Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-03-27
ECONOMIC LIVING.
Practical Hints for Plain People Who Live
Within Small Incomes.

Roast beef is looked uDon as luxury far
beyond the frugal purse. This is true when
applied TO the porter-house roast and
other choice cuts, but The cheaper pieces can
be made very good and tender, even those
sold as low rs shilling pound Buy not
less than two ribs; have the butcher take
out all the bones, roll il mp tightly. skewer
it firmly, and give you piece of suet to Law
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 fifteen min
utes for every pound of beef for roasting.
Basic often, for this, with the steam of the
water i'll the pan, makes the meat tender.
Under this treatment the cheaper cuts
will prove quite satisfactory. Nor are they
too costly Tor plain people, for every part
of the. meat can be utilized and served in
inviting shape; only the bones are thrown
away, after simmering for three hours in
two quarts of water Break them up small.
use cold water to extract their Juices and
sweetness, add one spoonful of salt, and
keep closely covered. This is stock" of
which almost on endless variety of plain
soups may be made. Add bunch of
" soup vegetables" (cost five cents). chopped
and you have vegetable SOUP; or a pint of
canned tomatoes, and you have tomato
soup; or spoonful of rice or barley or yer
miceili for the different kinds. All are in
expensive. Never use the " stock the day
it is made but strain out The bones and
allow TO stand till the next day. Then
take of the fat that has risen; this may be
used for frying drippings. So almost none
of the beef is lost, and a shilling pound
even is not paid without d fair return.
But, TO go back TO the roast, for which rich
l,TT,r l.,
moved the meat and poured off the fat tor
frying drippings also) set The pan on the
top OF the range and allow the contents to
scorch just little. enough to give a good
color; then add one cup Of boiling water
and thicken with flour and season serve in
gravy dish. A small beginning only will
be made on this roast by two people. Cold
roast beet is not to be despised, served with.
perhaps, baked beans, which cost but n
trltie, and vegetables. Or the meat NAV be
finely chopped, little gravy added. all
covered with cold mashed potato, and
baked and Drowned in an open vegetable
dish in the oven; r-it may be minced and
made with equal parts of mashed ,utato
into balls, like fish-balls, and fried brown
on both sides, in drippings. This is good
breakfast dish. 1t may also be cut up small
and warmed in its own gravy and served on
toast or without the toast
Beans are said to contain more nutriment
than any other vegetable. The best white
ones are only ten cents a quart half that
quantity will fill a two-quart dish when
properly cooked, and halt pound of salt
pork is ample to flavor it. Wash and look
over the beans and put them in cold water.
using three quarts to one pint of beans :
keep them over the fire three or four hours:
set them where the heat will swell and
soften them, without boiling, having the
pork (washed and the rind scored) in with
them all the while. About two hours be-
fore dinner strain them through a colander
and put them, dry, into the dish which
they are TO be baked, with the pork. rind
up, in the center Now i'll bowl put one
teaspoonful of salt, one-half teaspoonful of
carbonate of soda, one cup of sugar and one
cup of hot water. Stir well together and
pour over the beans. If you cannot see the
liquid all around the edge of the beans add
hot water till you can. They are then ready
for a moderate oven. In two hours they
will come out well baked, nicely Drowned
and ready to serve.
To make Eastern brown bread, mix well
together cup and half of yellow corn
meal and the same of rye flour, if rye meal
is not to be had. Into this put one tea
spoonful of salt, heaping teaspoonful of
o"i Dpiia'e VI soud anu one cup oil mOIaSSeS
mot sirup). Stir cold water very gradually
into this till you have a moderately stiff
batter; beat it well pour into we'll
creased, three-quart pail, cover and set in a
kettle OF boiling water, steaming, with the
kettle covered, at least four hours This
makes large loaf and the cost is about ten
cents. 1t is very nice when hot, and is
good cold.
Corn iritters make good breakfast dish.
Into one pint of -four put teaspoonful
each of sugar and baking powder and half
teaspoonful of salt Into this put ore
beaten egg, with milk enough to make a
stiff batter; lastly, add half can of sweet
corn; drop by large spoonfuls into plenty
of boiling hot drippings; brown on both
sides and serve very hot. These go well
with cold roast beef Caiharine Arm
strong in New York World