The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1895-01-12
For THE TABLE.


Iyered 10 the Young men OF this community up
held the theory that we shall not know true
p prosperity until we have learned 10 respect the
one cent piece as 2 purchasing medium, and
untfl we have learned to practice. IN the matter
e. Of our daily food, the fine economy which the
French use. with meat at its present price
TWO cents viii buy good sized pork or mutton
, chop; or a slice of fish can be had for the Same
sum. Poultry roast beef would be- OF course
unattalnsble and one chop would rather slen.
Derby Furnish forth the evening feast II the
family were a large one.
In the matter OF economy of food We should
not be behind any nation, for we have so much
with which to make economy not hideous but
a beautiful thing; bet 10 do this, both head and
heart must act together aud direcr the willing
hands. Simply changing the temperature OF
the same article will not give needed variety,
but carefully prepared. the scraps from one
days dinner will provide an ample meal from
0hlch, tie chances are, the master OF the house
VIII arise remarkng upon the superiority of
hghI, dainty dishes over the usual heavy
TOasts.
IN most families the storeroom not unfre-
quently holds lnnumerable small Saucers, each
containing few spOonfuis of cold vegetables.
some scraps Of meat. bit Of musb, some soup
OF some gravy, NOT enough of anything 20 be
. used alone, but capable OF being combined into
salads, eToquettes or rissoles aud soup.
Soup being the first article TO be served and
r quiring longest preparation, lei Us begin work
with 1t. Carefully scrape every bit OF meat
from any bones which may be left over from
yesterday or the day before, using chops. beef
STEAK, pork or poultry lndlscriminalely. SIT
the meat aside and break The bones in small
pieces, cover them with cold water ana put
them on the stove 70 cook for several hours
While The cold vegetables are investigated cut
any carrots, turnfpS, potatoes eaulifiower,
rfu ha1 errsy f,.f,
throwing the trimmings into the soup-kettle;
arrange these pieces neatly on leaves OF lettuce,
after having rolled them about in a dressing
made with the juice of half a lime, two table
spoOnfus Of oil, little salt aud pepper quar-
Ter Of an onion grated and little finely chopped
parsley. Set the leaves away in cool place
I'LL needed and serve with a dressing made
from sour cream. To prepare this break into a
small bowl the yelks Of four eggs and the juice
OF Iime add salt and pepper 70 taste and
piece OF butter as large as hens egg. Put the
bowl over kettle Of Rot water and beat its
contents until they are quite thick, then add
sour cream till the dressing is OF the con sis
tency OF mayonuaise sauce.
This quantity will give much more dressing
than will be required for one days salad but II
keeps well IN a cool place.
To return to the sour, which has probably
been boiling some time, skim it carefully, add
some salt and pepper. any soup which may be
on hand, the cold mush, and any bits of onion,
tomato or any vegetable not suitable for a
salad. Cold baked beans are excellent for both
SOUP and salad, and so are green peas and as
paragus. BY the way, both peas and asparagus
are now become prominent features in the mar
ket; che former, fresh and sweet, are selling for
121. cents pound. and the latter for 10 cents.
Fl seems hard 10 decide whether they are late
prOaucts OF last season or the advance guard of
the coming spring.
But we must again visit our storeroom and
bend our energies 10 constructing the piece de
resistance of our picked-up dinner. 1t must of
course be OF meat. the scraps taken from the
soup bones, and they must be disguised this
time, perhaps, into croQuettes; so chop the
meat very fine, season well and add the cold
gravy. Then make some nice smooth mashed
potato, lay spoonful upon the palm Of the left
hand. press It down with the bowl of the spoon
and lay upon II a small quantity of the chopped
meat then lay little more potato upon it and
gently roll the whole into ball.
When all the meat has been treated In this
way, dip the balls into beaten egg and roll in
hne sfted bread crumbs This is an outlet for
the stale crusts, whose larger crumbs may be
put into that useful catch-all, the soup-kettle.
Any potato which is left over. or any super
huOQs gravy may fnd Its fate here also. Should
any turnips be left, for these must DO used
sparingly in both soup and salad, on account of
their strong favor, cut them in cubes and put
them in a small pan, pouring over them gener-
GUS supply of White sauce; cover the top with
the dried bread crumbs, stick bits of butter
over the surface and bake for about twenty
minutes. Cold cabbage can b chopped fine,
well seasoned and favored with little vinegar
and baked ia a pan, crumbed aud buttered as
were the rurnips.
Now for dessert. As we have found use for
The bread crumbs already. let us turn the cake
IN IN mill ,rfi el,a
OF dry cake. Ii &c happens to DO so they must
be reduced to crumbs. If we have but one cup
ful they may be put to soak in a pint OF milk,
while we beat two eggs with few drops OF
vanilla, but no sugar. as the cake and sauce
will furnish enough Of that. Add the eggs to
The cake and MILK and bake in a slow oven TIL
It is thick as a custard, then take it out and let
II cool. Spread over 1t a thick layer OF rasp-
berry jam ana over all pour meringue mace
with the whites Of the four eggs whose yelks
were used for The salad dressing. Add to the
whites. when beaten stiff, about half cupful
OF sugar, sprinkle graduated sugar over the
top and brown with a salamander or hot shovel |
Every article directed. soup, salad, meat,
vegetables and pudding, can be prepared early
in The day. and when dinner time comes all that
remains to be done Is to strain The SOUP re-
move The fat and season for the table. Put the |
dressing upon the salad, brown the vegetables |
and fry the croquettes in plenty of boiling lard |
or beef fat. The pudding can be eaten either |
with cream or hard sauce, ana in case there are |
no whites of eggs available, the yelks Of three |
can be used in its composition and the whites |
made into the merlngue. ana in neither case Is /
the seasoning of frugality perceptible.
Family Retail Market.
Eggs and Butter unchanged, but both are /
expected co be cheaper from now on.
sell af last