The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-09-11

TIL American housewife who de-
sires to lend variety to her daily
menus will do well to look to other
countries for certain receipts. For
instance, the Germans are notable
cooks of peas, beans. lentils and SINH
lar vegetables. The Scotch have no
equals in various ways of preparing
mutton. Both the Spanish and the
Italians are masters of cookery in
macaroni and toothsome sauces. From
India come the richest of curry re-
ceipts.
The Germans prepare dishes from
lentils, peas and beans so rich in nitro
gen and starch that they take the
place of both meat and vegetables ON
frugal table. Lentils resemble a
small dark, split pea, but they are
round and fiat, like tiny disks, not
plump like the peas. They should al
ways be washed and soaked over night
before cooking.
Lentil Soup.-Wash half a pint of
lentils and soak them over night.
Drain off the water and put them in
the soup pot, adding a quart of stock
L. II
sprig of thyme, half a teaspoonful OF
salt and a saltspoonful of pepper.
Cook gently for about two hours, by
which time the lentils should be ten
der. Press the mixture through a
soup sieve, and return to the kettle
Have ready a tablespoonful of butter
rubbed smooth in a tablespoonful of
flour and small onion. grated finely.
Add these ia the stock, bring to a boil
stirring oil 40 ax-hf xr;+l
croutons. IF there is no stock on hand,
plain water may be used, but it gives
less satisfying results
split pea soup may be made by the
same receipt, substituting half pint
of split peas for the lentils.
A nourishing vegetable course,
which will also take the place of meat
An important item in this day of
soaring prices for flesh foods-is this
preparation of split peas:
Half pint of dried peas soaked
over night are drained and covered
with quart of cold water, to which
is added tiny pinch of baking soda.
Cook gently three or four hours.
Then drain and add to the peas six
small onions grated or chopped very
fine, teaspoonful of salt and half as
much pepper. Add two cupfuls of
longer, under a tight cover; then add
to this mixture half a cupful of well
washed rice, cover tightly and COOK
half an hour longer. Have ready two
tablespoonfuls of butter and two of
flour, two cupfuls of strained toma-
toes and a dash of salt Cook this as
a sauce. Dish the peas and rice in
the center of a large deep platter and
pour the tomato sauce around them,
or serve in vegetable dish and pass
the sauce separately.
Black bean soup is served regularly
at the German restaurants in this
country and is immensely popular with
business men who eat lunch down
town. A reliable receipt. is this.
Wash two cupfuls of black beans
and soak over night in cold water
Next morning drain and drop them
into boiling water, enough to cover
them. Simmer gently about two hours,
or until the beans are soft; add one
quart of good stock, a teaspoonful Of
salt and teaspoonful of pepper; press
through a soup sieve and return to a
clean kettle to boil up once. Have
ready in a hot tureen two hard boiled
eggs, cut in slices, and a small lemon,
also sliced. Pour the boiling soup over
them and serve at once.
The Germans also make extremely
tasteful breads, particularly for the
Sunday morning breakfast, when q
sweets bread is welcome for a change
Boil pint of milk and with this and
two-thirds of a cake of compressed
yeast make a rising. When light, mix
in one small cupful of sugar and two