New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-11-08
"A f,ssR

k1hen tables-in fact. with the absolute necessItfes
alone trusting to time and opportunity to provide the
ornamental. Allowing her 5000 TO be worth 10 Der
cent which pretty high rate of interest her rent
for four months would be SEQ She found she could get
abundant food and all the country Injuries Of fresh
vegetables milk. eggs. etc. 1T cost to each amount
ing to only ~ rs, making saving OF 80 25 per week
on each person from the board Of the year before
This additional sum she felt free to lay out in any
additions her house and garden she chose as was
the sum her husband allowed her for her summer
board. BY the end Of the summer she had place
to be proud Of with pretty plantsfor this year she
chose perennials rsther than ANIMALS. quaint little
sitting room, furnished with hammocks and camp
chairs its walls covered with curious collections from
beach and wood, the chdrens museum as she
called IT. endless possibilities for the future. and best
Of ALL the view beyond the fields Of narrow strip of
sapphire blue, the life giving, strength inspiring, salt
Atlantic. Her neighbor, the farmer. as heretofore,
provided her with conveyance when necessary
Next year. however, she hopes to manage a tiny
stable with her pony and cart. which the farmer
has agreed to take care Of
on the principle that there cannot be too much Of a
good thing give another receipt for venson, as there
is 80 much OF that excellent meat Just in the mar
ket really delicious dish II well cooled is venison
fry Cut the meat in appropriate sized pieces. sea<on
with pepper and salt place them In napkin, and shake
them up with q handful Of flour, and then fry them
brown and crisp In a frying pan with butter When
done dish them in a pile with fried parsley around
them, pour a good sauce on the dish under them and
serve very hot.7 This receipt from an old book has
been tested and found excellent
The new buckwheat -four Is now in market and it
will be found In every superior to the -four that
has been left over from last season. Whether buck
wheat is also prepared by the hndned process that
has taken all the out Of cornmeal not
the bucEwheat sold in this city inferior to that pur
chased, freshly ground at the mills in the country
1t Is to be hoped that specialist In groceries will
arise who will deliver us from the dsvorless hln-dred
nours and graln-foods now sold. The only advantage
IN these foods is to the grocer They are dried till
they are so hard that even the worms despise them
and they will keep an indefinite time. The grocer
can therefore purchase many months supplies at time
instead of being compelled to get them fesh few
days from the mill. The only proper way to make
buckwheat cakes Is with yeast NO buekwheat
cakes mixed with water alone VIII brown.
For this reason many housekeepers add little mo-
asses 10 their cakes This gives rank coarse flavor
to a delicate cake. These cakes are much better
mixed up with half or one quarter milk and without
swectenng level tablespoonful Of salt to two
quarts Of buckwheat batter is not too much. cup
Of sweet, yellow Indian meal to quart Of bucHwheat
Is an addition the flavor Of these cakes, though 1t is
not essential There seems TO be something acid es-
sential 10 all buckwhea and 1t Is necessary to stir In
an even teaspoonful OF soda every two quarts OF
batter. After the batter has risen the soda IS dis
solved In little water and stirred into the cakes,
which then ready to bake. There is nothing so
easy TO make, yet for nothing is 50 apt
20 20 wrong In the hands OF a new cook buczwheat
Gales. The second rising, when the batter Is made
10 rise with the batter left from the last baking
IS always better than when the cakes set they
must be, at The beginning OF the with ordinary
wheat yeast. After they started. buckwheat
Gales may be raised for several weeks from the same
batter, using what is left each nme yeast
10 raise the next batch of cakes. The
batter left kept In tightly covered pail
II there is any dareer OF its turning pour cold
water gently it till the water is Of the depth OF
tor inches. This water absorbs acidity and does
not mix with the batter. unless it is stirred in. 1t
should be turned of gently was turned ON. leav-
ing the batter beneath ii.
The best utensl in which to raise buckwheat cakes
IS an earthenwaro pail with ample spout These
pals are furnished with perfectly tight tin that
fit the spout and the mouth. so that nothing
can get into them. The thick earthcnware keeps the
batter at uniform temperature IL IS much easier TO
make perfectly round cake by pouring the batter from
a spout than by dipping II out with spoon 1t Is a
slovenly practice To cakes Of various sizes and
shapes. To be appetzing In appearance these cakes
should be OF uniform Size and circular form and OF
delicate but Uniform brown.
4'ohhs - tue hiost oohhph ""5 W '""' iHN"'''
There i waste by this method than By any Other
unless the water IN which the meat is cooked Is utilized
soup. In that many sensible people may say
that poor dish OF meat or meat soup must be the
result Of trying to make two dishes out Of the material
tor There are some meats that always boiled.
leg Of mutton is usually excellent boiled than
when cooked In any other because there Is usually
n strong flavor mutton. with renders 1t not good
a meat for roasting as beef veal or lamb Veal and
lamb often made into stews and tpies, but
boiled. that Is immersed In boiling water and
cooked till tender Beef Is sometimes boiled, but moro
often II Is cooked In potroast or praised than boiled
Corned beef however n always boiled Where corned
beef has only Laid In pickle few days. that Is. u In