The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-01-26
THE HOME AND HOUSEHOLD.
Practical Hints for Plain People Who
Live Within Small Incomes.

xEaCtlCal ttunt0 lOr Ilalu TCOple v
Live Within Small Incomes.
There are two ways of making hot
breakfast breads. Though not con-
sidered especially wholesome, yet when
and their possible unhealthiness will be
ignored, as the days labors make all
forgotten, save their substantial and
sustaining qualities. Dyspeptics only
object to hot breads. With a limited
amount of meat perhaps, the incxpen-
sivc 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 a we'll
made dish is spoiled in baking or by
slow baking, while with.a 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 it's welfare,
takes an interest in all the improvements
on the old way OF domestic manage
mcnt, of buying, of cooking, and of
everything that makes easier the daily
routine of the work hat must be done
of the 'woman's work that is lever
DONE" The attention given to this de-
partment of q solid education is develop
ing and increasing day py day, and
many an inexperienced housewife and
many q matron, too, turns at once to the
domestic columns of III 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 economize, aid her in
the care of her home, or assist her Ia
identifying it.
A. plain breakfast may be made OF
lamb or veal chops or rolls. 1t is
= cheaper to make the rolls han 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 t~easpoonful of salt,
two ~teaspoonfuls baking powder
lost two cents). With the hands rub
all these ingredients smoothly together,
then with a. spoon mix up with milk
(cost two cents) to a consistency to roll
out, as soft as we'll 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 a 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 IL cents a pound at
the market. Broil them ever bright
Goals on a wire gridiron turn them often
to keep in the juice and prevent scorch-
ing. Close watching is necessary to
good broiling, but littletime is required.
If the blaze from the dripping fat is
troublesome, throw q little salt upon the
Goals.
Veal chops: "Frenched, d" are also IL
cents a pound, but these must be fried,
as they are too dry a meat to broil we'll.
Well fried meats are never ''greasy."
Buy n 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 a spoonful of this into a
fry-pan, and, when hot, put in the veal
chops rolled in fine bread crumbs, if
liked, and sprinkle with salt and a pinch
OF pepper. Cook moderately fast, we'll
through, browning on both sides, and re-
move to a hot platter. Make a brown
gravy by burning the liquid left in the
frying pan a little, add u small cup of
boiling water, thicken with a spoonful
of -four, blended with a little cold water.
Stir well, boil one moment and pour
over the chops. The gravy should be
smooth, dark, rich in color, and we'll
seasoned, This, or any other meat fried,
is made poor and unpala;able by being
put into the fat before it is hot. It
draws out the juices and leaves the meat
lnsipid and tasteless, while hot. f.
closes at once the surface of the meat,
confines and cooks the juices, and retains
their flavor and nourishmcnt.
KATHERINE ARMSTRONG.