Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1872-01-11
FARM, GARDEN AND HOUSEHOLD
Hints as to Soups, stcws, Etc.


Soup is spoiled by uneven boiling.
Good soup requires steady fire. You
spoil 1t by boiling it fast sometimes
and then setting the kettle one side
where there is not heat enough. Five
plnts OF water to three pounds of meat
IS good proportions; one pound of
meat tor three persons is enough
Parsley, celery, thyme, sage, onions,
and other seasoners should not be put
into soups until they are nearly done.
As to soups, stews and boiled meats
generally, there is in the following ad-
vice more truth than poetry"
"Cock gently! It II better far
To simmer wen with care
Than let furious boiling mar
And ruin goodly fare"
Housewives who are in the habit of
using only steaks and roasts, make n
great mistake. A cheaper dish may be
made from the cheaper and unfashiona-
BILE pieces, when properly prepared.
''Stew gently" until the meat cleaves
from the bone, add salt, a chopped
onion. and a sprinkle of sage or sum-
mer savory, let the water stew out ex.
cept enough to make gravy, and you
will have an excellent and healthful
stew.
DRIED FRUIT ME1ANax. the
fruit until perfectly soft; beat the
whites of four eggs with pounded sugar
Till smooth like icing; season the fruit
with spices and sugar; put in a baking
dish. Spread the eggs smoothly over
it, and bake till light brown. Serve
with cream. Green apples prepared in
this way are still nicer.
10 POLISH FURN1TURE.-The follow
ing recipe for polishing furniture is
said to be better than the ordinary
varnish: Melt over moderate fire in
very clean vessel, two ounces of white
or yellow wax, and when liquifed add
four ounces of good essence of turpen-
tine; stir the whole until it is entirely
cool, and the result will be a kind Of
pomade equal to varnish, without any
OF its Inconvenience.
Roast TuRKEYs.-Here is the New
En- gland method: Select fine. plump.
yellow skinned turkey. weighing from
ten to twelve pounds. Examine IL
thoroughly to see that all the pin
feathers are taken out; hold it over a
blaze to SINCE any fine hairs that may
remain wash it thoroughly inside and
out, and rub it over with salt. Take
the gizzard, heart and liver and put
them into cold water, and let them boil
until tender. When done, chop them
very fine. Take stale bread, or the
large Boston crackers, and CRATE or chop
them. Add salt, pepper and some
sweet herb, if liked, to the bread
crumbs, after which beat up two egef
with which to moisten the crumbs
add, and mix thoroughly will
the chopped "inwards," moi
forgetting to put in salt and butter
Fill tho inside of the turkey with til,
dressing, taking care that the neck O,
crop is made to look plump, and sew
the openings, drawing the skin Tight.
together: Then rub little butter ovel
your turkey, and lay it upon the graf.
OF your meat pan. Cover the bottom
of the pan we'll with boiling water. All
ter half hour haste the turkey b,
pouring over it the gravy that has be
gun to form in the pan. Repeat tn
basting once in about fifteen minutes
In an oven of average temperature,
twelve pound turkey will require q
least three hours but every oven ha
it own way of baking, and the COO
must be governed by it.
ROAST GoosE.-The goose is to b
prepared in the same manner as tn
turkey. The dressing should be mad
OF mashed potatoes, seasoned wit
salt, pepper and sage, or onions, if &C
cording to the taste of the family
Make giblct sauce by boiling the sin
ners' until very tender, chopping then
fine, and boil them to gravy shade b.
using the liquor in which they wer
boiled, thickened with -four, and t,
which has been added one ounce o
butter, and pepper and salt to suit tn
taste.