Salt Lake Herald-Republican | 1909-12-26 | Page 14 | Seasoning is Most Important Feature

SEASONING IS MOST IMPORTANT FEATURE Acme of Good Cooking is when Seasoning can not I be Detected or Defined led barely a minute and wont toughen hen the meat fibre If you o use se the dripping in instead instead instead stead dust the slices with salt before browning Remove the meat from the saucepan onto a hot platter and pour into the saucepan the gravy left leEt from the roast dilute with a little boiling boil water yater from a quarter to half a cupful according to the amount you have j let I it just come to a boil season sealOn to the j taste with salt add two tablespoonfuls of Worcestershire sauce and pour over the meat on the platter If you wish to tomake tomake tomake make the dish specially ornamental you yon may put a border of mashed potatoes about the edge and set it for a moment onto the grate in the oven to brown bri To vary this you may nary omit the Worcestershire sauce using in its place half a cupful of tomato sauce To make still another dish leave out both sauces season quite highly with salt pepper a dash of f paprika and a tablespoonful of lemon juice and add half balf a can of mushrooms Let it simmer after the mushrooms are in about ten minutes Add the lemon juice last of all Here you have three ways of warm warming warming ing beef bee beef f in Jn its gravy any anyone one of which is delicious 7 8 Suppose we wit try 1 a cam aury of mutton Matton From the roast or boiled leg k of yes yesterdays yesterdays yesterdays dinner cut aft some somas nice slices shoes just justas as you cut aft them from the beef for the ther r chauff Take a couple of slices sib of clear fat salt pork cut curt in dice dite and try them slowly out When the fat t is well extracted skim out the pieces Chop half an onion and brown in the fat skimming out oat as soon as brown Mix half a tea teaspoonful teaspoonful teaspoonful spoonful of curry powder with a heap heaping heaping in ing of flour stir them into the hot bot fat and when they are well mixed and free from lumps pour in in a cupful of boiling water and stir until a smooth sauce is in the result If too t thick ick add a little more water Lay the sites sices ice of meat into this sauce a i and heat through then put them onto a hot bot platter add to o othe othe the gray gravy a cupful L r f r tomato sauce satire let it boil boi up t cc c am over the meat Make a r ui i boiled tailed rice and 1 it is ready to serve If the sauce net l a abit abit abit bit more salt add it after putting ir in t the tomato If f any of your our your family like the v e hotter you ou may j use e more curry j p 0 Jt