The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-12-22
HOUSEHOLD MATTERS.
Waste In the Kitchen.


Waste in the Kitchen.
Waste in the kitchen is often very
great from apparently trivial sources.
In cooking meats the water is thrown
out without removing the grease, or the
grease from the dripping-pan is thrown
away. -.o'-
Scraps of meat are thrown away.
Cold potatoes are left to sour aaf
spoil.
Dried fruits are not looked after anf
become wormy. .....
Vinegar aud sauce are left standing h
tin.
Apples are left to decay for want o.
Sorting over" '....
The tea-canlster is left open.
Victuals are left exposed to be eaten
by mice. ....
Bones of meat and the carcass of tur.
key are thrown away. when they could be
used in making good soups. -.
Sugar, tea, 90 Tee and rice are carelessly
spilled in the handling.
Soap is left to dissolYe and waste in
the water.
Dish towels are used for dish cloths.
Napkins are used for dish-towels.
Towels are used for holders.
Brooms and mops ars not hung up.
More coal is burned than necessary by
not arranging dampcrs when not using
the fire.
Lights are left burning when not used.
Tin dishes are not properly cleansed
and dried. .~..
Good new brooms are used in scrub
bing kitchen floors. "
Silver spoons are used in scraping ket-
ties.
Cream is left to mould and spoil.
Mustard is left to spoil in the cruise,
etc. . .".
Pickles become spoiled by the leaking
out or evaporation of the vinegar.
Pork spoils for want of salt, and beef
because the brine wants scalding.
Hams become tainted or filed with
-~.nan for want of care.
Cheese moulds anG is eaten by mice and
vermin.
Tea and coffee pots are injured on the
stove. ......-
Woodenware is unscalded and left to
warp and crack. e.
Recipes.
EGG SoUP.-Beat tablespoonful of
-four in teaspoonful of cold stock, and
put in four eggs; throw them into boil
Ing stock, stirring all the time. Add
two small blades of mace. Boil fifteen
minutes. Season, and serve with a
French roll in the tureen, or with small
bits of bread.
LEMON PoT P1E.-Two lemons, one
cup of sugar, one cup of molasses, one
cup of water; cut the lemon into small
pieces and put it over the fire with
the water and cook fifteen minutes,
then put in the sugar and molasses, with
little salt; when this boils put in some
dumplings made of one quart of flour,
two tablespoonfuls cream of tartar and
one of soda; some perfer baking powder.
CHICKEN PIE.-Joint and boil two
chickens in salted water, just enough to
cover them, till they are nearly done.
Line a good sized earthen or tin pan
with crust, put in the chicken, adding
thin slices of broiled salt pork, say one
half pound of it; season it we'll, dredge
in little -four, add enough of the liquor
it was boiled in to ill the dish. Cover
with quite thick crust, pinch down the
sides well, cut slit in the middle of the
top crust and bake nearly an hour in a
good oven.
WATER Pound CAKE.-One pound Of
butter, one pound of powdered sugar,
four eggs, one cui full of boiling water,
one found of prepared flour, favor with
lemon. Beat butter, sugar, and the
yolks of the eggs to cream, then add
the boiling water and stir gently till
cold, then the pound of -four with the
whites of the eggs, which have been
beaten to a stiff froth, the lemon last !;
bake one hour. This cake cannot be
told from real pound cake, and 1t will
keep two weeks.
Tom THUMB OMELErTEs. - Eight eggs,
half-cup of rich milk, salt and pepper,
tablespoonful of cheese; beat the eggs
light, season, stir in the milk, the grated
cheese. Half fill eight patty pans, but.
tered, and set in a dripping-pan, with
half an ipch of boiling water in it; shut
up in quick oven, and as soon as they
are "set" turn out on hot dish. You
may vary the dish by substituting minced
parsley and thyme for the grated cheese,
and when dished pour drawn butter
over the omeiettes. They make pretty
show when garnished with, curled
parsley, tiny sprig being stuck in the
middle of each mold.