The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-06-02
FOR: THE TABLE.

); The APOSTLES OF vegetables and fruits have
chosen Mell.tO come TO California now, when
every week adds some new fruit to the already
loAg:lFst of that article. Their doctrines will
: Ta1f Like balm Upon the ears of the housewives
weary of wrestling with the ever-recurring
problem of providing variety in the daily
brea1f.
: II zone might really believe that animal food
and cerealS..are harmful and that all that Is
needed to make the future generation wise and
strong is to: be found in uDcooked fruits and
nuts, Then the cO0Kiug-StOve might be beaten
into plowShares and the utensils into pruning
-heoks; if the material permitted, and the
summer idyl might begin.
:. But till that blessed time arrives the question
must. stiH vex as three times day. How shall
we make even simple fare palaiab By an
JnfaIr dispensatiOn the ample purse can obtain
variety a. a much smaller expenditure of
thought and labor than can the slender purse
to %liese share falls the necessity of consider
: ing every cent. Nothing is easier than to roast
apiece OF meat, but the disposition Of the nor.
Ion left after the days dinner requires thought
and often plenty of work as we'll.
:F6sy men are satisfied with cold meat for din.
lleE and many object even 10 seeing 1t a second
.Iifbe, so ways must be found to make Of II a
new dish. To put partly consumed roast into
The oven TO be Teheated and served is a fatal
thing TO the roast, and is 10 be avoided in COM
,:-pany with certain watery stew which is held
IN abhofreuce by the average child. ,There need
never Dc an ounce CT meat wasted, as with care
every scrap can be made useful.
-: suppose the roast to be lamb and the niece
chosen the fore-quarter, as that piece Is 21h
cents less per pound than the leg and loin.
ID ave the butcher remove the blade, cut off the
nsck close down and, instead OF merely break
lhG~the ends OF the ribs and turning them under,
nave the piece cut off entirely leaving the roast
rectangular in shape, and be sure that the trim
-mlngs are sent home. Serve the roast well
stuffed and baked with potatoes about il, and
::ln carving cut of the chops first and then carve
the Test:of the meat in slices cut at right angles
TO the ribs, and when the hungry mouths have
been hlled put what remains of the roast upon a
: eIean piate and set it away till it is needed The
next piece 10 be served is the neck. Cut the
meat from That III small pieces and fry them
we'll in a little beef dripping then add an
: onion and carrot cut in dice and fry them
: brown also; flavor with salt and pepper and
= sprinkle over all a teaSpoOnful of flour. When
this is Drowned little add cup OF hot water,
set The meat back upon the stove and stew
SLOWLY two or or three hours. Warm the potatoes
Which have been left from last nights dinner
and serve with this stew.I
80 The next ID order would better be the ends of
.: the ribs, te give the family time 10 forget the
cold meat which Is put away. The rib piece
can ei.Ilef De roasted Tor ntteen minutes in a
hot oven, or broiled over fire OF Goals In
either case, spread over it when done a little
softened butter few drops Of lemon Juice and
some chopped parsley. This will have the eff
tecr Of being brand new" roast, which is a
good thing for those who object TO the flavor of
economy.
Now there is left of the fore-quarter only the
meat OF the cold roast, and that must be cut
Carefully from the bones, in thick slices where
1t can be. These are TO be seasoned well, rolled
In beaten egg and In bread crumbs and fried in
hot drtppings, then served with a rich, thick
tomato. sauce, highly seasoned with pepper
These viii be eaten ana approved by many who
would laugh a poor stew or cold meat to scorp,
Gather up the fragments which remain, bre *
the bones and put them on TO boil in a little
waller with an onion. Mince all the bits of cold
meat very line, and when needed strain the
water from the bones. thicken with a little
Drowned -four add a lump of butter. some pep
per ana salt, and in this heat the minced meat.
without allowing it to boil Serve this upon
thin slices of buttered toast, from which the
crust has been removed, and place a tiny thin
cut lemon on each plate.