Evening Republican, Volume 16, Number 50, Rensselaer, Jasper County, 27 February 1912 — HOW TO MAKE JAMBOLYA [ARTICLE]

HOW TO MAKE JAMBOLYA

Mexican Btyle of Seasoning and Flavoring Makes This Dish Most Appetizing. Take a young chicken and cut it into small pieces, saving heart and liver. Stew all slowly until tender, having the meat ctivered with soup when done. Take the meat out of the soup, drain, and fry a good brown. Slice two onions thin and fry brown. Put the browned chieken, onions, and a small can of oysters In the chicken soup. Season highlv with salt and red pepper;- a couple of green peppers, chopped fine, are a great improvement. Put over the fire and let come to a boil. Have washed and dried two cupfuls of rioe. Put the rice in the boiling soup, let cook until done and moderately dry; 25 minutes should be long enough. Can be eatefi plain or with tomato sauce, made by boiling half an hour a can of tomatoes, strained and seasoned with one-half teaspoonful of mace; season to taste with one teaspoonful of sugar and a little cayenne pepper. If mushrooms are liked, a few in the sauce are very nice. If the chicken is allowed to cook till the bones can be taken out, it is nicer. Sometimes I use mushrooms in place of oysters, and they are splendid.—R. W, in Woman’s Home Companion.