Los Angeles herald., 1905-10-29
BY Cornell C. Bedford

-OR every day dining the house
r keeper naturally tries to provide
L her family with meals which are
substantial, nutritious and which can
he served in a way pleasing alike to eye
and palate without an undue eXpend-
ture of time Here is a meal which full
fills such requirements and has the
added merit of not costing great deal'
Black bean soup ....c,,o.
Braised beef heart sausage Stuttiis
Potato snow Corn puuulllSe
Annle and celery salad Cheese WaterS
Chocolate cuStardS
Coffee
All dried legumes need not only long
cooking but a preparatory soaking 10
WELD the best results, and among beans
none are richer in flavor that the plack
or turtle bean when properly treated
For this meal, which is planned TO
serve six people, take one pint OF black
beans and pick them over the DAY pe-
fore the soup is to be used: WASH 10
remove dust, then cover with seVeral
quarts of cold water and let soak over
night. In the morning drain and place
them in a deep kettle or saucepan
Cover with three quarts of fresh cold
water. add a scant teaspoonful of salt
and heat slowly. Simmer gently Tor
four hours; then in a pan slowly Try TO-
gether one quarter of cupful OF chop-
6ep carrot, one chopped onion and one
slice OF white turnip cut hne'
When Drowned add these to the soup
with two sprigs OF parsley, half OF a
small bay leaf, three cloves and halt a
teaspoonful of peppercorns. Continue
the slow simmering until the beans are
very soft, then rub through a sieve.
pressing hard to get as much pulp as
POSSIBLE. Return to the Kettle; II TOO
thin boil down slightly until as thlch
as rich cream then add salt and pepper
if necessary. When tinished there VIII
he between three and four p1nts.
At this stage the soup may be set
a. Uav or aside until near the dinner
hour. then reheat and when boiling SUR
in one tablespoonful of flour rubbed TO
q smooth paste with a little cold wafer
Have ready for each person quarter
Of a hard boiled egg and a thin slice of
lemon; these may be placed in tne
tureen or soup plates according to the
method of serving. AS the soup is
taken from the fire add one or two
tablespoonfuls of sherry and it is ready
for immediate service;
beef heart must be first washed
thoroughly, running a knife we'll down
into the cavities and cutting through
the adjacent walls that all blood clots
may be removed Trim off the tough
"ear" at the top and dry on cloth.
Make a savory stufIlng with equal parts
of sausage meat and fine stale bread
crumbs, adding a large spoonful or
more of finely chopped parsley. Fill tho
cavity with this; if any remains roll it
i'm small balls and place in shallow
creased pan. Fasten the top with a
couple of stitches; then brown the en-
tire outside of the heart in a spoonful
, or two of hot fat in a frying pan.
Transfer to a deep earthen casserole
or baking dish having tightly fitting
cover, laying it in point downward
Pour round it a scant pint of either a
thin tomato or savory brown sauce,
lacking either, use soup stock or plain
boiling water-these variations giving
| different results in the flavor of the
finished dish Cover closely and place
in moderate oven for four hours. When
an earthen dish is used the evapor-
alton will be less than with an agate or
metal one the latter usually necessi-
tating the addition of more sauce dur
ing the cooking. 1t is we'll to have an
| extra amount of the sauce that there
may be sufficient to fill the gravy boat.
With this meat a dish Of spiced or