The Evansville journal. [volume] (Evansville, Ind.) 1866-1870, 1868-05-30
DOMESTIC zcON0MT.
A Few Timely Hints on Cooking,
Housekeeping, Domestic Educa-
ton and Servants.

not learn most useful lessons from
the French The refuse of our
kitchen would give them a dainty
dinner. From the WeIi-picked bone
the dried bread crust, and the odds
and ends of vegetables, a 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
De made Of service in soup making:
Ii the economical house keeper would
keep soup jar, into which could De
thrown all scraps of meat. all crumbs
of bread, every bit OF potato, cabbage
or onion used for one day, or two
days then, Ia the morning, add two
quarts of boiling water, salt and pep
per. and simmer slowly for several
hours; half an hour before dinner
strain it, add tomato catsup, or any
seasoning desired. and heat to boiling
point, then serve it-she will find that
out of what Bridget may style refuse
and rubbish, she has a nicely season
ed and appetizing soup. We all ac
knowledge that soup is a great addi-
ton to our dinner, yet daily we throw
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Very good soups can be 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
boil one hour; If the former, chop
them, but the soup eau be made di-
reotly. 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 a half
pints OF milk. salt pepper, ana a tea
spoonful OF butter. Boil all fifteen
minutes, and you will have a soup re-
sembIing 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 cullenderaOne quarter of
common sized loaf Of bread. Boil
one quart of milk with two good
sized onions chopped very fine; boil
half and hour. By putting the milk
into pail, and the pail IN kettle of
water, there is no danger of burning
the milk. Sprinkle In the bread
crumbs Cracker crumbs can be used
as well), add one large tablespoon of
butter, salt and pepper to the taste,
serve, aud you will find most relish
ing soup. Two eggs well beaten, add
ed just before you take it from the
stove, stirring so they will not curdle,
will make it richer. White soup
made from veal bones is deli
cious. Boil you bones three hours
with one onion one turnip and two car
rots. Strain and boil again: just be-
fore you serve it, add one pint of
cream (milk will do if the cream is
not at HANDY. with three eggs well
beaten; remove from the stove and
Stir rapidly. This recipe is much
liked, aud is not expensive where
milk and eggs are abundant. There
are many richer soups, but the above
are very economical.
We might initiate our neighbors
across the water in rechauffes. We
roast six to ten pounds of beef or
mutton, and if our families are small,
live for q 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 deep, yellow happy, cut your
slices of meat thin as possible, and
cut off the grizzled edges; put layer
in the dish, dust over pepper, salt
and sifted sweet maTjoram or sage
or. if liked, a chopped onion.
Fill your dish half full, In
this manner; you may then add
cold gravy left from the roast, taking
off every particle OF fat. Turn in half
a tea cup of catsup, or if canned or
ripe tomatoes can be had, quantity
of those. Fill the dish nearly full
with boiling water and put a plate
over it, right side down. This keeps
all the flavor in the dish Bake two
hours In the oven; mash your pota-
toes with butter, or cream and salt;
make high wall around the edge of
a heated platter; If appearances are
to be consulted. beat up an egg, and
with a brush or feather egg over the
wall, and brown in the oven. At any
rate, turn your meat ana gravy inside
the wall, and you have dish fit for
patriot, if not a king. Indeed, it is
often preferred to~the freshly roasted
meat Of the previous day unlocked
beef or mutton can be cooked in the
the sans. method, but must remain in
the oven one hour longer The cough
est morsels of beef are tender as tur-
key, cooked 10 this manner. The raw
meat must be cut as thiRly as possible.
Veal may be cooked IN dozens of
ways. IL Is not as nutritious as beef
or mutton. but many places is
much cheaper Cooked with ham or
bacon, It has a fine flavor One