Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1888-07-13
HOUSEHOLD MATTERS.
Stcamiuc Food.


There are some housekeepers who ar
fully alivo to the value of steamer u
n labor-saving machine in their kitchens
and rs an indispensable aid TO goot
cooking, but there arc many others who
do not realize its usefulness, aud hav,
never had one in their houses. What
ever can DC boiled can be steamed, anC
when the process is completed and Tho
food dished, instead of having pot OIL
saucepan to wash out, always distnste
full task, or pudding cloth TO rinse oil
cleanse, there is only the clean, damn
dish to be washed in which the food was
| cooked; an enormous saving of trouble,
as any one will testify who has tried both
| methods.
Steamers may be purchased of all
styles and prices, from elaborate ones in
tiers, forming separate compartments in
which different v;ands can be steamed
at the same time, down to tiny ones 10
Ut on the top of the tea kettle. Auscful
! size is u plain, round one about twelve
inches high to fit over an ordinary iron
pot. The cover must be very tight TO
retain the steam. Things that arc
steamed cannot burn, and once safely
over pot of boiling water, the hurried
housckcepcr may dismiss them from her
mind. There is only one point to be
rcmcmtcred the water must never
cease boiling for n single instant, and
therefore the fire must not bc permitted
to get low. A longer time should be al
lowed for stcaming than for boiling.
y pair Of tough fowls can DC rendered
as tender rs chickens by being judiciously
steamed. 1t will take from two hours
and half TO three hours to accomplish it
il they arc veterans. They can be tested
by plugging fork in the heart and thighs
They should be filled with stulling Of
bread crumbs, butter, pepper, salt and
nutmeg. Or lemon juice, if desired,
dressed as if for roasting, with the wings
and legs bound tightly to the body, and
then laid in an carthcn dish in the
stcamer. The drippings are very valuable
for ch ckcn soup, which should he made
the next day from the bones aud scraps
remaining. With the addition of to-
matocs, artichokcs, or whatever vc9c-
tables can be procured, and n slight
thickcning of cornstarch, it makes wei.
come addition to the family dinner. If
the supply of vegetables is insufficient, Il
pint OF milk is great Improvement, and
well-bcatcn egg stirred III gives ii body
No house mother is past mistress in the
art of economy until she has mastered The
pc. sibilitics of soup rs n nourishing and
inexpensive food. 1t is means of
making use of many fragments that must
otherwise lie wasted, and Of obiginy
them to yield up every particle Of nourish-
mcnt that they contain.
Fish is much more easily steamed than
boiled; it is not rs liable to be broken.
Oysters arc delicious cooked in this way.
They are drained, laid on plate, and
steamed for about ten minutes, accord
ing to the size. until they look plump
and white. The liquor can he heated,
nm equal quantity Of cream added 10 half
pint, thickencd with tcaspoonlul Of
cornstarch and poured around them, or
they can be served dry on squares of
buttcrcd toast.
Stale bread or biscuit can by stcaming
bc rendered as nice as when fresh. Cut
the bread il slices, and stand them in
the steamer leaning against bowl in the
middle, so the steam will reach every
part Of the slices. Let them remain for
five or six minutes, remove the cover,
turning 1t up quickly so the condensed
steam on it will not drop on the bread,
liuttcr each slice rs it is removed pile
lightly on hot dish Split the biscuit,
OBSERVE the same precautions in steam
ing, and serve in the same way.
Plum cake can be easily cooked by
stcnming each loaf for three hours and
finishing by baking it in moderate oven
Tor one hour. 1t cannot he told from
cake baked in the ordinary way, and
there IS much less anxiety ms 10 how it
will turn out. Christian Union.