Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1868-07-31
farm mud Auusthuld.
Domestic Economy.


The refuse from our kitchen would give
them a dainty dinner From the well
picked boife the dried bread crust, md thu
odds and ends Of Vegetables, q delicious
soup cam 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 economi-
cal houselSeeper would keep soup far,
into Which could be thrown all scraps OF
meat, hlt crumbs of bread, every bit of no.
tato, cabbage or onion used, for one day,
or two dave; then. In the morningadd two
quarts of boiling water, salt and pepper
and simmer slowly for several hours half
an hour before dinner strain IL, add tomato
catsup, or any seasoning desired, and heat
TO bciling point, then serve it--she will
find that out of what Bridget may style
refuse and rubbish, che has nicely sea.
soned and appetzing soup We all ac.
knowledge that q soup is great addition
to our dinner, yet daily we throw away
the needed materials.
Very good soups can be made without
one particle of meat. Take one quart can
of tomato, or twelve large tomatoes. If the
latter, prepare them as usual. and chon
very fine, then boil one hour; If the former
chop them, but the soup can be made di.
rectly. When boiling add half of a small
teaspoonful Of soda or saleratus, when the
effervescing has ceased, sprinkle in two
Boston crackers, finely powdered, and add
one and a half pints of milk, salt. pepper,
and teaspoonful of butter. Boil all ff
teen minutes, and you will have a SCUM re-
sembling oyster soup. This, with canned
tomato, can be prepared In twenty.flve
minutes. II Is economical and nourishing.
White soup can he made from onions
bread and milk. Crumble through n cul.
lender one-quarter of n common sized loaf
ofbread Boil one quart ofmilk with two
good sized onions chopped very fine: boil
half an hour. BY putting the milk into n
pail, and the pail in n kettle of water there
is no danger OF burning the milk. Sprinkle
in the bread crumbs Cracker crumbs can
be used as welD, add ono large tablespoon
of butter, salt and pepper to the taste
serve, and you will find most relishing
soup. Two eggs well beaten, added Just
before you take it from the stove, stirring
so they will not curdle, will make Il richer.
White soup made from veal bones is deli.
cious. Boil your bones three hours with
one onion, one turnip, and two carrots.
Strain and boil again; Just before YOU
serve IT. add one pint of cream milk will
],
eggs well beaten remove from the stove
and stir rapidly. This recipe is much
liked, and is not expensive where milk and
eggs are abundant There arc many richer
soups, but the above are very economical
We might initiate our neighbors across
the water in rechaulles. We ronst six to
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 ofthose dcspised
slices OF beef or mutton. Take "A deep.
yellow nappy, cut your slices of meat thin
rs possible, and cut of the grizzled edges
put layer in the dish, dust over pepper
salt and sfted sweet marioram or sage, or
II liked, a chopped onion. Fill your dish
half full, in this manner then add the
cold gravy left from the roast. takinp off
every particle of fat. Turn in half a tea.
cup OF catsup, or if canned or ripe toma
toes can be had, a quantity of those. Fill
the dish inearly full With boiling water
and put plate over it, right side down.
This keeps all the flavor in the dish.
Bake TWO hours in the oven mash your
potatoes with butter, or cream and salt
MAKE hlgh wall around the edge of
heatcu platter; il appearances are To be
consulted, beat up an egg, and with
brush or feather egg over the wall and
brown in the oven. At anv ratio ,nrn
your meat and gravy inside the wnll. and
you have dish fit for n patriot If not n
king. Indeed, it is often preferred TO The
freshly roasted meat of tho previous day
uncooked beef or mutton can be cooked
III the same method, but must remain in
the oven one hour longer The toughest
morsels OF beef are tender as turkey,
cooked IN this manner. The raw meat
must he cut as thinly as possible.
veal may be cooked in dozens of ways.
III Is not as nutritious as beef or mutton.
but in many places is much cheapcr
Cooked with ham or bacon; II has n fine
flavor One method of cooking the two
combined, is to line large bowl which is
well buttered, with slices of hard boiled
eggs. Then alternate thin slices of veal
ana ham, sprinkling pepper, salt aud
grated lemon rind on theveal pepper and
lemon on the ham Fill the bowl nearly
TO the brim, make a thick paste of flour
and water, cover over the top and press
tight to the outside edges Of the bowl.
fut III water, not enough to boil over the
paste, ana boil three hours. Leave the
paste on hll nearly cold; do not turn out
ol tne poWl vi next morning, then, if the
DOW was well butlered, you find very
appetizing looking dish Cut In very thin
slices, and II is excellent as a supper break
last, or side-dish at dinner. Ii is STYLED
Melton veal, as it was much used IN wears
past at the Melton races
IL is great pity that our daughters can.
not be educated as housekeepers, as well
as to play on the piano, aud 10 read French
ana German. The literature of the last
named language might teach them n les. |
SOIL There young girls of responsibility |
are taken INTO the household Of the more |
ainnent, and regularly trained In all the |
duties of the housewife. What would ouT
young girls think of such a procedures |
Yet howinvaluablc would the training he, |
How many pale faced, sad-eyed wives saw !
III mother had only taught me 20 cook |
TO iron starched clothes, 10 clean bonse |
how much easier all this work would no |
10 me We are really in pitiable condi. |
tloh at present Our young men cannot |
marry. Few of them can attain TO 81 OO0 |
lhcomei most of them earn from 5000 10 |
Si0O year. On this, could the young
wlle 90 her own housework, the wheels of
Iii lhe household would run right merrily.
one could hire her washing-or buy n
good washing machine. Then, with the
heIp Oh woman "to clean house" once
month, how smoothly the sands of life
would run Now our young couple must
Doard-or If housekeeping istrled, Bridget
or Dinah must come 10 the fore, as the |
scotch say, Then there is waste and mis-, |
rule. Bridget or Dinah knows no more |
than the young wife--and she is fretted
and harrassed by the misdoings.
NOW II she, to the quick brains that
most OF our young women possess, could
add not only the willing but tho well.
trained hands, how much happier She
would be- The husband does his work
brayely and willingly, and furnishes the
needed funds, which go so far in the hands
OF well-taught woman. The most truly
independent woman know Is one who
does her own housework, and her own
sewing, and yet has time TO visit all her |
many friends, 10 read all the desirable new |
books, and really cntertains more com |
pany Than any other lady in the place J.
{ Aass.) RepuGicaa.
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