Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-07-06

pared with it. A good shin bone may be
had in the markets at from 10 to 20 cents,
according to the size; but at such prices, OF
anything near them, there is no other part
of the beef so cheap. In the hands of good
manager it is simply astonishing how many
wholesome dishes can be made from the
shin bone, not to say anything Of the uses it
may be converted into, after it has passed
the small boys hands into those of the rag
man.
DIR. Kitchener-a high authority-in his
Cooks Oracle" says in his quaint an
tique fashion: i'Of all the fowls OF the air,
commend me to a shin of beef; there is meat
for the master, marrow for the mistress,
| gristle for the servants, and bone for the
dog" A writer has called attention to the
fact that the doctor forgot the soup-this,
may we add, for the troops of hungry chill
dren whom this economist manifestly neg
lected to provide for.
| BEEF SOUP.
Break the bone OF moderately sized shin of
| beef.
Cover with five or six quarts of cold water,
and add one teaspoonful of salt; remove the
| scum and cover closely. Let it simmer slowly
and steadily for six or seven hours. lake out
the beef and set the stock to cool after strain
| ing it.
Skim well the next day. add one grated car
| rot, two small onions. minced: two small
turnlpS, cut in pieces; One-half pint tomatoes, a
| sprig of parsley, celery top Tor bruised celery
| seed) one small red pepper, minced; spices to
| taste and for thickening one tablespoonful of
butter and Drowned flour rubbed together.
Place in the tureen two hard-boiled eggs,
| mashed smooth, and turn in the soup after
| straining through sieve.
sPICED BEEF.
Boil large shin of beef until very tender.
Pick the meat to pieces and crush all the
| gristle, that is soft, very fine.
C4N %hn ofn m o1nf hon nrnn nunf 10
| fat.
Reduce the stock by boiling TO one quart.
Roll quite fine eight or ten crackers and add
| to the meat.
Season with salt pepper. cloves minced
parsley and grated nutmeg, and little CHINA
mon.
let come to the boil. Pack in a deep dish and
cut into slices when cold.
SIDE DISH.
From the shin bone, which has been left from
the soup, cut the meat in small pieces, add
cold potato or two cutin thin Slices an onion,
minced, and sprig of parsley.
Cover with stock, season. add small piece of
butter, dredge with -four and set in the baker
until brown.
PIcKLED BEEF.
Cut in very fine pieces the meat from boiled
shin bone.
Season with spices to taste.
Add little well reduced stock and some
good strong vinegar.
MEAT BALLS
Chop fine the meat taken from a boiled shin
of beef.
Season with salt pepper and little powdered
sage.
Mix with a well beaten egg; roll in cracker
meal or bread crumbs and fry in hot lard.
POSSIBILITIES OF BOILED BEEF.
Wipe the beef with damp cloth-do not
wash it.
Plunge into boiling water, and add salt when
it is about half done.
Skim carefully from time to time.
Keep closely covered and simmer slowly
until tender enough for a fork to pierce it
readily
If the meat is not to be eaten warm, let it
get cold in the liquor in which it was cooked
for by this means it will be rich and juicy.
Clarity the fat skinned from the stock and
strain into the ''drippings'' crock.
For luncheon, cut from the beef, neat, thin
Slices sprinkle with salt and pepper and gar
nish with sprigs Of parsley or grated horse
radlsh.
For dinner heat the beef liquor or stock and
add to it fresh vegetables and herbs finely
chopped, or any left overs" such as corn,
peas, beans potatoes. Strain through
sieve and add flour and butter, a tablespoonful
of each, rubbed together for thickening.
For breakfast, free from fat and gristle the
beef left after slicing for luncheon. Chop into
small pieces, add one-half dozen cold boiled
potatoes cut in cubes one union, minced and
fried brown in drippings. season with salt and
pepper and add little sage or parsley cut very
fine. Cover with some of the soup stock, add
Serve on toast which has been delcately
Drowned and the crust removed.
BOILED MEATS.
Boiled meats to be sliced (cold) should be
cooled in their liquor, Fresh meats are put
into boiling water-salt meats into cold water.
MIXED SANDWICHES
Take equal quantities of cold tongue, ham
and chicken and chop fine.
Add a little melted butter. one tablespoonful
of salad oil. one tablespoonful of mustard, the
yolks of two hard boiled eggs and seasoning.
Spread on neat slices of crustless bread.
PLAIN CAKE.
One cupful of sugar. a small half cupful of
butter two-th1rds of cup of sweet milk, one
egg two cupfuls of -four, two small teaspoon
fuls of baking power.
Filling: One-half pint sweet cream, four
desert spoonfuls of white sugar, one teaspoon
full vanilla.
Beat this mixture until thick as custard and
spread between the layers when the cake is
quite cold.
FoAMING SAUCE.
One cup of sugar, with quarter Of a pound
of butter, beaten until creamy.
Add the yolk of one egg well beaten; also the
white beaten stiff.
Stir in one wineglass of water and 1avoring
Place In a pan of hot water until thick as
cream. Do not let 1t boil.
cREAMED POTATOES.
One quart cold boiled Tor raw potatoes, cut
in small pieces If raw stew for 10 minutes.
One half cupful of cream or milk, one table
spoon full of butter and one teaspoonful of flour
rubbed together.
Season.
CAKE WITHOUT EGGS
One and one-half cupfuls of sugar, one-half
cup of butter one cupof sour milk in which |
one level teaspoonful of soda is dissolved.
Three level cupfuls sifted flour, one-half tea |
spoonful each of cinnamon and nutmeg, one |
teacupful of chopped raisins (foured).
Bake in a moderate oven.
HAM BALLS.
Cut from a ham bone, no longer available |
for slicing all the lean and fat.
Mince in the chopping bowl until fine.
Add an equal quantity OF mashed potatoes
Mold into shape on Toured board and bake |
brown in hot drIppings.
STEwS AND HASHES.
To enrich stews and hashes use good stock |
or soup instead of water. If these dishes are |
made from left overs" which have lost much |
of their SAVIOR by previous cooking, the use of |
water would still further impoverish them.
PEACH PUDDING.
One cupful of -four and one teaspoonful of |
baking powder slfted together.