Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-03-07
A FEW CHEAP DINNERS.

Housekoepcrs OF moderate means com
plain 20 often that variety ID forbidden
them on account Of slender purses; but
Buchmaster, the man who Was selected
by Queen Victoria - the best lecturer
upon the nutritlve value OF foods, In his
lessons to laborers' wives and Gotta gers,
delivered under her msjesty's patronage,
says that no one who 10 rich enough 70
buy . soup bone Il too poor to command
variety.
As suggestive Of some changes 10 =
usekeeper's weekly bill Of fare, few
recipes, which certainly will not DO ex-
pensiye to prepare, are given here. The
first ID for the Old-fsshloned hsh chowder,
which IL not ~ often seen In these days
20 It deserves to be. A tureen OF II
made ~ Il should be, will make very
satisfying dinner. TO make 1t, fry three
or four slices Of fat, salt pork and
chopped onion In . deep iron pot. Upon
the pork lay large squares OF fresh, raw
Goldfish, then put on layer OF potatoes,
| peeled and Quartered, then put on lay
ar of Boston crackers or soda biscuit, or
hardtack, whichever 10 most convenient
then begin again with the fish and re
| peat the layers till the top is nearly
reached, letting crackers compose the
last layer. Flavor each layer with SAT-
and pepper. The head OF the cod 10 q
great Improvement, and In some nsh-
packing villages where the heads are
thrown away or sold for the merest tribe,
the chowder Is made entirely from them.
Even In ordinary fish markets the head
will frequently be thrown In, II apur-
chaser desires Il, with q small purchase
OF fish. After the chowder-pot 10 iuii'
pour In hot water until you can see ".
boil slowly for fifty minutes. Four the
contents Of the pot intos tureen ana
keep warm for few moments, while
YOU mix little Of the liquor with pint
of sweet milk and two tablespoonfuls OF
-four. Let this boil three minutes, and
pour into the tureen. For family with
n strong liking for onions, II 10 well TO
add two or three more than the rule
gives, and scatter them, after chopping,
upon the different layers.
No. "A piece OF corned beef from
the inside Of the round brings higher
price than the other cuts, but being solid
lean, without any bone, II Is perhaps the
most economical. In buying q cut OF
the kind 1t Is advisable to buy q pound
of suet to cook with II. This will sup
ply the want Of fat In the cut and be ex-
ceIlent eating either hot or cold. IL five
or six pounds OF corned beef are bought,
what ls left from the first day Will make
hash with potatoes and turnips, or u
sliced and warmed with potatoes and
gravy, are excellent stew.
No. 3.-Put one pound OF dried peas
TO boil with one pound Of breakfast
bacon. Let them boil all the morning,
then drain the peas Into baking pan.
Cut the bacon Into slices and lay them
over the peas, and put all In the oven Tor
half an hour. The liquor can be saved
for soup the next day. With the bacon
and peas serve baked potatoes and cab
bsge, boiled and chopped.
No. Add water to the pea soup lett
from the preparation OF yesterdays din
ner; II the quantity seems too SMALL
add water or stock. Flavor with salt,
pepper and parsley, and just before
serving lay q Boston cracker on each
plate. A hash made from any cold
meat, with a crust Of mashed potato
spread over II and Drowned In the oven,
will be good second course after the
pea soup.
When the dinner supply Is unequal to
the demand, very good way to supple
ment small joint or stew Is to prepare
a thick batter by wetting sifted corn
meal with cold water aud then stirring
In some boiling water till 1t isas thick
as cake. Salt, and when lukewarm, add
. small cupful Of yeast; when risen,
bake upon griddle In thin cakes, thin
ming with cold water II necessary. This
Is one of the recipes which was selected
by Elihu Barritt, for sending abroad to
Introduce Indian corn to other countries.
A delicate dish for tea ls made by beat
Ing the whites of four eggs to n frOth,
and setting aside, while the yolks are
stirred around with q teaspOonful OF
butter, q pinch Of salt, half cupful OF
milk aud three teaspO0nfuls of cracker
crumbs and cupful Of grated cheese ;
put the mixture In hot oven for ten
minutes, then stir the beaten whites all
through the rest and bake ten minutes
longer, or till 1t has set.
Another popular dish Is made by TAX
Ing one pint Of -four, n teaspOOnful OF
baking powder and little less OF salt,
and lightly rubbing In two tablespoon
fuls OF lard; wet with milk enough to
make a stiff dough, mold Il out the size
Of small pleplate, with as little hand
ling as possible. Bake In brisk oven,
and when done, split the cake across
and butter 1t. While 1t Is baking pre-
pare little chopped meat or a little
iiaked fish, seasoning 1t nicely and warm
Ing 1t with little gravy or soup stock,
or milk and butter II you have not the
othara Snpead this hot Tween the diyid-