Democratic Sentinel, Volume 17, Number 17, Rensselaer, Jasper County, 12 May 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Cooking Vegetables. —That plenty of fast-boiling water should be used in cooking vegetables, as the greater the volume of water the greater the heat. If only a little water is used the whole affair soon cools, the vegetables become tough, and no length of time will render them tender. Apple Tapioca. —Soak a tcacupful of tapioca in a quart of water live hours or over night. Boil for fifteen minutes, or until it is perfectly translucent, stirring constantly, thinning it with boiling water till it will run from a spoon; season with salt and add four tablespoonfuls of sugar. Fill a baking dish on the bottom with apples peeled and cored, with cinnamon sprinkled over them; pour over them the tapioca, and bake till the apples are done. This makes a delightful dessert. If the apples are very tart, sprinkle them with sugar before adding the tapioca. Chicken Pie.— Mix a crust with sweet milk and shorten with butter. Line the sides (not the bottom) of a milk pan; have * young chicken cut up; one quart of potatoes jieeled and sliced, about an inch thick. Place a layer of chicken, potatoes and dough cut in small strips. Add pepper, salt, butter and some small bits of pickled pork. Continue these layers until the pan is filled. To this add one pint of cold water; put on the upper crust with a hole in it. After cooking awhile add two pints more of hot water. Cook for an hour in a moderate oven. Yankee Pork and Beans. —Pick over carefully a quart of beans and let them soak over night. In the morning wash end drain in another water. Put on to boil with cold water with half a teaspoon of soda. Boil about thirty minutes. When done the skin of a bean will crack if taken out and blown upon. Drain, and put in an earthen pot first a slice of pork and then the beans, with two or three tablespoonfuls of molasses. When the beans are in the pot, put in the center half or three-quarters of a pound of well-washed salt pork, with the rind scored in slices or squares, and uppermost. Season with pepper and salt if needed; cover all with hot water and bake six hours or longer in a moderate oven, adding hot water as needed. They cannot be baked too long. Keep covered so that they will not burn on the top, but remove cover an jour or two before serving to brown the top and crisp the pork. Newspaper writers’ unions are cropI ping up throughout the country.