American citizen. [volume] (Canton, Miss.) 1864-1890, 1873-03-29
Some SeasOnable Dishes,

WHITE beans may be considered one of
the SUI bstantial dishes for some months to
come. When properly cooked, they are
wholesome to 4 stomach of normal
strength, if the taker be accustomed to
active exercise They are not SO good
for the sedentary, but the greatest diff
Guilty in digesting them results from the
fat usually cooked into them. They may
not relish qaite so well without this at
first, bat proper cooking will help great
ly, 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 tooth
some soup. Let it remain, having the
beans nearly full of the liquid, and salt
just before serving. They should cook
gently but thoroughly, being kept COW
cred, so as not to waste the flavor. The
time required depends much on the age
and the 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 become thick and
pasty with the necessary handling. Some
prefer them thick; but il. that case they
seem to require some trimming-while,
if not moist, they become trimming to
other dishes, especially 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 as 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 happy Tin
which they can be served, covering the
surface neatly with potatoes pared and
halved, and baking until the latter are
done. Some ike a squeeze or two
OF lemon over TIE plate, and to most
tastes they serve well with rather acid
fruits, like cranberries and sour baked
apples, or with cold or warm slaw, while
sweet potatoes and rye-and-lndian bread
form an agreeable contrast.
Bean soup is dish that many people,
and especially children, would relish if
properly made. II requires about half
pint Of cooked beans for quart of soup.
Mash and boil until well diflused in the
water, and then run through a colander
10 take out the skins. Thicker with
about one gill of wheat meal, and add
sprig of thyme il desired. Boil five min
utes, and salt to the taste. The wheat
meal makes it much richer than IL thick
ening of fine flour.
Onions can be used in many ways,
though they do not range high in nuiri-
tious qualities. The odorifcrous are alto
gether too high until well cooked. Like
cabbage, they are almost indispensable to
meat and vegetable soups. They are
good also for stews. A delicious little
stew, can be made of about
equal parts onion, potato and APP
pie. Peel and quarter three onions, and
put them to stew in double their measure
of water for forty five minutes for red or
yellow onions one hour) Then cut up
aud add three medium sized potatoes, and
three apples, pared. quartered 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 al
mond, and not compact Cover close and
stew gently until the potatoes are done.
Then dish the stew; and if the liquid is
too thin, add a little wheat meal; salt, and
pour over the stew, and serve warm.
Rutabagas and parsnips can be used in
stead of the apples, but they require more
time to cook, and are not so delicate If
meat is wanted in these stews, use the
lean OF mutton, not lamb nor veal. Per
haps word of caution is necessary at
this time of the year about young meat
1t contains very little nutrition (rrobably
because not fully formedD, and that little
does not seem to be well ADAPTED to our
wants. In many cases, the effects of eat
ing it have seemed little short of poison
Gus. 1t is the best economy to kill the
calves at once, if there are any to be dis |
posed of, or keep them until they are at
least year old Science Of Heath.