, 1876-03-11

thnn II tho marketing ID !ntrnHtod to PAtorfa-
ni'as, who, with hin mind on lite own AFFAIR.". or
1t Ia economy to always buy good a1ttolos, it 10
not 70 much tl.o actual rrico as It is to buy only
what is needed, having nothing Taas!ed, and
ssps sa v ga bo 'bsse ss vii % day rab tSs '1s sa
not havo half-a.lozon dishos 10 DO
thrown away. Some artclcs can bo bought In
quantities /; others have 40 little margin ON tho
Wholesale price thst sho eost at carriage. pack.
moreover. In the rosaii store you con better
iu.'go OF quality than when IN packages at tho
WHOLESALE houso, and It Ia an annoyAnca to ba
obliged to Worry through poor article for throo
montha In small family.
kes-,nan generously. flomombor thoy lavo
families At homo for whom they aro
striving to mako . living. put In.
fact that you.mnat hsvo Whist is svoot, frash, and
good. Now, If we bavo hayo good bread. noat
vol cooked, Bonn kind Of fruit, With rellshes
which aro In soason, wo can prepare an nppotlz-
tne-pio and cako.
Wo haye boon informed how to mako good
broad. Tho no1t article Is tho meat. Tako 4
strlo!n steak, trim of tho extra fat, cut tho
edgoa 80 thoy will not cqtl PIT IL on tho grid.
oyor, and go continue to do until 1t
is cooked eithor rnro or we'll dono,
aB you prefer. Have ready befoso you put It on
Enc IRE your pIstteft "1ta lIttle bdeter Oh H.
ssnd settng wlaro 4 Ui.l get thoroughly warm.
the point to remonl,er, It you Wish nice, Juicy
steak, IL to turn It over-not put It on tho flro
and lot It Rzzlo whilc you mako tho cotYee or set
tho tab!a, but atand by 1t and tnsn It over con-
atans'y. and sorvo Immediately aftcr you take II
alutton-chopa treat In tho same wAY, on.ttuR
OF tho ondB, which. will, littlepearl barley aud
tomato, mako nlco aoup. Tho fat trimmings
make o1oellont kiudling. aud serye to got quick
breRkfast.
Roast beef-Fiour tho outatdo = little; no
Balt pnt III pan without water, aud set tho
pan on rings III q hot ovon. II It browns too
fast. put brown paper over II, and. after 1t gets
to cooking vol, lot tho oven cool,-thAt iH, take
no measures to lnctoaso tho heat after you have
put your roast In.
Roast bcct grayy-pour out BONO Of tue fat,
and stir Hour Ill tho rest moving the pan to tho
In Jumps. When vol mixod pour in hot water
until Of tho right consIatency; lot It boil, and
you will have gravy which can 10 oaten,-not
dlsh with Creaso on top, as No find On NO mauy
tAtlcg.
Log OF muttou-uayo tho butcher tako out ali
tho bone, which, by tho NAY, will mako = nico
soup. Prepare some bread NTH poppor, sa!t,
parsley, etc., aud seuf the loR; BOW It up, Rud
TO up so that 1t III In good slape; put It 10 pot
Of boiling water eorot tightly. turn it over fro
quont!y, and not fill up tho pot with wnter ttn-
lees tho wator boits away Very rapidly. Aftor
boiling two hours, put In dripplng-pan with tho
liquor In which it Is boiled. and sot It tho oven
for half an hour. Put tho meat on platter aud
garnial with parsley. Tho gravy will ba ready,
osnecialy IL you have lot It cool 90 as to taxa
of tlln tat. Tins Ieg Of mutton is good warm
: or cold. 1t can bo boiled on Saturday. and not
eot In tho oven until time for Sunday dinnsr.
I would like to givo various recipes for uBing
tho bits Of moat aud broad, but fear have writ
tou too much now. Thoaubject IL inexhaustbte
but interesting, for II uo wives and mothers do
our duty We ahs!l havo stronger. better raco in
the next generation, md our Children will need
It, Tor In thia progressive ago greater demands
will bo mado upon their capacity and intelligence
forty yenra hence. Let ua apo to Il that theIs
physical ByatenaA arc built up strong, and thoir
brains will not 10 found vauting. II. L. H.