The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1866-08-29

nutnln 10 make anyDOuy'S meat"
"You shall see what will do with IT.. There
is at least breaklastcupful of scraps OF meat,
to which must add one rasher OF lean bacon,
which you must mlnce together very small IN
the round bowl, and with the half round chop
per, which hangs Oh yonder nail. Bring the
bread and cut q thick round, two inches deep,
completely pare off the crust which you may
butter and put away to be eaten Tor your yea,
before any other bread is cut; now bring the
clean tin coander, which | use only tor crum-
bling bread through. l like to do this myself,
because 1t requires the Cleanest hands, you see
break up the bread ana rug m nroug r ns oce nSIe
which are left you may give to the birds. 10
this l add CRATE of nutmeg, ana little pepper
and salt, and teaspoontul OF hour. MIX tne
bread and spice together, get handful OF pars-
ley, wash il in a little warm water, then In cold
and dab IL dry IN a clean cloth, now chop 1t
small and mix 1t In with the bread, then 70 one
cupful of meat add two of Crumb mixture, then
tablespoonful or two of melted bacon TAT; and
as much milk-which will be very little
indeed, to make Into a mass; thls VIII
divide into six small cakes, which / form
with my hand, dip them In beaten
egg, then in -four and then fry them in plenty
OF boiling fat take them up carefully with
TIN fish slice and lap them on some clean paper
to dry. Then remove un the lat IRON the pan,
put in a teaspoonful of flour; the pan is sufi-
CientIy hot to brown it, then little salt and
small measure of water; stir 1t well; lei 1t sim
mer, and strain 1t on hot dish. Put the meat
cakes on to this, ana serve cry hot, and with
these and some well-washed potatoes, roasted an
hour in a hot oven, you see we shall have hot
and nice supper. Sometimes, Keziah. | add
onions instead of parsley, and these are more
savOry, and instead of cakes, / form them round
like sausages, and then call them rissoles. In
the evening you must put on the small frying
pan quite clean, and fill it hal2 lul OF dripping,
and when it boils dip your rissoles in beaten
egg, put them in the pan and fry them OF light
brown
ats comfort to know how to make a little
go great way" was Keziah's remark. 81 am
sure | should have thought this meat OF no
account"
''Now for the bones for the soup. Every bit
OF fat must be taken off. This would spoil the
SOUP Divide the bones, but not chop them,
as the marrow makes it greasy; put it on the
fire in an iron saucepan with three quarts of
cod water, add to il the bacon rind which was
scaped and washed yesterday, the little bones
which cut out of the bacon, and large blade
of mace; let this boil for eight hours, then
strain it through a coander, and in the morn
1ng underneath the fat, which you must take
OIL and throw away, you will find the deli
cious jelly with which you can make twenty
different things that are nice, and which Will
also make the most delicious gravy for any
purpose. To buy beef for gravies is a great
waste Remember this, my girl, never to
waste the smallest trife all can be converted
to something or other The clippings and
trimmings of fresh meat will go to make soup
and gravies; the lat can be melted for dripping,
which is so very useful in the family for frying
with, because frying requires a very plentiful
supply; and after it is done for cooking pur-
poses it can be sold. The bones can be made
into soup and gravy, and can afterwards be
sold. The bacon fat saved, so as to be clean
and white, will make excellent pastry. the
pieces OF bread of which there is sometimes
an unavoidable waste made at the table by per-
sons who do not consume all that is given to
them, can be made into excellent puddings."
"But then they've been pulled about by the
fingers, Keziah quickly remarked.
But you will recollect that the hands of
ladies and gentlemen were much cleaner, per-
haps, than those of the people who made the
bread; therefore, clean bread can be used in a
pudding. If one were to think of all the dis.
agreeable handling which food undergoes before
1t comes to the table, puddings made from the
pieces OF bread are very dainty and clean by
comparison"
'That's true, so they be-"
when am more at leisure ! will tell you a
story OF how man got rich by putting to a
profitable use the waste bread lett from dinner
tables"
'"Thank you, ma'am, but couldn't you tell me
now?r -'....
'"There is a time for everything, Keziah, and
now is the time to make onion soup for to-day's
dinner ten minutes will suffice for it. Peel
three onions, and cut them into fine rings, chop
them across so as to make them rather fine.
Take as much of the jelly stock we made yester-
day as will be necessary, and put it on to boil,
add to it half tumbler of milk. Now give me
the dry toast that was left al tea last nipht
Observe that butter it slightly on both sides
and cut IL into small squares. When the stock
bOils, just add teaspoonul of salt, and throw
in the onions, let then boil up quickly; and il
eight minutes, not longer, they will be cooked
Mix, in basin, a teaspoOntul of flour with 9
little cold water, take little hot soup and mix
with it, strain it into the saucepan, tnen add
Dit of butter the size of nutmeg, stir it up wei
TIL all is well mixed; throw in the toast, pu
the soup over the fire for an instant, then throw
1t into the hot soup-tureen, and serve now it a.
quickly as possible" .-
The next day we had carrot soup; two of thu
cold carrots that were left from the day pre-
vious were grated on a coarse crater, that is
the thick end of the carrot was held in paper
and the carrot grated, not the Tong aGdy bat tn
short way, then with the back of knife 1t wa
further pressed, then mixed with little col
soup, some pepper and salt added to furthe
separate 1t; and then, when the soup was hot
the carrot was edded to the whole and sim
mered for two or three minutes, then the butte
ana hour added, and served, but without toast
unless there was any lett from ten or bres kfast
The next day was simple clear soup, mad
from jelly stock alone, favored with onion an
piece OF the end OF a refuse Leaf OF celer
boiled in 1t for ten minutes; but on this day W
had Jerusale n artichokes for dinner. SOme
these when cooked were put into little mil
and water, and laid away for our next use dis
nifed by some clever cook as Palestine soup.
Perhaps l had more trouble IN teachin
Keziah to cook this vegetable than any Other
indeed, 1t ended in doing it myself.
The arttchokes must lrst be washed in tepi
water to free them from dirt; then let them Il
IN cold water; each one tc be pared roughly
first, with sharp and pointed knife, and eaC
one be instantly thrown into cold water, or
9oM turn black. Then a fresh pan of water mu
be had, and each be perfectly pared and all Il
spots picked out. Have large saucepan
boiling water ready, in which a tablespoonful
dripping or fat OF some kind and lump of SO
has been put When the water is rapidly bo
ing, drain the aTIIchokes, throw them into
clean CLOTH dab them well, and then throw the
into the boiling water; let them boil quickly. +