Evening Republican, Volume 15, Number 162, Rensselaer, Jasper County, 11 July 1911 — GERMAN LENTIL SOUP [ARTICLE]

GERMAN LENTIL SOUP

IT 18 ECONOMICAL AND WILL BE FOUND VERY TASTY. Recipes for Parsley, Potatoes and Stuffed Peppers—How to Make Rice Pudding and Strawberry Sauce for the Same. Lentil Soup*—One-half pound (Sdrman lentils; wash; cover with boiling water ten minutes; drain. Put on with three pieces bacon, cut small and fried with one large onion, sliced. Simmer four hours. As water boils away, if cooking peeled potatoes or rice, add water in which these were boiled. Season to taste and thicken with two tablespoons of browned flour; add a small piece of butter. Parsley Potatoes. —801 l peeled sliced potatoes; add chopped parsley and a little butter. , Stuffed Peppers (for eight).—Three slices stale bread soaked in cold water and drained. One-half liver sausage, little pqreley, small onion; salt and pepper to taste; one well-beaten egg to bind. When eggs are cheap add one or two, hard boiled. Economical Rice Pudding.—Wash one cup rice. Cook in plenty salted boiling water; drain; add small piece of butter. Put aside. Sauce.—One-half drawer strawberries. Simmer 20 minutes; strain juice (If quantity scant add little water and juice of one lemon); add one-half cup sugar; bring to boil. Stir one teaspoon cornstarch In a little cold water; add to boiling juice and simmer five minutes. Serve cold.