New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-11-05
SHORT HOUSEHOLD TALKS.
Stocking the Storeroom-The Homemade
Recipe Book

recipe BOOK.
November after the fall housecleaning is over
IS the time 10 replenish the storeroor When the
house is ready for winter and the storeroom with
the other rooms. has been busted and cleaned then
the wise housewife plans the laying in Of winter
supplies. It IS not advisable to do so sooner be
the new spices and foreign fruits as well as
native products. come to market in October and
November. and II the housekeeper ATTEMPTS TO
restock her storeroom earlier she Will have left
goods thrust upon her
It is good plan to UP all old spices in the
house in picking time then there will be no left
overs IN the storeroom to become stale or nusty
and the room must be cleared for the new supply
IN November
Every woman knows the needs OF her family
best, and she must Judge for herself the proper
kind and amount OF cereals dried fruits and other
foods which II is wise 10 store for winter In very
small families It is foolish store certain foods in
large quantities. though they may be bought
more cheaply IN that wav. because they will only
become stale or worTny before they can be used
but in large families It is to procure larger
supplies Of favorite cereals dried fruits and other
articles at this sea son.
A winters supply Of tapioca and macaroni IS de-
sirabe If has plenty OF room for them az
these articles very much cheaper when pur-
chased in considerable quantities. Dried peas, the
little pea beans which New England housekeepers
prefer for baking few dried lima beans and dried
sweet should also find a place in the winter
storeroom, and 1t IS a good plan have on hand
a few dried shallots and garlic shut UP in
tight tin boxes for seasoning stews and other
dishes. Ten cents worth of each will be enough.
As garlics are the most powerful Of all the onion
tribe only Glove" section. Of garlic IS used in
a large stew meat pie and a single garlic will
last some tine. ShaIlots the most delicate OF
all onions and are used chiefly in salads and
sauces where mere suspicion OF onion flavor Is
desired.
A good selection OF dried herbs should be provid-
ed. such as sweet marjoram thyme. sage, summer
ssvory and bayleaves. With the exception Of bay
leaves the best herbs are those purchased green
by the stalk. Dry them by hanging them over the
kitchen range for a week and then rub the dried
leaves, and in the case of summer savory the flow
ers also Roll these dried leaves sift them through
a coarse sieve and put them in clean tin boxes
carefully labelled. Five cents worth Of bayleaves
purchased at any drug store Will be sufficient for
several seasons supply. this herb is used in
very small quantities AMI does not lose flavor by
KEEPING Parsley should never be dried and kept
in tin boxes like the rest Of the herbs, because
winters supply can be easily raised in any sunny
kitchen window and fresh green parsley Is es-
n coffee is purchased IN large quantities ought
70 he unground and unbrowned. Green coffee
bouFht hv the bag is a great deal cheaper than
Te@I coee also improves with Keeping and those
who buy It and brown IT every week though this Is
than those who buy it ground and Drowned
Drowned coffee win very soon deterioTate, and Il
n Is kept both Drowned and ground for any length
OF ttme it will lose all its aroma and fine flavor
dusntes in the original packages. and it is better
10 DO this as it loses nothing by being kept.
sTices for family use should be purchased both
ground and whole. The ground spices come in
quarter pound packages. and this is sutheientIy
large amount for family Of average size to buy at
a time Some fastidious housekeepers prefer 10
grind their own spices and keep tiny mill similar
some of the spices market badly adulter-
cent in this way Mace is one of the most expen-
Size sted Oh II really pays 70 buy it whole and grind
it for use. Cinnamon is another spice often adult
terated and II is necessary TO keep a good sup
DIV of stick cinnamon. well as ground it is Just
as well to buy it all whole and grind it as 1T is
needed. The same is true OF cloves. which are
used whole as often as ground. Cassia buds are
when they always used whole. 1t Is not neces-
sary 10 keep a supply Purchase quaLLer OF a
pound Of ground ginger from trustworthy drug
gist- This Will be sufficient for year supply
used IN gingerbreads or in drinks.
Supplies Of graham bue1wheat and other other cereals an:
DO not deterorae should also De placeo IN the
closet. II the family is fond OF brown bread
and twenty-five pounds of rye meal on hand Rye
meal cannot be purchased In eli parts OF the coun-
try II is sold in all New England towns but Is
little used at the South and West. =.
C,urrants and raisins very much cheaper TX
very long without becoming wormy. r. however
the family is large and in the nablt OF using rch
amount OF raisins currants, 1t Is well TO buy
them by the box for winter. ,
TaeTs Is butte but ove OH IS better and cheaper II
purchased In original package. as II Is brought
from Italy.
THE FAMILY COOK BOOK.
To N. woman who takes great delight in her
home life 1t ought TO be pleasure to De Always on
the watch for new recipes to tempt the appetite OF
her family and In her search she VIII come across
many that are economical and attractive as wei
as wholesome These recipes she shoulo Keep
nearly written in a stout blaukboCk TO insure them
against being lost II she does this she VIII save
much time and trouble. A great many Otherwise
sxoeIlant housekaapers hasA \ hax ~ sa1s sAAI&Ns