Democratic Sentinel, Volume 17, Number 34, Rensselaer, Jasper County, 8 September 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Bouillon*. —Six pounds of beef and bone. Cut up the meat and break the bones; add two quarts of cold water; let it simmer slowly for five hours. Strain it through a fine sieve, removing every particle of fat. Season only with salt and pepper. Asparagus. Asparagus is often served as a separate course, cold, as a salad, with a French dressing, or it may equally be so served hot, with the ordidary cream sauce or the following, which is better: Melt two ounces of butter in saucepan and sift into it a level tablespoonful of flour, stirring all the time; add a gill of cold milk, salt and pepper; when the sauce is smooth and thick pour «'n a gill of cream and a teaspoonful of Tarragon vfnegar or lemon juice; mix well and add one-half ounce of grated Parmesan cheese. Serve hot at once.