The Hickman courier., 1868-06-13

NIlCA I, SATURDA I ,
= 80
her Of the family confided to my guar,
diaaship. / think Berthas little afraid
to cave me alone in the room with him
} g s. mote it be r
pome one has sent me comic valen
} tine this fourteenth of February pie.
tuES OF a hooked-nosed old bachelor
) (Rg nose is a fine Romanesque curved)
in abhe coat aud red trousers, dang,
linsthe baby upside down; solen<7s
tbelleyet ytas Kate Milton
kfpmic valentines.
babA I'd believe IN life = =
bac5s, 2nda That's my plaffor
D9 ,Ssder AZ it 2"
nDomestid Economy.
A TIMELY nsNTs on COOKING
IpEsrkEEPING, DOMESTIC EDUCATION
4p SERVANTS. .
rFrhl,the Springfield (AIass.) Republican. ]
here is no housekeeper who could
notlearn most useful lessons from the
| Preach. Rhe refuse of our kitchen
No.a EAze them dainty dinner From
sE.sss, and fsslzlzss~ sssss<Ssssis 81 veeets.
Blles, delicious soup can be concocted
/ the old ham bone, which, with us. is
thrown away, gives delicious flavor to
pea soup even chicken and turkey bones
can be made of service in soup making.
If the economical housekeeper wouls
I Eaa,a M. IL l.
| thrown all scraps of meat, all crumbs of
bread, every bit of potato, cabbage -
onion used, for one or two days, ther
the morning, add two quarts of boil
wateE salt and pepper, and simmer slo
ly for seseral hours half an hos b
fore dipuer strain it, add tomato ca
or aay seasoning desired, and he
boiling point, then serve it-sLe will
that out of what Bridget may style re-
fuse and rubbish, she has nicely sea-
soned and appetzing soup. We all ac-
knowledge that soup is great addition
to oufdinner, yet daily wel throw away
the needed materials.
Very good soups can bs made with
out one particle OF meat. Take one quart
can of tomato, or twelve large tomatoes
If the latter, prepare them as usual. and
chop very fine, then boii one hour; if
the former, chop them, but the soup can
be made directly When boiling, add
half OF a small teaspoonful of soda or
saleratus when the effervescing has
ceased, sprinkle in two Boston crackers.
inely powdered, and add one and half
pints of milk, salt, pepper and tea
spoonful of butter. Boil all > minutes.
and you will have soup resembling
oyster soup. This, with canned tomato.
can be prepared in twenty FIVE minutes.
1t is economical and nourishing.
White soup can be made with onions,
bread and milk. Crumble through a
culleuder one quarter Of a common sized
loaf OF bread. Boil one quart of milk
with two good sized onions chopped very
fine boil half an hour. BY putting the
milk into apail, and the pail in Kettle
OF water, there is no danger of burning
the milk. Sprinkle in the bread crumbs
(erackes erumbs can be used as well.
dtitf one lsfgSa.--as~sfsoOff oF DuUtefss salt
and pepper to the taste, serve, and you
viii fad 4 most relishing soup Two
eggs well beaten, added just before you
take itfrom the stove, stirring so they
viii no. eurdle, will make it richer
While soup made from veal bones is
deliciois. Boil your ZONES three hours
with ole onion, one turnip and two car
rots. Strain and boil again just before
you seve it, add one pint of cream (milk
will dci the cream is not at handy, with
three ggs well beaten; remove from the
stove and stir rapidly. This recipe is
much liked, and is not expensive where
milk aid eggs are abundant. There are
many richer soups, but the abOve are
| very economical.
Wemight initiate our neighboIs across
/ the water in rechauffes. We roast six to
4 ten pounds of beef or mutton, and if
our families are small, live for day or
more On the cold remnants; then give or
throw away the bone. Few of us care
for cold meat for any length Of time, but
we can make delicious dish out of those
despised slices of beef or mutton Take
deeps Fellow nappy, cut your slices OF
meat thin as possible, and cut off the
grizzled edgesHs put alayer in the dish,
dust over pepper, salt and sifted sweet
maIjsfam or sage, or, if liked, chopped
onion; fll your dish half full in this
manner; then add the cold gravy
| from the roast, taking off every par
of fat&sTurn in half tea-cup of cat
or if canned or ripe tomatoes can bes1as
a qusntity of tlrose. Fill the dish nearl
full With boiling water and ppt pl
oyerit, right side down. This keeps
the favor in the dish Bake two hours
in the oven; mash your potatoes with
butter or cream and salt; make a high
wallaround the edge of heated platter
if appearances are to be consulted beat
up an egg, and with brush or feather
egg over the wall and brown in the oven
! At any rate, turn your meat and gravy
/ inside the wall, and you have dish fl
i for !, tsse--tiiat~if nnt--a--kine.-4sIad Iadeed
tit'is T preferred to the freshly roast
ed M Of the previous day. UncookeC
i beef96r mutton can be cooked in the sam,
method, but must remain in the oven on,
hour longer. The toughest mersels o
beef are tender as turkey cooked in thi
manner. The raw meat must be cut a
thiniy as possible.
Veal may be cooked in dozens ofways
1t is8 as nutritious as beef or mut
bat penany places is much chea
! Cooked with ham or bacon, it has a ffy
! flavor One method of cooking theS
combined, is to line large bowl,
is wels Duttered, with slices of hard
3 cd eggs Then alternate thin slice
veal and ham, sprinkling pepper, 81
] and grated lemon rind on the veal, PEP
f per and lemon on the ham. Fill tn
D bowl nearly to. the brim, make thic
: paste of fioursand water, cover the to
and press tight to the outside edges {
the bowl. Put in water, not enough
boil over the paste, and boil three hour
i, Leave the paste on till nearly cofdi q
y ~ - ~