The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1901-12-08
Great Secret ~
s of Saving.

"A Group Of Economical Dishes was the
subject OF Mrs s Tyson Rorer's final food
show lecture at Industrial hall, says the
Philadelphia Record
She made a queer times pudding, an Irish
stew and Drowned ribs Of beef prefacing
and intcrlardiug these demonstrations
with hints on economy.
Economy, 10 begin with, consists in buy
Ing the best material and using 1t cconSmi-
cally not In buying the best material and
spelling it in the cooking Those pursuing
the last course may as we'll buy the poor
est
Every leftover must he saved!
Every bill Of fare must he so constructed
rs 10 use M the lch-overs. II the same
kind Of meat figures for TWO successive
dinners cook It after totally liner mt
methods. Avoid mGnotony MonOiony is
indeed the great drawback to the more
expensive living households IN Mhlch
steak, roast and stcwcd quicken follow
each other as regularly ns IN" ticking OF
a clock.
youll dine upon "oasts. broicd meats
braises fric3SSccs, en- cassernles' steaks
rolled and stuffed meat done In olives or
rolls or en- CaupHllon, Hamburg steaks Hnd
ragouls In making the majority Of these
dishes the sp-callcd Inferior cuts are used,
but remember the inferior cuts honst Just
much or more nuiFillons an0 III topk'u
scientifically taste just as we'll and lend
variety which is the spice Of cookery as
well AS life itself
and keep up the appettcs to which she
caters al one and the sane time. More
care must be exercised In the cooking ot
cheaper. tougher meats II they are to he
as s'Oq Drowned RIBS OF BEEF
Cut down between each rib, being par
| ticular to Leave an equal amount Of meat
on each rib Put into kettle and cover
with boiling stock water may be used
but IL isn't as good Add a sliced onion
and four cloves. Cook gently until ten
! der which will be about an hour ana u
/ half But when II has cooked tnree-iourtns
| Of an hour add two carrots ana one tupi
/ teasnoonful Of salt When tender dish
carefully In the center OF round dlsh;
lifting the vegetables with a sklnher anu
futtlng them In between the RIBS OF peer
serve with brown sauce, which VIII DC
strained over the whole, ana ada sprlhh
i Ing Of parsley. ,Apy leftover snch "a, a.
meas may he added. allowing just sur
| ncient time for them TO heat.
BROWN SAUCE.
Rub together two tablesDoonfuls each Of
-four and butter: add pint OF stock-tha'
/ in which the ribs were boiled. Stir al
/ boiling. Add a teaspoOnfu OF Kitchen bon
quet. n half teaspoonful OF salt ana SAT-
4 spoonful Of pepper.
| This is one OF the very incest OF sightll
and wholesome dishes aud Is intenAsd I,
use np the ends from the ordinary ri
roast, which. II Toasted, would only D.
1hrown out.
FRICASsEE or HEART
Remove the hard, muscular part from
two calves hearts, not forgetting TO ais
remove the clot OF blood from the tip
Wash thoroughly in cold water. Cut Int
strips and then into inch cubes. Piae
In the saucepan and cover with boilin
water. Then simmer for two nouEs Vine
the water has nearly eYaporateu thef
should be a pint left az the most: rub e
gethcr two tablespoonfuls each Of butte
aud -four add to them The pint OF liquo
and stir till the boiling polnt IS reacnes
Add the heart. and when thorough
heated teaspoonful OF salt, a sAitsPoot
ful Of pepper and the yoiks ct two cgg
beaten with two tahlespoonfus OF cream
DO not let It boil after tbs esgs are M
plsh carefully, sprinkle with mines