The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1876-03-14
GheGntelEi1gettlt
uow 10 PurcIIaSc. Save and COOK
Family supplies.

Family SnppIleS'
To the Editor Of tho Chicago Tribune;
EyoLEwoop, ILL.,, March 9.-Men Of
.o,;on are rarely good writer's 40 win
Sousekeepcrs. Our thoughts are 10 iGiiy
aynrcssed in our deeds that we have Ut
10 leisure to give them any other voice
~ Wo ,S aimee much disease and suffer
inO Il not wholly prevented, ia greatly
anE ,;;ra,aI Inv n Wholesome diet, tho cui.
. .;Ds il worthy Of our thought and care,
thereby acquiring skill in that which :, So
closely concerns the happiness and well
bsipg Of our families. The first reqni'
.i,e In cooking is to learn to buy well
and that with rare exceptions is the house
:ceper's business. a woman with any
business ability can save servants wage,
and sci better table every week than II
the marketing Is intrusted to Paterlaml-
liss, who, with his mind on his own affairs,
orders the supplies and pays mo o., h,y
bills. And it Is economy to always V ny
good articles; II is not SO mucn tIe
actual price as il is to buy only %hat Is
needed, having nothing w9sIeu' anu ma aVi
Ing such change each day that every h Ime ~
viii Iva eaten with relish, and not nave
haii .dolrn dishes to be thrown away.
S"mo or,icies can be bought in quantities;
Tho, tho, have 40 little margin on the whole
al" nrice that the cost OF carriage, pack
ar". and tho shrinkagc will fully cover
!, And moreover, in the retail store
you can better Judge Of quality than when
in packages at the wholesale house, and
il i an annoyance to be obliged to worry
through poor article for three months
in small family.
In buying, treat your grocery-man and
market.man generously. Remember they
have families at homo for whom they are
striving to make living. But impress
mon their minds the important fact that
you must have what is sweet, fresh and
good, Now, il we have good bread, meat
we'll cooked, some kind Of fruit, with
reli,hcs which are in season, We can pre-
parc an appetizing meal without that
bsne of American cooking-pie and cake
We have been informed how to make
good bread. The next ARTICLES the meat
lake sirloin stake, trim of the extra
fat, cut the edges SO they will not curl,
nut it on the grid.iron and over a bright
ire, and turn il over, and 30 continue to
do until it is cooked either rare or well
done, as you prefer. Have ready before
YOU put It on the fire your platter, with a
little butter on it, aud setting where it
will get thoroughly warm. The point to
remember, II you wish nice, juicy steak,
i, to turn it oyer-not put it on the fire
and let it sizzle while you make the coffee
or set tho table, but stand by it and turn
It over constantly, and serve Immediately
after you take it from the fire.
Mutton.chops treat in the same way
cut ting OF The ends, which, with it'll,
pearl barley and tomato, make a nic'
soup. The fat trimmings make excellen
kindling, and serve 10 get a quick break-
fast.
Roast becf-Flour the. outside little
no salt; put in pan without water, and
set tho pan on rings in a hot oven. II
browns too fast, put brown paper owe
il, and, after il gets to cooking well, lie
tho oven cool-that is, take no measure
to increase the heat after you have pu
your roast in.
Roast beef gravy-Pour out some Of th
fat, and stir flour in the rest, moving III
pan to the back OF the stove, so that til
Hour will not cook in Jumps. When vel
mixed, pour in hot water until OF tn
rivht consistency: let il boil, and you vii
have gravy which can be eatcn-not
dish with grease on top, rs We find on 8
many tables.
Lcgof mutton-lIaye the butcher TAX
out all the bone, which, by the way, vii
make nice soup. Prepare some brea
with pepper, salt, parsley. ETC., and stu
the leg; sew it up, and tie up so that
is in good shape; put it in a pot q
boiling water, cover tightly, turn it owe
frequently, and not fill up the pot wit
water unless the water boils away yer
rapidly. After boiling two hours, put i
adripping-pan with the liquor in which
it is boiled, and set it in the oven 10
half an hour. Put the meat on a platte
and garnish with parsley. The gray
will DO ready, especially il you have lie
it cool so as to take ofrth fat. This lie
Of mutton is good warm or cold. It ca
be boiled on Saturday, and not set in tn
oven until time for Sunday dinner.
| would like to give various recipe
for using the bits Of meat and bread, bu
fear | have written too much now. Th
subject is inexhaustible but interesting
Tor il we wives and mothers do our dut
We shall have . stronger, better race
the next generation, and our childre
will need It, for in.this progressive ag
greater demands will be made upon thci
capacity and intelligence forty year
hence. Let us see to it that their ply
steal systems are built up strong, an
their brains will not be found wanting
NJ. L. II.