The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-09-27
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THE WINTERS SUPPLY.

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We are now approaching the season of
the year VIXEN the head of the family
consults with his good wife as to the
supply to be laid in for winter use. I'm
der wise management this is the proper
thing to do, but the wisdom or foolish
ness of it depends largely on whether
the conditions will justify the action.
There is no wisdom in buying, for in
stance, winters supply of apples, po-
tatoes ETC., If the cellar is not such as to
keep them intact from cold and wet, or if
the fruit and vegetables are sure to de-
cay before they can be utilized.
But If you have a good cellar you
should lay in a winters stock, and 1 de-
sire to suggest some additions to the
usual list, as l have found from obser"
walton it exists in most American house
holds.
Potatoes, apples and onions are all
right and should, of course be included,
but they are not all the vegetables de-
sirable. In few eastern larders have /
noted a supply of carrots. Ask the
housewife why is this so and the answer
will come, why, we never put in car
rots." And why not pray? Next to the
onion the carrot Is the friend of the
cook. No stew or soup can be properly
made without this vegetable, and nearly
all ragouts and dishes using up the left
overs require carrots to ensure good re-
suits. Carrots are easily kept are cheap
in the fall, and bushel at least should
go into your cellar.
The yellow turnip is also a desirable
vegetable to add to your stock. 1t, too,
can be used in many dishes that economy
will suggest and should not be sighted.
Give it a place beside the carrot bin.
Peppers, the small red or Chill pepper
preferred, should also be placed in
stock. The use of paprika, black pepper,
or even tobasco sauce, will not fill the
place of the red pepper that can be
bought in the fall and kept for winter
use. A nice way to preserve them is to
put them into brine made of fine salt
and water. Try it and you will not omit
them hereafter.
Some day when at the market take
home with you a string of garlic and
hang it up in some dry place for future
use. Too much garlic is an abomina-
ton, l admit, but little Ga Glove or two
of it, in soup or stew gives a flavor
that you will get in no other way. No
high-class chef will do without it, and
We all wish to aim at the results they OBJ
tain.
OF pickles, preserves, relishes and
jellies we can only say a word. All are
essential to a pleasant winter, and every
good housewife will put in an abundant
supply. No one of them need be expen
sve, unless the time consumed in pre-
pairing them is very valuable, and they
will appear worth their weight in gold
later on.
In fact, now Is the time to make tn,
winter an enjoyable one so far as the
table is concerned, If you are to regard
economy as essential. AS a stitch in
time saves nine so few dollars invested
wisely now will save many before the
spring days return
While on the subject of economy, let
me ask why American families in the
north and east do not regard more high
ly the use of buttermilk. In the south
and southwest buttermilk is most highly
esteemed, credited with medicinal prop
critics, and a most frequent visitor on
every table. Not only do the southerners
drink buttermiik, but they serve 1t in
jelies and pies. and it is delicious.
Try a quart of buttermilk in this way
and be convinced Place it in a granite
kettle and boil, stirring to avoid curdling
in Jumps, and mix u enough rice flour,
previously moistened. to make a soft
mush. Beat in the yolk of an egg while
hot and pour in molds. Serve very cold
with cream.
Buttermilk pie is made like a custard
pie, the only difference being the sub
stitution of buttermilk for sweet milk
and adding to each cupful teaspoonful
of cornstarch.
LOUIS ROLE