The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1890-08-25
MAKING A STEW.
The Proper Method Of Preparing an
Economical and Appetizing
Dish.

-
Girls, which one of you knows how
to make a stew? II do" That il
we'll; tell me how you do it. ooh, ]
just take some meat and potatoes,
carrots, onions and any vegetables ]
choose, put some water on them and
boil them together, and-that is ALL
You have described a great many
stews in describing yours. / don't
think l should like any of them, so
shall tell you how / make it; and !
want each one of you to try and fol
low my directions, and if you do SO
conscientiously | think you will be
able to make a stew, and what is
more, q good stew.
The first step is to understand what
"stewingn is. Do not for one instant
imagine it is boiling, for they are dis
tinctly different methods of cooking.
Stewing is cooking by a slow, gentle
moist heat. Keep this we'll in your
mind. You must not let your stew
boil or you change the character of
your dish at once. Boiling toughens
meat; stewing, on the contrary, soft
ems the fibres and renders it more ten
der.
In purchasing meat for stewing you
may take the cheaper, poorer parts,
where there is most blood. That is
where there has been most action.
Now, what part should you imagine
although perhaps a little tough they
are the juicest parts Of beet. Pieces
from the round, chuck or upper por-
%so- 1f Tho CT, n Y II nrn oil n0n6 Tho
meat should have some bone and fat.
Cold meat makes a most excellent
stew, as the roasting or broiling it
has already gone through tends to
improve the flavor.
In preparing your meat you must
first wash it. How would o do
that? 'sPut it under the faucet and
rub it well.n You might Just as we'll
take the scrubping brush to it. No;
to wash meat take a clean cloth, wet
it with cold water and wipe your
| meat carefully. Remember that cold
water extracts the juices, and all such
losses must be carefully guarded
against. Cut your meat in small
pieces, take off supfleruous fat and
bone, and keep the bone for the bot
tom of the kettle; it will prevent the
meat from sticking or burning. To O.
pound of beef you will require one
| quart of cold water. Put the bones
in the kettle, and also the ragged,
poorer bits of meat, that some of the
Juices may escape into the water
which is to form your gravy; then put
the kettle on the fire.
The meat which you have cut in
small pieces should now be we'll
| dredged with flour, then fried a good
brown on both sides. AS fast as they
become brown put them in the kettle,
and as soon as the contents thereof
boil it should be moved to the back
| of the range, and there allowed to
| simmer steadily for about three hours.
| To one pound of meat add one small
onion, sliced, one small carrot and
turnip, cut in cubes, dredged with
flour and slightly Drowned. Put them
in the kettle to simmer with the
meat.
"Why do you dredge and brown the
meat and Vegetables For several
reasons The flour forms a paste over
| the meat and keeps in the juices, and
| it thickens and browns the gravy to
such an extent that you will seldom
find it necessary to add thickening
| when your stew is finished, as is gem
| orally necessary. A stew is a most
| economical dish, unless you keep up
your fire purposely; then it becomes
| expensive, for you cannot make it
uuickIy-never under two or three
| hours. The slow, steady simmering
| renders your meat both tender and
nutritious -Dehogestss Magazine.
Machinery in the House.
There is no reason why women
| should tire themselves in squeezing
| juice from fruit for jelly or in ~stoning
! cherries when there are several patent
! processes for doing this work with
| perfect success, enabling the worker
to go through preserving time with
unstained hands and unexhausteC
| patience. There are enough neces-
| sarv things 10 do in the household
which cannot be done bymachinery,
| Housekeepers should take advantage
| of every chance that offers for genu
ine-help in their work.
Train Up q Child In the Way, Etc.
Teach the children to give away
from their own pennies, and not como
to papa's pocket every Sunday morn
lug. True generosity can easily begin
then. Stimulate them to save by of
ferlng to double every dollar earned j
it goes in the bank for some approved
purpose. A child enjoys the freedom
of even so small an amount, and add
ing the knowledge that he has really
earned it makes him feel q hundred
fold more manly than he whose wishes
are gratiied before they are spoken
= Good Housekeeping.
Killed by Thread.
Miss Cyrena Alice Boyd. a youns
lady aged nineteen years, whose par
ents reside in Yolo county, died tn,
other day under peculiar circum
stances. A few weeks ago she wa
visiting friends in San Francisco, ane
while there had her ear pierced. Sh'
was very particular to urge that whit
silk be inserted in the puncture, bu
the thread finally used c~ontaines
some coloring matter, A day or 81
after the operation Miss Boyd return
~ ~ haw .o0ronfc3 hama IN Xnlc