The National tribune., 1893-11-02
HAPPY HOUSEHOLD.
30 Many Things to Learn About HOuseke
ing, but Easy When You Know How.

30 Many Things to Learn About Housekeep-
ing, but Easy When You Know How.
"Tbere so many things to learn about house
keeping" said a young girl just taking upon her.
self practical duties; but It. TO be easy
when you know how"
Then she looked very carefully at the way the
Editor was preparing a steak aud said Now ifI
could do il that way would like to cook; but
things always 60 wrong when 1 attempt any
thing"
This is the old story of inexperience with all
novices in any kind of work. be they old or be
they young. First she formula and then the prac-
tice. There is such thing as success through
theory aione.
Now. the way lo do anything is to place your
self where the Thing is done. with the appliances
and the material All around yon. The next thing
IS to actually do the work. whatever il may be-
II you fortunate to have some one to show you
well and good. Yon will learn your lessons all the
faster and make fewer mistakes.
But be that your instructor knows the right
way. Better cookbook than spoil your
steak by sinamering IL in water or hardening it 10
grease Better y cookbook than have your
pie-crust tough sole-Iesther, or your cake
yellow with soda ike a dry sponge with too
much battle-ground
Only remember ia :. that practice makes perfect:
but let il be the practice that works by rule and
not by hAp-hazard. Over and over aud over again
is the rule for success in Homework as la every
thing else.
LITTLE THINGS TO REMEMBER.
There sre so many lutte things one should re-
member. ia order TO be good hou-ekeeper thai
one is forced 10 say, Magnify little things. Now
you mEy mix the choicest cake that ever was
made, and yet. II your oven Is too hot or too cold
IL will be spoiled la tie baking. II too hot the
cake will burn; II too cold it will get dark and
sogRy. which is worse.
And what applies TO cake applies in a way to
bread. or pie poultry. meal, or any lhing you
baking. Cake needs a slow oven so that IL
may rise before browning; but the oven must be
even, and you must never fire up while # Is bsk ing
Always bake try -cAke" 10 see II your oven
is right before putting th whole ca X. in the stove
Do not get your cake too stiff ia mixing; then, il
the try-cske shows the batter too Thin you can
add little -four. Bat you can never Thin "a cal c
and have il nice. If your batter is TOO thick.
POULTRY AND MEATS
As to poultry and meats. have your oven hot so
ss 70 scar them over quickly. and you thus have
the juices inside. Do put any salt over until
Che flesh is well scared and never put water ina the
pan when baking meat and poultry until we'll
Drowned Water prevents browning, and makes
the juices away.
Fat fowls, and pork and beef roasts with sufa-
eient fats. should ways be roasted without water
Pork and mutton are beet boiled for three or -four
hours, and then Drowned ia the oven; the same
With neek-rOasts. which also good Drowned IN
the pot.
Put an onion In the pot when you boil pork OF
mutton. You will not taste il, and il improves the
quality of the meat.
STOCK FOR SOUPS.
Do you like soups? Aud do you like 10 make
them queklyf Well. here are directions how q
make soap stock. WHICH you set away in jai
and use little at thne. The basis for any kind
OF soupyou like;
Boil l0-cent beef shank until the meat is read,
10 drop from the bones. Take out the meat which
VIII make you very good hash. When dons
there Should be about two and one-hsf quarts
oi wafer To this add one medium-sizrd onion
h which four cloves have been stuck; ont
carrot one turnip; root of stalk celery
eight peppeT-corns; one bay-leaf and one even
tablespoonful Of salt. The bay-leaf may b.
omitted II you CHOOSE. bus 1t improves the favor