The Red Cloud chief., 1880-03-11

HINTS ron TIE HOUSEHOLD.
us.ss-m.. q. s.sss. .sa No. 10 es-A
rA~S-
In bosi,sg frssA nsoa, II sny kisd issrr
shoad b A.saJs susteser, water 70 en-.
tsfrr4v the m~s. snd W lsss u,sff
the m-essts0aofortSnly e~~kni 1ss
water shoGsd alxsys be boiling hot. and
the vessri n wkNk ~ ceked 80 krge
tina. the meat ~ul noe ;neeh ~ 49,;
nNW - fagsAhr sA;sa % seDfs ely
0noapd A. wsli n Dprr ihsp esvsr A..
Kssp the lsi On. elo~iy covering The
krfile, and !; rifsr-Twrr 49, sinfe anJ
fsw4 To cssskshs man. SfArr Is 10 ue~a
VI removing lA< essu 4 a. euspi : i
NAV - 5SnfIs nov lad ibea i4tpk
in .aa see ihs, ths sasis
esH$ess. use ~, ffsa~d water. Ny
putting meat into bESiing water one -
cures . VI ihe jasSss AID rseA kvoT
" the meat II boiled TOD Ass the
meat will be hardened in cooking, AMI
no bssliny will make q, terdee LIT the
water BE- boiling. no, sesidiug hot
merely, when the mea; iaSrhss II, then
remove the kettle from the bolts; pat
Of the stove Ia whcre the temperature WI
sserA shove iss skopss n thzs beat
sad let 10 simrnsr ~ DOM. Hall n Gun
of cold water poured In four or five
times during the process Vi cooking the
meat VIII help the scum. or eoagplaissi
blood, aud al Impurities 70 MSS This
scum mus, Be very carefully end thor
onghly removed ash rises. fpesh meat
viii need longer time 10 boil than that q
day or Two old: u little mere than \
quarter of an hour ~ every pound Is
usually long. enough. Never take zap
the mca: with a fork, because b. thus
piercing i, much Of the Juice and flavor
flow iRLo tbs liquor, making tke broth
(Which should always be saved for soup
stock) richer, TO be sure. but detracttng
from the richness 81 the meat more d a
is desirable. A stout twine should be
tied arvWnd the meat when first put in
10 the water, and II can be lifted from
the kettle. when done, by this string; q
loop on the end will make il easy Ia lift
out by a large iron fork. DO not add
the salt TO boiling meat until more than
half done. The meat viii be tenderer
and juicier for leaving the seasoning
until the last.
For steers. stone jars are much better
than metal kettles or saucepans- The
old brown or red earthen Jar oes not
stand heat ~ well. and 10 also unsafe
from the lead used in the glazing. This
glazing is easily cracked by the use of
salt, and thus the lead will be brought
-. "a sLA ..vta 20 a.. aaE.
the stone jar is not injured by heat,
which il retains longer than metal, and
is readily cleaned. The lii should be
fitted tightly, So as Ia prevent escape of
steam. In buying meat for a stew,
choose that which has been carefully
dressed and freed from blood. Put into
the saucepan or stone jar boiling water,
quart to a pound of meat will make
the liquor very rsch. That is no fault;
still. il richer than IL liked, il can be
weakened by adding "A little boiling wa
ter when the salt is added-that is,
when the stew is ~two-thirds done;
about a teaspoonful of salt To a quart Of
liquor. Bring the water gradually back
to the boiling point after the meat has
been put in-of course, nj first, the cold
meat lowers the temperature. As soon
as it boils, remove all that
has risen; set the jar back
where il will simmer and not
quite boil, and let it remain in this
state till the liquor is thoroughly filed
with the flavor Of the meat. Skim often
and quickly, Tin no more rises;
cover steam.tight hpniediately. Before
adding the sak carefully remose al The
fat. Il is nicer to use for frying. or
suet-puddings, before the salt is added.
When no more fat rises put in the salt.
A stew is very nourishing il prepared As
above, and it is OneOf the most eoonom-
zeal dishes; fo~ although n Is, of conrse,
best when made Of the choicest meat,
yet any kind Of meat may be used,
either tcgcther or separately, a. most
convenien<.a and be neutrality-suspicious..
Those bits that can not he prepared
In any other wy can, by j%udicious
seasoning and careful stewisg keeping
all the steam with the meat so that the
flavor will not escape-be made into n
most excellent dish. Almost all the odd
bits and ends FROM meat which the
butcher pares off, all gristly bits, shanks,
hnuthltS anu Ittt. I'LL ofiiN bt lii.t&t III
for the table by stewing. Those pieces
require longer time TO cook tender than
many other pieces ;but a sensible woman,
with any tact for good management,
will put them on the stove as she goes
about other work, and with very little
care convert them-with a proper pro-
portion Of vegetables and j~udicious
seasoning-into a most nutritious and
attractive dish, more enjoyable than
some OF the more expensive joints.
Hoasekeepers who are obliged To study
economy will do wisely TO watch the
markets for many articles which will
otherwise go to waste, but which il she
has skill and Intelligence a he pre-
pared 20 as to be preferable. under the
circumstances, to that which would
cost much nor money. Bones, for
instance, which can be bought for five
cents, contain much that is exceedingly
nutritious. They should be cracked in
to quite small pieces, so that all the
richness nay be obtained. Just before
8 dish prepared from such materials is
done, vegetables of all kinds can be cut
small and added: carrots, turnips, cab
bage, parsnips, onions, celery, beets,
vegetable marrow-all Of these can be
used in a stew with effect, or, if pre-
ferred,s may be cooked in q separate
dish.
We have not space to speak Of broil-
sing IS we would be glad To. But we
simply give four rules, and wait for a
more convenient season 10 speak more
fuliy:s
L. Be sure that the grid-iron Is per-
fectiy clean and the fire quite clear, and
free from smoke; nos built any higher
than the top q The fire-bricks O lining.
2. Turn the meat quickly md often,
aUd thereby prevent wasting the juice
Dr. scorehinS the steak.
8. Keep the platter on the side Of the
range, that Tn steaks may be taken 10
table qulse hot, bursering each piece a.
i i laid ipt0the plstter.
q The salt sd pepper should be
sprukiedu d the last thing before the
meat is taken from the fie.-Mrs. II. W.
kee6e&lm tAe Gristim Union, -