Every evening, Wilmington daily commercial., 1906-01-06

most popular for the young girls room
who knows how 10 take care of things.
In this case the dressing table and hang
ings Of the room correspond.
And now, as most Of our incomes will
not admit Of elongating our blanket at
both ends at the same time, let me pass
on to you some suggestions for econo-
MIXING on your butchers bill, while REIN
forcing your linen closet And first, the
possibilities of n shank Of beet. An aver
age sized shank costs about 25 OF 30
cents, and contains besides the marrow
bone, about five pounds of solid meat
measured after cooking, and a pint of
fat after being tried out that can be
used for shortening and cooking. Hav-
ing purchased a good-sized shank, cut out
all the best of the lean meat, being care
full TO remove the stringy pieces, and dig
the marrow from the bones. Chop the
meat and marrow, and you will have
quantity of the most delicious steak, far
ahead of any you can buy for tender
ness and flavor. Season slightly with
salt and pepper, make into pats, and put
away In cool place until needed for
cooking. This makes enough for three or
four meals, according to the size of the
family. At this season, it viii keep for
some time. Boil the rest of the shank
and when tender take the meat from the
bones, utilizing 1t when well seasoned,
in meat pies, meat loaf, croquettes, and
a delicious little stew, warming up some
Of the slices in the stock. The stock itself
is utilized in soups and gravies. Thus
for an ordinary family, the housewife
can get three or four services of meat
and two OF three services of soup all for
25 cents. Can you beat thati
Take a pint of the soup meat and
mince fine, adding tiny bit Of onion to
season. Add salt and pepper, a little cell
cry, cloves or savory 70 flavor; then add
q quarter cup Of good stock and mix
well. Add the white Of small egg, or
a portion of the white of one larger, and
mix again, then take the meat from the
stove and set in a cool place 10 get cold.
Make into croquettes, roll in the beaten
egg yolk, then in sifted bread crumbs
and fry a rich brown in hot fat. When
ready to serve, stick q tiny sprig of pars-
ley in the pointed end of each croquette.
Cut of some slices from the boiled
shank of beef Put into the frying pan
two tablespoonfuls of the tried-out fat,
and when hot put in a couple of slices
each Of onion and carrot and let them
brown. Stir in one cup canned tomatoes
and half cup Of the beef stock or gravy,
also a bay leaf, bit Of summer savory
or any other seasoning, as preferred.
Simmer half an hour At the end of this
time, if stock has been used, thicSen with
teaspoonful Of flour stirred smooth in
a little cold water Add the cold, sliced
meat, simmer five minutes 70 heat
through, add more salt and pepper if
necessary, then serve.
Nearly all of us have one OF more win
dows that it is next to impossible TO
keep clean on the outside, given a single
dash of rain. Overhanging vines, a near
by tree or wall that send the rain drops
scattering against the window, work
havoc with its looks in no time. In the
summer the washing does not amount to
so much, but at this season Of coughs
and colds, washing windows is not al
ways an easy matter. In a charming,
sunny room with southern exposure, the
other day saw something that filled me