Democratic Sentinel, Volume 16, Number 44, Rensselaer, Jasper County, 18 November 1892 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Pork Chowder. —Chop one onion very fine; boil one or two beetsand one dozen potatoes; pare and slice together in a dish with the chopped onions raw; melt one large spoonful of butter and pour over the whole, together with half a cupful of warm vinegar; season with pepper and salt. Have ready to accompany this dish half a dozen slices of salt pork, cut thin, and fried tender. Then, when done, take out of the frying pan and dip in a batter made of 8 eggs well beaten, 1 tablespoonful of milk (sweet), and 1 cupful of flour mixed with half a tablespoonful of baking powder. Fry in the pork fat and serve warm. Chicken with Rice. —Chicken with rice is an old familiar dish. The chicken is well picked, drawn and trussed into shape in the same way as for roasting, but without stuffing. It is then laid on its breast in boiling water. Add to the water half a carrot, an onion with twe cloves stuck in it, half a bayleaf, and a sprig of parsley. Let the chicken cook very slowly in this water for about half an hour. Then add a small cup of raw rice, and let the whole cook for twenty minutes longer, still very slowly. There should be a heaping teaspoonful of salt added when the rice is put in. Take up the chicken and surround it by a border of cooked rice. Strain the remainder of the rice and broth through a juice sieve. Add a pint of hot milk, and let this soup boil up for ten minutes. Serve it with pieces of bread cut in fanciful shapes when soft, then dried and fried brown in butter. The appearance of the chicken may be improved by scattering fried breadcrumbs over it, though some people prefer to serve it white, as it will be when cooked in the rice.

Pork-Chops. Pork-chops make a very acceptable breakfast dish these cold, frosty mornings. They are especially nice at this time broiled. To broil them, trim them well, flatten them with a mallet, rub them with a little sweet-oil, and let them broil for about seven minutes on each side. Sauce-Robert is the timehonored sauce to serve with pork-chops. A simple rule for making this calls for half an onion sliced and fried with a teaspoonful of butter, till .they are qqite brown. Add a teaspoonful of sugar, sprinkling it in. This is to glaze the onions. Add half a wine-glass of white wine, and cook for six minutes. Then add a pint of sauce Espagnole or brown gravy. Let the mixture boil for about fifteen or twenty minutes slowly. Then add a teaspoonful of English mustard, wet with a little cold stock. If you do not care to prepare so elaborate a sauce as this, serve the chops simply with mustard or maitre d’hotel butter. Most people like the piquante sauce with porkchops or pork-tenderloins. Pork-chops look especially nice arranged around a little mound of mashed potatoes.