Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-08
hopping John Is Made
With Cow Peas, Rice.
Onions, Pork and Various
Kinds of Seasoning
Vegetables a la TaIen.
ciennes Are of Many
Tarieties, Boiled for
Three Hours or More
Rx MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
fCopyrioht. 1880 BIZ Mrs. N: 4. Wilson. al
rights reserved.)
MANY housewives dried both fruits
ASl and vegetables last summer dur
ing the harvesting season. While others
( are gladly purchasing these products,
which are soon to solve the canning
problem, the prudent and foreseeing
housewife has hers right on hand.
I have had repeated requests for
methods of cooking these foods, and this
leads me to believe that if more people
understood the success of these various
dried products, it would materially re-
duce the cost of necessities.
y Various foods are dried by the means
4 of gently evaporating their watery con
tents by warm air. These products, If
packed in either tin or glass or card
board containers and then wrapped in
wax paper, will keep until used.
How to Prepare Hydrated Foods
Cover them with water about 100
degrees Fahrenheit and let stand from
two to six hours. These foods will only
absorb just the actual amount of water
that they held when in their fresh state,
80 for this reason do not drown them
by flooding with water.
The older and tougher vegetables re-
quire longer soaking than the young,
tender product. After freshening the
product, cook at once, for these foods
sour readily if left in warm rooms too
long. ....
How to Freshen
Cover two cups of dried apples which
had been placed in china dish with
six and onehalf cups of water. Apri-
cots, prunes, plums, cherries, peaches
and pears may be used in place of
the apples. For raspberries, blackber-
rfes, Strawberries, cranberries and
huckleberries use two cups of fruit and
seven cups of water.
For cabbage, turnips, tomatoes,
spinach, string beans, carrots, soup
vegetables, squash and onions, add nine
cups of water to every two cups of
vegetables.
10 cook bring to boil and simmer
slowly until tender. Let the water
evaporate as much as possible. Drain,
season and serve
Use bacon or ham fat for seasoning
the dried vegetables. This gives them
q splendid flavor. Dried peas, beans
and lentils also may be included on
this list. not forgetting the soy beans
and COW peas.
SOME UNUSUAL RECIPES
Hopping John
. Soak one cup of COW peas in one
quart of warm water overnight. In the
morning wash well and then place in q
saucepan with three pints of boiling
water. Cook slowly until soft and then
Drain and add
One aud one half cups of cooked rice
Too onions, chopped fine,
One green or red pepper, chopped
fne,
One teaspoon of salt,
One-h1f teaspoon of pdprik1,
One-hdt teaspoon of tohite pepper.
Toss gently and let heat. Now brown
lightly three quarters of a pound OF
country pork and cut into thin slices
Add four tablespoons of the pork fa tc
the hopping John and toss gently tc
mix. Pile on hot platter and lay the
pork over the top and serve. This is nice
for luncheon. Cold boiled ham OF
cooked sausage may be used in place oi
the country pork.
Braised Spinach
4X 6OHk JWO cups Dl SpludCu IOT LWO duC
one half hours. Turn into saucepan
and cover with boiling water. Cool
until tender and then drain. Now
mince fine four slices of bacon. Place
in saucepan and add one onion, cut
fine, brown the onion and add the we'll
drained spinach Toss to mix and ther
season with salt, white pepper and dust
two tablespoons of -four over the
spinach. Toss gently when well blended
Add one-half cup of milk. Bring to d
boil and stir frequently. Let cook fol-
Vegetables la Valenciennes
Soak
One half cup of dried carrots,
One holt cup of dried peas,
One half cup of dried tomatoes,
One-half cup of dried turnips
in three pints of warm water for three
hours. Now turn into a saucepan ant
cover with boiling water. Cook gently
until tender and when ready TO serve
add one beef bouillon cube dissolved il
one half cup of liquid in which thu
vegetables were cooked and
4, One halt cup of finely chopped onions
Let water evaporate away until littl'
remains and then place in a small bow
Three tablespoons of cornstGrch,
One-hdD cup OF pdter,
Stir to dissolve the starch and thel
add the vegetables Cook for FIVE min
utes and then season with
One and one half teaspoons of salt,
One. teaspoon of pcprikd,
One half teaspoon of black pepper,
-Four tablespoons of bacon frt.
Serve in place of vegetables.
Stewed Cow Peas
Soak one and one-half cups of COY
peas overnight. In the morning cove
with boiling water and cook slowly unit
tender Drain and then add
Ttoo tablespoons of -four.
busted very lightly over the peas. Tos
TO mix and then add
One cup OF milk.
Oae-hGH cup of liquid drained fror
coic peas,
One and one halt teaspoons of soIt,
Neuralgia
yields at once to
ID A II T M Z