The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-28
COMFORT FOR SMALL INCOMES
MR. S. WA n n e ~.
AUTHOR OF
HOW MANAGED MY HOUSE ON TWO HUN
DRED POUNDS YEAR" "H0W L
MANAGED MY CHILDREN"
Published by Loring, of Boston.
[cont,n,.ed from, Eoentng Telegraph of yesterdGyI
AUTHOR OF


over; by eleven o'clock we we're both in the
kitchen to prepare the dinner. What remained
OF the cold beef was too indgestible to be eaten;
but had pint of stock made from the bones
of a roast sirloin, and with this it could, at a
convenient moment, be converted into excellent
potted beet The bill of fare for the day, which
had written out in the morning and placed on
a nail solely appointed to these bills OF fare,
was boiled neck of mutton, veal outlet, and
bacon, potatoes, and the remainder OF the
bunch of carrots left uncooked from the
day before also a whole rice pudding. The
water for the mutton was boiling in a
saucepan of the shape OF moderate.sized
tish.kette, with drainer. Five pounds of
the lean end of the mutton were cut off and
placed, with the bones uplodrdS in the boiling
water; then, when it boiled, it was sufficiently
drawn back from the fire to admit of its SIM
mering slowly. 1t would then stew till ten
minutes to o'clock, thus allowing twenty-five
minutes for each pound OF meat. Thus / was
careful to explain to the girl, and why the bones
were put upwards, as, If they we're placed other
wise, the JOINT would curl up, and look un-
slightly. Keziah told me she had rule given to-
her that quarter of an hour to each pound
was sufficient for boiling mutton. replied that
she was right as to leg OF mutton, but not as
to neck or loin, for a loin boiled tender is
excellent eating. The neck, especially, is ex-
tremely sinewy, ard is positively indigestible If
not sufficiently stewed. Twenty-Five minutes
must be allowed for each pound of meat, both
Of a loln and neck of mutton.
The carrots we're pared thinly, not scraped nor
cut, put whole into a saucepan OF boiling water,
with lump OF salt and small lump OF dripping,
and they were to be boiled two hours. The girl
quickly asked why the dripping was put in, and
why the carrots could not be boiled with soda
or with the mutton.
Ireplied, "In the first place. carrots have no
oil IN them, as greens have, hence soda would be
useless; but they require very soft water or
| they will not boil tender; the dripping renders
| the water soft and makes them retain their
color and flavor; the latter they would not do if
| they were cut; and in taking them up, il grease
| appears at all on them, you have only TO pour
| boiling water from kettle upon them; but the
| salt makes them eat crisp. II they had been
| boiled with the mutton, they would have dis
| colored it,"
| AS soon as the carrots were put IN it was
| time to prepare the pound OF outlet which had
been cut thick. The meat or chopping- board
| was got for this, and upon it the outlets were
| cut into thin pieces of the size of the bottom of
a tumbler, and as round as thew could be formed
| without waste. Then a thick, very thick batter
was made in basin of -four little nutmeg
and salt, and mixed with cold water till it was
nearly paste. The outlets were spread over
| the board, and, with the carving-knife, rapidly
chopped all over and on both sides, and then
/ instantly stirred into the batter, so that the
| juices of the meat should not eXude. About
quarter after one O'Clock, the frying-pan was
| washed out with soda and water, and well
dried; then dripping was put in, sufti-
cient to cover the outlets, and made boil
ing, the outlets were put in separately, and in
few minutes fried sufficiently brown to
turn on the other side; when this was Drowned,
the outlets we're laid on a piece of paper on a
| dish before the fire, and covered with another
piece, to cry them but not harden; lastly, the
gravy was mixed by putting in basin piled tea
spoonful Of flour, little nutmeg and salt, and
mixing with little cold water and milk, pour
ing in sufficient boiling water to set it; then
pouring aW ay all the fat from the pan, putting
| In the mixture and letting it boil sufficient
time to thicken. 1t was then brown, and was
| strained on to the dish in which the outlets
were to be served. The outlets were put in the
gravy the instant before it was to be served,
and rashers of toasted bacon, rolled while cook
ing. were placed round the outlets. By this
process, an egg or more was saved; the veal was
| very tender; there was no grease, and very
appetizing dish was presented at small expense.
I should have said that, at one O'Clock, the
1 potatoes previously peeled, aoib The eyes and
SpeckS aceA picked 0td and washed in Two waters,
we're put IN a steamer then sprinkled with salt,
| and put on over the carrot; and that, at eleven
o'clock, two ounces OF rice were washed three
times In boiling water then two ounces OF sugar
| ADDED, little nutmeg and quart OF milk was
| poured on, and the whole baked three hours,
and thus a rich mass OF gelatinous pudding was
| produced, that the most delicate stomach could
| partake OF without apprehension. .. ...
| And so ended our second days dinner. had
| then to superintend the washing the silver the
| dishes and all the other thousand and one
things that go to make up the comforts and
| The beef, from Keziah's first unfortunate essay
| in cooking, had to be made useful; we could not
| thinnest possible slices, almost like shavings.
| The previous day the bones of a sirloin of beef
| with mutton bone and blade OF mace were
| boiled down in water for eight or ten hours;
| this had been strained through a colander, aud
| now presented a thick mass of Jelly stock COW
| cred with a cake of cold fat which was removed
| took a tablespoonful of -four, and mixed 1T
| with little cold water, added a little pepper
| and set it with small quantity of boiling water,
| burned some sugar In spoon, then poured
| boiling water over 1t into the basin. nearly
| hlled pie-dish with the meat, had an onion
| peeled and stuck with four cloves, put il at the
| bottom of the dish the meat over II, then the
| flour mixture, and then added several spoonsful
| OF stock. The pie-dish was covered closely with
| fat one, then put in the oven for three hours.
| When it was taken up, it was rich gelahnous
mass, digestible and nutritious.
| paid half-a-croWn to learn the secret of this
| recipe for converting hard and dry meat into a
| rich compound without the aid of costly mate
| rials. Dining one day at q friends table off a
| delicious dlsh OF beef-stew, asked how It was
| made. was told that the cook was clever at
| made dishes; and was permitted TO question her
| but could elicit nothing more than that The
meat was put in to stew for a long time. held
| the coin between my fingers, and said =
| 1T Is yours, II you will tell me how the meat
| Is rendered so rich" VIZ A''"'
! only by using stock jelly made from homes
1 instead OF water, thickening 1t with hOur and
steWlng cooked meat two hours and unoooEeS
meat three hours. If the goodness of meat he
trst taken out in the cooking. IL stands ~
reason that something must be mt into a. ~
make 1t eatable when it is hasbedp " '"
1 After this never failed In a moda as.A mn -