Democratic Sentinel, Volume 16, Number 43, Rensselaer, Jasper County, 11 November 1892 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Bean Soup.—Take about one quart of beans which have been parboiled and let them stand in the liquor for an hour oi so until they arc pulpy; then let them come to a boil and season with salt, pepper and about a tablespoonful of butter: also slice two or three large potatoes very thin into the broth and a whole medium sized onion; often times othe: vegetables may be used. French Hash.—Chop up very fine any kind of meat; put it into a frying pan oi stew pan; season with butter, salt and pepper; put in some water and allow if to cook well; just before it is done put in a little cream; have some bread nicely toasted, placed in a large dish and put s spoonful of hash over each piece, pouring any gravy in the dish over it; this makes a very nice breakfast dish. Pea Soup.—Soak a quart of split peas (or take the fresh ones) in water ovei night, then put them in a pot with twe gallons of water, six cold boiled potatoes, two onions well sliced, one pound oi pork, or an old ham bone, or some dried beef; cover very closely, boil very slowly for five hours, season to taste with peppei and salt; one tablespoonful of celery seed imparts a fine flavor; serve the pork on s platter with vegetables after the soup. Chicken Salad.—Select a chicken that will w’eigh about four pounds, drew and joint, wash and put in a kettle with plenty of cold water, add a little salt and cook until the bones will slip out easily, when cool take off all the skin and fret the meat from the bones; cut with u sharp knife in bits; some only use the white meat, but the salad is equally good to use both the light and dark. It hardly pays to use the wings and the pieces which have so little meat on, ana they canbesivcd for lunch. Measure the meat and set it in the ice box. Clean and and cut in pieces about half-inch long enough celery so you have the same quantity as you have of the chicken; oi course, only the white part of the celery is good. The light green tips are nice to garnish the salad with when ready foi the table.