Bismarck weekly tribune. [volume] (Bismarck, Dakota [N.D.]) 1884-1943, 1890-10-24

pOSlClVely necessary lS lalu.
The business can be begun by letting a
child of 8 or 10, for example, make a bowl
of Cruel, overseeing its preparation so care
fully that there can be no mistake made,
and that the consumer of the cruel can
praise it so sincerely that her ambition will
be fired for all the future, so far as cruel is
concerned, to make it perfectly. She will
put a quart of water in the saucepan over
a good fire, and then wet a tablespoonful
of oatmeal in a little cold water, and stir
it smooth as the smoothest paste. and when
the water boils she will pour the paste into
the saucepan, stirring it all the time, when
half done adding a saltspoonful of salt,
boiling a half hour, and straining through
a fine wire %strainer, when, if it has not
scorched, the invalid will have a f%astidious
appetite who is not pleased with it.
SOUPS FIRST, THEN BREAD.
Indeed, many well people find it an agree
known of a housekeeper, in distress for
soup, serving this oatmeal cruel, we'll salt
ed, and with some celery tops thrown into
the tureen as it came to the table, for the
sake of appearances, and experiencing the
delight of one who has made a new dis
covery at the relish with which her guests
disposed of her white soup.
When our little cook is sufficiently &C
complished in this simplest cruel, to which
learning in later years panada and the
more complicated sorts al be added, her
attention can be turned to bread, that one
most necessary thing in the support oil
civilized life; and her initial step in the
process can be the connection of some cream
of tartar biscuit, in which she will be shown
how to rub a piece of butter the size of an
egg into a quart of four till there are no
Jumps, adding then a teaspoonful of salt
and two heaping teaspoonfuls of cream of
tartar, stirred in we'll, then wetting it with
q pint of cold water in which a heapinQ
teaspoonful of soda has been dissolved.
When well mixed pour it out on the
board into enough flour to let it be nodded
smooth, rolled to surface a half inch thick
and the biscuits cut out with a tumbler, if
there is no biscuit cutter, and baked in a
we'll creased pan. When her biscuits have
been admired, as they ought to be, she can
proceed to bread. Here the question of
yeast complexities matters at the outset;
but as yeast is now so easily obtained at
the bakers, and in the compressed form,
we will assume that she has it on hand,
and if she has to learn to prepare it that
exciting business can come afterward.
If now she scalds a half pint of milk
and adds it to a gill of water in which a
quarter of a yeast cake has been dissolved,
together with a teaspoonful of salt and
another of butter, and stirs all that into a
quart of -four, turns it out and kneads it
till her little arms are tired, and another
stronger person must finish the half hours
kneading for her, and then puts it into a
pan, and cuts a transverse slit in the top
of the mass, and leaves it to rise over
night, she will have completed the first
chapter of her work.
AFTER BREAD, swEETMEATs.
In the morning, when the dough may
have doubled in height, she will take it
out, and knead it again till the little arms
can do no more, and assistance is called in;
then she will shape it into a loaf, put it
into a buttered pan, prick it with the cary
ing fork, and bake 1t in a hot oven three
quarters Of an hour, when it will not be
her fault or the fault OF her overseer if she
has not produced a good loaf of bread and
is not entitled to be called lady, or loaf
giver.
Gingerbreads and cakes and dainties will
come into a later year of our little cooking
school, as in this year only the essentials
are dealt with, although to hungry school
children cookies and snaps and jumbles
sometimes seem more essential than bread
and meat, and they quite agree with that
wit who thought he could dispense with
the ne~cessaries of life If he could only have
the luxuries. SIS {
But all this accomplished week by week
it is time for the young cook to learn how
to roast the meat wiping and not washing
the beef and mutton; how to boil tin
hot water If the meat is fresh, in cold ifEit
is salt or corned; how to broil a steak, by
soaring each side quickly as possible in or
der to retain the juices; how to make and
season a stew; leaving the dressing of a
fowl to a much more advanced period of
kitchen lore, together with the compost
ton of entrees and all such elaborate af-
fairs. It will be time, too, with this roast
or stew, to learn about the preparation of
the simpler vegetables; how to cook pota-
toes, for instance, by plunging them into
boiling water, and when done pouring off
the water, tsprinkling them with salt, and
leaving them one hot, e~vaporating, burst
ing moment over the fire.
And when with this our little maid has
learned how to make a plain custard pud-
ding, by beating five eggs with two table
s%poonfuls of sugar into a quart of milk,
adding half a ~teaspoonful of favoring ex-
tract, peach or lemon, and a generous
pinch of salt, grating nutmeg over the
top, and baking t~hree-quarters of an hour,
she can tr%uthfully style herself a good
moreover, in a way rs good as play.-Har.
per's Bazaar.
STrE % GOod Advice. -gEr LfF.py