The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-01-07
much and too often. whether they are

hungry or not.
Nature will give unmistakable signs
of the need of nourishment or OF excess
in eating. The necessary and proper
amount of nutrients will impart sense
of renewed Vigor and alertness to mind
and body, and a sure indication or m
temperance in food is stupor and drows-
mess following meal. The whole stu
alton may be summed up in Jew
words. Eat only when the body needs
supplies, not merely to please the taste
or from force of habit, and find the re-
quired balance your individual needs
demand and then exercise all your in
genuity in varying the food substances
without interfering seriously with the
right proportions.
Remember that man needs but little
food, but he wants that little good. Ma
ture has given US every food substance
that is good for Us, the making or mar
ring of our health depends on the use
We make of these.
BROWN HARICOT BOUILION.
This is richer and far more sustaining
/ than broth made from beef
Take a pound of brown haricot or
! kidney beans, soak over night in warm
water if they are dried Then stew In
4 two quarts of boiling water with a few
small onions for three hours. The
onions may be roasted first to give a
/ richer color and flavor to the soup.
! After the soup has steWed down to three
pints strain it through a fine sieve and
then again through cheesecloth, season
with salt pepper and stir in a little but
4 ter just before serving.
BROWN HARICOT SOUP.
Prepare the stock as in above recipe
and rub the beans through a sieve
along with the liduOr or stock, season
to taste add a little butter and serve
/ Or vary this recipe by cooking the beans
until they will crack open, then add a
/ few tomatoes, fresh or canned, slice
/ of Spanish onion and a bunch of soup
I herbs. When the Vegetabl have cook
ed soft enough rub through a sieve.
! Or al /
to soup kettle season and add a lump of
butter and the juice of half a lemon
after the soup has boiled up,
WHITE BEAN SOUP.
Cook a pint of beans in two quarts Of
water with five small onions chopped
fine; a half dozen stalks of celery chop
ped and minced carrot Drowned in d
little butter. Cook until the vegetables
are all tender
If clear soup is desired, strain out the
vegetab les: if not, rub them through
a sieve and add sufficient hot cream and
milk to make the proper consistency.
Season with salt and pepper and bring
to a boil. then serve
LENTIL FRITTERS.
Cover quarter of a pound of lentils
with lukeWarm water bring to boil
and cook until lentils are tender but not
pulped. Make a batter with one egg,
cup Of entire wheat flour, a few drops
of salad oil and enough warm water to
make a batter that viii not run. Season
with salt pepper. little chopped pars-
ley, onion juice and powdered sage Add
the cooked lentils and 4 few fine dry
bread crumbs. Mix well and let stand
for an hour.
Then fry in hot fat same as other frit-
ters and serve with tart apple sauce.
POTTED BEAN SAVORY.
Stew some brown kidney beans for
several hours Then drain off the liquor,
which may be used for soup. Rub the
beans through a sieve, mix with some
fine brown bread crumbs. season with
onion Juice minced parsley, a little
powdered thyme, salt and pepper t.
taste and enough butter to make a nice
paste Put into q saucepan and stir
: over the fire a few minutes: then pack
in jars and cover with melted butter or
parafln. This can be used same as
potted meats and makes nice sand
wiches.
BAKED BEANS
This IS a variation of the orthodox
pork and baked beans. Soak a pint OF
white beans over night. In the morn
ing put them on to boil with plenty OF
water to cover them and add more as
it becomes absorbed in cooking Slice
half a pound of breakfast bacon thin
and distribute through the beans and
cook with them Cook gently until the
beans are tender but not soft enough to
break. Just before taking from the fire
add half a cup of 7geW Orleans molasses,
let all boil up and then pour into a
buttered dish. Cut strips Of bacon like
straws and lay them over the top OF
the beans: place in the oven and bake
until well Drowned or for about tive
hours.