Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-09-27

huSks back again over the ear Oh corn
and boil it.
Beef Soup: Three pounds good
juicy beef, cut into about 20pieces; two
carrots, one turnip, six large onions,
teaspoonful salt, One-half teaspoOnful
pepper, two good heads celery; cut the
vegetables small; put all into large
pot, with four quarts water; let it boil
very gently, or rather, let it simmer
eight hours: let it stand all night; take
off the pot next morning: make it boil
ing hot when wanted for dinner; this
is excellent when properly made.
Stuffed Tomatoes Take dozen
firm, well shaped tomatoes. Have a
of cold steak, or if you use raw meat it
is just as good; chop an onion with a
tablespoonful of parsley; add two table
spoonfuls of salt and a saltspoonful of
white pepper; pound up six soda crack
ers: fry the onion thoroughly in table
spoonful of butter, to which, when
cooked, add the meat, which has also
been divided; let it cook thoroughly
with the onion and parsley: take the
tomatoes, cut off the stem end, which
do not use: remove the inside of the
tomato, and add TO the meat: then mix
the meat, ETC., with the pounded cracker,
fill the tomatoes, which are to be placed
on a bake-pan, and bake for one hour
in moderate oven.
Fish Chowder: Take five pounds of
any hard, white fish, cut into small
pieces and free from skin and bone.
Boil and slice eight common sized pota-
toes. Fry until crisp four thin slices of
salt pork in the kettle intended for the
chowder. Take out the pork, slice two
onions into the fat and fry brown. Cut
into slices two more raw onions and split
open dozen of butter crackers. Take
the onions out of the kettle, pour off
nearly all the fat, put in a layer Of fish,
then a layer of potatoes with some of
the onions, both raw and fried, and a
little pepper and salt. Repeat until
half of the ingredients are used, then
scatter over half of the fried pork cut in
TO bits and cover with layer of crack
ers. Layer the remainder of the chow
der as before with the pork and crack
ers on top Cover once and a half with
cold water and boil slowly one hour
Stir in a cup of cream or rich milk just
before serving. 1t is best to use both
salt and pepper sparingly while season.
ing the layers, as they can be added if
needed when done.
Oatmeal is food Of great strength
and nutrition, having claims to be bet
ter known and more widely used than it
is at present. OF much service as a
brain-foOd, it contains phosphorus
enough to keep man doing an ordinary
amount of FRAMEWORK in good health
and vigor. All medical authorities unite
in the opinion that, eaten with milk, it
is perfect food, and, having all the
requisites for the proper development of
the system, it is pre-eminently useful
food for growing children and the young
generally. Oatmeal requires much
cooking to effectually burst its starch
cells, but when it is well cooked it will
thicken liquid much more than equal its
weight in wheaton flour. The oats of
this country are superior to those grown
on the Continent and the southern parts
of England, but certainly inferior to the
Scotch, where considerable pains is
taken TO cultivate them, and it is need
less to point out that the Scotch are an
example of Il strong and thoroughly ro-
bust nation, which result is Justly set
down as being derived from the plenti-
full use of oatmeal. DIR. Guthrie has as
serted that his countrymen have the
largest heads of any nation in the word
not even the English have such large
heads-which he attributes to the uni