The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1880-06-11
FAMILY MARKETING.

lltNt lnhl " lHfN Vu'N uHh tut mOtify W kO
70 market they would have no trouble in
makirg proper selection, but little prac-
tice convinces them to the contrary, for very
soon beef, mutton chickens aud ham become
monotonous This difficulty is increased il
the members tf the family are possessed of
tastes, which is rather apt to be the rule than
the exception. For this reason ii is much
easier to market for a large family than a
small one, because in the former case what
ever Is put upon the table has chance of
being eaten by some b ,dy.
In small family fndutss for oysters
may be regarded ia the light of tempora
blessing for several reasons. In the frs
place they can be easily and quickly cooked
and a small dish of oysters can be made as
ralatable as a large one In the second there
is no waste about oysters, no bones, ETC., aud
even it any are, "left over they can be pick
led IL nucooked, or made into croquets, il
cooked but, unfortunately, there are mem
hers of many families who cannot eat oysters
which isa condition of domestic affairs sad
indeed for the housekeeper.
Roast beef is another standby for the
table, but everybody knows "that he who
buys beef buys boues,' and in spite OF the
theories of the economists these bones must
be wasted, unless they are made into soup,
which takes so many other good things for
It's development that in the end it is an ex-
ira expense. Then, too, roast OF beef
should be large to be really desirable, and it
is an ironcal trick of fate that the majority
of eaters do not like cold meat. Then they
require cst.ups, pickles and salads for its
garnishing aud even then applaud them
selves for their clurage in eating it, Mutton
is harder to dispose of when cold than roast
be4f. Poultry is popular, but then every
body likes the white meat, AMI housekeepers
are put to their wits end to dispose of the
wings ard legs. To be sure there is ham.
Fish are also to be considered, but both of
these articles Of diet only come in as a
change aud neither will do for steady eating.
Ofcourse there are vegetables fruits and fari-
naceous articles which give relish TO r.
pasts, but after all is siid, these are hut in
cidentsls, and meat remains necessity for
people who work.
Almost everybody eats meat twice day his
makes fourteen times week, and although
there are only five different varieties of meat
men say their wives give them no varie'y y
One cannot delude man into the beie
that sweet bread or liver is new kind o
meat. He at once insists upon it that bo Il
are veal. Yet out of these dainty dish may
be made, which greatly resembles terrapn
Take pound of calFs liver and boil in
pint Of water, reserve the liquor but remove
the skin of the liver. Boil the sweet bread
(3) aud remove the fat aud veins. Place in
stewpan Que onion with an ounce of Bat
ter, remove the onion after it has fried TO-
five minutes Cut the liver in small pieces
and pour into the butter in the stewpap, to-
gether with the liquor in when it was boii
ed, add two tablespoonful of catsup an,
two of wine, salt and pepper to taste, the'
cut up the sweet breads and mix in with TIL
liver, stewing the whole FIVE minutes, add
another ounce of butter rolled in -four, an,
crumble through the dish the hard boile,
yolk OF an egg.
This is an excellant dish for tea, as it j,
delicate aud appetizing and decided chang
from the routine roasts and broils. Speak
ing of broils reminds me that this is tb
season for pigeons. Squads on toast are
delicacy, but much OF the bird is best il
broiling, since the back and wings are NJ
easily secured by the knife and fork, and j
is unpleasant to use the fingers.
A nice way to cook pigeons is to plac
in in tha ,,;t A. Ia.
: or of beef fat tied over the breast. Whe
thoroughly Drowned place in small cover
ed stewpan with enough water to cove
them; stew with pepper and salt until tendel
remove the pigeons and keep them hot
make brown sauce of the water in whc
the birds were stewed, aud Drowned flour OF
bread crumbs; serve with curraut jelly. The
pigeons should be placed on toast, the sauc
poured over them and the dish garnishe,
with the jelly.
Pigeons make rather an expensive dish 8
they sell for forty aud fifty cents per pair, ,bu
pair dressed in this way, by proper man
agement, do a family of four for tea Th
way to manage is this: Have wheaton grit.
boiled and placed in cups, when cold it vii
form nice little moulds. One of these place,
before each member of the family will tax
off the edge of appetite and the prospect o
the pigeons keep up their spirits. don
thnS much of wheaton grits but some peo
pie like it, and one can eat it if one ha
something better to finish off with.
meal like piece of music to be effec
tive should present contrast, the lights an,
shades of harmony,as it were. There shoul
be some prominent dish in the foreground
somsthing that has flavor and a taste
Then the side dishes should be Ito speak ar
tisticllly) stumpcd in. The tea and brea,
represent the varnish point. Hence, as in
picture, the question becomes, what shall W
have in the foreground.
This must depend greatly upon finance
and inclination. Let us suppose that bot
are limited. In that case broiled herrr
will do, particularly if they have roes. L.
ussly the herring are in the foreground, a
the bottom of the table, what shall one hav
for the middle distance Dried peaches WI
do, and do very we'll, if properly cooked
To half pound of dried peacAes take hal
pound of white sugar. soak the peache
three hours stew in the water they wer
soaked, adding the sugar when first place
over the fire, stew until rich syrup is prt
dlced. The dish, which costs about twent
cents, will generally serve for two or thrs
teas. This picture Of a tea table may +
improved by stumping in the neutral tin
in the shape of hot cakes. 1t is not luxr
rious, but will serve excellently well
Lent. or at the end of the week when III
market money begins to run low.
Picked" Goldfish is net bad dish f
those who like it. Wash the Goldfish an