The Washington times., 1904-12-23

The city housewife in America. with,
the worlds market practically at her
command, frequently offers far less
paiatabie meals than her country sister
or even the foreign peasant woman,
for whom she expresses profound pity
This fact is due largely to her asso-
citation with. her typical Anne rican zhus-
band He demands quick results IN his
business She demands quick results in
her kitchen If she has gas stove ne
counts on saving as many feet IF ne
illuminating fuel as she possibly can. s,
that beefsteak, chops, and outlets, fried
or sauted dishes, are given the prefer
ence over all other methods of cccISing
Canned vegetables of every description
are used, while the delicatessen shor
and xhe bakery contribute relishes and
Desserts.
What the housewife saves on gas
however, she loses through lack ct
nutriment in the food and actual ex.
penditures on high-priced cuts OF rieat
There is economy even In the method
OF using the gas stove. In the case ..
oishes which are In be siI.nered O,
stewed very gently q sheetiron spread.
er should be employed. This is an
hold two pans or pots, and its center
Is placed directly over the Jet If enc
of these pots holds soup stock and the
other dried fruit or vegetable which
side on the spreader. and the heat will
be sufficient TO keep them Just at the
boiling point In fact, II the flow of
gas is strong. the jet viii have to he
TEey should be brought IN a boil, how
ever, before they are placed IN the
spreader.s
Lack of favor and body condemns
any an American housewives cook
cry. And these are the features of res
taurant cooking, particularly in foreign
restaurants, for which she expresses the
greatest admiration The body or back
bone of economical cooking is the stock
pot. The flavor is due to a Well-stocked
pantry. The housewife who buys from:
grccer's to delicatessen shop. seldom
fiavors her food well. There are many
favorings besides onion.
A word first as to stock and Its mani
fold uses A reliable recipe for stock
to be used in fiayoring sauces and bast-
ing cheap meats, as well as a founda-
ton for al, clear soups, is this:
Three pounds shin beef.
Three pounds knuckle of veal.
A ham bone chopped in pieces or
quarter-pou lean ham
Two carrots.
Two small onions or one large one.
One large turnip.
-Four cloves
One bay leaf
One teaspoonful mixed herbs.
Five peppercorns.
A good sized lump of sugar.
Salt to taste
Three quarts cold water
Chop the ham bone, cut the beef and
zeal into two-ineh square pieces. Wash,
pare. and cut the vegetables in thick
slices. Now put them with the meat
and the ham bone into a large sauce
pan, cover with the water and bring
slowly to a boil Keep the stock well
SKINNED, adding a little cold water to
prevent it from boiling too quickly.
When ii is quite clear add all the other
ingredients, and simmer very gently for
five hours. Strain carefully through a
cloth or fine sieve, and when quite cold
remove the fat and ii is then ready for
use.
When the housewife has learned the
wisdom of tastily preparing cheaply
and neatly. she will find that she has
bones at her command almost every
day. If, for instance, she learns to save
the bone taken erom the center of a
steak. the ribs from roast and the car
casses of chickens or turkeys. the liquor
from these will .'orm an excellent
foundation for many soups- Say that she
has a frame of a roast chicken and
the center bone of a steak. Let her
crack them up. lay them III the soup
kettle. cover with cold water, and when
thew come to the first boil, skim care
fully. Simmer gently for two hours and
q half or three hours, then add vegeta-
bile havoring.
Stick half a dozen cloves into an