The St. Cloud journal. [volume] (St. Cloud, Minn.) 1866-1876, 1876-05-11

over them. The potatoes must be
boiled with their jackets on, peeled
quick, and tossed into the pan where
you have fried the ham; cover and
shake over the fire q minu to or two.
Never take up anything for breakfast
until the family are all seated at the
table, and the blessing over.
Dinner At l o'clock: Pea soup; s
pounds loin Of veal; lettuce salad;
mashed potatoes and pa,snips; custard
and coffee for those who wish
them.
Now, upon the subject Of soups, I
must be allowed to digress a little. l
have studied the science of "What to
eat and how to cook it," and know
what l am talking about when I say
that the great need in our American
diet is the daily eating Of soup. Six
years ago I married a man who was
bound to have his soup every day for
dinner. I learned to make several
kinds, and began to eat it like civ.
ilized person. l found my health i'm
proving as we'll as my looks. And if
l could persuade every mother of
family Of growing children to make
her daily soup, should feel that
had been q benefactor to my race.
To-day we have pea-soup. You must
have your soupkettle. Buy Is cents
worth Of soup-meat or bone at S
o'clock put over slow fire in three
quarts of cold water. After boiling
few minutes, salt and skim of, and
put in one onion, cut in quarters, one
carrot, two small turnips, and two po-
tatoes. Now set on the range in
small kettle two cups of peas, split or
whole, in cold water, with little
piece of ham. When all boiled soft,
pour into colander rub through
and put in soup at halfpast 12o'clock,
after skimming out the meat and
taking off every bit Of grease. 1t
must be kept boiling hot. Loin of
veal: Put in small frying.pan over
the fire great spoonful Of butter not
melted and . slice Of salt pork cut
fine; soak slightly four slices Of
bread; salt and pepper; cut into the
frying-pan half an onion in tiny piec-
es; let brown; then put in your wet
bread, and let it cook until nearly
dry. Stuff your veal, putting in
ball about as big as mans fist.
Sift over little -four, salt, and pep.
per. Two or three cloves, one or two
bits Of carrot and. turnip in the pan
with . slice Of salt pork, give the
veal an excellent flavor. Taste fire.
quently. Don't let tho children eat
aay:vea1; mind that. Ati11 . clock
put meat in oven, and parsnips on to
boil. At II put, onsthe potatoespeal.
ed and quartered. Parsnips are done,
cut lengthwise and fry in little butter
or <ssled hard. Now for tho salad.
Wash the lettuce in cold water and
press dry. Wash your hands clean.
Take = sprinkle Of salt and some
" hole peppers throw over the let
tuoe ; put in a cup 1 tablespoonful Of
good mustard; pour in ! cup, good
wine or cidervinegar mix we'll. Now
take your olive oil, and for four heads
lettuce pour over it two full table.
spoonfhIs. With your clean hands
turn it over and over until wilted !;
then pour on your cup Of vinegar
and mustard. Pack on q platter, and
cut three bard-boiled eggs in slices for
garnish. Don't let it swim in
vinegar. That is not genteel. Ev.
erybody knows how to mash potatoes.
Place a little dot of parsley in the
middle Of your potatoes, and around
Your veal few sprigs ]uk nice and
clean. All the dishes must be ready
a few minutes before 1 o'clock, but
not placed upon the table until the
soup is eaten. The great aim in cook.
ing should be to'haye the dinner come
upon the table boiling hot, for nobody
likes epid vegetables, lukevarm soup,
or cold coffee. Il. ...5: 49,.
At such : dinner, I make my chill
dren eat soup, and .if they want meat,
= few slices Of the soup meat i plac-
ed upon Tie table, which, salted q
, little, and eaasn With nashsd Spot.-
toes, il 81 they nesd afiss q xo IS
healthy - I, .so,ollp. he boiisd e,s.a,d3
or custardspis they en- &c iafter e
moving the crust. For supper, cold
yeast bread, q dish Of prunes, and
for my husband and the gentlemen
some baked potatoes and cold veal, or
the veal made up With a sauce, or if
no veal is left, butter well two or three
round pans, and break in three eggs
apiece cook sliehtly, putting in each
mans ...'a,! plate = pan Of these eggs. They
will li III and pssp,per" to taste. >
The :, h be:t animal food i. said to
bes Ut of ;the sheep. and tn, ...b..t
VeSessole nod that Of or from wheat
MINT GfVAJ sa;1
Ga4&s 70! ~ /.