Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-05-22
HOMEMAKERS COLUMN.
c..resA:ss. 2. ssy.ss ss,..ss::. 90: ~;
Colrnr. OrisrI neuerrsl. Tsris. Nsiss.
A oolLAa's WORTH or MEAT.

A oolLAR's WORTH OF MEAT.
AND TIN Use WHICH A nousEkEErxR
NApE ~ II.
knowing that there must he many
bousekeepers. readers of this nagasine,
y no In these time Of business Depression
have 10 make one dollar do the work
that two formerly did, some practical
suggestions 40 To the uses OF the cheaper
paris Of meat, and what oUe housekeep'
er did with one dollars worth OF mutton
may not be out of place. she bought
the yearilng mutton, ~ u contains more
nut riment aud u easier OF digestion than
lamb, and Il more tender than older NUT.
ton. Nv buying the forc-qusrtrrs uncut
abe obtained them for elk cents pound.
They weighed seventeen pounds and
coat ei.01.
Tuesday the meat vas bought. We'd
nesday morning che wiped " All over
carefully ~lth clean cloth vet In cup
full Of cold water. In which had been STIR
Ell a tablespoonful of vinegar, ne thls re
moves the strong taste which IL often
found In mutton. She cut the neck aud
part Of oue shoulder Into pIcces the sise
to serve, trimmed ofithe supefhuous lat,
aud put it Into the frying pan; when
hot, sIiccd two onions and cooked In the
TAT until slightly Drowned, removed the
onions aud put In the meat (which had
been well drcdgcd With -FOUR and
Drowned IL we'll all over. as thls forms .
coating on the outside which keeps the
luices In the meat and gives the stew =
richer favor; then removed u TO stew
pan, put In the onion aud covered u With
boiling water, covered Il tight, and plac-
Ell the kettle where Il would only Sim
msr. Cooked for three hours. ODe
hour before serving abe pared and sliced
six mediuu-sisei potatoes and put them
ou To cook In boiling saltcd water; boll-
Ell them for ilfteen minutes, drained on
the water. added the potatoes to the
meat, also enough water to cover the
potatoes, and seasoned with Que tea.
spoonful Of salt aud one ssltspoonful OF
pepper. She made dumplings ut one
pint Of -four aud two tcaspoonfuls of
baking powder, one-half teaspoonfui OF
salt slfted together, molsteDed With
enough cold water to make soft dough,
and dropped by spoonfuls Into the stew.
cooked Tor fifteen minutes, being very
careful Ia have the cover to the kettle
ft tight aud not To remove while cook
Ing.
aud trimmed OF the fat of the other
shoulder and leg, wrapped u In brown
paper aud hung u up In an outer shed Ia
he used AZ roast for the sunday dinner
remembering that allowing u To hang
for few DAYS would make u more ten.
der. She broke the bones Into small
pieces and put thru With the trimmings
of the meat Into soup kettle, covered u
With cold water, Get u on the back of tbs
stove and allowed u Ia stand two hours
then moved u forward on the stove and
brought IL TO the boiling point, put Ia
the beg and psrt Of the shoulder which
VAS lcfi after cutting OF The meat for q
stew. This "a. allowed to cook an
hour and q half, then removed from ths
soup, which ~ss kept At the slmmering
point for thve hours longer. she then
sdded a sprig of thyme. summer savory
aud SWEET mArjorsm, ope-hslf ofa bay
leaf, .lx cloves, four p~pgrrcorns, t~o
Ite.st-confuls % sslt, Que Tablespoonful
each % chopped Onion, carrot and tur'
nip aud cooked Tor an hour longer theu
.traiD-d through cbeese cloth. This
made thrcs plnts % stock.
Ther. ~ef. too nc thrce plece- ri
meat left from The stew. Tb~-~ arr frce'
from bons, aud cut inio small piece. fo'
q rice aud meat rsoAssfs Tor 1hursds,
morning br,skf.st. This sss made b,
ccoking one plat ~ tomatoes, sllce Of
oaloa aud foar Glove. Together for hfieef
innate. aud th.n .tr.ining. ,Ls mslted
too t.bls.pcoaful. % clarified dripping
sasis.i TO- tAhle.poonfals of four, on'
lts..p.ouful of .slt aud one-slasrtsr of I
ltss.I--"uful % Pepper. adding ihe.e q
the strained tomato. then added Que cup
ful of cold boilei rice sud oae cupfal 81
cold meat. n Was served very hot.
ror dinner Thursday, Q vegetable
.oap as. served. made by boiling os'
cupful 20 chopped turnlp, caro-, ans
lonlOu mixed aud boiled In water Ia GOV
90: When soft. Que quart 10 stock ~ai
added. tao OF three tsble.poonfnls o.
lcold, boIled macsroni, aud one table
spoonful Of chopped parsley.
Dor Friday morning breakfast she has
meat cups, made Of Que pint Of the boil
Ell meat chopped due, With two table
.poonfuls of bread crumbs and on
ltsble.poonfui Of butter added Ia on. Gil
OF stock, and heated; she then added tn
me-t, removed from the flrv, added to,
eggs we'll beaten, seasoned With one-hsl
ltsaspoonful Of salt, ooe-luarter tea
spoonful al pepper and fe~ drops o
onion Juice. IL VAS cooked In timbal
moid., covered With buttered paper. aD'
set 10 q pau of hot water. PLACED In tn
oven and cooked from twenty Ia thirt!
minutes. II Was served With bechame
sauce. msde With one Tablespoonful eacl
81 butter aud Hour, oue-h,lf cupful cae'
OF stock and milk, one-half teaspconfu
Of salt aud little pepper.
One of the meat cups Was LETT aud
little 90 the cold boiled meat, which wa
chopped. The cupful Of meat wAs brok
en- Into bits. a cupful Of the sauce va
made. the meat VAS warmed up In u
and = hard-boiled egg, chopped and add
ell. make nice relish for lunch on Sat
urdsy.
On sunday the roast meat WAS served
which Was stuffed With . cupful o
cracker crumbs molstencd With tw'
tsblespoonfuls Of butter and one table
spoonful Of hot water, seasoned Will
salt, pepper aud poultry dressing, the
rolled and ske~ered tight, dredged nj
over With salt, pepper and hour. place
In hot oven, and, when the -four VA
brown. basted every ffteen minutes an,
baked for two hours.
What WAS left Of the roast wss mad
into scalloped mutton for Monda.
morning.
JRy. TRY AGAIN.