The Newberry herald. [volume] (Newberry, S.C.) 1865-1884, 1873-04-23
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soME sEAsoNABLE DISHES.


some months to come. When
properly cooked, they are whole
SOME to a stomach Of normal
strength, if the taker be accustom-
ed to active exercise. They are
not so good for the sedentary, but
the greatest difficulty in digesting
them results from the fat usually
cooked into them. They may not
relish quite so we'll without this
at first, but proper cooking will
help greatly, for'they are much
richer if cooked in but one water,
and that not drained off. The
very water that is called strong,
and thrown away when the beans
are half done, would, if cooked
make a toothsome soup. Let it
remain, having the beans nearly
full of the liquid, and salt just be-
tore serving. They should cook
gently but thoroughly being kept
covered, so as not to waste the
flavor. The time required depends
much on the age and variety of
the beans. Some will cook in an
hour and a half, while others will
require three hours. They are
best very tender, beginning to fall
to pieces, but not so soft as to be-
come thick and pasty with. the
necessary handling. Some prefer
them thick but in that case they
seem to require some trimming
while if more moist, they become a
trimming to other dishes, especial
~ to the potatoes eaten with them.
Indeed, it makes a very palatable
dish to cook the potatoes with the
beans, being careful to serve them
IS soon as the potatoes are done.
A more stylish dish in appearance,
but no more palatable, is made by
placing the beans, when nearly
done in a nappy (in which they
can be served), covering the sur
face neatly with potatoes pared
and halved, Ind baking until the
latter are done. Some like a
squeeze or two oflemon over them
on the plate, and to most tastes
they serve we'll with rather acid
fruits, like cranberries and sour
baked apples, or with cold or
warm slaw, while sweet potatoes
and rye-and-Indian bread form an
agreeable contrast.
Bean soup is dish that many
people, and especially children,
would relish ifproperly made. 1t
requires about half a pint of cook
ed beans for a quart Of soup. Mash
and boiLuntil we'll diffused in the
water, and then run through a
colander to take out the skins.
Thicken with about one gill Of
wheat meal, and add sprig Of
thyme if desired. Boil FIVE min
utes, and salt to taste. The
wheat meal makes it much richer
than u thickening Of fine -four.
Onions can be used in many
ways, though they do not range
high in nutritious qualities. The
odoriferous are altogether too high
until we'll cooked. Like cabbage,
they are almost indispensable to
meatand vegetable soups. They are
good also for stews. A delicious lit
tlestew, into which I was led by the
favor shown to "Mallium," can be
made of about equal parts onion,
potato, and apple. Peel and quar-
ter three onions, and put them to
stew in double their measure of
water for torty-fve minutes, (for
red or yellow onions one hour.)
Then cut up and add three me-
dium-sized potatoes, and three ap-
Piles, pared, quarte1ed, and cored.
Then, upon one gill of wheat meal,
pour boiling water enough to scald
it, stirring it lightly; and when
the stew boils up, after putting in
the potatoes and apples, add this
dough, in bits as big as an almond,
and not compact. Cover close and
stew gently until the potatoes are
done. Then dish the stew and if
the liquid is too THU, add a little
wheat meal salt, and pour over
the stew, and serve warm. Ruta-
bagas and parsnips can be used in
stead of the apples, but they re-
quire more time to cook and are
not so delicate. If meat is want
ed in these stews, use the lean of
mutton, not lamb nor veal. Perhaps
. word of caution is necessary at |
this time Of the year about young |
meat. It contains very little nu-
triton (probably because not full
ly formed, and that little does not |
seem to be well adapted to our
wants. In many cases, the effects
of eating it have seemed little
short cf poisonous. It is the best
economy to kill the calves at once
if there are any to be disposed of,
or keep them until they are at
least year old.-Sclenceo Of Health.