The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1892-11-02
THE HON {.
TIE USE OF BEEE MARROW

THE USE OF BEEF MARROW
| The use of beef marrow is very little
understood, though it is one of the most
delicious tidbits. 1t is generally boiled
up in the soup and SKINNED off in the fat
so that it fails to add any appreciate
| richness to it. The French and English
use it extensively'as garnish to meat
and very delicious plum pudding is
made by the addition of chopped marrow
in place of chopped suet. Marrow is also
| served on toast when it is famlllarly
known as dish of bones" 1t was
| formerly thought necessary to cook mar
| row for a long t me, and this was the old
English way of preparing it: The
inch and half, and cleaned carefully
| from all meat. A bit of flour paste was
tied over each end of the bone, and it
was cooked for an hour and a half to two
| hours in boiling water At the end OF
| this time the paste was removed, the
marrow scraped out and spread on slices
| of bread and seasoned with little salt
| This was very delicious dish, but
somewhat troublesome to prepare. The
method pursued by French cooks at the
! present time with their famous steaks
garnished with marrowbone is diametric-
ally opposite. The bones are stood on
end and with sharp blow of the knife
are split. The marrow is easily taken
out entire. 1t is then put in fresh water,
which should be ice-cold and well
salted. AT the end of an hour 1t has be-
| come well hardened and firm. Lit is then
| cut in slices about a quarter of an inch
thick, and thrown into rich sauce or
| gravy to boil for one moment. 1t is then
removed and laid over steak or over
| toasts. Narrow is very excellent IN a
| pudding. Remove it from the bone IN
the same way, and use less than you
would of suet. 1t should be chopped
| fine. A very nice pudding is made OF
cup of good rice. washed and drained,
and boiled for 20 minutes. When this is
done add about tablespoonful OF butter,
half cup of sugar and the grated rlnd
| of Valencia orange, using only Tie
| yellow part. Add now half a cup OF
! chopped marrow, scant half-cup OF
well-washed currants, and quarter OF a
mound of candied orange peel. Stir in
| finally three eggs and a half-teaspoonful
| of salt. Put the pudding ina creased
| pudding bowl and boil it for an hour
| Serve it with a nice soft custard or
| sweetened cream favored with the graf
ed rind of an orange.-New YORK III
|
| bune.
LITTLE ECONOMIES.
There is an old saying that woman
can throw out with spoon faster IMAM
man can throw in with shovel. With
out reference to the apparent injustice OF
the comparison between the two sexes, 1t
must be admitted that the thrlftlness OF
the family depends as much upon the
| ECONOMY of the house mother as upon
| the industry of the wage-earner. NO
one. saws the New York Tribune, should
| despise small economies, though it is not
| an economy to use up dollars worth OF
| time in order to save tupenny worth OF
material. Clothes may be patched and
mended to that extent that 1T were actlla!
saving of money to buy new maternal
rather than put SO much new cioln on
old garments. Despite all this, there is
not the least excuse for any woman allow
ing any particle of good nourlshlng 1000
| to he thrown away. 1t is just as easy to
cook the meat that has been cooked be-
| fore as it is to cook fresh meat, Every
particle of fat cut from the kitchen
meats should be carefully fried out.
| Coarse fats like mutton, lamb and turkey
| are for the soap fats, but are none the
| less valuable for that. Beef fat properly
] clarified and strained is equal to butter
for shortening and frying 1t is incom-
parably better than lard. Breadcrumbs
saved from each days cutting of bread;
properly dried in the oven and rolled and
sifted, go far toward keeping stock OF
bread crumbs on hand for veal ,croquettes
and other dishes. If every particle OF
stale bread is saved, pounded and sifted,
there need be not a jar of cracker-crumbs
| fo ic
| to save all the bits of Irvine, wrapping
paper. etc., she will always find them
useful and great deal of time and petty
ANNOYANCE will be saved in this way.
Habits of small saving inculcate spirit
of thrift which goes far in young people
| toward making them useful and efficient
members of society. One of the greatest
| follies which can be committed in. this
direction, however, is to concoct uses
merely to use up mateaial. The pasty
| bread buildings, which no one likes, and
probably no one ever did like, may be
charged to such excess of ill-direeted
economy. Valuable eggs, milk and other
materials which would make an excellent
| custard are wasted in the desire ito use
up'' the breadcrumbs in this way. There
are excellent bread buildings, but they
are not made of undried breadcrumbs
| soaked III CuStdIu 1PPe.1oii.iJ W ~
reason than ID save them.
MENDING AND DARNING.
We are told that ''stitch in time saves
nine'': but it is often the case that lit
tie bit of judicious prevention will save
ninety and-nine. The great difficulty in
mending lies in the almost impossible
tact of darning the edges of the rent to-
gether in good shape. 1t is good plan
! to buy some net lace. such as is used Tor
canopies or draperies, OF for the darning,
in pattern with which the ladies are fam
iliar If, when the knees of children''s
garments wear thin. a bit of this lace is
basted on the under side,an carefully
darned on the outside with fine thread
or yarn the color of the fabric, the gar
ment will wear almost as long again. A
piece of fine net darned on the wrong
side of table cloth will save large rent
and will scarcely show. A careful
housekeeper, who believes that waste OF
anything is almost a crime, uses coarse
net for darning thin places in towels, 1t
is surprising how much longer they will
wear, and how easy the work is. Cut