Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-06-03
Dining-Room Notes.

Olood.
Dining-Room Notes.
Do tell me how iopS it must cook
AS welles how to prepare it for cooking,
! I'm so ignorant in such matters. Yes
| ter'ay the roast pork wasn't half done,
aud | cooked it almost as long as the
last roast of beef. which WAS so over
/ d"ne rs to be unit for any thing. You
/ 'ell us that veal cntlets are nice for
breakfast. and how to dip them in egg
and roll them in cracker crumbs, and
behold, they are as rare as q beefsteak
because you didn't tell us they required
teacher, but We shall starve before we
are taugnt. You who have passed
through the trial, or had more teaching
in your younger days, or more of the
'judgDeDt which VT are told We mnst
use, tell US young housekeepers how to
pass through this terrible first year of
housekeeping in comparative ease"
think perhaps this fragment of a
letter, only one among the many, will
be good text for my little homily. ]
remember ii lady telling me of the
modification she felt once, iu the early
days of housekeeping, when her hus-
band CAME home to dinner aud laughed
till he cried over the "roast" corned
beef. which he had sent home for an
old fashioned "boiled dinner" But it
is leaving considerable to the "judg-
ment. when the young and inexperi.
euced housekeeper is expected to roast,
boil. and fry, without an occasional
mistake.
In roasting beef. fifteen minutes to
the pound will be good rule for those
who like it rare. eighteen or twenty
will make it well done. The oven
should be very hot when the beef is
first put in, and neither water nor salt
should be added. The secret of Juicy
roast beef is in having no steam to
prevent it from crisping over as quickly
as possible. When we'll Drowned, and
at least half done, it may be we'll salted
and the heat q little less intense. Nut
ton needs a slow oven ut first, aai IN
less one likes it rare it should bake
from twenty five to thirty minutes to
the pound, alitile water put in the pan,
and the meat we'll salted. Pork and
veal require slow oven at first, and
should be well done, half an hour to q
pound being good rule. Veal cutlets
are fried slowly until well done; they
must be white all through when cut.
Drain them, salt on both sides, dip into
beaten e9gs. then in rolled cracker, and
brown nicely on both sides. Pour of
the fet from the frying pan, pour in a
little boiling water, dredge in flour
enough to thicken, stirring rapidly,
season if not salt enough, and pour
ever the cutlets.
Stawed Tomatoes should always be
served with veal outlets, if possible,
and are sometimes poured over them
apple sauce is served with roast pork
currant jelly with veal, and either cur
rant or cranberry with beef. Celery is
used with all meats and poultry, and is
one of our most healthful vegetables.
Squash Is nice with beef or veal. tur-
rips with pork, while corn, peas and
beans, in their season, or canned, can
be used at any time. Potatoes should
be mashed when served with roast
meats, boiled or baked with steaks
With fowls always serve celery and
cranberry or currant jelly, if possible,
squash, mashed potatoes, and baked
sweet potatoes in their season. Stewed
parsnlps are especially nice with roast
meats.
Cranberres should be cooked in
plenty of water, pint to quart u
berries, cooked as fast AS possible, and
mash the berries with a wooden OF
silver spoon, sift through coarse sieve
return to the kettle, porcelain, never
iron or tiu,y add sugar to taste, and boil
two or three minutes. Pour into bowls
; or molds. or fill fruit cans. When
cranbeiries are plenty, it is good plan
to cook and sift quantity, canning
them like other fruit. excepting that nc
sugar is needed-in fact they keep bet
ter without-un.il you wish to use the
sauce. 1t will be a thick jelly, and
can be made thinner, if liked, add
ing little water when heated tC
swe eten. The seeds will rub through
the sieve, but will do 10 harm, the
Object being to get rid Of the tough
indigestible skins.
Poultry is frequently spoiled by
being underdsne. A turkey to be
roasted should be prepared, all ready
for the oven, the day before it is to be
cooked, and will be much nicer, having
} the flavor of the seasoning all through.
Half an hour to pound is a good rule
for roasting poultry. When one lives
in the country and raises her OWL
turkeys and chickens, she can vary the
time for cooking according to the age
but when one is dependent upon mar
kets, it is best to be on the safe side
and allow plenty of time for cooking
} If it is found to be done too early
remove the fowl from the oven, keepin :
it warm, and replacing it for half !.oul
before dinner. 1t will not be injured
) in the least by 30 doing. Of course
this method can be followed with
nothing but poultry; meats woold lose
all their nice flavor. For all poultry
the oven should be slow for the frs,
hour. 1t should be basted frequently
while baking, after it begins to brown
and care should be taken that the fire
: does not get too hot.
For chicken salad the white meat
only is used. The chicken should bt
boiled in water Just salt enough tC
season it. When cold. cut the white
, meat in small pieces, some prefer chop
} ping it, add about half the quantity o.
J white, crisp celery. cut fine, mix and
pour the dressing over it. The darE
meat of the chicken can be used fol
/ many Bice dishes, 80 that one neednt
spoil the salad for economy's sake. The
white, crisp leaves of lettuce may be
used, if celery cannot be procured.
A favorite way to serve lettuce is tC
pile the crisp leaves on wooden oil
glass salad plate, with lemOus cut il
halves placed about the edge. The
lemons should be rolled before cutting
and cut with very sharp knife. Serve
half lemon with each dish of lettuce
After using lemon and sugar on lettuce
few people will care for it served ir
any other manner.-[ Household.
1t was the man caught by prairie
fire on his own section of land who ran
through his property rapidly.
Fear eycant for immadiafa conea,