Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1886-03-18
THE HOME AND HOUSEHOLD
Practical Hints for Plain People Who
Live Within small Incomes.

Practical Hints for Plain People Who
Live within small Incomes.
Roast beef is looked upon as a luxury
far ,yond the frugal purse. That is
true when applied to the ''porterhouse
roast" and other choice cuts, but the
cheaper pieces can be made very good
and tender, even those sold as low even
as shilling pound at Washington
Market.
Buy not less than two ribs; have the
| butcher take out all he bones, roll it
up tightly, skcwer it firmly, and give
you piece of suet to lay upon the
meat while roasting Save the bones.
Put pint of hot water in the pan with
the beef, roast quickly the first half
hour. This crusts the surface of the
meat and retains the juices. Allow fif-
teen minutes for every pound of beef
for roasting. Basic often, for this,
with the steam of the water in the pan,
makes the meat tender.
Under this treatment the cheaper
cuts will prove quite satisfactory. Nor
are they too costly for plain people, for
every part of the meat can be utilized
and served in inviting shape; only the
bones are thrown away after simmer
ing for three hours in two quarts of
water. Break them up small, use cold
water to extract their juices and sweet
ness, add one spoonful of salt and
keep closely covered. This is stock"
of which almost an endless variety of
| plain soups may be made. Add Il bunch
of ''soup vegetables (cost five cents),
chopped, and you have vegetable soup;
or pint of canned tomatoes, and you
have tomato soup; or a spoonful of rice,
or barley, or vormicalli, for the differ
ent kinds. All are inexpensive. Never
use the stock the day it is made, but
strain out the bones and allow to stand
till the next day. Then take off the
fat that has risen; this may be used for
frying drippings. SO almost none of
the beef is lost, and a shilling a pound
even is not paid without a fair return
But, to go back to the roast, for
which rich brown gravy must be-
made. Having removed the meat and
poured OFF the fat Qor frying dripplings
also) set the pan on the top OF the range
and allow the contents to scortch just a
little, enough to give good color; then
add one cup of boiling water and thick
Ell with -four and season; serve in a
gravy dish. A small beginning only
will be made on this roast by two peo-
pie. Cold roast beef is not to be despised,
served with, perhaps, baked beans,
which cost but triile, and vegetables.
Or the meat may be finely chopped, a
little gravy added, all covered with cold
mashed potatoe. and baked and Drowned
in an open vegetable dish in the oven;
or it may be minced, and made with
equal parts of mashed potatoe into
balls, like fish balls, and fried brown,
on both sides, in drippings. This is 8
good breakfast dish.
1t may also be cut up small an(
warmed in its own gravy, and servec
on toast or without the toast.
Beans are said to contain more nutri
ment than any other vegetable. Tit
best white ones are only ten cents
quart; half the quantity will fill two
quart dish when properly cooked, ant
half pound of salt pork is ample t.
flavor it. Wash and look over thu
beans and put them in cold water, us
ing three quarts to one pint of beans
keep them over the fire three or fou
hours; set them where the heat viii
: swell and soften them, without boiling
having the pork (washed and tn
; rlnd scored) in with them all the while
About two hours before dinner strait
l Them through colander and put them
Try. into a dish in which they are to b
: baked, with the pork, rind up, in tn
> centre Now in bowl put one tea
spoonful of salt, one-half teaspoonfu
S Of carbonate of soda, one cup of suga
e and one cup of hot water. Stir We
e together and pour over the beans.
r YOU cannot see the liquid all around tn
: edge of the beans, add hot water unit
y you can. They are then ready for
y moderate oven. In two hours they wi
+ come out well baked, nicely browne
and ready to serve.
= To make Boston brown bread, mi
well together cup and a half of yello'
II corn meal and the same of rye flour,
e rye meal is not to be had. Into this pit
s. one teaspoonful of salt, a heapng tie;
n spoonful of carbonate of soda and or
p cup of molasses mot syrup. Stir co
ID water very gradually into this till 20
At have q moderately stiff batter; beat
ID well; pour into a well-greased, tire
4, quart pail, cover and set in a kettle COY
cred at least four hours. This makes
d. large loaf and the cost is about te
I'd cents. 1t is very nice when hot al
be good cold.
&c Corn fritters make a good breakfa
e. dish. Into one pint of flour put a tie
I'd spoonful each of sugar and Royal ba
til ing powder and half teaspoonful
&c salt. Into this put one beaten egg, wi
b, milk enough to make stiff bate
e. lastly, add half can of sweet cor
IS drop by large spoonfulls into plenty
I'd boiling hot drippings; brown on DO
er sides and serve very hot. These
as well with cold roast beef.-Kathari
he Armstrong, in Ne1 York World.
or
The Ethics Of Carpentry.
ssWp1I yOu're rather n descent loo