St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-03-28
HOUSEHOLD NOTES.
Practical Hints for Plain People
Who Live Within small Incomes.


A dinner is hardly satisfactory without a
dessert. 1t seems to give tone and finish to
the meal and relish quite as well as any
part of it. 1t pays well to take pains with
the desserts. to study to make them both
frugally and successfully, and to improve
on the old ways.
If cold desserts are to be made, take the
early part of the day for the purpose, and
aud that helps to make the dinner-getting
easy. if one Is TO do it unaided. If q hot
dessert is to be provided. note well the time
required to cook IL, so as to bring
it on in its best condition just
when it is wanted. If it is not
quite ready at the time it is needed, or is
ready before it is needed, learn from that
Just how much time is required for that
particular dish; bring experience to bear
the next time, and make a complete sue
cess. Noticing and remembering all the
minor points helps wonderfully in the prep
aration of dishes and of meats. 1t is gen.
orally supposed by those of limited means
that pies and buildings are quite beyond
their reach, but we propose to prove they
are quite mistaken.
In the first place. learn to make a good
paste, or. in common parlance, pie-eruSt.
We do not call for butter or even lard for
SOOu.
saved from the meats of the past few days.
These, if not clear, may be made so by slie-
ing into them two raw potatoes and cooking
until the potatoes are done. AL the i'm
purities in the drippings will have disap-
peared. The fat should be cold and white
to use for pie-crust. Take one quart of
sifted -four (cOst cents), add to it one large
teaspoonful of salt and one cup of
drippings (cOst cents). Rub well to-
gether with the hands till perfectly smooth
and fine. Then with the left hand pour
cold water very slowly into this, stirring
| briskly meantime with knife in the right
hand. Be careful and not get the -four too
moist, but when OF right and somewhat
| dry consistency to roll out, make into one
mass with the hands. kneading and hand
| ling it as little as possible. This amount is
ample for three pies and has not cost over
9 cents. 1t will be fiaky and tender if
made just right. By careful trying and
proper handling a very presentable and
palatable paste is brought out Of very plain
materials.
In the filling of our pies we can be eco
nomical or otherwiSe-One quart of apples
will make three pies (cost cents); one cup
of sugar to each pie, a little salt and nut
meg lone cent?, a spoonful of water and a
spoonful of -four. The materials of our
three pies have. so far cost not over %
cents. A little cinnamon or allspiee, in
| stead of nutmeg, will make them cheaper
yet, and piece Of butter, put around in
small bits, will make them much richer. In
using butter omit the spoonful of water.
| We will leave minee pies till another
| time and give two rules for making pud-
dingS. Buy one pound of sago for cents.
This will make three buildings. Buy one
quart of greening apples for cents; these
will also make three buildings, and both
will keep. Put one-third of the sago over
the fire with two cups of cold water. Dc
not boil. but swell the sago by slow simmer
| ing, adding more water as il swells and be-
comes transparent and like a very thick
paste. Add to this and stir well into it one
cup Of sugar tcost 2 cents, one teaspoonful
of salt. and the juice and grated rind of one
lemon (cost cent?, Pour this over one
third of the apples. pared and Quartered
into pudding dish, and bake half an hour
in a quick oven. This pudding is good hot
or cold, with or without sugar and milk.
The total cost is cents.
One pound OF tapioca costs 10 cents. To
one-third of this add cold water enough to
well cover and let stand over night. In the
morning. drain off the water If any is
left. Add TO the tapioca one quart of milk
| (cost centsl, one cup of sugar (cost 9
eents), two eggs (cost cents), a little salt
and nutmeg Il cent; bake half an hour.
| This pudding costs about 10 cents and is
sufficient for two people for dessert for two
| dinners, hot one day and cold the next; so
ii is inexpensive. The sago pudding costs
much less and is also plenty for dessert
| twice for two.
There are those whose chief aim in eat
ing is to get enough. to get the ''inner man.
satisfied with sOmething-anything. I'll:
not for those we wish TO seek TO aid. but
those who desire to learn all the comforts
that can be had from their allowances, who
will gladly add good dessert to a good
dinner If it can be had at moderate cost