The Red Cloud chief., 1884-08-08

y NO U.s. 0tot ~ " we cp ~ ~
esily think women. a . rule. are ex
irsFagani In large thinss. and shes vi
cheerfully make large sacrifices bu; II
small things they do no; usually hns
economy pleasant This psoneed
chiefly from ignorance. fal~ shame
sod. In extreme cases. from idicness-
Mis,rr-s-s far too often do no< ko0s
how . o make the moss q shinSS
though. ss far NJ their iigh;s ga The.
will use them themselves. ADD obi <
those connected with them To do Ike
wise. Then. again. these petty econ
omies are 20 small that one breads q
encounter cook. face os horror n, sue.
unheard-of meanness The things ar,
so petty, What difference can ihey
make. The whole thing would 10
save sixpence 10 the i~weuty-four hour
etc. Granted but look through YOU
accounts and see how YOU money goes
IL il not mostly carried OF by odd six
pences that al the time seem almost to<
uni1portant TO coos der, Note. unti
they try. realize how tiny sums wil
mount up in q short space OF time. AND
how far scraps viii 20 in making dain;,
dishes. tempting o ca. and saving ,As
butchers book.
II IL just in these small economies
that French wonen are such splendid
managers. They know exactly how far
everything will 90. and have no false
shame n any management that viii
save even a penny. Yet in spite Of thi.
! tperhaps because Of tbis). French cook
cry is always quoted as the best. The
fact is, French cookery is = cookery Of
scraps: and il j. owing To this that the
French .~'menagere" can produce &C
tempting and varied q menu on the
microscopic sum that does duty n.
housekeeping allowance. O course
the great .'cordons bleus' do not
practice this rigid economy; but that Is
not the style Of cookery we are re
ferring TO. 1t is French domestic cook
cry TO which we ailude. and how
every scrap has its value. and i. care
fully considered. This is the secret Of il
all. for to make .rechauffes" whole.
some and palatahle the cookery
must be most careful. and the
scraps. however small. good of their
kind. A French menu reads most
grandly. but write it out in plain En-
glish. and see how homely the fare is
in nine cases out Of ten. In this coun.
try there is a widespread idea that it il
bad economy TO buy any but the best
joints OF meat. unless actually Obliged 10
do so by the shallowness of ones purse,
and for this reason parts are left
Is inferior which, if properly dressed.
would afford fare rs wholesome and
palatable as. and far less expensive than.
the more thought Of prime joints. Ii
is curious how fashion has tabOoed some
dishes rs quite too vulgar for any hn,
the inrermost privacy of the family
circle. though many Of these very dishes
will be cheerfully &C cepted when pre-
sented abroad with a foreign name.
Take tripe, for instance. Men. As q
rule, know and like il, though they do
not often introduce it TO their family
fare but very few ladies have seen il.
and fewer still have tasted il. BE this
as it NAV. few things can be served in
SO varied and dainty fashions. while.
for the invalid, it is n marvellous addi-
ton To the sick-room fare. Onions are
homely vegetables, and are apt to flavor
everything connected with them more
strongly than suits 4 delicate palate /;
still, there are few dishes but owe their
flavor in a great measure to this despised
vegetable. or its even coarser brother.
garlic. Nothing but bad management
is answerable if onions flavor a dish
too strongly. or if every one is
informed 10y their noses of Tie fact that
there is cabbage for dinner. Curiously
enough. directly economy becomes a
necessity, the hOusekeeper inaugurates.
under the name of plain fare. about the
most waS'eful style of cookery attaina-
BILE. Fish, vegetables. entrees, are all
ruthlessly cut off. and the family fare
subsidies into roast or boiled, with pOta-
toes. and perhaps a pudding. Now. in
the first place, roasting is not an econo-
mical way of cooking meat, it shrinks
SO much in the process. In the second,
trusting entirely to butchers meat. rs
you do in the case we are supposing.
certainly does not decrease your expend-
iture. With proper care little dishes
can be cOntrived easily out of scraps
that five out Of seven s0f-disant good
plain cooks" would throw aside rs
worthless Take ish. for instance. What
becomes of the head of a cod. and the
huge backbone? Behind the fire or in
the dust-heap by this time. Well. take
this head and bone, with some of the
water it was boiled in. some parsley, a
small onion stuck with two or three
cloves, a carrot, and seasoning to taste.
Let these all simmer till it almost ~jellies,
add a little milk. thicken with q little
butter rolled in -four, strain it, and
serve with fried bread cut into dice. II
you have any scraps ot fish. or Q few
oysters left from sauce, flake the fish
free from skin and bone, and with the
oysters lay it into the soup to heat, not
boil, Just before serving; or a little cur
~ powder nav be mixed with the but.
ter and -four t~hickening. and half q tin
of preserved lobster carefully warmed
in the soup. This may not be a .'com-
panv' soup. but it certainly is appetiz-
ing on 3 cold day. Luckily, We are be-
to realize that soup does not
require the enormous amount of fresh
meat formerly considered indispensable
for family fare, and that in some cases
soups eau be made, and very good
soups, too, with no stock at all. Fish
Jelly. again. is admittedly a delicious
carnage. and the average h~ousekeeper
would never dream of using it for daily
fare. But it is easy to make. and Is
economical as it is dainty. The fish
stock mentioned above, cleared. and
with a little isinglass or gela,ine added
if, and a suspicion of tarragon vine
gar. will turn scraps of fish into a jelly
that earnished with some freshly.
lettuce, will 90 far to atone fol-
cold mutton at the other end, and
will be tempting when the heat makes
the very idea of solid food repulsive
again. a be used up in .
of ways, There is always sire.
10 be some left in the dishes, and a cSre-