment until the water bolls
again, then gradually uncover. Keep at
a gallOping boil so that the rice grains
will not stick together. Test occasion !
ally, rubbing a few grains between thumb !
and fingers. When done the rice will be !
tender to the center; this takes from |
twelve to twenty minutes, according to /
age and variety of rice used. As soon /
as done drain off all water and stand 1
the Kettle at the edge of the range
where the rice will steam for about five
minutes Cover only with a cloth or II 4
will be soggy. The rice may be simply 4
IloIded, II desired. by pressing lightly 1
INTO a buttered cup or warm tumbler
platter
Open one large or two small cans Of /
rinse repeatedly in cold water; then LET
stand IN cold water for at least an hour
rms removes the taste peculiar to can
tisu NeS5taoieS, Before relocating drain \
Ihoroughly Melt a large spoonful of |
butter in a saucepan, add a half to a
spoonful of salt. dash Of DeDDer AMI
Tablespoonful of sugar Turn in the
peas and heat slowly at the side of the
fire, shaking and stirring every now and
again They will take about fifteen min
utes to heat through.
Earlier in he
OF lettuce, washing the leaves thorougf1
". Wrap in wet cloth and put away
on Ice or in cold place until needed.
then dry each leaf on a soft cloth and /
arrange in the salad bowl a haIf-tea-
spoonful or salt, Quarter-teaspoonfu of
pepper and four tablesDoOnfuls of olive
OIL. Stir until the seasOnings are soft
ened, then gradually drop in one table
spoonful of good vinegar, either plain or
tarragon. Stir continually and rapidlV
until the mixture IS emulsified, then use
at once as it will soon separate If al
lowed to stand This dressing is often
mixed at the table.
Use stale bread for the cheese crusts
cutting in thin slices, then in any shapes
desired. Spread each with a little bgte
ter. then sprinkle thickIy with grated
cheese and dust lightly with pepper
Place on a pan In moderate oven until |
cold.
Soak haIf-package Of granuIated gel
atine in half-cupful OF cold water |
When soft pour over IT two cupfuIs and |
a half Of rather weak but clear coffee
or use half water and half strong drip |
cof1ee. Sweeten with two-thirds Of a /
cuprul OF sugar, stirring until dissolved.
then strain. Add a teaspoonful of va Il
nilla and pour into one large or six i
individual molds. Set on ice until firm II
then turn out To one cupful and a half
OF heavy sweet cream add two table
spoonfguls Of sifted powdered sugar and
ten drops OF vanilla, and whip TO solid
froth- Serve this with the jelly.