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

bottom OF the Tin, leaving the brown gravy be-
gravy. and add o cupiul of boiling water. Set |
the tin on the fire, and let the gravy simmer, |
then strain il on to the ue7Ij hot dish in which |
the meat is to be served. then put the meat on |
with two spoons; neUer STICK q fork into IL.
The object OF putting -four into the gravy Is |
that all fat is absorbed by it, and it thus be- |
comes more digeshble. Almost any quantity |
of gravy may be made, q desirable adjunct in a |
family of children. Ii the gravy should not be |
brown enough, as II ought 20 be- heat tonq- |
hondttd iron spoon, puta pinch OF brown sugar |
in it, burn it and pour little boiling 1odter on
il, or stir it into the Stmnsrinq gravy while on |
the fire, and then etrain the gravy. I.-..-..
Colorlng for gravies and soups should be kept
ready Tor use. Take deep tin can that Will
hold pint-it can be bought for three pence
anywhere-oil the sides and bottom OF this
and put in two table-spoonfuls OF water and a
quarter Of pound of moist sugar, put 1t in the
oven, where 1t will burn into black, but liquid
cake (watch that IL does not boil over In the
process OF burniDg); now add little water and
a spoonful OF salt, when wanted for use-a drop
or two will be sufficient.
For hash, whether of beef or mutton, cut
the meat very thiu-that near the knuckle of
mutton makes q hash declous-and take away
all fat; then Toured the meat on both sides,
and shook the pepper lightly over, then laid the
meat in layers in pie-dish: when 1t was three
parts iull cut large onion in four and stuck
Glove in each Hece, and put them on top of the
meat; over the whole l poured the gravy lett
from the ions the day before, but through O TIN
membered, Spots all cookery when il is inpro-
perty used as it would be in all hashes and stews
(thOugh the addition of little bacon fat is
always an exception). i then put fiat common
dish that would fit the pie-dlsh over (the hollow
side towards the meat), and then baked it three
hours. When there was neither gravy nor stock
being without the latter was thing of the
rarest occurrence mixed tablespoonful of
flour into a batter, poured boiling water on il
sufficient to set it mixed in piece of bacon fat
the size OF walnut, and few drops of brown
ing, then strained the whole over, and baked it
the same time. Instead of the leathery meat
one is accustomed to see under the name of
hashed mutton, here was a rich gelatinous mass,
tree from fat and all that could render it hurt ul
and made appe6zing without expensive Sauces,
which, like wine and spirits, make hole in a
meagre purse.
curry was made thus-but without any pre-
tentions to make it resemble an Indian curry
(Which no two people ever agreed in commend
ing when partaking of it out OF India):-I had
onions cut into thin rings, and put into boiling
bacon lat, OF pork gripping 1t | had either, in
| preference to other Kinds, and little salt. |
| found the incest way of doing this was by using
an empty preserve jar or old basin; but it can
! only be so done when the oven is very hot,
! otherwise small frying-pau is equally good,
! and the onions tried over the fire. When these
were sufficiently brown they were turned into a
stTainer to take away the tat. The meat was
then cut into small thick pieces, the size Of nuts.
| then mixed one tablespoonful OF curry powder
! with halt the same measure OF Hour, and some
grated nutmeg; mixing this together with a
spoon rolled the meat in it.
l then chopped finely a rasher of toasted
bacon, or any pieces of bacon, no Wever small
that had been lett from breakfast and Of which
not a scrap was ever wasted, although it was
| never placed ct breakfast q second time before
| my husband after it had been once cooked; but
it did appear again, aud was eaten with relish,
| when we had roast veal or fowl or veal outlet.
| But there were often pieces left which could
| not be called rashers; these were carefully put
| by tor curries When the meat, bacon, curry.
powder, flour, and nutmeg were well mixed
| together, | put the fred onions on the top,
then some jelly stock or gravy, not TO make HtOO
| moist, then covered it over with a dish, and
baked it three hours, then served it on flat
| dish.
The rice, which is always eaten with curry
and which should be sent 10 table on q separate
dish was a trouble to Keziah, for the reason
that it wus SO simply cooked. The attention
which 1t required as to time was Just what she
would not heed-it ended by doing it myself
washed four ounces of rice three times in boil
ing water, to take off the tusty taste, then in
quart of fast boiling water, which had table
boil up very quickly. In twenty minutes haC
it strained through a colander, and the steam al
shaken out, then IT was instantly served. By
these means every grain OF rice stood separately
and it was not then the sodden mass one is ac
customed to see. The art here lies in having sal
and water in the exact measure. of last boiling
water, in making 1t boil fast after the rice is in
in Stralnlng 1t at the proper tlme,-Tor minute
over Will spoil it,-in shaking the steam out o
1t, and serving it the moment Il as cooked.
For mince, and minced mutton is equally
as good as veal, every scrap Of meat can be Gu
from a bone, be minced fine in q round bow
and halt-circular chopper, then Toured, and
little nutmeg grated over. III there was AM
melted butter lett from a dinner (t would keel
sweet Tor week., this was used tor minces b.
adding little milk to it, and beating it up in
basin. then stirring in the meat, and placing al
old plaGe over the top, and baking il in the over
for halt an hour, it turned out a delicious m1nce
Ii there was no cold melted butter, little wa
added to the milk, and the meat having beer
Toured, sufficiently thickened 1t. A slice OF TIVE
OF dry toast was often lett from breakfast, which
l put in paper bag for use when wanted; anC
dipped in cold wafer then land upon an OLE
plate IN the oven, it came out new and crisp
ana well adapted Tor sippejs round the mince
Let no one imagine that all this using up o
food is meanness or stingines-, it Is no such
thing; 1t is using and not abusing Gods gifts
People buy diet-bread and rusks, and pBy dearly
too: and yet, perhsps many could not at al
fancy eating good bread in this way. 1t only
requires the mistress eye, the wite's care, Il
keep all these things tsee from dirt as they
can be III a pastry cooks shop or elsewhere
Only where things cost much there is tendency
to like them best, but small income gives NJ
choice in the matter; and if one would obtair
| cCmfOrt-like happiness, 1t lies within onesel
to make lt-when a hard-wOrking husband
whether ne be mechanic, artesan, clerk, or mas
ter, is cross or sulky on his return from his EN-
plOyment, let not the wife fancy it is all hi
temper; let her look to her own shortcomings
The man has been all day working under che
eye of another or the curb OF his own con
science, Or In the aspiration of his pride or am
bition to be foremost in his work, he has beer
obliged to work neatly, defty, aud with eco
unthIiit, untidineSs and all their tram of at
| tendants, in the management of his wife; more