The St. Cloud journal. [volume] (St. Cloud, Minn.) 1866-1876, 1874-02-05

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i Come. ladies; q Nj. Editor has granted
10 iull libsrtise In this column, ! will use
L 8 brsakiasting rom. this morning.
Mrs. A.. take this seat please, near the
stove, Mrs. B. g. and D., move right along
here It my BE- : little colder n this end,
but some Of you look . warm and bloom-
ING that you need not complain. Mrs. L.,
take this end to serve The steak, while I
turn out The coffee. Mrs. ". N. and the
rest, to tho end OF the alphabet, range
yourselves along this side. Mrs. L.. those
plates are oil hot; you and tho rest viii
need to use your napkins In passing them.
We think the steak and oakss srs 90 much
better from tho hot platss-at least, 10 do
not have to cat % fist to keep them from
cooling and spelling. All help yourselves
and nsighbors to cakes, butter, sugar,
cream and honey.
How did broil steak enough for 20
many and without smoke! You have not
the new patent broiler then, or you would
not have 70 ask. 1tsva' 50 difficult to
always have Goals enough for tho old way !;
but with this, = good blaze is what is need
cd. A blaze il said 10 be much hotter than
Goals, and it seems to be, for the meat
cooks before the juice hiss time to run out.
I have tried two different kinds; think the
name Of tho best is rhe American. It has
> sheet iron fastened 70 and turning with.
the wire frame, on y bioh the meat is cook
ed, and tho frames q this one are slightly
concave, making it possible to get in .
chicken, or thick, upeveuly-out bone Of .
chop, and it IL 20 lsse that there IL not
much danger Of smotine the meat. If tho
stove door il openedto tx the dre while
it is en-thouIh thist ought not to 30 done.
nor any Of the stovs povers taken of while
the meat IL In. ForFbesfsteak rare. it is
enough to turn each side to the blaze
twice; but pork, mutton, chicken or any,
thing to bs we'll done must DO turned often
.r. 1otsks up the iatat on {. hot platter
(soms tunes melted butter in the platter),
but leave the seasoning for each person to
do to suit himself, u some like pepper,
snd some Hike more jill than others. The
salt would draw outthe juice.
The eskss.i Yes !; ct them over night,
with warn water. bxekvheat meal only, .
little sslt and yeast mix very stiff; then
In 10 morning savs ont eupfull - yeast
for The next time; sad odd sweet milk
saou Oh 70 the rest 70 make" it thin. The
milk would bs spt . sour il put in stnight,
but It must g. In 70, si.sufe. that brown,
crisp crust that Constitutes the sxesllsnoe
Of these cakes. Aaee4 tin pail With .
spout il the best - ~ them in; they can
b poured from Il 70 any required size
without any dribblilg. A piece Of fat, salt
pork. IL probably - good a. any patent
"griddls grsassr." II the grease is
not salty, . little sst,must DO spriaklsd On
the griddls to kssp The cakes from sticking.
Thank you I An glad the coffee suits
you will you pass your cup for moro .
Ny rule 10 not to boil it, but il the grains
are properly roasted, either way viii leave
it clear. 1t ought never to boil up more
than once; five minutes boiling il enough
to lose oil that fine aroma that is BY far
tho best part 1t will b. just Is strong in
one sense, but will taste dead, fat and Bit
tor. To . dark rich brown Is the shade it
must b. roasted every grain alike ; =
very few burned grains will spoil all the
rest. Almost any one knows thst it is
poor economy to put burned crusts into .
pudding; but great many think they
cannot afford " pick out and throw away
burned grains Of coffee. It is said to be
ben Z rssstsd for each tine. I think It
does lose b cooling, but dare not risk
roasting Il s,aynsrning. when other
80 - ..--.,.. Cd.
However, eaa grind T. :ftesh eaoh time.
then put 1t in the dry eoffse-pot. and %,
on the :bsek ofthe stove where It viii heat
shake il occasionally 30 it will
heat evenly when it is hot. 1rour on tn.
boiling water, and let it sit where 1t viii
net boil for three to I've minutes then add
another cup Of boiling water and remsvs
to the hearth fsw. minutes to settle; when
it is ready for tho table. I try to make
just enough each time, but if any il LEFT. I
drain it off carefully into bowl to DO
warmed over for dinner, or separately the
next morning. I do not like to spoil the
fresh by adding the old. The coAee.pot is
wash ed. and dried thoroughly each time.
Now, Ladies, this room is very bare 1t
present it is like all beginnings in . new
country but We have al learned and ere
still learniue to improve our surroundings.
Shall w have to scrub the floor, or viii
some Of you carpet it, Some Of you ear
make pictures, others frames, and W must
have two bay windows; this sunny side
can be oil a-bloom BY spring, while tho
north one should b full OF, ferns.
OF course W mutt have tho regular
meals, aud an ooeasbnsl party; while the
children, q is their 1sy, will call for at-
tention often. Each one will have cha.cs
to show her handiwrk. Il you have al
had enough, ~ willnow lsavs the table.
Please excuse mo, Bit I must remind you
that it 10 your tarn text. 1 hope t. have
you oil again another day.
::,.V1Ra1n1A 49,.
ST.. CLOUD, Jan. 2''h, 1874. j..
READ, READ. J.:
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