Evening Republican, Volume 15, Number 88, Rensselaer, Jasper County, 13 April 1911 — HUNGARIAN SOUR CREAM SOUP [ARTICLE]

HUNGARIAN SOUR CREAM SOUP

How to Make It of Dried Lima Beans —Sweet Potato Pone Is a Delicacy of the Bouth. A way of utilizing the dried lima beans which are one of our resources In winter Is in the form of a sour cream soup, after the Hungarian fashion. Soak a pint of the beans over night, cook until soft, and mash through a sieve not too fine. Add enough water to make a quart of liquor when yon have strained it. Season with salt, pepper, or paprika, If liker, and stir in a cup of sour cream. It Is very good and makes a nice way of using up the cream which is so regrettable a leftover in the eye of the economical housewife. A southern delicacy is sweet potato pone, which should be better known, in the north than it is. It is a substitute for Yorkshire pudding, and something more on its own acount Two large yams are to be pared and grated, mixed with half a pint of molasses, the latter having a pinch of soda dissolved In it, a pinch of salt, two tablespoonfuls of melted butter, a tablespoonful of flour and just a little ground spice. Talc is thoroughly mixed and is poured into a hot greased pan and baked very slowly until well done and quite brown. It can be eaten hot or cold.

Some time in preparing spinach try it in this way: Prepare as usual, but heap up each portion on a square of nicely made toast. On each little mound of the green slip a buttered egg. The eggs are prepared thus: Heat your omelet pan and melt therein a tablespoonful of butter. Slip in an egg and cook until the white 1b firm. Turn just once. Add butter, if necessary, to keep the egg from sticking. Before serving the combination pour some good beef gravy around the toast.