The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1908-01-26

For the housekeeper who has but
one maid there comes the inevitable
Thursday when she must not only plan
but cook and serve dinner herself. She
wishes a good meal, one which will
please all the family yet which will
not be TOO much of tax on her time.
The dinner here given should meet
these requirements and, with wise
planning and skillful cooking, should
prove an unqualified success:
Mock Bisque Soup. Croutons.
Planned Chicken. Brown Gravy.
Nodded Rice.
Lettuce. Spinach.
French Dressing.
Waters. Cheese
Fruit Cup with Whipped Cream.
Coffee.
In planning this dinner to be served
TO six persons there should be allowed
a half can of tomatoes, one quart of
milk, two medium sized fowls or chick
ems. one eupful and half of raw rice,
"a half peck of spinach, one head of
lettuce, a small cupful each Of pre-
served peaches. cherries and pineap-
pie, two oranges, half pint of heavy
cream and four tablespoonfuls of fine
ly ground coffee. y
First of all SINCE the fowls and split
as for broiling, but sever the halves
completely. Put giblets on in cold wa
ter to simmer. in half an hour remove
the Ivers. but allow hearts and giZ-
yards to cook for fully two hours long
er, then chop all together very finely,
add the water in which they were
cooked and put all aside to add to the
gravy. Place the halves side by side
in a long pan. skin side uppermost,
dredge with salt and pepper, pour
round them a large cupful of boiling
water; cover closely and place on the
upper shelf of the hot oven for from
one hour to an hour and a quarter, ac
cOrding to size and tenderness, or tie
reverse. When twO-thirds done look
at them; add little more water if the
pan seems dry: with a good oven they
will brown sufficiently without uncOv-
ering. When done arrange on a plat
ter, garnished with tufts Of parsley.
Place the pan on top of the stove and
add a little boiling water, scraping all
clinging bits of brown from bottom
and sides. Add the prepared giblets
then more water if necessary to make
a full pint of gravy. Thicker slightly
with Drowned flour wet with water
and boil up for moment. Season
well.
To the canned tomatoes add a slice
of onion, a scant teaspoOnful Of salt
a dozen peppercorns and simmer for
twenty minutes, then press through a
sieve and keep hot until needed. Put
the quart of milk in a double boiler
and when scalded thicken with two
tablespoonfuls of butter and three of
flour rubbed together to a paste. Sea-
son with salt and pepper and also keep
hot. Just before serving, take the two
saucepan from he fire; to the toma-
10 add a pinch of baking soda and stir
until effervescence has about ceased,
then gradually add it to the thickened
milk. This soup cannot be put together
while boiling without curdling, nor can
il be reheated. From three slices of
stale bread trim off the crust and cut
the crumb into half-inch dice. Heat a
spoonful of butter in a small frying
pan and in this fry the diced bread a
golden brown. Pass with the soup.
Pick over and wash the spinach
thoroughly, the leaves are so curled
that it will take at least from five to
Seven waters to remove all sand and
grit. Have ready a kettle of boiling
sailed water, into this drop the drained
spinach and keep at a fast boil, I'M
covered, for fifteen minutes; this aids
in restoring its brilliant coloring.