Oxford Democrat., 1897-03-23
THE WAY we DID At COOKING
ScAOOl

clear stock. We wiped the meat with Q
dampened towel and cut the meat from
the bone Qt was shin b0ne.) The
meat was cut into pieces about m inch
square, 90 the water would have .
chance to act on every part. We placed
the bones on the bottom Of granite ket-
tie "a porcelain kettle would do as well),
and put the meat on top OF the bones.
We then added five quarts Of cold, soft
water, and stood the kettle on the back
part OF the range for an hour, so that
the cold water might draw out oil the
substance that It could from the meat
and soften the texture. At the end OF
the hour We placed the kettle over =
good fire. When the water began to
steam and the scum had risen, We placed
the kettle on more moderate part OF the
fire and added q cupful Of cold water
and skinned of the scum. We covered
the kettle and left 1t where It's contents
would simmer gently for four hours; Mt
the end Of which time we added one
onion, one carrot, one turnip, and one
stalk Of celery cut In slices, and also
added two bay leaves, one sprig OF
parsley and twelve whole cloves, and let
il simmer one hour longer. We then
strained the stock through fine sieve
and added to 1t one tablespoon levelful
Of salt. We placed the stock where II
would cool quickly, because II kept In a
warm place for q few hours 1t would not
form nice Jelly. When 1t WAS cold We
removed all the fat from the top and 1t
was ready to use.
VEGETABLE Sour WITHOUT MEAT
The same day we made soup stock we
also made vegetable soup without
meat. First we washed the vegetables
with a brush about four inches long,
something like scrubbing brush. We
then peeled the vegetables and cut them
in slices about three-sixteenths OF an
inch thick. You can cut them into dice
shaped pieces or else use fancy cutters
aud cut each vegetable into different
shaped pieces. For this soup We used
one carrot, one sweet potato, one turnip,
one parsnip aud one onion. We put one
ounce OF butter into frying pan and
hen hot We added the vegetables and
fried them light brown. Then We
turned all into soup kettle and added
two quarts OF cold water, one bay leaf,
one sprig Of parsley, one root OF celery,
one level teaspoopful Of salt and two
tablespoonfuls OF rice. After 1t had
boiled slowly for one hour and quar-
ter, we added one white potato which
had also been cut into fancy shaped
pieces. We allowed II TO boil fifteen
minutes longer; then we mixed one
fourth Of n tesspooniul Of pepper with
level teaspoonful Of salt and added IL TO
the soup, and the soup was ready 10 be
served.
A RIB RoAsT--The next thing We
did was to roast rib Of beef In the oven.
First We looked after the oven TO see
that IL was very hot. We wiped the
meat carefully and then dredged II light
ly with pepper and placed II rib-side
down In granite baking-pan; then We
added one level teaspoonful OF salt TO
half pint Of boiling water and poured II
In the pan. We placed II In the oven,
which was very hot, and basted II every
ten minutes. As every oven has one
part u little hotter than the other We
turned the pan two or three times dur
Ing the roasting, so that the meat would
have chance TO roast evenly. Ii Was
roasted fifteen minutes 10 every pound.
After placing the meat on heated plate
We poured all but two tablespoonfuls OF
the drlppings from the pan. We then
added two rounding tabiespoonfuls Of
-four, which Drowned In the baking pan
on the top OF the stove while We n bed
IL smooth. To this we added pint Of
water, stirring continuously until II
boiled. We seasoned II with one level
tesspoonful Of salt and six dsshes Of
pepper, and when We had strained IL
through q small sieve into the boat II
was ready to serve.
IL will be observed that these are ordi
nary dishes cooked In plain, uupreten-
tious way-whst might be called the
everyday food Of the common people.
The instructions are especially valuable
la that they show go clearly how to do
these necessary and indispensable things.
In the same line are few more recipes.
To BRoIL STEAK.-In preparing to
broil steak on range see that the direct
draft Is open and that the fire Is clear
and free from gas. Put a good meat
plate on the warming shelf, and also
granite plate. Having creased the
broiler, put 1t to heat. Free the steak
from suet and place IL In the warm
broiler, and put the broiler over the fire.
Count twenty and turn the other side to
the fire, and continue TO count and turn.
IL will take eight minutes TO broil thick
steak IL wished well done, or five minutes
IL rare. When done turn the top Of the
broiler back underneath the lower side.
Place the granite plate over the meat
and turn the broiler, steak and plate over
at the same time. In this way the steak
will be placed on the plate without los
ing any Of the juices. Season with salt
and pepper; turn the steak and season
the other side. Place the steak now
exactly where wanted on the good meat
plate and serve at once.
VEAL CUTLErs.-ln preparing veal
outlets We first covered them with boil
ing water, and after letting them stand
about a minute we took them out Of the
water and wiped them dry. We cut
them into pieces about two inches
square. We broke an egg In soup
plate and added one tablespoonful OF
no, water to it. The water keeps the
egg from becoming too light while
thoroughly mixing the white with the
yolk by beating, and il also makes the
crust more tender. After placing the
veal In the egg we, with spoon, poured
the egg over every part not already
covered by the egg. We carefully
drained the veal and laid It on bed Of
grated bread crumbs and piled crumbs
all over it. After pressing the crumbs
down hard We took up the veal, shook 1t
lightly and placed IL on granite plate.
We put two tablespoonfuls Of drippings
into frying pan, and when 1t was hot
We put in the Dreaded veal outlets; when
one side was nice brown We turned 1t
over, and when that side was Drowned
II was ready to be dished and served
with tomato sauce.
BEEF STEW WITH DUMPLINGs.-In
making stew from beef We used two
pounds of lean meat, which We cut into
pieces about one inch square and dredged
It thickly with flour. Having put two
Of butter or drippings
into a frying pan over good fire, ms
soon as Il was very hot we added the
meat. We kept turning the meat, and
as soon as 1t was nicely Drowned We
turned 1t into a saucepan. We added
one tablespoonful Of -four to the butter
in the frying pan, and when
,,all .v,s ~ ad ux, .ddad ono ruor VI ~ hoil