The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1908-02-09

Planning. and preparing ahead will
insure a hot meal which calls for but
little labor on Sunday, as the following
menu win show:
Clear Tomato Soup.
Crown of Pork. Brown Gravy.
Apple Sauce
Mashed Potatoes and Turnips.
Nodded Spinach.
Celery Salad. Cheese Waters.
Fig Corn Starch Pudding.
Coffee.
On Saturday purchase two entire
ribs of pork cut from a young animal
and have the butcher trim and put
them together to form a crown, the
cleaned rib bones turned outward and
upward and a four-iDch strip of lacy
intestinal fat laid round the outside
before tying. Wrap and tie the end
of each bone in greasey paper and
stand in the cold pantry.
In d saucepan put the thin portion
of two cans of tomato-a full quart
add one cupfu1 of boiling water, two
cloves, One-quarter of an onion and
sprig of parsley and simmer twenty
minutes. Season well with salt and
pepper and strain without pressing
through double cheese cloth. Return
to the fire and add ten drops of kitca-
en- bouquet and thicken slightly with
one tablespoonful of arrowroot or corn
starch mixed with cold water. When
it boils cool quickly and set away.
Make at least quart of apple sauce,
using tart apples, adding enough wa
ter to keep from burning, and when
tender passing through a sieve. Do
not make too sweet.
Trim and wash thoroughly cne-half
nf q
pot twO-thirds fun of rapidly boiling
sailed water. Put the drained spinach
in this and boil for twenty minutes.
Turn into a colander. press out every
drop of water and chop fine. While
still warm, season with salt and pep
per and work into it a large table
spoonful of butter, then press into a
mold; if the latter is of metal turn out
in about five minutes on an agate or
earthen dish-if a bowl is used it need
not be disturbed until next day. Put
the unbeaten white of egg (from the
salad dressing) into a shallow buttered
dish and steam until firm; this is to
be used for garnishing.
Pick over and wash a half pound of
figs. Put them into a saucepan with
one cupful of water, cover and cook
very Slowly until the figs are plump
and tender, but unbrOken. Lay aside
six or eight of the largest, and with
q sharp knife cut the remainder in
strips. To the juice add one-third of a
cupful of sugar, boil up for a moment,
add HAIR teaspOonful of vanilla, pour
over the reserved figs, cover and put in
the pastry. Scald a pint of milk in a
double boiler: mix together four level
tablespOonsful of corn starch one-third
of a teaspOonful of salt. three table
spoonfuls of sugar and one-third of a
cupful of cold milk. Turn quickly into
the hot milk, stir until thick and
smooth, cover and cook for forty-fiVe
minutes. Have a mold filed with cold
water. Drain. but do not dry. Ar.
range some of the cut figs in the bot
tom. Add one teaspoonful of vanilla
to the cooked corn starch and pour
into the mold, sprinkling in gradually
the remainder of the figs, then set
away.
Put the yolks of two eggs into bowl
or small saucepan, beat and add four
tablespoonfuls of water and two of
plain or tarragon vinegar, one-half' of
a teaspOOnful of salt One-third of a
teaspoonful of white pepper and a
speck of dry mustard Stand over hot
water and stir until very thick; lift off
frequently for a moment to lessen the
danger of curdling. Add one large ia
blespoonful of butter cut into bits, stir
until absorbed and strain into a bowl.
When cold it should be almost solid.
Order a half-pint of heavy cream to be
used for it and the pudding. Cut the
celery open, wash all the tender white
stalks, roll in a wet cloth, hold under
the tap for a moment and then wrap in
heavy paper and set away where it viii
not freeze. Salad greens kept in this
manner will retain their crispness for
two days or more. Order also a pack
age of cheese waters from the grocer.
At any convenient time during the
day pare the potatoes and leave in cold
water for the night. Unless a strongly
favored dish is wanted. one large yell
low turnip will be sufficient. 1t, too,