Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1869-03-03

| many valuable recipes for the cook
III the city and country, to whom we
| cordially recommend this book
| which is free from all technicaIities,
and hence Ineligible to all who can
read.
GOOD DINNER.
| Approaching now the most npor-
| tant meal of the day, let ds frs fake
good dinner in cold weather, the
Dill OF fare running for instance as
| follows:
| Barley Soups; Roast Beet, with Cranberry
sauce Potatoes Parsnips, Rutabago
Dressed Gallery Baked Indian Pudding Ap-
pies.
No soup is good, or fairly entitled
| to the name, that is not the essence
| of some nutritious meat, properly
| dissolved in water and duly cooked.
The authors then describe the con-
dition of the stomach at the dinner
hour, and what it chemically needs
| and show that its wants are admira-
| bly, supplied by a due allowance ac-
| cording to the above formul;e, or of
| such other viands, and so app~-tion-
| ed as Will do the work as We'll.
The simple afternoon meal best
| adapted to the system is well known.
| Stimulating food at the evening hour
| of. i ''''' p''' ''Ne''
SELECTION AND COOKERY OF MEATS.
Chapter V. is given up to this sub
Ject, and may be read with infinite
advantage, coming from a gentle
| man OF great experience among cat
| tie. for this chapter is no doubt dicta-
ted by Mr.. Lyman. That mystery,
"what is and what is not porter
II CT. l. ,,.I,
so frequently bewilders your butch
| ers when a greenhorn maiden is the
| messenger, is properly settled for the
butcher, if he would only buy this
book. The butchers fancy that any
where above the knee is sirloin and
then swear to it.
Directions for cooking follow, with
careful details of the process of turn
ing out the best boiled steaks, roast
beef q la mode, stews, chops, leg of
mutton, fowl, etc, ETC., with the rca-
sons why as you go along.
HOW TO MAKE AN OLD GOOSE TEN
DER.
We are tempted to give one recipe
1T is how to make an old goose or
turkey tender. This is a most valu-
able hint. if it be true to all eXpe-
rlenceS, as 1T is to ours, that about
four-fifths of all the turkies and
geese are venerable individuals when
they reach our markets.
If not fat, lard well. Put in large
stew-kettle half pound of bacon
cut III slices, four ounces of knuckles
of veal, three sprigs of parsley, two
of thyme, Il bay leaf, six small on
ions, a carrot, three cloves. salt and
pepper, and then the fowls. Wet
with half pint of vinegar, same of
broth cover as nearly air-tight as
you can; place in a moderately heat
ed oven over a slow fire, and let it
simmer, not boil, two hours and q
half. Dish the goose or turkey,
steam the sauce, and boil it down to
a Jelly. 1t is as good eaten cold as
warm.
PRESERVATION OF FOOD.
Following this, we have an excel
lent chapter on the preservation Of
meats, which we regret we can find
space to quote from but sparingly, but
shall give the following:
How to preserve Eggs.-There are
many ways of keeping eggs fresh a
long time. A very simple method is
by placing them in a sieve, and pour
ing hot water on them slowly. This
stiffenS or cooks the white to the
depth of the sixteenth of an inch.
Then smear the outside with a little
copal varnish or gum arabic, and
pack III bran or oatmeal, or salt, and
still Others in lime. But by this
method the flavor is impaired, espe-
cially when lime is used.
Preservation Of Milk-AS soon as
MIXED, placed in narrow deep cans,
and set in very cool place, being
very careful not to stir or jar it, and
excluding the air as much as possible
especially when it thunders. In this
way even in July, milk may be kept
sweet three days.
In our review of this work, so far,
we have only touched upon one of
the branches considered. Besides
thoroughly discussing the food ques-
ton, we have all other important
matters touching the comforts of
home as carefully investigated and
commented upon.
There is q chapter on the kitchen
garden, how to frame it, and what
to grow; one on the care of cows,
hens, and bees one on cakes, des-
serts, and delicacies on children's
food beverages fitting and max
ing clothing; economies of dress !;
domestic remedies, in case of sick
ness; domestic architecture, ETC., etc.,
making, in all, book of 500 pages,
which must prove most valuable
addition to the family library. The
volume is neatly bound in cloth and
well printed. 1t is published by ).
NJ. Belts Il Co, of Hartford, Conn.