The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-10-06
An Olla-Podrida
of Good Things
BY coRNELIA c. BEDFORD.

iOyster. and Vegetable Stew-Cut scraped
red carrots nj half-inch dice to measure
one pint and boil in slightly sailed water
until almost done. Add one pint OF pota-
toes similarly diced which have been par
boiled for five minutes, then drained. Sea-
son with salt and pepper and keep at a
gentle boil until both are tender but un-
broken. allowing the water TO almost cook
away. Pick over. rinse and drain three
dozen small oysters. To the vegetables
add pint of white sauce (nade with two
tablespoonfus each of butter and flour
and a pint of milk with salt and pepper;
when IL begins TO simmer add the oysters
and continue the cooking until they plump
and ruffle. Then add one tablespoonful
Of butter and one tablespoonful or chopped
parsley ana serve at once.
Steamed Bloaters-Wrap each fat bloat-
err in dampened coarse brown wrapping
paper, lay on flat pan and place in
hot oven just long enough to make very
hot through. Send to the table without
removing the paper
Flank Steak with Tomatoes-From
good sized flank steak trim off any DIS OF
adherent gristie, score well on both sides
with a sharp knife and rub thoroughly
with salt, pepper and cut Glove or gar
lie. In braising or covered dripping pan
nut layer of sliced onions and carrots
and on this lay, the meat, sprinkling the
top with two tablespoonfuls of chopped
suet. Pour round 1t half of can OF tnlck
tomato soup or a well seasoned tomato
sauce. Cover and cook in moderate oven
for two hours and half. Serve with the
sauce slightly thinned; if nearly evapo-
rated in cooking use the remainder OF the
can of soup.
Ham Noodles-In a bowl drop three
eggs, beat Just enough to mix; add two
tablespoonfuis of cold water, one cup,
full and a half of finely chopped cold
boiled ham and quarter of a teaspoon
full of paprika. Mix to very stiff dough
with sifted bread flour. Divide In three
Or four parts and roll each out very thin;
then put Toured napkin OF cloth unoer
N
paper Sprinkle with flour and let stand
while the other pieces are being rolled.
then let them rest for half an hour 10 dry
with a sharp knife cut off in the thinnest
of shayings Cook for fifteen minutes In
boiling chicken or veal broth, Dram ailo
serve sprinkled with chopped parsley II
liked a portion of the broth may pc
slightly thickened and poured over the
noodles when in serving dish.
Apples Baked with POrk-When the
roast of fresh pork is hall done take IL
from the oven and pack round it, cut side
downward, tart apples which have been
quartered and cored without pairing. he
turn to the oven and finish the roaSilns-
When done transfer the apples carefully
to a hot vegetable dish and serve with
the meat This is a better accompaniment
than the traditional apple sauce
Relish for Cold Meats-I1e one TEA
spoonful each of whole cloves and broken
stick cinnamon in a bit of thin muslin
Place In a saucepan with two pounds or
brown sugar and one pint of good vlne-
gar Stir until the sugar is dissolved,
then boil for five minutes. Add two pounds
and a half of large seeded raislns. draw
10 the side of the fire. cover closely ana
simmer very gently until they are plump
and tender Put up IN smaH Jars anu
serve with cold meats.
Good Luncheon Dish-Select smooth,
good sized potatoes, scrub and wash Wen,
then dry. Brush all over with little
melted butter, then bake in moderate
a
time, cut off part Of one side and quickly
scoop out cavity the size OF q large
egg. Sprinkle the inside well with pap
rika and a thick layer OF grated cheese,
drop in a raw egg, lay on hot platter
and cover with hot metal cover. When
quickly done the meat OF the potato wall
IS sufficient to melt the cheese and set the
egg without returning to the oven Spr1n-
kle with finely chopped parsley.
Good Scallop-Ffl a buttered BAKING
dish with alternate layers of boiled rice.
canned tomatoes tthe thicK puppy por-
tom and canned corn. Season well with
salt and pepper and dot with bits or but
ter Sprinkle thickly with buttered
crumbs and bake for thirty minutes in
salad of Celery and Chestnuts-To one
cupful and a half of finely cut celery add
one pint of boiling water, one teaspoontui
of finely chopped onion. one tsaspoonIul
of salt and dash of cayenne. Boil gently
until the celery is tender then add one
tablespoonful of graduated gelatine which
has been soaked in three tabieSpoon1ulS
OF cold water and stir until the gelatine is
dissolved. Strain into a wetted border
mold and stand in the ice box until firm.
In the meantime shell and blanch one
pint of large Italian chestnuts and sim
mer in boiling water until tender, then
drain and chill. Quarter them and
marinate with French dressing and let
stand for at least two hours. then drain
off the remains OF the dressing and mix
with thick mayonnaise. Turn out the eel
cry jelly on a dish covered with blanched
lettuce leaves and heap the chestnuts in
the center. garnishing with dots Of the
uiayonnaiSe.
Deviled Cheese-Mix together a half
pound Philadelphia cream cheese three
ounces of the prepared Roquefort which
comes in Jars, ten stalks Of chives, finely
minced a half teaspoonful of salt, hall
teaspoOnful of paprika, one drop Of to-
basco, one teaspoonful of Worcestershire
and two tablespoonfuls of tomato catsup
Work and blend together thoroughly, US
cover and keep in cold place. 1t is good
as a sandwich filling. to spread on saltines
for the salad course. or to serve with
water crackers after coffee.
Little Orange Cakes-Cream one-Quartel
of a pound of butter with six ounces Of
sifted powdered sugar; add gradually one
well beaten egg. the grated rind of al
orange. one-half of cupful of cold water
and one cupful of pastry flour, sifteC
twice, with one scant teaspoonful of bak
ing powder and pinch Of salt Bea
steadily lot ten minutes, lHcn turn lnL(
little fluted patty pans well buttered. and
bake In a moderate oven until nicely col
ored. When cold ice with fondant flavor
ed with orange extract and on the cen
ter of each cake make a daisy with strip
of blanched almonds. the center filleC
with finely chopped candied orange peel
Macaroon Sundae-Make boiled Gus
tard with one cupful and a half of milk
three eggs, a pinch of salt and one scan
cupful OF sugar; strain and cool. Add on
pint of rich cream. five drops of ALMOND
extract, two teaspoonfuls of vanilla an,
one cupful of stale fine macaroon crumbs
Freeze and let stand packed for at leas
two hours. In the meantime have read,
one pint of thick whipped cream, som
halved pecan nut meats and a mapl
sauce made by warming slightly q scan
pint OF maple syrup. adding six table
spoonfuls OF rich cream, mixing thor
oughly. then chilling on ice. To serv
half fill the punch or champagne glas
with the frozen cream, add spoonful o
two OF the whipped cream, garnish witt
some of the nut meats and pour a little o