The Washington times., 1905-02-22

marketing IN the country Is ii IHuCi
simpler problem than when one is con-
fronted with the great variety of foods
found in the city stores. In fact, it is
not d problem at all until the kitchen
is reached and the housewife racks
her brains to contriye new methods or
cooking and serving the familiar meat,
potatoes, and winter vegetables Whlch
stare her in the face five or six days
out of the seven. To be sure science
and timed foods have done much to
tighten her burdens, but she d1sI1keS
the too free use OF canned goods, ana
besides the family purse was too lean
this year to admit of many purchases
in that line. Her cellar is well stocked
with the usual root and winter vege-
tables. and on them. with the addition
of such dried or non-perishable ma
terials as beans, peas, macaroni and
rice the home-cured and Salted meats,
she must feed her family The frav-
cling butcher comes round but twice
a week, and from him she has yester-
day been able TO buy a good sized
flank steak. Knowing that the best
results could not be had if it were
broiled she plans this menu:
Mixed Tomato Soup
Stuffed Flank Steak Brown Gravy
Nodded Potato Balls Baked Parsnips
Cabbage with Sour Cream Dressing
Blanc Mango. Ceffee Sauce
Trying the Meals.
Last week she had some mutton chops,
which were carefully panned in a heavy
iron skillet worn smooth with prolonged
and careful usage. When the chops
were taken from the pan there remained
nearly a half cupfu, of clear grease, for
they had been very fat. Into this she
had stirred a half cupful of chopped
onion, covered the pan and kept its con-
tents at a moderate heat until the onion
was quite yellow. Half q dozen cloves.
a teaspoonful of salt half dozen all
spice berries, q tablespoonful of sugar.
and dash of cayenne went in next;
then, after about thre minutes cooking,
a half cupful of -four was added and the
mixture stirred until 1t was smooth.
thick mass. This was turned into a
small bowl and when cold covered and
kept in q cold closet. After each roast
or fry q similar mixture was made, and
put aside, the spices being varied, from
time TO time, TO avoid monotony; this
gave her, without cost. the basis Of a
meaty havoring and thickening to use
whenever vegetable soups We're made.
Fer this dinner She would use her own
been specially designed for soup-fnak-
ing: when putting them up last fall :hey
We're cooked to a pulp rubbed through a
coarse sieve. then canned in the usual
way. a quart can was opened and heat
ed Three tabtespoonfuis of the mix
tuTe was blended with a portion of the
hot tomato and stirred into the sauce-
pan on the fire When thickened IL was
seasoned a little more, and after ten
minutes gentle cooking was strained.
A Sample Dessert.
Earlier In the morning the simple des-
a nf
sealded in a double boiler. Six table,
spoonfuls of corn starch was mixed with
quarter of teaspoonful of salt and
sufficient cold milk to make a smooth
paste. Quickly turning IL into the hot
milk it was vigorously stirred until
smoothly thiekened. then covered and
cooked for five minutes: this long cook
ing effectuaiIy removed the raw taste of
the starch. A half eupful of sugar was
added, and after five minutes more cook
ing 1t was taken from the fire, favored
with vanilla, turned into wetted moidS
and put away where it would become
icy cold AS milk was plentiful this
dessert Tas a frequent one. and to over
come monotony this wise housewife
served it in many forms-now in tiny
molds. again in one large one-and with
a wide range Of sauces. Today it was
a, coffee sauce. A half cupfu1 of strong
coffee had been poured out before the
pot went to the breakfast table; while
hot three tablespoonfuls of sugar was
dissolved in IL, then it was put aside to
be mixed Just before dinner with a cup
fu1 Of good cream.
Delicious Steak.
The steak was thick one and large,
weighing over three pounds. The cen
tral. thckest part was carefully slit at
one side with a knife. and the cut ex-
tended inward and sideways to form a
pocket In this was placed a stufflng of
a cupful and a, half Of finely crumbled
stale bread, mixed with one Tablespoons
fuI of chopped onion. a chopped cooked
sausage Qeft from breakfasD, a high
seasoning of salt and pepper and two
tablespoonfuls of melted dripping. The
dripping pan, half a dozen paper-tilin
slices OF salt pork laid over it, pint
of boiling water poured in underneath,
the pan closely covered and placed in
a moderate oven for two hours. After
transferring il to a hot platter gravy
was made with the liquid In the pan,
seasoning it and thickening with brown
ed flour.
Muided Potato Balls.
The potatoes were boiled as usual,
but a Ii.tk. in advance Of the dinner
hour. hder mashing and seasoning
with salt, pepper, and butter they
were nodded in balls. brushed with a
litele beaten egg and quickly Drowned
in the oven.
The parsnips were thinly pared and
cut in inch dice: the next time they
would be sliced. They were boiled in
slightly salted water until very tender
then drained; the water was set aside
TO be used next day In a delicate po-
tato milk soup. For the quart of
boiled parsntps sauce was made,