The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1901-11-12
.WOman'S Work.
WHEN THE UNEXPECTED HAPPENS.

rlVes it frequently happens shat we
cannot give quite the welcome that
we would but for the reserve ques
ton ever ~UpDermost in the house
keepers mind, "What shall we have
to eat?" For there are days when
one ia not prepared for company,
however we'll we NAV manage The
larder is like Mother Hubbard cup,
board and ia hare
There are few things more c0nvpn
lent than canned goods, for although
we might not rare tn use them every
day, we should always keep a sup
ply on hand 40 that we may be par
TALLY prepared for the unexpected
guest.
Beef extract is a very useful thing
TO have in the house with this an
excellent first course NAV be pre-
pared in a very few minutes. Hot
water, and seasoning to taste con
verts this into a delicious boulli0n
There are spices now ready mixed
for seasoning sOup and one my add
a little onion juice if this is liked,
and known to be relished by the
guest.
A very a%ppetizing dish may be- re
pared from hits of cold meat, chick
en-, turk Y, beef, mnttOn or lamb
If these ere canned they NAV be
used in the same way. Chop fine,
season we'll, and mix with melted
bntser or moisten with hot milk
put in individual shells and sprinkle
with sifted bread crumbs place in
the e just long enough to heat
through
Another way to serve bits of meat
Ia to cut it up in small pieces and
make a white sauce for it a cupful
of milk, two Ia blespOOnfuls of but
ter, INT tablespoonful of -four makes
a good sauce. Toast strips of bread
and put the bits of meat with them,
pour the sauce over all and serve.
Another nice way is to chop the
meat if you have time. Heat boiling
hot with some meat gravy or even
sOme sOuD stock, seasoned with pep
per, salt and celery, add butter if
the meat is all lean. Toast rounds
of bread and put a generous spoon
full of the meat mixture on each slice
or round.
A tomato cream toast ia another
minutes to prepare this but not long
if the fire ia bright, and ones tenn
per, too. Take a cup and half of to-
matoes, strained, and heated, pour
this over a mixture made of three
tablespOOnfuls of butter we'll mixed
with two tablespoonful of -four
The butter is melted in a granite
saucepan and the -four incorporated
into it while warm ; when the toma-
toes are hot they ara poured over
the butter and -four. Add a quar-
ter of a teaspoOnful of 1oda. If more
seasoning is required add this. Then
the last thing before pouring over
the toast, add..a!half cup OF hot cream.
Have rounds of bread toasted and
the crust removed. This dish needs
serving at once.
II you have cold mashed potatoes
you can make them almost as good
as new toy heating them and pressing
through the utensll made for this
purpose
Eggs aye always convenient when
in Il hurry. Slices of toast with the
eggs dropped on them and d thin
slice of brOiled bacon on each egg,
makes a nice looking and good tast-
ing dish. The bacon may be put on
she broiler over a pan and placed IN
the oven if the fire is needed for
other things. 1t will not cook a.
quickly but it will cook we'll and be
gO"d.
R1ce1 potatoes look we'll served in
cups place cold meat in the bottom
of the cup and she rioed potatoes on
top brown in the oven
Soda crackers do not seem to pre-
sent u very good appearance for
dessert, but a very good one withal
may be from these self same crack
ers, providing you have some nice
canned fruit, peaches, for instance
Butter the crackers, and spread
with the peaches, adding sugar plen-
tifully. Cover with d second but
tered cracker. Place in the over to
heat. Heat the juice from the can
- s--sA nnd odd snnar to ma Ia q