, 1877-09-23

but you must not cook either after the staths NJ
lender or you will waste great deal of nonr'sf
mcnt; when both meat and cabbage arc don.
take up the meat with fork and tho cabbage VII
sfrainer, and use them for dinner.
tue pot-l!quor. md put it in TN earthen POI UNI
an hour before supper; then put It over the III
ana throw into It half pound o. welw dty wnsre 1e
utes or until the rice is just tender; Try lhe eea
sonine. and then pour both broth aud nc
through strainer; set over an eafthcn po!! &c
bowl; rs soon tho rice drains, shake it out 1nt
dish and use it for supper. -.
Bread Bro'h-After supper carefully strain th
broth, and keep it over night in an earthen po5
in the morning heat 1T If it IL too salt add It'll
| more water, or season it more ii necessary; whti
it is heating toast two pounds of bread tcost II
| cents}, cut it in small square pieces and throw
| breakfast.
/ These three dishes will cost ABOUT 80 cents
| Corucd beef, fresh beef, and mutton can D
| cooked in the same way, using cabbage with TN
corned becf, potatoes Will! the fresh beci, AM
! turntps with the mutton; for the supper dishes
peas, beans, and pearl barley, with bread brotl
| for breakfast Here you see you can max
| three good meals for four different days fo
s1.20, leaving good margin for extra breat
and milk for the children, or for daintics To-
Sundays dinner. 1t looks to an inexperienced
person as If that pound and q half o
salt pork mentioned above was pelne
made to 60 so long distancc thai
it would become fcarfu1ly diluted at the end
the broth being, when finally served for break:
| fast, something like chicken broth IN board
| ing-housc, where the chicken is permitted to
| wade oucc through the water: But the !ltt1c
woman at nv elbow informs me that there Is 10
nonsense it, for the pot-liquor OF BROTH
usually thrown 1way-contaln5 the essence OF
it. Miss Corson gives in this little book large
number of recipes for cooking wholesome out
cheap food in IN equally economical manner,
and fully explains how it is that her bills Of fare
can be filed so chcaply. In France, the wife OF
the laboring man uses every scrap that comes n =
night, into which she puts all the
bones, bare though they be, and thus keeps on
hand ! thick. rich basis for soups and bFoths,
which constitute so large portion OF the family
food: They are warming and wholesome; and'
as one of Dickens street urchins says OF tue po-
tatoes, *wery film for the price" Miss Corson
also explains the most economical methods for
COOKING MEATS
Meat needs to be cooked to make 1t palatable,
to render it easy of mastication, and in order
that We may get tho greatest amount Of good-
ness from it with the least waste. Roasting or
baking meat is the most extrayagant mode In
which it can be cooked, as it wastes nearly one
third OF its substance In drippfnrs or steam.
Baking is not SO wasteful as roasting, provided
the meat be surrounded with vegetables or coy
cred with -four paste to preserve the juices.
Broil;ng is another cIf7ayaEant method OF cook
ing meat, as the fat and juices run into the fire
stewinE are the methods BY which the goodness
ht the meat me't ss i or n ths aaer S1her
in which it is cooked. If the vessel in which it
is cooked is kept tightly covered, SO that the
and falls back upon the meat, SO that the loss
Of nourlshlnent Is not pereeptibte. -Four
pounds OF beef waste in boiling or stewinG
about Que pound Of substance, but this Is re-
turned in the broth; in baking the same piece,
a pound and j quarter is lost unless small
portion chances to got caught in surrounding
i'll roasting, "early pound aud Il
halt is wasted 1t is not sayed, as some claim,
IN the drippings, and. cycu II it WIS. it would
be poor economy to buy lat 1T the price OF meat |
for tho. pleasure Of trying it out As to the
natter of drinks, Miss torson resolutclT sets |
ler lace against all sp'rltuous or malt liquors., |
md will not even allow the lard-workcd wash |
,rwoman her glass OF beer. She quotes author |
ties to prove that it is OF no value Whateyer as |
only serving asa brief sL!mulant, |
he reaction from which is worse than the original
tate Of depression. BarIeywateE is a rofresil- |
nc beverage, and very nourlshin5, and is espc- |
tally recommended TO nursing mothers. Tea |
) e1traTagant and does not give strength. It,
q stimutant, Is warm and cheering, and serves !
O curb the sensation OF hunger when the ston-
ch is nearly empty, by delaying digestion, but
does not satisfy hunger. Coffee Is even more
ostly and NO more Eourishing. Cocoa, how
yer, Is very nutritious, and makes q satisfying
nd wholesome drink. i quart oi weak tcawill |
ost cents, including modest allowance Of |
milk and suSar; aquart Of coffee will cost, with
1trimuings,'7 cents; quart Of cocoa. with
ondiments, will cost cents, and has the ad-
antage Of containing much nourishnlent, which
be others do not. Milk. however, is recon-
1euded as preferable to either.
''AFTER DINNER, THE DESERT
OF course it is contemplated that with these
15-cent dinners" there shall be at least an