The representative. [volume] (St. Paul, Minn.) 1893-1901, 1899-06-22
KITCHEN ECONOMIES.
Suggestions for the HOusekeeper ON
A Small Allowance.

pup AcduS SoMc piONISlOu AOI Tic tIuc
when the income may be less or stopped
altogether. It is fact, however, that
in many homes the first day of the new
year finds no surplus, if, indeed, it does
not usher in bills that cannot be met
The final result in such a home can
readily be imagined. The deplorable
condition of the finances is not always
due to extravagant tastes and indulg,
ences, for in many homes, in spite of
self-denials, the saving of money still
seems impossible; and the thoughtful
woman will ponder these things and de-
termine if the fault lies in her prov
ince.
There is healthy economy found in
the oversight necessary to prevent waste
in the kitchen that should have the
sympathy of every woman; but the SUBJ
ject requires considerable study if sue
cess is to be achieved. So much has
been written and the economies sug-
gested have often been so ridiculous
that the whole matter has had discour-
aging effect upon many an earnest
housewife struggling to do her best on
a small allowance. Carefulness in buy
ing does not Of necessity signify thrift
In the house, if there is waste in the use
of things provided. 1t does not require
a very great knowledge of cookery to
prepare appetizing meals from fresh
roasts, steak, new vegetables etc., but
ones capabilities have a greater demand
upon them when she is obliged to utilize
leftover food and make it of dishes
worth eating.
The creed Of the careful housewife
should be that everything is worth
while. 1t is worth while to make even
two or three plates of soup, rather than
throw out a small piece of meat and
bone and cupful of leftover vege-
tables. In the morning the ice-bex
Should be inspected and the meals so
planned for the day that leftover por-
lions will be utilized. A cupful Of
turnip or carrot makes possible a deli
clous cream soup or seasons a soup for
luncheon or supper; as a rule, American
women are afraid of soup-making and
do not recognize the possibilities in this
direction. For instance, an inspection
OF the box today will reveal the bone
from leg of mutton; this is brought to
the kitchen, cracked in one or two
places, then put Or the fire and hot
water added to cover it. Any other left
over bones or meat that cannot be used
otherwise and any leftover vegetables
as we'll should be added to the mutton
bone. A can of tomatoes is opened and
cupful added, the remaining sufficing
for the dinner vegetable; half an onion
bit OF celery, parsley or other aavoring
will properly season the soup. The
soup should be slowly cooked, three
hours sufficing to draw out the Juices:
1t should then be strained through a
selve and the liquid thus obtained
through cheesecloth. The SOUP should
be set in a cold place for the fat to COL
lect on top. When using remove the
fat, heat the clear soup, season it with
salt and pepper and add half a cunfu, NJ
boiled rice, vermicelli or barley. The
Tat from the top of hot soup may be re-
moved by laying on soft yellow paper.
This is often done when the soup is
needed quickly.
This does not give large quantity of
soup, to be sure, but there will be quite
enough for five for lunch, dinner or sup
per. This is not day for Offering large
portions of food to persons at table, and
when this fact is observed properly there
are less occasions for waste. Better
help a person two or three times rather
than have more left on the plate than
is consumed; we are growing refined
in our living and revolt against heaped
plate. A small portion of soup is, there
fore, quite enough. A bowlful of cream
ed carrots will provide delicious soup.
1t may be made by passing the vege-
tables through a fine seive, adding a
pint and half of milk to each pint
of the vegetable, then thickening to a
cream with -four and butter and season.
ing with salt. Pepper is never added
to a cream soup at the time of serving.
There is a multitude of methods of
making over cooked meats, many of
which lack the semblance of reason.
knowledge of food principles must teach
the provider that wOrked-over meat
cannot be as nourishing as that freshly
cooked, but it may be made to lack the
least property of food if not understand
ingly prepared. To be worth eating,
roast beef and mutton, the staple meats
of today, should only be warmed
through in the process of re-cooking
A gravy is usually made from the drip
ping in the pan when warming the
meat. Place a few spoonfuls in the fry
ing pan, and, if the sauce is too thick,
thin it with hot water Slice the meat
thin and when the gravy is hot, add the
meat to it and cook just long enough
to heat, then serve.
flashes are delicious when made of
veal, chicken or lamb. A creamed hash