South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-09-09

I the carrots cut into larse pieces.
/ the bOUquet-Garni, peppercorns. and
salt and let the whole simmer gent
! iy for four hours. Just before serr-
/ ing cut the bread into thin slices.
place them i'm "a soup turecn. and
! add some Of the carrot. leeks and
onions cut into small pieces Re
: move the meat from the pot. season
I the broth 20 taste. and strain it into
/ the soup turecn. Sprinkle the chop
ped parsley on the top and serve.
I The meat and remaining vegetables
may oe serve as "a separate course
| they may also be used up En- some
form for another meal on the meat
/ and vegetables may be served and
\ the broth put aside and used on the
: following day as 'crOute-au-pOt
/ "Russiau prog KUlbak-DiSSol"
m II aint Of tepid salted water tuse
| oae-teaspoon salD, one yeast cake
Imized With enough -four 10 make
rather II stiff dough and let it rise
until double its size. Add 20 this
1.-TWO eggs and one-half pound Of
butter. Knead thoroughly Put
/ the paste in a warm place ard let il
! rise again 10 double its size Roll n
\ out about one-half inch thick and
/ put i'm buttered pie dish. cover
! with cold boiled rice. then tnin
! slices of smoked roe or smoked fish;
! sprinkle over some pepper and nut
/ meg The other half of the dough
le 90 be Tapped over the filling and,
Inn giving 10 the pirog the form of
loaf. close the edges with the white
/ of 3u egg. When closed spread 10
over with beaten esq and bread
\ crumbs Bake IL a light brown
] "A Serbian Dish Of Rice and
I Mutton Cut FIVE onions very fine
. and fourth pound of lean salt
pork. iu tnin slices Put these into
| 81 deep pot 10 cook until the onions
/ are golden brown Add TWO
! pounds of lamb or mutton cut in
| pieces. add one teaspoon salt one
fourth teaspoon pepper. and three
/ pimentOes; lust cover the meat with
/ water and cook gently about an
hour. then add one half cup OF rice.
cover tightly and let it stew 20
minutes more COR until rice is
1 tender).
/ 'Macaroni Pie Gtalian) - Three
| quarters pound of cold beef or NUT
ton. one half an onion. three or four
/ tomatoes one-fourth pound OF
Imacaroni, breadCrumbs grated
/ cheese. stock. salt. pepper. nutmeE.
cut the beef or mutton into thin
slices. peel the onion and slice il
tmnIy. slice the tomatoes and boil
the macaroni i'm slightly sdlted
water until tenGer. Cool anc drain
/ the macaroni and cot it up into
small pieces. Line a buttered balI-
ing dish with maCaroni, and arrange
/ .he meat. onion, and tomato slices
/ u LAYERS ON the baking dish. Season
with salt. pepper, ard nutmeg pour
/ over a little stock, and cover the top
I with maCaroni Sprinkle over some
br4adcrumbs and grated cheese. and
i bake for about 90 minutes IN a hot
oven.
I cold English Plum Puddiug
T Two pounds raisins stoned two
pounds currants. one and one-half
pounds Sultauas. one pound mixed
peel chopped fine two pounds
+ brown sugar. two pounds bread
crumbs. two pounds chopped suet,
one and one-half lemons grated
Win the Juice, four ounces chopped
diamonds blanched. two nutmegs
grated. one half teaspoon OF mixed
spice. one-fouIth teaspoon crushed
Glove. pinch Of salt, six eggs ,vhisE-
f ed.
Mix an together thoroughly,
+ aou II hours. the longer the better
ou the first day and two hours just
/ before serving. This is the secret
for making il black and llcht This
makes about one two-quart and I'VE
/ oue-Quart puddinus. This recipe
/ makes excellent plum cake. black
and rich by substituting flour for
/ the crJmhs and lard for the suet'