OCR Text |
Show TRUTH. e. Swr i Sawyer, HOUSEHOLD AFFAIRS HU. Progress 314-S- 15 A&S? SKc&nerd.l Bli 11 FoJ2EHoib RECIPES Smmerolal Block. reo H.. 87-- Commercial Block. Commercial Block. Smjth Ritnam, 24.25 Eagle Bldg. liVuowman, 419-4- D. F. Walker Bldg. . 90 81-- 32 21 Snow &J Morris Eagle Bldg. 14-- 15 COOKING RHUBARB. Some Delicious Dishes Which Can Be Made by the Housewife. StoatgSfe Rhubarb is very wholesome and popular in the spring, but beyond its use in cnthJrland A. G., 76 W. Second South St. D. F. Walker Bldg. P A, H. s'. 307 Templeton Bldg. nStlock E. 414 Atlas Block. Kt 426-4- 28 JSSSSSSStiSS 3 Atlas Block . Progress Bldg. E D, R.t 58-Commercial Block. Thompson & Gibson 16-Eagle Bldg. Truman, D. S., Block. 420-43- Ssin J14-4- 15 59 17 vIScMtrml Wnewet Bank BlUlo. SCfiProgress BUlg . Joseph, Commercial Block. A., 93-WanlessW. F.. 332 S. Main St. National Bank Bldg. H., 7 Deseret Weiurer! dT 68-Commercial Block. H. 2 Atlas Block . & . . 62 Commercial Block. ffittker.J JSnyder, 5 McCortick Bldg. Whittemore, C. O., , 407 Auerbach Building. Willey, D.O., Jr 16-Eagle Block. Williams, J. A., 87-Commercial Block. Williams. P.D.. McCornick Bldg., & Wilson Smith, Van Meter, Walton, E. 94 69 10-1- 400-40- 17 Phone 08 744-- 4. Paul, 606-6- 07 Progress Bldg. Work. F. B., 33 Commercial Block. Young & Moyle, Deseret National Bank Big Zane; C. s Deseret National Bank Bldg; SHOWING SALT LAKERS. The importation of newspapc porters to this city from the east by the management of enterprising contemporaries, with a view to giving Salt Lake's old fogies points on how to run a pushing, aggressive, broad, liberal and thoroughly paper, is attended with difficulties. Flans do not come out just as hoped for. Somehow, the broad, liberal, thoroughly plan of bring ing in gilt edged talent at salaries hardly sufficient to keep a man in tooth powder, or give his girl an ice cream soda oftener than once in six weeks, does not meet fond expect tions. The officials who are engineering this precious scheme for the triple headed journalistic combination in this city, seem not to be able to understand why the best talent in the country does not hasten hither with breathlup-to-da- up-to-da- pies, puddings and sauces, most housewives do not know how to prepare it. The part of the plant best adapted to culinary purpose's is the footstalk of the leaf, which, unless quite young, Is carefully peeled and put into small pieces. Originally the leaves of the plant were boiled as a potherb. Little tartlets of rhubarb are made with puff paste. The rhubarb, stewed, sweetened and flavored, is mied with an equal weight of beaten egg. Then a spoonful is set on a piece ,of pasjte, and when the crust la done the rhubarb tart is finished Or for a change the rhubarb tart may be half cream in place of egg, or, again, a custard may be formed with egg and milk added in half weight to the stewed rhubarb. Half stewed rhubarb and half cream is the formula for rhubarb cake. A plate is lined with good pastry, the mixture is spread thickly over this, another crust is laid over the top and the whole baked. Cream is almost as much an essential in good rhubarb cookery ns gelatin. In the case of the pie or pudding mentioned above the addition of cream when served at table is a necessity if the best enjoyment of the dish is to be gained. A little gelatin added to the juice before It is put into pie, pudding or tart will always Improve it. Still another dainty dish may be made for the nursery tea by means of rhubarb and gelatin. The stalks are stewed and the juice withdrawn, flavored and sweetened. No coloring is necessary, as the aim is to have rhubarb snow or rhubarb sponge, whichever the children elect to call it. The juice is mixed with gelatin in the degree right to make the jelly rather more than half an ounce to a pint. Then for a pint the whites of two eggs are beaten up into froth. A pinch cf powdered sugar or a pinch of salt will aid the egg white to whisk up. When-thsnowy egg froth is ready the jelly ought to be getting thick for setting. In any case it should he cold. The snow is then whisked into the cool ing jelly and the whole beaten together for some time. Tho sponge is a beautiful dish, wholesome, dainty, very attractive either for ordinary tea or I arty table. : 90 705-7- WInton, :.5 j te te ess expectation,' only too glad of the honor of working for nothing for this glorious tripartite alliance. It is really incomprehensible. Seven dollars a week, and find yourself, is ample compensation; gilt edged compensation in fact. Is the cost of living going up? Oh, yes; but then consider the prestige gained by slay ing ones life and activities away in the service of so good a cause. The manof one agement of the morning departments of the Triple Alliance, sent east recently for a bright, able, educated, enterprising, polished man to accepts position on its staff. He was imported on magnificent promises, and at great cost a that of railroad pass and a two centgetting postage stamp. Ah, well show the Salt Lake public now what eastern newspapers can do in the line of journalistic en-tprise the quoth management, sudden and violent dispell.ell,of the the managerial dream gave the ing entire establishment a real rude shock . - lf l: e sub-depu- ty er rom which it has not ye't recovered, the meantime the talented importation was requested to move himself to ? . p. parts. . Another attempt at bringing in eastern talent on an un suspecting Salt Lake Public will be made later on. n in-B.?