Glacier County chief., 1939-11-10
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recipes submitted by these contestants
will be published in the "All-Montana
Cook Book which will be compiled Of
recipes submitted in these monthly
The subject for the November con-
test is holiday desserts" Here's a
chance for everybody. If you have
competed in the previous contests and
haven't nay nv won; dig gu up that priced des-
Der the rule: Only one recipe from
each individual contestant If you have
two or more priced recipes, pick out
the one you think is tops" and send
And here are the prize-winning
recipes for October:
VEGETABLE SOUP
Submitted by Mrs. w. G. Poole,
Lewistown. Mont)
| lbs. beef shank
Wipe the meat and cut into pieces.
Have bones sawed in small pieces.
Add 3 pintS of water and let soak
in water ! hour. Then let simmer
gently for 3 hours.
During the last hour of cooking add
the following:
2 tablespoons of pearl barley
4 tablespoons uncooked rice
2 cups diced carrots
% cup diced potatoes
% cup diced celery
l good-sized onion. diced
Sprtg of parsley
Salt and pepper to taste
When ready to serve add one tea
spoon sugar and one can tomato puree.
ms Is an especially nice soup to
can IN pressure cooker for winter
LIVER DuMpL1NGs
! lb beef liver
! medium sized onion
/ piece suet about size of egg
GRIND these iOpredientc torotla-
and then add an egg.
Roll enough crisp soda crackers to
MAKE large cupful Salt and pepper
Add TO liver and mix well. Make
Strian pa!S OF the liver mixture and
minutes. -o
- CHICKEN NOODLE SOUP
gov, Mont.) 'ia-'-
/ fowl
! small bay leaf
8 whole pepper corns
8 segmentS star aniseed
roots
l tablespoon salt
Cold water
No onions
Mothers egg noodles
Dress and disjoint a / or 2-year-old
IoWl; also scald and skin the feet, re-
~ t,o SaIar, Claws Cover with cold water
Settle. Bring to boiling point SLOWLY.
SKIM thoroughly as sklim forms When
oolilng point is reached. Thereafter
aga seasonings. and simmer slowly I'm
I'll meat Is tender.
skim off excess fat and strain broth
over desired quantity of drained and
h rinsed line egg noodles. which have
peen boiled separately until ilIst ten.
ger: IN boiling, sailed water. Serve i'm
Note-The star aniseed obtainab,e
at druggists. and the dried tlirnine
rooted parsley give this SOUP an ex-
ceiient flavor surprising onion Favored
VICTORIA SOUP
JORDAN Tdanm Mont BY Mrs. Emma Lee Jay,
cup cup lean IeaR chicken meat
cup strong chicken broth
cup cracker crumbs
t Kolk of Of two eggs
Pinch of pepper
nil; Hpak c the crumbs in little of the
until until hard. Chop the chicken, mix
w M,eh Inc the soaked cracker crumbs, press
stralner. add seasonings and the broth
dho COOK all together minutes over
9rect neat. or one-half hour in a
couple rMI2 boiler Serve hot. (Two sery-
.OX-TAH SOUP
submitted by Mrs Albert w. Scheidt
LeWistown, Montana). ''
? Lbs. lean beef or use all ox-tails
carrots ''
large onions
Bunch of thyme
l., Sut tne ox-ta1l in pieces. Fry brown
IN butter. Remove and fry onions and
1.o carrots (cut upl. Place the fried
vegetables and ox-tail in a soup Dot
pieces. Crate in the 2 carrots ana u I
onion and pour over 4 quarts Of water.
6oii slowly hours. Strain and thicken
WITH 2 tablespoons of flour. Add a
I EiaHoieSR1 poor each Of salt sugar if you
proves the flavor.
,e DUCHESS SOUP
Submitted by Mrs. Guy Ioomis
Whftefish. Montana). ''
I quart milk
onions
9 eggs
2 tablespoons butter
tablespoons flour
Iaolespoons grated cheese
Sait and pepper
Iut milk on to boil Fry the butter
then thig ON onions together for 8 minutes,
i I,em aoo dry flour and cook 2 minutes
R 1S9hger' being careful not to burn
i 6tend with the milk and cook 10 min
t ttes. Rub through strainer and re-
~ turn t, 70 fire Add the cheese. Season
the the eggs. dilute with tablespoon cons
riEu1;pour slowly into the soup, stir.
ting II briskly. It must not boil again
oue should stand hot for 8 minutes.
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