The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-02-09
THE HOME AND HOUSEHOLD.
Practical Hints for Plain People Who Live
Within small Incomes

Roast Dcet IS looked upon as q luxury
lar beyond the frugal purse. This is
true when applied to the 'porterhousc
roast" and other choice cuts, but the
cheaper pieces can be made very good
md tender, even those sold rs low even
As n shilling a pound ut Washington
Market.
Buy not less than two ribs; have the
butcher take out the bones, roll it up
tightly, skewer it firmly, and give you q
piece of suet to lay OIL the meat while
roasting. Save the bones. Put a pint
of hot water in the pan with the beef,
roast quickly the first half hour. This
crusts the surface of the meat and re-
tains the juices. Allow fifteen 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.
Having removed the meat and poured
off the fat for frying drlppings also) set
the pan on the top Of the range and
allow the contents to scorch just a little,
enough to give a good color; then add
one cup Of boiling water and thickcn
with flour and season; serve in a gravy
dish. A small beginning only will be
made on this roast by two people. Cold
roast beef is not to be dcspised. served
with, perhaps, baked beans, which cost
but 4 tritlc, and vegetables. Or the
meat may be finely chopped, Il little
gravy added, all covered with cold
mashed potatoes, and baked and Drowned
in an open vegetable dish in the
oven: or it may be minced, and made
with equal parts of mashed potatoc into
balls. like fish balls, and fried brown,
on both sides, in drippings. This is 4
good breakfast dish.
Beans are said to contain more nutri.
mcnt thar any other vegetable. The
best white ones are only 10 cents n quart
half that quantity will fill a two quart
dish when properly cooked, and half /;
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 tnrrc or four hours; set them
where the heat will swell and soften
them, without boiling, having the pork
(washcd and the lind scorcd) in with
them all the while. About two hours
before dinner strain them through s
colandcr and put them, dry, into the
dish in which they are to be baked
with the pork, rind mp, in the centre.
Now in Il bowl put one tcaspoonful Of
salt, one-half 4 t%caspoonful of carbonate
of soda, one cup of sugar and one cup of
hot water. Stir we'll together and pour
W. the beans. If you cannot see the
liquid all around the edge of the beans,
add hot water till you can. They arc
then ready for a moderate oven. In
two hours they will come out we'll
baked, nicely Drowned and ready to
serve.
To make the Boston brown bread,
mix well together n cup and a half of
yellow %cornnical and the same of rye
flour, if rye meal is not to he had. Into
this put one tea spoonful of salt, n heap
ing tcaspoonful Of carbonate of soda and
one cup of molasses (not syrup. Stir
cold water very gradually into this till
you have a moderately stiff batter; beat
it well; pour into a wcll-greased three
quart pail, cover and set in a kettle IF
boiling water, steaming, with the kettle
covered, at least four hours. This
makes a large loaf and the cost is ab~ut
ten cents. 1t is very nice when hot, and
Is good cold.
dish. Into one pint of -four put a tea
spoonful each Of sugar and good bake
ing powder and half a t~easpoonful of
salt. Into this put one beaten egg, with
milk enough to make a stiff batter last
ly, add half a can of sweet corn drop
by large %spoonfuls into plenty of boiling
hot drippings; brown on both sides and
serve very not. These go we'll with
cold roast beef.
KATHERINE ARMSTRONG.