The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-01-29

about teaspoonful of salt to a quart of
liquor. Bring the water gradually back
to the boiling point after the meat has
been put inLof course, at first, the cold
meat lowers the temperature. As soon
as it boils, remove all scum that
has risen; 81 set the jar back
where it will simmer and ,aot.
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, till no more scum rises;
cover steam-tight Immediately. Before
adding the salt carefully remove all the
fat. 1t 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 if prepared as
above, and it is one of the most ecOnom-
zeal dishes; for although it is, of course,
best when made of the choicest meat,
yet any kind of meat may be used,
either together or separately, as most
convenient, and be neutrality-suspicious..
Those bits that can not be prepared
nicely in any other way can, by judicious
seasoning and careful stewing-keeping
all the steam with the meat SO that the
flavor will not escape-be made into
most excellent dish. Almost all the odd
bits and ends from meat which the
butcher pares off, all gristly bits, shanks,
knuckles and feet, can only be made fit
for the table by stewing. Those pieces
require longer time to cook tender than
many other pieces ;but 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 judicious
seasoning-into most nutritious and
attractive dish, more enjoyable than
some of the. more expensive joints.
Housekeepers who are obliged to study
economy will do wisely to watch the
markets for many articles which will
otherwise 90 to waste, but which if she
has skill and intelligence can be pre-
pared so as to be preferable, under the
circumstances, to that which would
cost much more 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
llOHHCSS MAY D6 ODLdiucu. OuSJ
a 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 stew with effect, or, if pre- |
ferred, may be cooked in separate
dish iHt1f-s IitI lta tt.A7i f-E-f
We have not space to speak of 6r0il-
ing as we would be glad to. But we
simply give four rules, and wait for
more convenient season to speak more |
fully: -
1. Be sure that the grid-iron' is per-
fectly clean and the fire quite clear, and
free from smoke; not built any higher
than the top of the fire-bricks or lining
2. Turn the meat quickly and often,
and thereby prevent wasting the juice
or scorching the steak.
3. Keep the platter on the side of the
range, that the steaks may be taken to
table quite hot, buttering each piece as
it is laid into the platter.
4. The salt and pepper should be
sprinkled on the last thing before the
meat is taken from the fire.-Mrs. II. w.
Beecheg, IN the Christian Union.