The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1905-06-23
SOME WHOLESOME RECIPES.

Vegetable Soup.-Simmer together
slowly for three or four hours, in hve
quarts of water, quart of split peas,
a slice of carrot, slice of white tur-
nip, one cup of canned tomatoes and
two stalks of celery cut into small
bits. When done, rub through a col
ander, add milk to make of proper con-
sistency, reheat, season with salt and
cream, and serve.
Roast lmperiaI.-Mix together one
half cup of lentil pulp prepared by
rubbing well-cooked lentils through a
colander), one-half cup of pease pulp
one-half cup of English walnuts, and
season to taste with sage and salt.
Line an oiled baking dish one-half
inch deep with the mixture. Pack IN
loosely a dressing made from the fol
lowing ingredients: -Four slices OF
zwieback, steamed until softened, one
half cup of hot cream, sage and salt
to taste. and one well-beaten egg. Mix
together lightly with a fork. Cover
closely with peas, lentil and nut mix
ture. Spread over the top thick cream
bake in a moderate oven until firm
enough to cut into slices. Serve with
cranberry sauce or fruit jelly.
Scalloped Potatoes.-Pare the pota
toes and slice thin; put them in lay
ers in an earthen pudding dish, dredg
ing each layer lightly with flour, ado
salt, and pour over all enough good
rich milk to cover well. Cover, ant
bake rather slowly till tender, remov
ing the cover just long enough before
the potatoes are done, to brown nice
". If preferred, little less milk may
be used, and a cup of thin cream add
ed when the potatoes are nearly done
Chopped Cabbage.-Take one pint OF
finely chopped cabbage; pour over it
a dressing made of three tablespoon
fuls of lemon juice, two tablespoonfuls
of sugar, and half cup of whipped
cream, thoroughly beaten together in
the order named. This is also nice
served simply with sugar and diluted
I lemon juice.
MaCaTOnl WIN OdaSSs
Break macaroni into inch lengths
enough to make one cup, and drop
into boiling water. Let it boil until
perfectly tender. In the meantime
prepare the sauce by rubbing pint
of stewed or canned tomatoes through
a colander to remove all seeds and
fragments. Heat to boiling, thicker
with a little flour; tablespoonful tc
the pint will be about the requisite
nroportion. Add a half cup of very
thin sweet cream and one teaspoonfu
of salt. Dish the macaroni in indi
vidual dishes. and serve with a small
quantity of the sauce poured ovel
each dish.
Steamed Fig Pudding.-Moisten two
cupfuls of finely grated Graham breaC
crumbs with half cup of thin swee
cream. Mix into it a heaping cupfu
of finely chopped fresh figs, and
quarter of cup of sugar. Add lastl!
a CUP of sweet milk. Turn all into
pudding dish, and steam about tw'
J and one-half hours. Serve as soon a
done with a lemon sauce prepared a
follows: Heat to boiling in a doubl
boiler a pint of water in which ar
two slices of lemon, and stir into 1t
dessert spoonful of cornstarch; COO
four or FIVE minutes, or until it thicl
ems. Squeeze the juice from one larg
lemon. and mix it with two-thirds .
a cup of sugar. Add this to the corr
starch mixture, and allow the Who'll
to boil up once, stirring constantly
then take from the fire. Leave in tn
double boiler. surrounded by the no
water, for ten minutes. Cool to bloc
heat before serving.