The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-02-24


stewina, .braisina and steaming Is. The in
| Simultaneous soaring Of the surface of food
by intense surrounding heat, tas in irving.
The actual waste in substance proceeding
from these different methods may be stated
as follows: Four pounds of meat win lose
in roasting OF broiling before the fire, one
pound and "a half; in baking in the.
oven, one pound and a. quarter; in
| careful boiling, stewing, or braising one
pound: in frying, 4. e. entire immersion
in smoking hot fat, scarcely any. So,
at the first thought the latter method might.
seem the most economical. 4 This is not
the case, for in stews, braises, and thick
soups, carefully made, nearly all the nutri-
ment which the meat loses is preserved in
the broth or sauce, which both become
| vehicles for the addition of cheap and salts
factory aliment in the form OF dumplings or
vegetables. Such addition is necessary in
| order to make given quantity of boiled
meat. All broths and stews should be
cooked slowly and kept closely covered, so
that no nutriment is driven OF during the
escape of steam caused by violent ebul-
! lition. Another source of waste is the re-
moval of the scum which rises to the sur
face of the water when, the. cooking begins;
this scum is composed largely OF the albp
men which the water draws out of the meat,
and it should not: be removed unless a clear
! soup is being made; if taken from, the
broth for a clear soup it should BE added,
to whatever soup.or stew is under prepara-
ton. The process of braising is; closely
allied in method and result to that of stew
ing, and presents food in an exceeding pal
atable and digestible form. 1t is at this
point that the ACCESSIBILITY Of frying may be
| questioned, even supposing that the frying
is well done, which is not often the case; by
bad frying dyspepsia tlcurishes, while by
| frying we'll done all the juices and the sub
stance of the food are retained, but the
crust produced by the action of the hot fat
cannot fail to tax weak digestive powers
Unquestionably the broiling and roasting
of meat-literallv the least economical ways
of dressing 'it-present it in the most palat-
able and wholesome form. Both in broil-
ing and roasting the meat should be expos
ed to the direct heat of clear, hot fire, so
that light crisp crust may be quickly form
ed and serve to retain, the juices of the
neat; in roasting, with suitable appliances,
the entire surface of joint may be brown
ed in Is minutes; in baking meat in q hot
oven, about 20 minutes will be required.
Although baking resembles roasting some
what, the results are less desirable, because
the hot fat spatters from meat and burns
! up Ou VIC 1ulcI1OI u Guc OFCu3 k1OuOCIuS
unpleasant and unwholesome vapors unless
the oven is very we'll ventilated. Slow bak-
ing, and that accomplished by irregular
heat, are sources Of great waste of nutri-
ment and flavor.
The Latest Fashion Notes.
The first spring goods shown are calicoes,
percales, and batistes.
| The finest flowers used this season on ball
dresses and to ornament the neck are of
plush, velvet, satin, and chenille. They
form garlands, punches, and separate
branches.
Some of the newest ties for the neck are
composed of strip of colored gauze, bor-
dered on each side with satin. They are
very wide, and tied in a large bow under
the chin. E2' ~
Small figures on dark grounds are the
rule of the new spring cotton prints.
Black straw Lace bonnets will take the
place of lace bonnets next season.
| Animal ornaments are all the rage in jew
elry. Those mostin favor for bracelets are
mice, May bugs, crabs, Holsters, spiders
and flies. Sometimes they glitter with
precious stones. They are attached to bands
of plain gold, 4. j. :.
! Everybody will be glad to know that the
old and annoying tides for ornamenting
furniture are superseded by long scarfs Of
'haireen" work. On q creaDaish white
4 ground of clear muslin are embroidered
strawberry and orange, green, silver, and
gold threads. : :. .%s's} 1@%
A new linen collar for ladies is worn
standing all around; that is, without points
turned over in front. It meets at the collar
button, but slopes open from thence up
ward, the tops being an inch apart. The
whole collar flares outward slightly, and is
embroidered, or else hemstitched, all around
and down to the button in front.
The day has gonetby when watch is con-
sidered an article of jewelry for a lady, and
consequently chatelaines, with the multip-
licity of ornaments that were once in use,
are no longef seen, and even watch chains
are out Of fashion for ladies. The watch
is concealed altogether and a simple cord of
silk or small chain Of gold attaches it to
some convenient place out OF sight.
Linen collars are only used for morning
wear or rainy weather. For dinner and
evening purposes. variety of lace tichus,
pelernes, and surah and lace ornaments
are worn. The variety of articles in made
up lace goods is exceedingly numerous, and
many beautiful scarfs and ties are in du-
cheese and are trimmed with lace. Some
times they are further ornamented with en-
broidery. ~: 's' - = i
!
=, A STRIKING EXPERIENCE. -.
|
An Apparently Authentic Case Of Fremont
! ton. ="
From the Salem (Mass.) Gazette, Feb. g. =.
Here is a true story. which contains some
/ interesting features: Last Friday morning
the 9:20 train was on it's way from Salem to
Boston at full speed. A man occupied a
left hand seat near the center of the car
next to the window. He was, of course,
! on that side of the car that would be nearest