The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-07-31
ALLOW me to look y said l.

Allow me 10 lOOk,' shl0 /.
Certainly; read it aloud she replied
salmon and anchovy sauces roast lamb, !
mint sauce; ducks, peas, potatoes; cherry-tart;
corn-hour pudding.
40 order -Fishmonger Two and half !
pounds OF salmon. Butcuer--Shoulder of lamb, |
tour pounds. Poultefer-Two ducks Green |
g1ocer-A quart of shelled peas, two pounds of
new potatoes, one pound OF cherries"
weight and measure ~ said |.
'This, of course, a good housekeeper will
always be-" she replied.
But how can you tell how much people will
eat For instance, why do YOU saw two and
nall pounds of salmon How many persons
Will dine off that to day 2"
'Only four; but find that frequently we have
visitor, who comes from long distance, and
generally stays to dinner. l never like to be
taken unprepared, for 1t is mile and half from
hence to the shops in the village. l always cal
culate half pound of fish, such rs salmon, cod
or tuIbot, 10 each person--t will not weigh so
much when cooked. Soles. OF course, | calcu-
late as to their thickness; but | always choose
sole which, when the head and extremity Of
tail are cut off at the table, shall be divided into
two portions; consequently, we should but re-
quiTe one pair If we were going to have them to-
day. Sometimes have one very thick fish, and
divide 1t into three pieces before 10 Is fried, and
this is very nice way OF cooking them, or thick
soles filleted-that is, the bones taken out-a-e
very nice. You are sure to be right If you cal
culate IN this manner"
"Well, then, as to the meat; how can you tell
how much will be eaten OF this ~
81 do not usually calculate so closely respect
ing meat unless there are six or nine people to
partake OF II. In the latter case, | should
reckon pound OF meat to each person; not that
any one would eat apound, or half pound, but
you must consider that before the meat comes
TO the table, in addition to the bone of the
Joint, there are always superfiuous fat super
tluOus bits, outsides, and waste by cooking; all
this must be taken into consideration. For in
stance, take sirloin OF beef weighing ten
pounds, Just such as the butcher usually sends;
IL s., Al..z AI.s
end (Which consider waste to roast, as it will
make second dish tor the Lext day., you Will
find the joint not too much to place before eight
persons, although you may have second dish
OF poultry, or outlet. or miDce, or chops. | am
now speaking of homely family dinners, not
company dinners; these are quite different
ahaus."
81 don't want to know about company din
ners." said !. "Twenty-seven shilllngs week
won't entertain much company"
"You speak contemptuously of a sum which
thousands nave not, and thousands more have
to provide every necessary OF life with, which
hardship you have not to enduren
81 am your pupil" was my reply; $50 pray go
"What is the next thing you wish to know"
"Simply why you order tho peas to come
ready shelled instead of shelling them at home 2"
'lf all my servants were in their place, l
should infinitely prefer 70 have them shelled at
hOme,-ior this reason, that If you purchase
them out of the pod, the shelters have selected
sequenty, the peas are almost invariably Old;
and as / object very much to charwomen's assist
ance, save my servants-when have but two
all trouble than can. OF course, | could not
shell them myself, as l am liable to interruption
every moment from some visitor; therefore |
employ the grocer, who usually charges three
pence a peck for sheling, and peck should
yield a. quart OF peas, when they are in full
season."
II didn't know that before; and, like Captain
Cutie, I'll make a note of it, And you are
going to have cherry-tart to.day-you are a
happy woman to be able to have such expensive
treats. Why, was asked an eXtrayagant price
for pound before lett home"
'These were foreign cherries, and not fit for
baking. Our own, as you perceive, are not nearly
ripe; but these cherries are brought here from
the village; we buy them now at eight pence a
pound; and these mixed with 1hubarb, cut very
small, rake tart not t. be distinguished from
one made of all cherries"
"Rhubarb 7" said l. much in the tone that the
old dame ansW cred her husband when he asked
''Whose boots may these be? ?"
Yes, rhubaro; III tell you secret ABOUT
that. You must allow that it IS very wholesome;
however, know 1t TO be such. Well, then, un-
derstand that rhubarb takes all tlavOrs but
gives none, and, therefore, helps to make up a
deficiency OF more costly material. For in
stance, If you desire to make a large tart, and
have only half a pint OF raspberries to make 1t
with, how would you manage it! Raspberries
are expensive to buy, and go no way"
"Ah, well, l can't tell; must go without it, |
suppose" ,,,
mot so; you have only to mince the rhubarb
very small, wash it well beioIe, aud particularly
| after mincing; stir up the sugar with it, and
| bake it till SOFT; then, when cold, stir in
| Your raspberrles, make your tart and bake II
only sufficiently long to cook the paste The rasp
berries are sNre to be dressed enough. My aunt
used to say there we're many contrivances which
| expensive cooks made their employers pay for,
| bur never had. Many things can be made from
rhubarb OF which an inexperienced person would
never cream. CIDER was at one time the basis
| OF artificial wine; Thubarb answers better. Rhu
| barb makes good imitation hook, moselle, and
| champagne both still and sparkling, and from
| it can also be made an excellent imitation oil
sherry, TO which sweet almonds, with a few bit
| ter ones, would impart 'nutty favor
| From rhubarb you may make what would be
| taken tor preserved ginger simple, ineXpen
| sive, and pleasant addition to the dessert. You
| may give it fine NAME and flavor it with
| orange, with lemon or almond flaVoring, and
| present it as Chinese or japanese novelty.
| You may boil rhubarb and black currants
| together till you have extracted the juice from
| eTent fneness; then boil it with its weight IN
| sugar, and you have black currant Jelly. Flavor
| the simple Juice of rhubarb with lemon peel aud
| stick cinnamon, and you have ounce Jelly.
| Flavor it slightly with lemon and almond favor
| ing, and you have apple jelly.
| Boil the simple JUICE with sugar only, and a
small portion OF treacle till 1t is dark and thick,
aud you have the best colorlng imaginable for
! sravies and soups.
again boil the JUICE with an equal quantity
4 of Loaf sugar and some red currants; strain it,
| and when boiling drop in singly some ripe
| strawberries, and more delicious addition to
| dessert in winter cannot be put on the table.
tln fact, the capabilities of rhubarb various
| that they can scarcely be enumerated.
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