The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-28
Corn Gut From the Cob

louIu IN SSAA
quantity Of boiling water.
Corn Gut From the Cob
Corn may be cut from the cob
and heated with butter, pepper, and
a little milk. For this dish cook the
ears five minutes in boiling water to
set the juice. Then with a sharp
knife cut thru the center of each
row of grains and with the back OF
a case knife press the grains OF corn.
from the hulls. Put the corn in a
saucepan and season with salt, pep
per and butter. Add enough hot
milk to moisten well, and cook 10
minutes, Serve at once.
Succatash
To a pint of corn cooked as above
add a pint of cooked and seasoned
shelled beans.
Soups
Some more of those good soups!
They please the family, because they
are so palatable; make the young
sters grow, because they are so nu-
tritious: lessons the housewives task
of planning every meal; because they
are of such variety and helps the
dread and butter Garner" because
they are so cheap and many times
can be made out of left-overs.
Milk and Vegetable Soup
One quart skim milk, l cup bread
crumbs, or 2 large slices stale bread,
1 small slice onion, small mount
spinach or outer leaves lettuce mot
more than A ounces) salt.
Cut the vegetables into small
pieces and cook with the bread
crumbs in the milk in a double boil
er, If a large quantity is being pre-
pared for 8 in a school, for ex-
ample, put the vegetables thru a
meat chopper. In this case slices OF
bread can be ground with the yege-
tables, in order to absorb the juice.
Pea Soup
One pint dried peas, 4 quarts
water, l large onion, minced hne, 4
tablespoons sweet drippings, or but
ter, which gives a better flavor, 3
tablespoons -four, 1 tablespoon mine
ed celery or a few dried celery
leaves, " teaspoon pepper, 2 tea
spoons salt.
Wash the peas and soak them
over night in cold water. In the
morning pour off the water and put
them in the soup pot with = quarts
of cold water. Place on the fire and
when the water comes to the boiling
point pour it off (throw this water
away.) Add 4 quarts OF boiling
water to the peas and place the soup
not where the contents will simmer
for four, hours. Add the celery the
last hour of cooking. Cook the onion
and drippings slowly in a steWpan
for half and hour. Drain the water
from the peas (save this water) and
put them in the stewpan with the
onions and drippings. Then add the
-four and cook half an hour, stirring
often. At the end of this time mash
fine and gradually add the water In
which the peas were boiled until the
soup is like thick cream. Then run
thru a sieve and return to the nre;
add the salt and pepper and COOK
20 minutes or more. Beans can be
used in the same way as peas.
Mixed Vegetable Soup
Three quarts water, 1 quart shred
ded cabbage, " pint mixed carrot,
1 pint sliced potato, " pint minced
onion, l leek, 2 tomatoes, 2 table
spoons minced celery, 2 tablespoons
butter or drippings, 2 tablespoons
green pepper, 3 teaspoons green pep
green epper 3 teaspoons salt, R
teaspoon pepper.
Have the water boiling hard in a
stewpan and add all the vegetables
except the potatoes and tomatoes.
Boil rapidly for 10 minutes, then
draw back where it will boil gently
for / hour. At the end of this time
add the other ingredients and COOK
one hour longer. Have n cover
partially off the stewpan during the
entire cooking. This soup may be
varied by using different kinds OF
vegetables.
Cabbage ana POtaCO soup
One-half pint boiled cabbage,
finely minced, 8 medium-sized pota-
toes, ~ level tablespoonfuls butter,
drippings, or other fat, / teaspoon
full salt, u teaspoonful pepper, IN
pints milk, whole or skim, or milk
and water, boiling hot.
Peel the potatoes, cover with boil
ing water and cook until tender, us
ually 80 minutes; pour off the water
and mash until fine and light. Add
the cabbage, butter or other fat, and
seasoning, then slowly add the hot
milk or milk and water and boil up
we'll. If a thinner soup is required
the amount of milk or milk n
water can be increased. II liked, an
onion cut up fine and cooked in a
little water may be added to the
soup to give additional flavor, or
grated cheese may be served with 1t.
Kale, turnips, or a mixture of vege-
tables can be substituted for the cab
bage, If desired, and this is a good
way to use up left-overs vegetables.
-%--
STRAYED
There has been at my place, two
miles east and one-half mile south
0f Wapello. since the first of Feb