Evening journal., 1904-04-01
THE
HOUSEHOLD

4,a131Ss-1x,e>t43ee-331394943439
Soup stock is a most useful article to
keep always on hand and a cook need
never be at a loss for It, II she is care
ful to save and use all scraps OF meat,
gravies, left over vegetables and the
bones and trimmings from roasts. A lit
4 tile added each day will keep the supply
a sufficient for use and soup can be served
a all the week with little or no expenditure
E for meat bought on purpose for It, once
week a small amount OF beef TO be used
+ for meat pie. or a breakfast stew may be
4 boiled and the water used for stock and
Z this is all that Is necessary TO start with.
8 Meat that is boiled for soup does not lose
e ats value in the process, It parts with its
juices and navors only. with these restor-
& ed by judicious cookery tho meat is as
& good as before. Kitchen boduet Is indis-
pensable for seasoning. No cook can af-
3 ford TO be without it. Sweet marjoram,
summer savory. thyme and parsley are
to be had in boxes neatly put up for WIN
81 ter use, except the latter which fortu-
nate.y can be purchased green all the
year around. Worcestershire sauce, to-
mato catsup and tarragon vinegar COM
plete the list OF necessary herbs and sea-
sonings with which sauces, sravles, soups
ana all made dishes can be made palat-
able. 1 must not omit the aromatic bay
eaf a handful Of these leaves will last
year and you will never want to be
a without them If you once use them. For
stock TO be used for soup in this weeks
menus begin with the knuckle OF veal,
md the bones and trimmings from the
breast Of lamb. Let your butcher know
hat you expect these sent home with the
oast, they are yours because the meat
vas weighed before they were removed.
md he viii be perfectly willing to give
hem to you.
The carcass OF the duck, with remnants
II the stufhng will be an excellent addi-
ion. Break up the bones, cover with cold
water. bring to a boil, and let simmer
n hour. strain and set aside TO cool.
When cold add 1t to the stock. The beef
purchased for the pie, can be made ints
took first. A stone crock is the best YES.
el 10 keep stock in. Use a piece Of cheese
10th to cover It. or perforated tin I'D.
hot weather It will be necessary TO
eep this in the refrigerator.
SATURDAY.
breakfast.
Potatoes a la creme,
Boiled eggs,
Graham mullins.
,inner.
Roast lamb-currant Jelly,
Sweet potato croquettes,
Lima beans, peas,
Apple tspioca.
upper.
Potato pudding.
Slices Of minced ham,
Sponge cake, preserves.
SUNDAY.
reakfast.
Buckwheat cakes.
Maple syrup.
Sausage, shirred eggs.
inner.
White soup.
Beef Ia mode,
Duchess potatoes,
Hominy-parsnip fritters,
Celery salad,
Water thins, cheese.
suet pudding.
Buttered toast,
Cold beef sliced-Tomato catsup,
MONDAY.
reakfast.
Steak,
Potato cakes,
Toasted wheat mullins.
inner.
Tomato soup,
creamed hash. mutton:
Kidney beans,
Baked potatoes.
Corn starch-3am,
Cream.
ipper.
Tomato omelette,
Baked apples-cream.
TUESDAY.
,eakfast.
Beef hash on toast.
French fried potatoes,
nner.
Vegetable soup.
Dreaded mutton chops,
Brown sauce.
Creamed cabbage.
Boiled potatoes.
Succotash,
Rice pudding, preserved figs.
PIPER.
Potato soufhe.
Veal croquettes,
stewed prunes.
WEDNESDAY.
ealdast.
M Fried hominy-syrup,
Creamed potatoes,
Southern corn bread.
nner.
Kornlet soup.
Roast duck--cranberry Jelly,
Mashed potatoes.
Celery, cold slaw,
Egg salad,
Butter thins, cream cheese.
pper.
French chops with potato mounds,
MIX toast,
Sliced peaches-lady fingers.
THURSDAY.
eakfast.
Stewed kidneys
I.yonnaise potatoes, boiled eggs,
Griddle cakes.
nner
Bouiilon,
'| Meat pie, with dumplngs,
Boiled rice stewed tomatoes,
Spiced peaches,
Ginger snaps.
pper.
Golden rod eggs,
Baking powder biscuit,
4ejs Sliced bananas with cream.
FRIDAY.
eakfast.
Toasted salt maclerel,
Poached eggs. stewed potatoes,