- ,d Smoked Globea. glass globes should be soaked in warm soda water. Then add a few drops of ammonia, and wash them well with a soapy flannel, rinse in clean water, and dry with a soft Smoke-grime- d linen cloth. - Broiled Squabs Clean and singe the same as chicken; split the squabs down the hack; flatteu them with a rolling pin and wipe carefully inside aud out with a damp doth; broil over a clear fire; serve whole on buttered toast; season well.' Mush Cakes Scald two cups aud a half of meal, to which has been added a teaspoonful of salt and ai heaping tablespoonful of shortening. .Make ot the consistency of soft mush and fry by spoonfuls iu a little dripping until a thick brown crust has been formed on both sides of the cakes. Coffee Layer Cake rut into a bow) two cupfuls of sifted flour; add to il two level teaspoousful of baking powder; beat the yolks of two eggs; add to them ope cupful of sugar; beat well; then add the rind and juice of one lemon; add the flour and powder to this; half a cup of cold water, a pluck of salt and the whites of the eggs beaten stiff; pour into greased jelly cake tins and bake in a quick oven ten minutes. Delmonico Cream Roll Chop very fine medium sized raw, potatoes. For each two potatoes make half pint well seasoned cream sauce. Add this sauce to the potatoes, turn into a baking paD and cook in thq oven till the potatoes are tender.- There must be just as little sauce as will bold the potatoes together. In cooking, before they are quite done, turn them over as you would an omelet and stand them on top of the stove where they cannot brown until they take the shape. Turn out on a dish and serve. Diamonds Into one quart of sifted bread flour rub two tablespoonfuls cf of a teaspoonfnl ol butter, one-hasalt, one teaspoonful of sugar, and two teaspoonfuls of baking powder. Beat one egg, ad I one cupful of milk and stir Into the dry mixture, adding enough more milk to mix to a sofl dough. Turn cut on a floured board, knead for a moment, then roll out not quite an inch thick. Cut into two-incstrips, then into diamonds. Place au inch apart on greased pans, brush each with milk and hake in a lnt oven. A Washing Fluid. A good washing fluid is made by mixing five pounds of sal soda, one pound cf borax, half a pound of fresh, lime and four ounces of liquid ammonia. Pour one gallon of boiling water upon the soda and borax. Let this cool, then add the ammonia. Pour one gallon of hot water over the lime and let it stand until entirely settled, then carefully pour off the clear fluid and turn it upon the dissolved borax and soda. Add eight gallons of cold water. Six tablespoonfuls of this fluid may be added to a tubful of clothes. It is generally the man with the most vivid imagination who catches thn blnrest fish. on-Slak- ed A few growing plants adorn any room. ' When peeling oni jns keep ycur hands and the onions unucr water aud you will escape much annoyance. Bathe a sprain with arnica diluted with water, and bandage with soft flannel moistened with tlic same. One cup of sauce means one cup cB ' ' liquid, regardless of tile amount of thickening or butter that you use. To take ink out of linen dip the ink spot in pure melted tallow, then wash out the tallow aud the ink will coinq with it. By rubbing, with a flannel dipped in whiting the brewn discoloration uay be taken off cups that have been usct . for baking. Fingers stained by peeling fruits may bp cleaned with strong tea, rubbed ii well with a nail brush. Rinse after ward in warn water. Strange as it may seen, a clear day Is much better for l inking fruit jellies than a cloudy one, nc tbc atmosphere affects the boiling point of sugar. .A cement for stone and iron. as weft as other hard substances is made by mixing pure oxide of lead, litharge aud glycerine to a paste. It hardens rap-Idly and i3 ucithor affected by acid, nor by heat. The secret of good packing is Cm-nes- s and smoothness, and. to attain that everything should be put in the trunk-irlayers. Before putting in the, dresses have a firm layer of undergar ments and then proceed with the thick-csand heaviest of your skirts. , 1 . . t Egg 'Cntleti. A dainty disli is egg cutlet. To prepare it soak a quarter of a' pound ot egg plant and next day boil in a half a. pint of water till soft, adding a minced. Spanish onion. Drain all and then! mash with half an ounce of butter tili; soft, adding some chopped parsley and herbs, also two bard boiled egg& chopped coarsely. Bind all together with a beaten egg and cook gently; without boiling till firm. Divide into equal sized portions, form Into cutlets,; dredge with flour, cover with egg and; bread crumbs and fry in deep fat. Serve when the cutlets have been drained very dry with a goed tomato sauce poured round. . To Whip Cream Bueceiafalljr. The cream must he sufficiently thick to hold the air, and must be very cold and kept cold during the whipping. A small chum made from tin will whip one quart of cream in two minutest Without a regular whip put the cream into a howl and with an egg beater or syllabub chum beat for a few moments, then skim off the whipped portion from the surface and drain in a colander, and so continue until all the cream has been whipped. Ladies' Home JournaL i " |