, 1877-09-22

hnnr. ~ n rahhsrr hol1s lender sooner than old,
bnt yo,i tust nt cook either nftrr thc stalks arc
tender or yon viii waste great deal Of noaei.h.
msnt when oh meat an e"Snsss s hss o ,,
sersfnet: and ne then tof ninnef' ,,,,x .,,.,,
~, i1es ara 1roMIAtef ainnss sa,siu"5 s y, nn'ii
am ni hout bcfor. ar snpeT: then mt !, ovst the ire
and throw into II ha,f 4 ronnd Of wei.wa.hcd
ntes, Or ntl thc rieo t. int tender: Try lhe sea.
sontng, and Then ronf both broth and rice
through strainer; est over an eartAen pot or
a an - ,oo .n s c ses II 0a' '"o
Hsq Il: nd kesP = GFei 1gs ~ ~ nj, ad
mosc water Or season It more II ncecttary; vhiie
it IL heating toast Two ponds Of bread icost liz
into thc broth: ~ soon a. Il ID hos'use IL for
brcskfast.
These three dishes Wilt coet anout 10 cents.
Corncd bccf, fresh beef. and mutton can 6o
cOniAal in tho kfrne Way, nsanN cabbage With the
corncd becf, potatoes with the fresh beef, INIT
turnlps With tho mutton; for the supper dishes,
peas, beans, and pearl barley, With bread broth
for breakfast. Ilcre you sce you can make
three good meals for four different days for
St.20, leaving q gool margin for extra brcal
and milk for the children, or for dalntes fur
Sundays dinner. It looks to an inexperienced
person NJ II that pound and 4 half of
salt pork mentioned above was being
made to 60 80 long a distance that
II would necon,e fcarfully diluted at the end,
tho broth being, wien iinnlly served for break
fast, something ike chicken broth IN hoard.
sas ons s s's G s ssAs ase, Is 81 t s ie
nonsense about II, for tho pot-llalor or broth
usually thrown nway-ontains tho essence Of
both Tho meat and cabbage Wh!cl, were boiled In
It. Miss Cofson gives In this fltele book large
number OF recipes for cooking wholesome hut
cheap food In in equally economical tnanncr,
and fuEly explains how II Is that her Bills Of fare
can DO !iited 40 cllcaply. In France the vito Of
the laborlnG man uses every Bcrhp TINT comes ln
simmeslnR. slowly, from morning tili
night, into which she puts all the
bones bare though they be, antl tins keeps on
hand 4 tlIek. rich basls for soups an! broths,
fou,. They are warming and wholesome, and,
a. one OF Dckens' street urrhins snya 0f the po-
tntoee, "wcsy filiu' for the price, Nfes Corson
also explains the most economical methods for
COOKING MEATS:
10 render 1t easy Of masttcatfon, aud IN order
that NC may get tho greatest amount Of good
ness from It with the least wasto. Roasting or
baking meat is tho must cxtravagant mode In
whfchit can be cooked. as It wastes nearly one-
third OF its substauco III tlrfppfn0s or etcain.
Balsing IL not so wastctul ns roasting, provided
tho meat be surrounded with vegetables Of coy
cred with ionr pnsta to preserve tho juices.
BrollnE Is another cxtravaCant method OF eot,k-
ing meat, as tho fat and Juices r,lt, into tho ro
OF escnpu up chimney In steam. Boiling md
stcwing arc tho methods b which tho goodness
Of the meat Il preserved. either
in tho meat itscff or . In the l1uor
ia which IL is cooked. II the vessel In which II
IL cooked ts kent tightly covered. so that tho
steam cannot escape, It conlcnses on the cover
and falls baek upon tho meat, so TINT tho loss
D 1. y Gen rso ~ o IL Syax ot ,oTor 1nr
aho.it one pound Of substance, tut this Is re-
turned In the broth; In baking tho satno piece,
a pound nnd quarter Is lost, unless sn,all
portion chances to ret caught In surrounding
vegetables; III roasting, nearly pound nuh a
hall Is wasted. It Ia not sayc1, as sumo slat,
In thc drIppinee, ansl, cvcn II 1t was, 1t would
for the pleasure Of trying It out. As tu tho
asec er ;ere % asanst lit % spsitao* Or nit 9uors
asu will not oyon allow tho hartl-wnrked wash
erwoinau her glass of beer. shu quotes author
t,cs to prove that 1t Is Of no value whatever
thcreactlon fsom which Is worse Than the Original
state Of depression. Harley. water Is refresh
I'M. beverage, and ycrY n.afi*ht1g, and ts espc-
ctAllY recommended to HliFstnE mothers. lea
"a cxtrnyaGant anu uoea not E1se etrci'9th. It
Is O stl1nnIant 10 war1n and cheering, aud scrves
ach II nearly empty. by delaying d!gcation, hut
It docs not satisfy hunger. Collce i even moro
costly a1u NJ ninfo ilourehll,e. Coeoa' h9W-
over, Is very nutritious, AMI makes tattstYtnX
cost cctlts, Including y Hiotlcst allowance OF
milk and stlEnr: quart OF eo'1ec Will ct'st. with
"tr'tnnttgs," + cents; quart o1 cocoa, with
condiments, VIII cost cents, antt ms tne ~
vat'ta9o of containing muGh nouslssmcnt, which
tho others 10 not. Mlik. however, Is recon-"
moulded as preferable to either.
"AfTEn pixsEK' THE DEssEaT,"
" course u 10 contemplated That with these
"15-ecnt 1lHncra" there shall be at least an
occasional dessert. Pics and pastry arc CON
demneti out of hand "a expensive anu unwl'oEe-
some, the bane of American cookery. on the
other hand, according TO M'ss corson, q good
pudding, dnatlo u aonr' aue., nnd 'rnlt Or mo,
meat, satisfy hnnEcr fulls as we'll giTe strength
tn modest degree, and itiost fcrtnhly please
the children. she therefore gives rectnee for
raut ditto" "rtee pudding" "sputtcd. Dick
pudding u ctc., the most costlY Of which In
quantity sufficient iot hix peraons, ID y ce,ats.
As comparatively iew working Inen-Gr, rats,er,
men ut ~ork-wunlt be restricted 70 10 cents
day for their meals. tloy could, by THO addition
Of another dtnct tlave an excellent dessert for
dluncr. Dus II is ln
DOLLAR CMRisrHAs.p1NNER-
which might be duplicated for thanksgiving and
other festival occastons-that Miss Corson dis
-. "a.