The Washington times., 1904-12-23
THE AMERICAN HOUSEWIVES
STOCKS AND SANOPIES
1t Must Be Confessed That for Economys Sake
She Often Offers Far Less Palatab1e Meal
Than Her Foreign Neighbors

onion, take half bay leaf a few green
tops OF celery, small carrot, sliced fine
and add to the stock with a dash of
pepper Simmer gently for another hour.
Strain through a soup sieve; set away
to cool, and, before using, Scrape off
every bit Of fat that his risen In the
cooling process. This stock may be kept
in porcelain bowl or q glass jar in
the refrigerator, and will remain sweet
for some time
The value of stock in giving body 10
cheap meat dishes IS nowhere better
demonstrated than in braising In many
ar american family the pot roast din
ne- is a thing to be dreaded simply
because the cook does not know how to
prepare cheap piece of meat. Brais-
ing is the correct way of preparing a
pot roast, and Ii is a mixture of boiling
and baking. accomplished in the oven
and not on top of the stove 1t can be
employed in cooking beef. veal, pork or
poultry when the latter is found to be
tough and unpromising. A double
roasting pan is used anc the meat
! almost floats in stock, highly favored
with bay leaves, carrots, onions and
herbs. The meat browns while the stock
evaporates, but ii does not dry out
absorbing in the meanwhile the r-ourish-
ing qualities and the rich favoring of
the stock.
Now as to saYories and furnishings
for inexpensive dishes. The garnishing
lspised, as under its gentle influence a
family will yield to economy when cur
tain lectures and a fat purse fail to
| convince. Fresh parsley, celery leaves
siiyed lemon and triangles of golden
brown toast are dependable garniShes
Stocking the pantry with savoTies may
sound formidable at the beginning. but
they will more than pay their wav with
the advancing winter Parsley is useful
in sauces and dressings. In large cities
1t is inexpensive the year round but
where the price rises in winter the
housewife may prepare it while it is
cheap Spread on a board IN a moderate
oven. and when thoroughly dried, rub,
the leaves to powder in mortar
Press them through fine sieve pour
into a wide-mouthed bottle. cork secure
~ 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 a family of ordinary size an entire
winter. They should also be kept in an
air-tght receptacle. free from dust and
in a cool place.
A good mixed herb f1avoring, which
is invaluable in the preparation of cheap
meat dishes Is this: One tablespoonful
basil and one of summer savory. two
tablespoonfuls dried parsley, one Of eel
cry seed and one of dried lemon peel
! Rub these together through a fine sieve
and bottle.
If the onion havoring is not desired,
but brown color is demanded, use the
caramel coloring- Put one cupful of
sugar and two tablespoonfuls of water
in a saucepan, ard stir constantly over
a brisk fire until it is dark color. Add
half a cup OF water and a pinch of salt.
Let il boil a few minutes and when cold
bottle. This will keep for some time.
For immediate use: Put one cup of
granuiated sugar into an iron saucepan
With a wooden spoon. stir it over
brisk fire until the sugar Inelts and
burns an amber color Do not let il
reach the potnt- where 1t smokes. but
the instant il unrns amber add half
cup of boiling water and stir until the
sugar IS dissolved Boil a minute or
two and turn out to cool