The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1902-02-22
FOUR DAILY BREAD
I Oaiuabte Suggestions for the
Kitchen and Dining.Room.
A FEW VERY SIMPLE RECIPES
By KATHERINE KURT1

A FEW VERY SIMPLE RECIPES
BY dainty dishes we do not mean those
which require expensive materials for their
or labor for their preparation. The foods as
they are given to mans hand to be converted
into bodily sustenance are all perfect of their
kind. Nature makes no mistakes in the deli
cate blending Of materials in and preserving
harmony throughout. Then why should not
we, when making the changes necessary in
converting raw materials into such forms
as are requisite for the demands of our fam
lily, not treat these materials as religiously
as nature has done: or why begrudge the
necessary labor, study, patience and, if need
be, trouble to retain existing beauty and
harmony while at the same time we change
such substances as are at our command into
nutritious, digestible food?
Nourishing and inexpensive substances are
not always the most savory to those who are
guided more by taste than knowledge of ths
foods they eat. In such cases the cook must
call to her aid certain little accessories,
which, when used with wise judgment impart
just enough character to the dish to tempt
the palate without allowing it to discover
the true source of the lavors, or in any way
lessen the wholesomeness of the food. The
woman whose conscience prompts her to con-
slider that the making Of comfortable home
is the noblest occupation she can aspire to,
will take delight in studying and working
out from the most limited and unpromising
supplies, dishes that might grace the table
of the millionaire, and would certainly please
| his jaded appetite far better than the rich,
| heavy and often unsayory foods which have
dulled his enjoyment of the most tempting
offering his high priced cook may produce.
SCOTCH Broth.
Take the neck of mutton and wipe well
with a damp cloth; but do not wash the meat
Cut 1t from the bones ana put all together
in stewpan with three small carrots, three
small turn1ps, two onions, head OF celery,
OF the root and coarses stalks not fit for the
table, sprig Of parsley and four quarts OIL
cold water. Let them boil for four hours.
After 1t has cooked one and one-4alf hours,
take the meat and. out it into, neat squares and
reserve for the copu. Skim off the fat as II
rises and at the end Of time allowed strain
through a colander. II any fat remains re-
move 1t with q piece Of soft, brown paper,
Then cut the vegetables into squares and put
into stewpan with two ounces3 of pearl bar
I ley that has been previously boiled for two
hours Add the pieces of meat and the broth
season to taste and let 1t boil up; then serve.
Knuclkle. of veal With Rice.
| Put the meat in stawpan with pound
of bacon and plenty Of onions and carrots
the latter sliced. the onions whole. Add
eight or a dozen pepper corns and q teaspoon
full. OF SALT cover with water and two table
spoonfuls OF vinegar, Cover and cook very
! gently for three hours When done. remove
the meat to a hot platter; arrange the yege-
tables around it.; make a cream sauce with
| some of the liquor, adding the yolk of an
egg to half pint of sauce and little minced
parsley. Pour the sauce over the meat. Serve
lInH> n r,t} TO oh
stewed Rabbit With Sausage.
Prepare the rabbit as for stewing Form
| pound of sausage meat into small rolls
| Put the rabbit and meat into q stewing pan
and fry brown. Then place in layers In 9
deep baking dish and cover with a stock
made by cooking the heart, liver and bones
left from roasts or chops in little water,
| The fat can be drained from the pan in which
the meat was fried, little hot water added
and stirred over the fire few minutes, TO
loosen the Drowned juices in the bottom OF
the pan. Cover the stew and cook gently in
the oven until the rabbit Is tender.
Cheap Beef Steak Pudding.
Line quart earthen baking dish with suet
crust Take two pounds from the thick end
OF the stem of beef and cut into thin strips;
roll them well in -four seasoned with salt and
pepper Make a dressing of bread seasoned
with salt, pepper, little minced parsley,
few drops Of onion juice and bind together
with little of the marrow from the soup
bone Spread spoonful of this mixture in
the center OF the slices OF meat; roll them
up and fasten with a little skewer. Lay these
in a pudding dish; scatter with finely chopped
onion and pour in cupful Of water. Cover
with a piece OF the paste, trimming the edges
neatly Tie the basin up In scalded, well
Toured cloth and set in q boiler Of water
and boil for Ave hours. Have water
enough to come half way up the sides OF the
basin, but not deep enough to boil over the
top. Meat cooked in this way will be as ten
der as the best steak and more nourishing.