The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-01-31
House hold Gaiicrs,

FRIED APPLES. Take any nice, sour
cooking apples after wiplng, cut in
slices without pairing. Have frying
pan ready in which is a small quantity
OF hot fat-that from fried salt pork is
the best, but il not convenient, lard
slightly salted will answer put in the
apples, cover and fry till soft then re-
move the cover and brown them nicely.
To Cook ONIONS. strong, disa-
greeable smell from onions may be IN a
large degree removed by leaving them
TO soak IN cold salt and water an hour
after the outside skin has been re-
moved then boil them in milk and
water until thoroughly tender; lay
into deep dish, season with pepper
and salt, and pour over drawn butter
UNLEAvENED BREAD WITHOUT SHORT
Ne.-Four cups flour, one teaspoon.
ful salt, one teaSpoOnful carbonate OF
soda or saleratus put all together
through a sieve, then mix INTO dough
with fresh buttermilk, roll out, cut
with bIscuit-cutter, and bake in a
quick oven. Eat when cold, or a day
old.
Soup MAKING. There is no wav in
which the comfortable abundance of a
table may be better insured, while at
the same time strict eye is kept upon
economical expenditure Of means. than
by an almost daily addition of soup to
the family dinner. From the careless.
slovenly manner in which it is too of
ten prepared, many acquire an almost
lDvlncIble repuguance to this other wise
palatable and nutritious article of diet.
1t Is only where concocted by an in
different cook that soup deserves the
contemptuOuS sOubrlquet Of "slops, "
SO often applied to it.
It is surprising from what a scanty
allotment of material dainty dish Of
soup may be supplied. Let a roast of
beef be consumed to the very bone, a
turkey or pair of fowls deprived of
every JOINT, yet if the carcass is put
away 1t furnishes at once the needed
basis. The French understand this to
perfection, and we read that in Partisan
kitchens a closed vessel. containing the
"potage is ever at the freside, await
ing any and every contribution the
sklllfEl grisette anon supplies from the
surplus Of other dishes III pieces so
preparation. But We propose to give
directions suited TO American habits
and tastes. The following hints. we
trust, viii not be found uutimely, and
are extracted from the man uscript re
cipe-book of an old and famous Vsr-
gilman housekeeper:
In the first place, observe always to
lay your meat in the bottom of the pan
or pot, cutting the meat up, or if a
bone, cracking 1t we'll. \ lump of but
ter adds richness, but IS not necessary.
Select such herbs and vegeta bles as
you prefer cut them up very small, and
lay them over the meat, with a very
little water and a very small piece Of
salt. Cover the vessel with a close
fitting lid and set it by a slow fire
this will draw out all the virtue of the
herbs aud roots, giving the sOupa differ
ent flavor from what is impaired by
putting the full quantity Of water in at
first Turn the meat frequently. When
the gravy produced is almost dried up,
I'LL your pot with a sufficient quantity
of water to make soup enough tor your
family. To a large shauk-bone OF beef
tbree-quarters or even one gallon is not
too much to allow.
When your soup Is done take it off
the fire to cool, and skim thoroughly
from grease. Put it on again, and be
sure not to dish it up unless boiling
hot. Be careful to add salt and other
highly -favored condiments sparingly
every table is provided with salt cellars
and casters, SO that d deficiency in
these respects may be easily reetitied
not SO an over quantity. If other
thickenlng than the vegetables used is
deemed advisable, brO5cB the -four for
all soups save chicken, veal and oyster
SOup.