New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1886-02-03
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 beyond 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 a shilling a pound at Washington
Market.
Buy not less than two ribs; have the
butcher take out all he bones, roll it
up tightly, skewer 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 satisfact DRY. Nor
sre 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 bunch
of ''soup vegetables (cost five cents),
chopped, and you have vegetable soup;
or pint of canned tomatoes, and you
have tomato soup; or spoonful of rice.
or barley, or vermcelli, 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 eff the
fat that has risen; this may be used for
frying drippings. So almost none of
the beef is lost, and shilling pound
even is not paid without 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 for frying dripplings
also) set the pan on the top of the range
and allow the contents to scortch just
little, enough to give a good color; then
add one cup of boiling water and thick
EN- with flour and season; serve in
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 trifle, 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 .
good breakfast dish.
1t may also be cut up small and
warmed in it's own gravy, and served
on toast or without the toast.
Beans are said to contain more nutri-
ment than any other vegetable. The
best white ones are only ten cents a
quart; half the quantity will fill 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, us
ing 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
rlnd scored in with them all the while.
| About two hours before dinner strain
them through colander and put them,
dry, into dish in which they are to be
baked, with the pork, rind up, in the
centre. Now in bowl put one tea
spoonful 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 until
you can. They are then ready for 8
moderate oven. In two hours they will
come out well baked, nicely Drowned
and ready to serve.
To make Boston brown bread, mix
well together cup and a half Of yellow
corn meal and the same of rye flour, if
rye meal is not to be had. Into this put
one teaspoonful of salt, heaping tea
spoonful of carbonate of soda and one
cup of molasses mot syrup. Stir cold
water very gradually into this till you
have q modnrately stiff hatter. hoat r.