Jasper County Democrat, Volume 14, Number 93, Rensselaer, Jasper County, 2 March 1912 — The KITCHEN CABINET [ARTICLE+ILLUSTRATION]

The KITCHEN CABINET

* MPI.OYMENT, employment, Oh, that Is enjoyment. There’s nothing like something to do, Good heart ocupatlon Is strength and salvation, A secret that's known to but few. SOME HOMELY DISHES, , The common things and the common people are those we have the most of, and so we need to be reminded that it is just as necessary that the common foods, because so important, making the bulk of our living, should be well prepared. Rice, which is “such a cheap food, and forms the chief article of food of a large portion of the population of the world, may be cooked and served in hundreds of ways. Bound Steak With Rice. —Cut one and a half pounds of steak into two or three-inch squares; put into a saucepan to steam without water. Slice an onion and fry in a little suet, add to the steak and'season with salt and pebper, Cut up a tomato and add with water to the meat, enough To cover the meat. Let simmer for two hours, then add a half cup of and more water if needed, and cook until the rice Is tender.

Mutton With Rice.—Wipe with a damp cloth a pound and a half of meat cut from the shoulder, into small pieces, adding a little fat. Cut up a third of a carrot and one onion in small pieces. Put over the fire with water to cover and cook at the simmering point for two hours. Add salt, pepper and finely-minced parsley. Mix two tablespoonfuls of flour with two of cold water and add to the stew. Cook five minutes. . Place the stew on a platter and arrange around it by spoonfuls, salted, boiled rice. Servian Rice With Meat. —Cut up a pound of beef from the shoulder, cut in inch squares. Fry a large onion in a little suet, then put in the meat, with salt and paprika and cook slowly over a slow fire. Add a half pound of rice and boiling water. Cook until the rice is tender. Serve hot.