OCR Text |
Show u0. 1J27, Wuattru N'tWoiiacr Union.) We take oir of our health, we lay up money, we make our roof tiht, and our clothing suiriciont, but who provides wisely thai wo Eha'l not be wanting in the beat properly of all friends? A MEAL ON THE FARM The average farm wife, when entertaining enter-taining a ciiy friend, will invariably ,. serve city food if she can 1', . ' i manage it and if not, be :''.?.; so full of apology for '':-?:'''.' serving that which is so .: ,-- J common to her. jAn3j. What more delicious pI'-jjl A food could be prepared JfS&fSjvf; tium baked potatoes ;VkfjlP served with sweet coun-try coun-try pork, fried crisp ,and t-iiitiiiiiiij thrown and served with n delicious gravy made from the fat, thickened with Hour and thinned with milk? To the friend from the city such food is uncommon and very pleasing. Then there is roasted spareribs, not the kind we buy in the markets of the city where every bit of meat possible is shaved off, but those with plenty of tender tasty meat left on them, roasted with stulling seasoned with the good things which have been raised in the herb and vegetable garden gar-den by the housewife herself. A boiled dinner served from the farm table is as unlike the usual boiled dinner In the city as fresh apples aiv; from the dried. In the first place, the corned beef has been grown, fattened, killed and cured on the place and tastes very different from that prepared In the town market, mar-ket, often from leftover raeat or tough portions unsalable. The vegetables are full of good-flavored juices, fresh and tender because of care and proper storing. A good-sized cabbage, a turnip or two, a few carrots and onions, and a few potatoes with a nice fat piece of corned beef, all cooked together until the vegetables are tender, make a dish fit to set before the dearest friend. It is best to put the corned beef on in simmering water an hour or more before the vegetables are added. Onions and beets are cooked in separate saucepans, then served all together on the platter. A pork roast of home-grown pork doesn't taste much like the town variety. va-riety. With fresh eggs, an omelet, a custard cus-tard pie or a sponge cake a meal may be quickly prepared which is highly appetizing. A Few Nice Soups, A dish of hot soup is always an appetizing ap-petizing food as well as a nourishing one. v. Vegetable Soup trT C u t fine two ,&3$WB$ti onions, a carrot. ancl three staIks of ';-'5? '-f'.4 celery. Fry in a TH''"-,7 mtle bot fat' then ii.f add a quart of wa-i'i wa-i'i J ter, a bayleaf, a ! tablespoonful of powdered sweet herbs, salt and pepper and a teaspoonful of curry powder. Simmer for 20 minutes, strain and add half a cupful of boiled rice. Lima Bean. Soup. Soak over night one cupful of dried lima beans. In the morning drain, cover with six cupful cup-ful s of water, add one small onion and half a carrot. Simmer until the vegetables are very soft. Bub through n sieve, reheat, thicken with two tablespoonfuls each of flour and butter, thin with a little cold milk and add to the hot soup. Add a cupful, of bot rich milk or thin cream and serve at once. Salsify Soup. Salsify should be well scraped and allowed to stand in cold water, using three bunches. Cut I Into dice and cook one hour in water to cover. Add one quart of milk, two tablespoonfuls of butter and salt and pepper to season. Bring to the boiling boil-ing point, add three crackers rolled fine and serve at once. Curried Soup. Slice one onion, fry In sweet fat, add a sprig of thyme and parsley, a large sour tipple, a bay leaf, a tablespoonful of lemon juice, a tea-spoonful tea-spoonful of salt and the same of curry powder. Add four cnpfuls of chicken stock, simmer for 15 minutes, strain and add half n cupful of boiled rice. Ham and Beef Bone Cover a ham bone and beef bone with cold water, add a pod of red pepper and two cup-fuls cup-fuls of split nens which have soaked over night. Simmer until the peas are soft. Take out I he bones, season with I salt and pepper if needed and serve. Split-Pea Soup. Take one cupful of dried split peas, soak over night, drain, add two quarts and a half of water (cold), a two-Inch cube of fat salt pork, and one onion. Simmer for three hours and when soft nd) through a sieve. Bind with two tablespoon fills of flour and three of butter, add one pint of milk and cook until smooth, season find serve. Royal Soup. Son It one cupful of stale bread crumbs In one-half cupful f milk, add the volks of thqee hard-fookod hard-fookod eggs rubbed through a sieve, ndd the breast moat from a ebb-ken. j also rubbed through a sieve; then add gradually one and ono-tr If cnpfuls of scalded milk, three and one-Calf cnpfuls cnp-fuls of chicken stock, r-easf n highly and bind wi'h two and one-half tablespoon table-spoon Puis c;"-h cf Hour and butler cooked together. Spinach, enrrots. salsify and virion other soups may he mad' from vegetables. vege-tables. 1 lux lWvv?Xl |