The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1889-01-25
HOUSEHOLD NVlRs,
Matters Of Great Interest to tho HOUSE
WiyeE-suggestion
Maud Pedllu IN IN Parmer.


Matters Of Great Interest to tho House.
wlysE-suggsstion
Maud PsalviR ne Farmsr.
We have a little home Of our own
now, and finding we bad plenty to feed
q pig with, we got one last summer, The
sour milk and windfalls kept It fat and
hearty till nearly time TO kill 1t, and
then we fed corn for Q couple Of weeks,
Now there were only two Of us 10 eat
II, and such key Of pork as the fat ras-
cal madeI While teaching school in tho
country l had boarded around enough 10
know how tresome fried pork three
times q day became, So set my brains
10 work to think OF some new ways 10
cook II. The cook book gave me several
new recipes, and got along nicely,
For o while the fresh pork tasted quite
good alter long summer OF fresh beel
and mutton, Bnt when 1t comes to eat
ing the salt pork fried, sliced 1t and
soaked It over night in milk, Sweet,
sour, skim or bnttermllkj II does not
matter which you use, the flavor Is very
percepibly involved, and the necessary
lreshening is done, Roll this sometimes
in corn meal, somstimes In graham or
even in white -four, and fry II, II Is q
nice breakfast dish,
We are near enough To town to get
fresh meat every day, but OF course our
pork will last US q long time, and try
not TO have it three times q day, at least
not always in the same form. Apple
sauce or fried applies are good with pork,
and give q variety 10 the inevitably greasy
food,
OF course one can ring the changes
through fried pork, boiled pork, pork
and cabbage and pork and beans, but II
has always seemed strange To me that
farmers wives do not make more use Of
the milk, butter and eggs they have in
such abundance.
] know these things have market
value, but it Is not necessary to send
everything good TO eat away from the
house, An occasional potato soup made
with milk would be greatly relished by
all who like such things, Have q side
dish Of meat, cold or hot, for the bard
working men; but, believe me, the chill
dren would DO healthier and happier
and you would have less to spend foi
medicine than II they ate fat pork three
times day.
Buy a can OF oysters; they are not ex'
pensive, and have oyster soup once In .
while, Tomato soup made with milk Ii
very nutritious also, and q pleasant
change. When father goes to town ask
him 10 bring home q soup bone, II he
can't buy more expensive beef, and give
the children q good beef soup or stew,
With these changes in the daily bill oil
fare pork will taste we'll and BIO more
wholesome.
A farmers wife once said to me, ~
would gladly cook something else fol
dinner besides the regular pork, pota'
toes and beans, but 1 have got into such
habit 1t Is hard to think OF anything
new"
think she struck the key note, and
as she soon made o change In her chill
dren's diet when once started on the
right track, so believe we may all find
1t easier than at FIRST glance II seems, tc
live well when We cannot get fresh meat
Potato Soup: Boil six or eight good
sized potatoes till perfectly done. Pee
and mash fine. Fry two or three slices
Of nicc salt pork a delicate brown, ado
two quarts OF milk (half water II milk Il
scarce) and let 1t boil up. Then stir In
the potato, which must be free from
Jumps. Season II to taste, Use celery
salt II you can get II, Serve with crack
ers that you have freshened by putting
for q few moments In a hot oven.
Tomato Soup: Boil canful OF toma
toes till you can strain them through 8
colander or seive. Have your milk
about two quarts, hot in another pan
Return the tomatoes to tho FIRE and stil
in a ,scant teaspooniul Of soda. This
will foam way up to the top OF your pan
and will 80 counteract the acid OF the
tomatoes as to prevent the milk curdling,
Season with batter, pepper and sait-and
serve at once.
It well to keep a little parsley grow
ing in box by the window in the kit
chen. These soups are much improved
bV IL.