The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-12-08
Kitchen kermics

Pork or veal is bad for poor digestion.
Scrape carrots slightly, as the sweetest
portion is nearest the surface.
Take thick peeling off turnips, as the
outer portion is bitter.
Soup costs less than whiskey and does
more good.
Never wash mutton; always scrape it
lightly.
Cabbage should always be cut across the
grain and before cooking should be soaked
in salt and water half an hour to kill the
slugs.
Scurvy is not caused by salt meat, but
by its poverty, the pickle having robbed tie
meat of it's strength.
Better pay little more for fresh vegeta-
bles than spoil your dinner with stale ones.
Always boil buildings that contain suet
You never can err in boiling pudding
half an hour over time.
To get the correct blending of flavor, use
double the quantity of carrots you do of
turnips.
Sew a piece of red braid on one side of
your pudding cloth to distinguish it from
the dishcloth.
Boil potatoes with their jackets on.
:. Haddock is very nice for breakfast.
F Carrots are very good for children.
Potatoes should be boile very slowly, or
else the strength will be boiled out of
them.
There is great deal of nourishment in
cheese-cheese neither too old nor too
new.
Celery and asparagus are exceedingly
good for rheumatics.
A clean oven is as necessary as clean
stew pan.
Never throw away scrap Of fat.
Men employed in the open air ought to
eat a good deal of cheese.
There are four teacupfuls Of flour in
pound.
Peas don't boil mellow without the help
of fat of some kind.
Maccaroni is very nutritious in soup,
as it is made of the finest wheat.
You require very little butchers meat
the day you have pea soup, as it contains
the same nutriment.
Always pa7boil onions for mixtures, or
else they will be half raw when the other
vegetables ore cooked.
Bean soup is very nourishing.
Don't put bread in your pea soup, if it is
to be used the second day, as the bread will
have turned sour.
Wash your pudding cloth with little
soda as soon as used-never use soap.
/ In selecting beef, press your finger on it.
If it retains the imprint Of the finger, re-
jeot it.
There is great deal of nourishment in
bones.
Eggs and Gsh make good brain food.
Wash your vegetables, especially pota-
toes, before cutting them.
Meyer buy chicken with yellow legs, if
von want a tender ONE
Suet paste is exceedingly wholesome, if
it is well boiled.
The head of rabbit is the best part, and
ought never to be thrown away.
In frying bacon, turn it frequently until
it is nice and crisp.
vent the smaller portions from adhering
together. 49,,
When cleaning paddock always remove
the scales against the grain, but do not use
hot water as to destroy the favor Of the
fish.
Never bake fish in hasty oven.
Herring contains as much nour1shment
as salmon, and are much cheaper.
Kidneys are difficult Of digestion.
Rabbits are in season now, but ought not
to be used from March to September.
Soft water is the best for cooking green
vegetables.
Nothing is so bad as undercooked fish. It
Is better TO be overdone. 49,.
As herring contains q great deal of car
bon, or heat producing power, they should
be freely used for winter.
Mix your suet the night before you re-
quire it. ..&s~l,~- .-..s 49,.
Rabbits are v CRY lean of themselves and
ought always to be cooked with . little fat
Bright eyes and bright red gills indicate
fresh fish.
When using water to BON green vegeta-
bles, add piece Of washing soda (not bak-
ingisoda) half the size OF a pea. ,..,y.x
In q fresh rabbit the eye is very bright
and the body is firm. If it is at all limp, it
has been killed several days.
In baking fish, brush them over with an
egg. It forms q nice coating and prevents
the juices exuding while baking. :
Always boil vegetables with the cover of.
When closed up the fine color is destroyed.
In boiling asparagus, tie in bundles and
place in the pot with the thick ends down
and the tops above the water. The steam
will cook the tops as fast % the boiling wa
ter cooks the stalks.
After vegetables are cooked, do net let
them remain in the boiling water; but drain
thoroughly and keep hot By setting the
covered dish on TOP Of sauce pan of boil.
ing water. 8 81 81 81. 81
To Geo IL . fish is baked, peel on in.
] lit comes Of readily the fish 10 cooked.
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