The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-02-09

three cups potatoes, cut into smais
pieces. one quart milk, one-haiL
pound salt goldfish, or just enough 10
flavor, one-fourth pound crackers.
Break the Goldfish into small pieces,
soak it in lukewarm water until ~
Is soft and the salt has been re.
moved. Cut the pork into small
pieces and cook 1t until a dellcate
brown. adding the onions during the
last part of the cooking. 10 inc
pork and onions add the potatoes,,
cover with water and boil them UNI,
tender. Add the milk and nsn anu
reheat Add the crackers shortly be-
fore the chowder is served.
.. Corn ChOWder
The same general directions can
be followed for making corn chowder
as for making salt-codfish choWder.
One can of corn or one pint OF Iresn
corn is sufficient for the amount
given above. If fresh corn IS USED,
| it should be cooked with the pota-
toes.
Vegetable ChOwder
Any one, or combination of two
or more of the vegetables mentioned
above may be used as suggested FOR
fresh corn Il. e., cooked with the
potatoes) in making choWder.
Potato Chowder
Six medium-sized potatoes, sliced;
one-fourth pound salt pork, cut into
dice; one tablespoon chopped onion;
one tablespoon butter; one table,
spoon flour; one pint milk; one pint
water; one teaspoon salt.
Fry the pork and onions together
until both are delicate brown. Put
layer of the sliced potatoes into
kettle, then layer of onions and
pork, and sprinkle with salt. Re-
peat this until those materials are
all used. Pour over them the grease
from the pan in which the pork and
onions were fried and add the water.
Cover and simmer 20 minutes, or
until the potatoes are tender. Thick
en- the milk with the flour mixed
with the butter and pour it over the
potatoes. Stir carefully, so as not
to break the potatoes. Serve very
hot
Brown Stew
For this dish the cheaper and less
tender cuts of beef, such as the rump
and round can be used. Remove
the meat from the bone and cut it
into small pieces. Dredge with flour
and cook in a small amount of fat
until it is we'll Drowned. Add hot
water, about one quart to every
pound of meat; season with salt, pep
per and onion; and cook slowly for
an hour. The meat should be very
tender and the gravy thick. Tomato
and other vegetables may be added
while the stew is cooking. An allow
ance of one pound of round steak for
10 children will, according to gen.
eral estimate, equal in protein value
glass of milk for each.
Soups Made From Dried Beans, Peas
or Cowpeas
There are great variety Of soups
of high nutritive value that can be
made from dried navy beans, black
beans, lentils, cowpeas, or other
legumes. The vegetables should be
first soaked in water for several
hours, overnight being usually the
most convenient time. When they
are thoroly soaked, the water should
be poured off and fresh water added.
They should then be cooked until
tender, with little onion, celery, or
other highly favored vegetable, and
salt, then put thru strainer to re-
move the skins. The juice and pulp
should then be either diluted or boil
ed down to the proper consistency
for a soup and should be bound with
a mixture Of -four and butter, as milk
soups are. An ounce of dried beans
is very nearly equal in protein value
to a glass of milk, tho the protein
is not so completely digested.
Greens ..u....
Greens should be thoroly washed
in several waters. A good rule to
follow in washing and also in re-
moving cooked green's from the
water in which they have been cook
ed is to lift the green's out rather
than to pour the water off. When
the water is poured off, the sand
and grit which have sunk to the bot
tom Of the pan are likely to get on
the greens again. To preserve the
color of green's add about one-eighth
of teaspoon of soda to each quart
Of water in which they are cooked;
to preserve flavor avoid cooking
longer than necessary to make them
tender. Remove the greens from the
water and season with salt and a
little pepper; or reheat with a little
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