Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-09-21
ITE WINTER TLT

III FNA4N LII NJ s
We are now approaching The season OF
the year when the head Of the famlS
consults with his good wife as to the
supply TO be laid in for winter use. Tn
der wise management this is the proper
thing 10 do, but the wisdom or foolish
ness Of 1t depends largely on whether
the conditions will justify the action
There is no wisdom in buying, for in
stance, a winters supply Of apples, po-
tatoes, etc, If the cellar is not such as 10
keep them intact from cold ana wet, ord
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 de-
sire to suggest some additions to The
usual list. as / have found from obser-
walton it exists In most American house
holds.
Potatoes. apples and onions are a
right and should. Of course. be Included,
but they ale not all the vegetables de-
sirable. In few eastern larders have I
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, pray2 Next % 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 aEd dishes using up the lett
overs require carrots 10 ensure good re-
suits. Carrots are easily kept, are cheap
in the fan, and a 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 a brine made of fine salt
and water. Try it and you will not omit
them hereafter.
Some day when at the market TAX
home with you a string of garlic and
hang 1t up in some dry place for future
use. Too much garlic is an abomina-
ton, l admit. but a little Ga Glove or two
Of it) in a soup or stew gives a flavor
that you will get in no other way. No
high-elass chef will do without it, and
we all wish to aim at the results they OBJ
ain
or pickles. preserves, relishes and
j%ellies 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-
sive, 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 a few dollars invested
wisely now wiH save many before he
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 buttermilk. but they serve IL in
jellies and pies. n 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 curdhng
in Jumps. and mix in enough rice flour,
previously moistened, TO make a soft
mush. Beat in the yolk Of an egg while
hot n 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 a t%easpoonful
of cornstarch.
IOTTTG ROIE