The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-11-02
Corn. DuInplings

COrn DumpHMSS
Make a stew from a cheap cut OF
meat cut into small pieces with the
desired amount of carrots, onions
and potatoes. Pour enough boiling
water over a cupful of corn meal
to make soft dough; let cool;
then mix in one cupful of -four with
two teaspoonfuls of baking powder;
add one egg, and mix thoroly; form
into small round balls and put them
into the stew for the last twenty
five minutes of cooking. Dish up
on a hot platter, pour the gravy over
all and arrange the dumplings
around as border. These will take
the place of bread at the meal
These corn dumplings are especially
nice served with chicken potpie with
jelly or a relish.
Sailed Cod Fish and Egg Noodles
Boil a sufficient amount of egg
noodles, made of half rye and hall
white flour in sailed water; drain
thoroly, and put them into an open
fireproof casserole (baking dish)
Shape into a border around the dish
Fill up the center with pieces OF
cold boiled sailed cod fish; pour
over a thick white sauce; garnish
the top with strips of canned pimien-
tos. Put in a hot oven for fifteen
minutes. Serve hot.
MarcarOni With Meat Hash
Boil quarter of pound OF
macaroni; drain and put it into a
buttered casserole, adding a little
clarified fat. Push the macaroni to
the sides of the dish and add a
sprinkling. of grated cheese. Fill the
center with chopped cooked meat
of any kind, with which a little
sausage has been mixed. Moisten
with meat stock. Place in the oven
until hot thruout. Serve in the
casserole.
Cereal Omelet
Beat the yolks of two eggs until
they are lemon colored; add two
tablespoonfuls of hot water and a
little salt and pepper; whip the
whites of the eggs to stiff froth
and fold them lightly into the yolks;
pour the mixture into creased
omelet or frying pan and cook
slowly until it is brown on the under
side. Have ready half cup of cold
cooked cereal that has been seasoned
with salt, pepper, a chopped onion
and one teaspoonful of melted bacon
or suet fat; spread the cereal over
the top of the omelet, fold over and
turn out on a hot platter. Garnish
with parsley. 1t should be served
at once.
Mock Rarebit With Oatmeal
Cook as usual two cupfuls of oat-
meal or rolled oats; just before
serving add one cupful of soft, mild
grated cheese, one tablespoonful OF
butter and one level teaspoonful OF
salt. Stir until the cheese is melted
and thoroly blended
Oorn-meal Pudding With Apricots
Pour three cupfuls of scalding hot
milk on one cupful of sifted corn
meal; stir in two tablespoonfuls OF
sugar, one teaspoonful of powdered
ginger and half teaspoonful OF
salt. Now add six apricots, canned
sliced thin. Bake for one hour and
a half in a moderate oven. Garnish
with sliced apricots and serve with
sauce made from the juice of the
apricots.
Rice Entree With Tomatoes
Cook half a cupful of rice and
three-quarters Of cupful of stewed
tomatoes in one cupful of broth Cor
stock may be used unsteady until
the rice is tender. Use a double
boiler for the purpose, and remove
the cover after the rice is cooked
if there is too much liquid remain
ing in the boiler. Stir in three
tablespoonfuls of chicken fat with
a fork so the rice may remain un-
broken.
Black Beans and Cabbage
Soak one cupful of black beans
over night and parboil for twenty
tablespoonful of bacon fat or drip
pings in a frying pan; add three
tablespoonfuls of vinegar and one
small cabbage cut into quarters and
sliced, the beans, seasoning of salt
and pepper and two teaspoonfuls of
sugar, mixing thoroly. Cover tightly
and simmer until tender, stirring oc-
casionally. No water will be needed
if kept at simmering heat.
Dry Bean ChOwder
Boil one cupful Of dry beans until
tender; drain and turn into a fire.
proof casserole. Fry out the fat
from two slices of bacon (diced) ;
add to this one can of corn, salt and
pepper, and enough canned toma-
toes to form a creamy mixture when
added to the beans. Mix all well
together, sprinkle cracker crumbs
over all and put in the over for
twenty-five minutes. Serve from the
casserole.
Soy Bean Fritters
Rub two cupfuls of cold boiled
soy beans thru a fine wire sieve.
Chop fine one onion, melt table
spoonful of beef suet in a frying
pan, put in the onion and fry it a
light brown. Mix in the beans; salt
and pepper to taste, turn out into
a bowl and let cool; then add two
well-beaten eggs, mix well, DROP
from spoon into hot fat and fry to