Monongalia mirror. [volume] (Morgantown, Va. [W. Va.]) 1849-1855, 1854-06-03
DOMESTIC ECONOMY.

cooking. She speaks from personal
knowledge and practice for slie is one
Of The best cooks in the State:
Substitute lean meat for fat, aud dj-
minish the amount Of meat eaten, by
substituting to a considerable extent,
both vegetables and simplepuddings in
their stead. u J& s,sa y.
GRAVES AND FRIED MExrs.-ff fri
ed pork must be used as an article of
faod, to some extent, do not suffer the
drippings or fat to be ever placed upon
the liable for gravy. Turn il out, leav;i
ing but spoonful or two in the skillet;
then pour in water or milk, aud thicken
while boiling, with little -four audi
wafer rubbed till free from Jumps
With the addition Of salt,,this makes q
wholesome aud palotable gravy. Gra-
Wy should he made in the same way for
all fried meals. Fried meats usually
absorb too much fat to be strictlyheallh-
full. Meats broiled on the gridiron or
baked in the oven, are more digestiblc.
To BaKEMEAT.-In bakiugmea'ssee
that tho oven is Of right heat, so as to,
bake quickly without scorcliing. Rub
salt, and if desired, sage or other herbs
upon the meat, and put it in"t'e drip
ping pan. with water in the buttom, so
as to absorb tho juices ofihe meat
which would otherwise be dried aud
burned upon the dish. Beef should be
cooked "rare," other meats thoroughly.
When the meat is taken upfor the ta-a
BILE, set the dripping pan on thefre, RS
move the extra fat, add more wa,srapd
make gravy as for fried meat.
BOILED MEArs.-Boiled meats are
healthful, but as much Of their juice.
escape into The water, they are less
economical than wben baked, unless
the water be saved for soups or other
cooking purposes. To boil meat, drop
j. into water already boiling briskly-
tho aIbumen near the suriace willithus
be coagulated. aud less Of tho juices
will escape. Let the heat soon subaide
and the meat boil slouly, as the slower
it boils the more tender it will be-
Rapid boiling does not cook meat any
more quickly, bul,tends to hardeni,.
Hard wafer, or else water with lit
tie salt in it, is considered preferable
for boiling most kinds Of meats and We
getables than soft, as less of the juices
escape into the water It is good
rule for all substances boiled for food
that they should not be suffered to stop
boiling until it is done-if you wish 10
add water add it boiling hot. Boil
meat in as little water as will lcover it,
After the meat is cooked. part Of the
liquor can be converted into gravy, and
the remainder be left for soups and
stews. 8S,sf.,
MEATS WARNED ovER.--Cold meats
need never be wasted, nor half dozen
useless cats aud dogs kept to eat them.
Most baked or boiled meats are good
sliced neatly and put upon the breakfast
table cold; and loss meat is required
in this form than any other. Or the
meat can be sliced thin. and fried inta
tribe Of fat tilljuss warmed through.
Another excellent mode is. to cut the
cold meat mouthful pieces and warm
slowly in The gravy left from the day
previous, or ifSthere is none, in water
with afli,tle fa,, salt and thickening.
then dish up The meat and gravy alto
gether. =. -
Or, dish of hash can be made, by
chopping the mea. fine with an equslor
greater amount of potatoes. Then
warm the whole with milk, salt and
pepper XXX
sTEws AND sotrs.-Thin pieces Of
meat and almost all pieces unsuitable
for cooking in other modes are good in q
a stew. Cut the meat in pieces land
put into the water, pare the potatoes
and cut into pieces, andif they are Ii
ked, add onion, parsnip. carrotlor other
vegetables in the same way. llAdd'salt
aud pepper, cook slowly, and when
done, thicken the whole as you would,
gravy, or with soft rice, and dishsit up.
putting pieces of bread in theipla,tor
with it. Cold fowl and mos. other cold
meats are good used in the same way.
OF soups, great variety can be made
if the proper materials are at land.-
We only wish,io say here, that all 6oses
should be saved, broken in pieces toex-
pose the marrow and boiled slowly for
several hours, and then removed. Takc
a cery little meat, onion, pursnip and
celery, or celery seed you have IL,
chop fine and add eliquoriwith salt.
pepper, aud little ,hickening, remove
III fat, aud you have plain, simple
and excellent dish of soup. to.precede
your meat aud vegetables. Different
lavors can be Obtained by using peas.
beans or other vegetables in place OF
hose named, or Nv, adding aayoring
substances. XII ,slf s4g5s
III is an error to plant seeds from
States farther South. lnacold season.