Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1914-10-02
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, eERTA M. FAYNE TO WO- q
MEN JOURNAL READERS. z

building here in Chicago. I must adj
nit being somewhat disappointed ir
the exhibits. 1t is more an exhibit
Of food stufis, or rather advertising
foods OF which we are all familiar
/ could find out little really new
Yes. there was a cheese that comes
IN little white jars and that was very
delicate and dainty. The combination.
however. is not new But / believe
this Is the first I have seen on the
market II Is simply cream cheese
and pimentoes. Take any good brand
Of soft cream cheese and a few slices
fof plmentoes (canned) chopped very
I fine and mix thoroughly. In my own
home I add finely chopped English
walnuts; then / roll the mixture in
small balls and stick tiny sprig of
parsley in each ball and serve about
son. The combination of red, white
and green makes a pretty decoration.
In kitchen devices / saw something
new in a self Blasting. roasting pan.
It was only different from those that
have been used for some time. by hav-
ing a tube or spout, something like
coffee perculator. The steam forces
little "spurts" Of water up through the
tube and over the roast. We recog'
nize the improvement over the other
pans. for this liquid that is forced up
through the tube is really the gravy
that IL formed in the bottom of the
nan. There was a dish washer for
family use. 1t consisted of wire
basket placed inside Of a large pan
that looked like the ordinary dish pan
only deeper. Then there was some
kind Of crank that turned and forced
the water thoroughly around and over
the dishes. held in the basket, and when
the basket was lifted out, the dishes
were clean and spotless. They were
then rinsed in hot water and left in
the basket to dry. The device is
for the average family, costing $500.
There were several new brands of /
salad dressing How any human be- /
ing can eat bought salad dressings is (
mystery to me- Delicious salad dres-
sings are so easily and cheaply made
At home and the very poorest of them
excels anything we can buy in
,ottle labeled salad Dressing" The :.
,nly expensive salad dressing is the
genuine Mayonnaise or French dres-
,ing, made of the purest olive oil, but
cooked or boiled dressing is splendid
md easily made. The request for {
good reliable salad dressing will he ]
omplled with in the very near future. {
heard a couple of lectures or rath-
r saw two demonstrations in cooking
" Mrs. Elizabeth Hilton at the eX-
osition. The first was How to STUFF
nd Roast Flank Steak" Standing
I LONG table in her beautiful model {
itchen. lined with every known de-
ice and convenience in the way of I
itchen utensils. her table laden with 2
II kinds of cooking material and with I
nree helpers or maids at her back to
and her her supplies, she prepared
nd cooked the flank steak roast. Tbs
teak she prepared weighed about 2ia
ounds. She peeled OF the tissue and
.immcd off the superfluous fat Then
18th sharp knife scored both sides
( the steak diagonally in opposite
irections. Then she wiped with a
et cloth and laid it flat on a meat
oard. then prepared the stuffing. She 9
ut the crust from an ordinary sized
,af Of bread with three-fourths of
,aspoonful of sage and one small
Mon chopped fine She mixed all well .
,gether using two forks. To this she =
ided one third cup of butter melted .
one-half cup of boiling water and y
ter stirring in the butter and water :
10 added one well beaten egg Then =
he rubbed salt and pepper well into
.e steak and spread the dressing en-
RELY over it. Then rolled the steak
ngthwise sewing compactly and Sc
rely the overlapping edges and ends
ter dredging with flour the roast was =
aced on top of the stove in pan
hot lard or drippings
.onvh to cover the bottom of the pan.
ne then turned the roast over anc
er until it was richly and evenly
owned Then she placed it in
sserole (auy covered cooking vesse' !,
,uid DOB and poured over it the
ippngs from the pan to which she
a added one half teaspoon of beef
tract to one-haif cup Of boilins J.,
,ter. Then she covered closely and =
aced in hot oven where it was to
m. slowly for three or four hours.