Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1904-12-26

| '"SNA ~ prevent IL ITOHf DOlllnR 10
quickly. When II is quite clear ad
all the other ingredients. and simme
very gently for five hours Strait
carefully through cloth or fine sieve
and when quite cold remove the ia
and it is then ready for use.
| When the housewife has learned tn,
wisdom of hastily preparing chea,
meats she will fiid that she has bone.
1t her command almost every day. Ii
for instance, she learns to save tn,
bone taken from the center of steak
| the ribs from roast and the carcasse.
! III chickens or turkeys, the liquor from
| these will form an excellent founda.
zion Tor many soups. Say that she
has a frame of a roast chicken and the
| center bone of 4 steak. Let her crack
them up. lay them in the soup kettle
lover with cold water and when they
| come to the first boil, skim carefully
Simmer gently for two hours and a hall
,r three hours, then add vegetable fla
!oring.
Stick half n dozen cloves into an
DnIon, take half a bay leaf, a few
;reen tops OF celery. a small carrot,
sliced fine, and add to the stock with a
lash of pepper. Simmer gently for
mother hour. Strain through a soup
seiVe; set away TO cool, and, before
Asing, scrape OF every bit OF fat tina,
has risen in the cooling process. This
STOCK may be Kept in porcelain bowl
Or glass jar in the refrigerator. and
VIII remain sweet for some time.
The value of stock in giving body to
cheap meat dishes is nowhere better
demonstrated than in braisinE. II,
many an American family the pot
'oast dinner is a thing to be dreaded,
simply because the cook does not know
now 10 prepare cheap piece of meat.
eialSihs IS the correct way of prepar-
ing pot roast, and ii is a mixture of
ooliihg and baking, accomplished i'm
me oven and not on top of the stove
al can be employed in cooking beef.
veal. pork OF poultry when the latter is
lound to be tough and unpromising. A
l"uble roasting pan is used, and the
meat almost floats IN stock. mighty ia
tored VITA hay leaf. carrots. onions ana
nerbs. The meat browns while the
STOCK eVaporates, but it does not dry
out. absorbing il, the meanwhile tn.
Hu,iiititS anu tDe ficn liza
sorins OF the stock,
Nov ITO sayories and garn:si,inc>
iof inexpensive dishes The garnish.
ing is a feature OF cookery MOI 10 h.
deSpIsed. as under its gentle infuenc.
A family Will yield to economy when
curtain lectures and a fat purse fail II,
convince. Fresh parsley. cele,>
leaves, Sliced lemon and triangles q,
golden brown toast are dependable
sarniahcs.
Stocking the pantry with savories
may SQUAD formidable at the begin
hng, out they Will more than pay thei,
way with the advancing winter.
Parsley is useful in sauces and dress
!nss. In large cities it is inexpensive
the year round. but where the price
rises in winter the housewife may pre-
pare it while it is cheap. Spread on 4
board in 4 moderate oven, and when
thoroughly dried rub the leaves to a
powder in mortar. Press them
through fine sieve, pour into a wide
inouthed bottle, cork securely and keep
in dry cold place.
Bay leaves can be bought at grocery
stores. but they come more cheaply at |
The drug store. A dimes worth will |
last family Of ordinary size an entire |
winter. They should also be kept In an |
receptacle, free from dust and
in /, cool place.
A good mixed herb flavoring. which
is Invaluable III tho preparation OF
cheap meat GiShr.'. H.; his: One table,
spoonful thyme. Qua II sweet ma joram.
enc Of basil an1 on O: summer savory.
$40 tablespccpfiiis aried lemon peel.
Rub these together through fine
sieve ana bottle.
Dried tarragon leaves in vinegar
form the tarragon vinegar which gives
such piquant favor to sour sauces.
A bottle of capers which are covered
with vinegar, should be in every
pantry. They are delicious in both
sauces for fish and dressings for salads
Garlic should be used with discretion
n making salad dressing The bowl of
he spoon with which the salad is
mixed is rubbed with a Glove of garlic.
peeled ana split: the actual garlic is
never used.
Mushroom, walnut and tomato catsup
ana celery salt can be bought at all
grocery stores, and prove in
in preparing meat dishes.
Burnt onion sauce should always be
Kept at hand for use in preparing soups
md cheap meat dishes. Ii is made as
pillows. -Four rounded tablespoonfu;s
u sugar are placed in all iron sauce.
ian over a brisk fire. Stir it until it
nelts. hut DO not let it brown. Now
ldd an equal Quantity OF onions chopped
oarsely. Cook this mixture until II
1Gokes and burns little. Now add a
up Of water and cook until ii is like d !,
hin maple strip. Strain through I,
heese cloth. and pour into bottle. 1t ,
will Keep several months, and will color ,
nd flavor soups and sauces
IL the onion flavCring is not desired.
ut brown color is demanded, use the !,
aramel cOloring. Put one cupfuI OF /.
ugiir and two te3spoonfuls Of water in .
saucepan and stir constantly over a
risk fire until it is dark color. Add
1lf a cup of water and a pinch Of salt. :,
let it boil a few minutes and when cold
cttie. This will keep for some time.
For Immediate use: Put one cup of
ranulated sugar into an iron sauce
an. With a wooden spoon stir IT over !
brisk fire until the sugar meIts and
urns an amber color Do not let Il !.
zach the point where 1t smokes. but
ne instant 1t turns amber add half