News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1886-01-21
THE HOME AND HOUSEHOLD.
Practical Hints for Plain People VINO
Live Within Small Incomes.

There are two ways of making hot
breakfast breads. Though not con-
sidered especially wholesome, yet when
well made and well baked they will be.
and their possible unhealthiness will be
ignored, as the days labors make all
forgotten, save their substantial and
sustaining qualities. Dyspeptlc: only
object to hot breads. With limited
amount of meat perhaps, the lneXpen-
sive hot roll or muffin, cheaper made
than bought, makes an ample break
fast. relishes with coffee and Is cry
easily made.
To have a good brisk fire is a most
important consideration. Many we'll
made dish is spoiled in baking or by
slow baking, while with good, solid
| fire, the housewife can override many
an ANNOYANCE in the kitchen and the
cooking, and bring out viands that will
be delightful and satisfactory. There
is more real economy in keeping up a
generous fire while baking than In
tn owing away the results of too limi-
ted an allowance of coal. Real economy
is what we are trying to learn. Every
good housewife of experience knows
that when breakfast is over the drafts
of the stove or range should all be
closed, and very little coal will be
burned out till time for cooking the
dinner, unless other work demands a
good fire. All these minor points borne
in mind help to save the small drains
upon our income.
The wife and mother who loves her
home, and is devoted to its welfare,
takes an interest in all the improvements
on the old way Of domestic manage
ment, of buying, of cooking, and OF
everything that makes easier the daily
routine of the work that must be done
of the ''woman's work that is never
done" The attention given to this de-
partment of a solid education Is develop
ing and increasing day by day, and
many an inexperienced Housewife and
many matron, too, turns at once to the
domestic columns of our papers and
periodicals to see what helpful ideas
she can gain, what.she can learn that
is new, that will give variety to her
table, help her to economic, aid her in
the care of her home, or assist her in
identifying it.
A plain breakfast may be made of
lamb or veal chops or rolls. 1t Is
cheaper to make the rolls than to buy
them, for we must have the necessary
fire to cook our meat. For light rolls
take one quart of flour (cost five cents),
one spoonful of clean beef drippings
(cost two cents), one teaspoonful of salt,
two teaspoonfuls baking powder
{. ost two cents. With the hands rub
all these ingredients smoothly together,
then with spoon mix up with milk
(cost two cents to q consistency to roll
out, as soft as well can be handled, and
handle as little and lightly as possible.
Roll to about one inch in thickness, cut
out with a tumbler, lay on bit of but
ter and fold over once, evenly. Bake in
q quick oven about half an hour Total
cost, eleven cents; making plenty for
two people for several meals. These
rolls are good hot, cold, or steamed.
The same rule will make light biscuits
by rolling thicker and cutting in plain
round form.
Lamb chops are ~ cents pound at
the market. Broil them ever bright
Goals on wire gridiron; turn them often
to keep in the juice and prevent seorch-
ing. Close watching is necessary to
good broiling, but little time is required.
If the blaze from the dripping fat Is
throw little salt upon the
Goals.
Veal chops, ''Frenched," are also 10
cents pound, but these must be fried,
as they are too dry meat to broil well.
Well fried meats are never greasy
Buy one pound of clear beef suet (cost
10 cents, cut up small, and simmer till
all the fat is extracted. This gives
enough dripping" to fry in several
times. Put spoonful of this into
fry pan, and, when hot, put in the veal
chops rolled in fine bread crumbs, If
liked, and sprinkle with salt and pinch
of pepper. Cook moderately fast, we'll
through, brewing on both sides, and re-
move to hot platter Make a brown
gravy by burning the liquid left in the
frying pan little, add small cup of |
boiling water, thicken with spoosful |
of -four, blended with little cold water.
Stir well, boil one moment and pour
over the chops. The gravy should be
smooth, dark, rich in color, and well
seasoned. This, or any other meat fried,
is made poor and unpalatable by being
put into the fat before it is hot. 1t
draws out the juices and leaves the meat
insipid and tasteless, while hot fat
closes at once the surface of the meat,
confines and cooks the juices, and retains
their flavor and nourishment.
KATHERINE ARMSTRONG.