Evening Republican, Volume 16, Number 2, Rensselaer, Jasper County, 2 January 1912 — NICE SPANISH SUPPER [ARTICLE]

NICE SPANISH SUPPER

MENU FOR THOBE WHO LIKE HIGHLY SEASONED FOOD. ~ Makes an Agreeable and Appetizing Change When the Palate BecdmeaTired of the Ordinary Ameri- .* -i. • can Cooking. Chicken Btew. —Place cut up chicken In pot and add two chopped cloves of garlic and two chopped onions, salt, pepper and a little water. Let cook very slowly till half done and add following sauce and let cook till tender. Sauce. —Melt one large tablespoon butter in frying pan; add a tablespoon flour and a tablespoon chili powder; let cook a moment, stirring so as not to bum; then add. half a can of tomatoes and some water if too thick. Season with salt, pepper, sage, thyme and majoram. Add this sauce to chicken and be careful not to let burn. Poached Eggs.—Make the above sauce and drop the eggs in sauce and cook as you would in water, but Serve sauce with the eggs. Rfce. —Melt large tablespoon butter in good sized frying pan; add one finely chopped clove, garlic, one large chopped onion and a oup of washed rice. Keep stirring till rice is slightly browned and crisp. Then add one chopped tomato, salt and fill pan to top with boiling water. Cover loosely and let cook slowly \tlll rice is tender; then uncover and let cook till dry. Each grain will be sefiarate. Do not stir after adding water till ready to Serve. Beans. —Boil pink beans in plenty of water till soft. Set aside In cool place. Melt a cookspoon of butter in pan (granite is best), add a little chopped onion and beans. Mash with back of spoon and add some of the bean juice and salt and pepper. Let cook slowly half an hour or more. All the boiled beans need not be fried at once, as they will keep a few days in a cool place If boiled up every other day. Honrfe Made Lard. —Buy soft beef fat and cut up in small cubes. Put in pot and let cook slowly till cubes are crisp. Stir ocasionally, strain through cheesecloth or fine strainer into lard can and when cold cover. Much nicer than butter, for frying and keeps indefinitely.