Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1888-02-03
HOUSEKEEPING.
Hoar 10 nnnst 1rcn,

Mrs. Emma p. Ewing. of the school of
domestic economy ut the Iowa Agricul-
tural College, says:
In roasting meats of all kinds the method
adopted Should be the ono that in the most
perfect manner preserves the juices inside
the meat, 70 roast beef in the best pos
sible manner, place the clean-cut side of
the meat upon smoking hot pan, which
must be over quick fire. Press it close
to the pan until scared and slightly
Drowned. Reverse and let the opposite
side become similarly scared and brown.
Then put it at once in the oven, the heat of
which should be firm and steady, but not
too intense, and leave it undsturbed until
cooked. The time that should be al
lowed for cooking beef in this manner is
twenty Minutes to the pound, if it is to be
rare, less half an hour deducted from the
aggregate time on account of soaring. In
other words n tive-pound roast of beef
will require an hour and a quarter, a
six-pound roast an hour and half, and SO
on.
If the oven is not too hot the beef re-
CURES no basting and is better without it.
When the oven is at the proper tempera-
ture and the cooking is going on all right,
the meat will keep up gentle sputtering
in the pan. If, upon opening the oven
door, this suffering is not perceptible.
more heat is required. But if in addition
to the sputtering any smoke is discernible
in the oven, the heat is too intense and
should be lessened. Unless the heat Of
the oven is too great, the drippings in the
pan will not burn and smoke, and when
the meat is cooked there will be q thin
coating of brown jelly in the pan where
the meat rested, which, by the addition
of stock or water will make delicious
gravy.
A roast of beef should never be washed,
and ii it has accidentally been wet or moist
ened. it should be carefully wiped dry be-
fore 1t is scared or put to cook. Soaring
almost instantly coats the cut side of a
juice in the after process of roasting, while
firm, steady heat gently but thoroughly
cooks it, and thus both juice and flavor are
preserved. Basting is troublesome as
we'll as damaging process. And rs salt and
water have tendency to tougher and ex-
tract the juice of meat, they should not b
used on it while roasting, if it is desired TO
have the meat sweet, JUICY, and tender.
Hints to Ho,txei:eeler,.
KEEP large pieces of charcoal in damp
corners and in dark places.
IF kerosene is spilled upon clothing,
hang the article soiled in the air and the
spot and smell will soon disappear.
NEVER use sharp knife in cleaning the
nails. Fill under the nails with soap, and
then remove it by brushing with nail
brush.
VERY pretty curtains which can be laun-
dered and look @ns we'll as new ones are
made of white muslin with large round dots
the size of silver half dollar.
For the dyspeptic, fried oysters are for
hidden. When roasted in the shell oysters
are delicious, and can be digested with
ease even by q weak stomach.
If molasses is used to mix the mustard
with, the mustard plasters will remain
flexible and not dry, as when mixed with
water. Lay a fine cloth over tho plaster;
then it will heat without blistering.
For burn or scald, make paste of
common baking soda and water, apply at
once and cover with q linen cloth. When
the skin is broken, apply the white of an
egg with feather; this gives instant re-
lief, MS it keeps the air from the flesh.
PITCHERS of milk should never be al
from the table, unless placed at once in
refrigerator containing only milk or cream
and sweet butter. Rancid butter will COM
municate its odor and flavor to milk or
cream.
To BRIGHTEN Brussels, or any carpet
that is faded. sponge in o mixture of one
part ox-gall to two parts water. This is
excellent. A lady recently bought a much
faded carpet 'Brussels) ut a second hand
store, and restored it to almost its original
beauty in this way.
AT the first signs of ring round, take
cupful of wood ashes, put in pan with
quart of cold water, put the pan on the
stove, put your finger in the pan. keep it
there until the water begins to boil, or al
long as it can be borne. Repeat once or
twice il necessary.