Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1908-10-03

tablespoonful of flour and one of but
ter, moistened a little With the water
Ill which they were first cooked until
aboutas thick as cream. Flavor with
lemon-juice, and Just before serving,
stir in a we'll beaten egg, with a little
water to prevent from curdling.
Green peas and mushrooms are at
their best when served with sweet
breads. Slice the mushrooms and stew
for an hour in the water in which the
sweetbreads We're parboiled: then add
the latter. with half q cupful of cream,
II lump of butter, and pepper and salt
to taste. Cream dressing when com
bined with sweetbreccls and peas seems
to bring out the dt<ty flavor OF both
without destroying either.
Stuffed sweetbreads furnish a dish
which practically has no equal After
Parboiling, cut them open,stun and sew
up. Prepare the dressing of grated
bread-crums, lemon peel. butter, cas-
yenEe pepper and nutmeg; mix it with
well-beaten yolks of egg. Have ready
some slips of fat bacon and lemon peel
about as thick as small straws. Lard
the sweetbreads in alternate layers of
bacon and lemon. Then place in Il pan,
set in the oven, and bake brown Serve
with veal gravy, thiclSened with tho
yoik of an egg. and Favored with
lemonjuice
d q y.
With the rapid increase in population
and the multiplication of the interests
and complexities of life. there lis a
constant tendency toward system. to-
ward regulation and. toward ironciad
rules. Charity. which In its most beau
THU Interpretation means love, the
sympathy and tenderness of one human.
heart toward another has become more
and more mechanical. affected by the
modern impulse, until the term ma
chine charity" has a sinister and sig
nticant meaning.
Machine charity-it denotes the work
that is purely official the work for
others from which the inspiration has
been banishcd in which tho individual
touch is of the most perfunrtory char
acter. The woman who comes for
bread needs. also, the touch of
friendly hand. the cheer of a kindly
voice, the breath of sisterhood that
passes when charity spells love. And
IL the woman needs it, how much more
the child who is thrust, dependent, de-
tenseless upon the world? Yet in tha
grasp OF machine charity are nine
Ntenths of our homeless children. The
other tenth--but Il small portion of the
entire number-haye brought various
home-finding agencies found homes
where there is no machinery, where
they have become sons and daughters
VI 1iiS i'pusCIoii IltipItS III ltlolllST
love
But the nine-teuths-wly are they
consigned to the machine charity that
feeds them, clothes them teaches them
by the ticking Of the clock when
homes are waiting, empty. TO do all
this and to add TO this what machine
charity can never give--human love
This is the age Of progress. Ere
long the movement to place the home
less child in a home will be national
movement. and the state which neglects
this wisest provision for its depend
ent children will bear a blot upon its
escutcheon.
For those who wish to cook pears.
there are many recipes available. To
make a pear shortcake, stew the pears
with plenty of sugar and spice and a
little orange or lemon-juiee, to bring
out the flavor. When cooked very
tender press through a colander. add
such additional seasoning MS may seem
necessary. and spread the sauce lib
orally over some old-fashioned short.
cake crust To make the latter, take
two cupfuls of -four. a teaspoonrul and
a half of baking-powdcr half Il table
spoonful of lard and sufficient sweet
milk to make the dough. Mix thor
oushly, and bake until the crust is
brown and crisp; then split it through
I
cover with the fruit.
Baked stuffed pears is another dish
that invariably meets with a favorable
reception. For this purpose only the
larger pears should be selected Peel
and core them. and stuff the centcrs
with paste composed of dates. figs
and chopped nut-nleats. Bake them
until they are tender. Keeping Just
enough water in the pan to make it
impossible for them to burn Serve
With sweetened whipped cream.
Pears make quite as good dumpings
as apples, when covered with biscuit
crust and baked or they may be served
as fritters by being dipped in batter
and fried in deep fat.
Peel, core and mince six large pears.
and cook them with IA teacupful of
powdered sugar and the peel of half a ]
lemon, but with as little water as pos
sible. As. soon as the moisture has
been reduced. but before there has been
time for the fruit TO dissolve, move the
pan farther from the fire. extract the
lemon peel add two tablaspoonfuls of
apricot jam or marmaladc aud cool.
Line u buttered charlotte mold with
paste, fill with the pear and apricot
affiS the top crust. and bake |
for about thirty-fre minutes. or until |
Drowned in hot oven. Serve with |
sauce Favored with apricot jam.