Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1885-04-04
Recipes for Every Home
elmer LreaDz, in American Asricultarist

3
BEAN OR PEA soUP.-Soak the
beans, ifdry, over night. aud boil un-
til soft. Press them through IA colan-
der. For each quart of liquid allow
one teasp00nfuI 0fsugar, one teaspoon
ful of salt, and small saItspOOnfgl Of
pepper. Add "a beaten egg. a cup of
milk, ana two tlUiespOOniuls of but
ter. Some like to add "a little lemon
Juice on taking up. Canned sweet
corn added, is said TO make good sue
cOtash for winter.
PARKER HOUSE SoUP.-Three O Is,
of beef stock; one carrot, one beet, one
turnip, two small onions, all cut fine;
three quarts of raw tomatoes, or one
can Of tomatoes. Boil all together one
hour. Strain and mash through a
sieve. Put five ounces of butter into
q pan, heat to q light brown; stir into
it five tablespOOniuis OF flour; mix
well, then add to the soup. Season
with salt and pepper, Add one des-
ertspOOnful of brown sugar. Set back
on the fire to boil five minutes. Skim.
Toast bakers bread, cut in small
squares, put few in each plate.
FRIcAssEED CHICKEN.-Wash the
chicken thoroughly and cut up; put
into a pot and cover with cold water.
Let il stew until tender. When done
have ready a thickening Of cream or
milk and -four, and stir into the stew;
add butter, pepper, and salt. In the
mean time have a nice short cake,
rolled as thin as pie-crusJ baked and
cut into squares. Lay the cakes on a
large platter and pour the chicken and
gravy over them.
chicken CROQUETTEs.-One large
chicken, four sWeet-Dread5, One-third
of Il cOmmOn-siZed loaf of bread, yOlks
of two eggs, half-pint Of cream, pars-
ley, nutmeg, pepper and salt. Take
half pint of the hot liquor in which
the chicken was boiled, to which add
the bread, leaving out the crust; chop
the chicken very fine, parDOll the
sweet-breads, and chop fine, then stir
them into the hot liquor, adding the
eggs, cream and seasoning, and set
away to cool. Mould, drop la beaten
egg, roll in dry bread crumbs and fry
like oysters.
CODFIsH BALLs,-Pick up very fine
one quart of Goldfish; soak it in water
over night; the next morning putt ia
q saucepan. Slice as thin as possible
one quart of raw potatoes; put on top
OF the fish with enough cold water TO
cover them; cook until the potatoes
are done; put in a cOiander and drain
OF all the water. Mix and add two
eggs, a little pepper, and a lump of
butter Make into small balls, with
the least possible -four, and drop into
boiling lard.
JELLIED CHICKEN.-Take an old
fowl, cut in pieces, boil in a little more
than a quart of water, with salt and
pepper. until well done. Then take
out the meat, cut il from the bones,
skin it well and take OH the fat. Re
turn the bones and skin TO the liquor
and boil twenty minutes. Then strata
through a cloth and set aside to cool
Cut the chicken into small bits, place
in a mould, sprinkHng grated lemon
over it. adding the juice. When the
Ii0uor is so cold that the fat can be re-
moved, turn it, carefully into the
nouId over the prepared chicken, not
allowing amy sediment to mingle with
it. Set aside until the next day, then
turn out and cut in thin slices. 10 IS
very nice for supper dish