Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-01-25
Tin dishes set away wet to rust.

Silver spoons and forks used in tn
kitchen.
Wooden pals and washtubs left dry t.
fall apart.
The cogs of the Dover egg beater al
lowed to get wet.
Too much starch made and throw,
away.
Rice and sugar left in paper bags, tina
burst and scatter their contents.
Left over vegetables, fish and cooked
eggs thrown into his garbage.
Bread pan left with dough sticking t
it.
Fat put into earthen dishes to grow
rancid. The mustard cruet left open t,
lose it's strength.
Lemons left to dry.
Egg shells thrown away, instead of be
ing washed and used TO settle the coffee
Cheese allowed to mould.
Kerosene can left open to evaporate.
Fine china set in the ice box.
Clothespins dropped and never picked
up.
Boiler put way wet to rust.
Table linen put into the wash withou
first removing stains and darning II
'''eN''t'iy anu s' az iIllllllNhlll
MEAT STEWS APPETIZING AMI
WHOLESOME.
1t is at this season that meat stews
which require the long. slow cooking
will be found most appetizing and econo
mical additions 20 the weekly menu. i
you burn coal you have II fire all da,
any way, so that there will be no extra
expense for fuel. Stews may be cooked
on top of the stove or in the oven, tn,
general essentials being a moist. gentle
heat that softens the fibres and develop,
tho juices Of the meat. This process /,
known as fricaseeing, stowing or bras
ing. and the finished product appears a.
a stew, braise, n ragout, haricot OF
selmi, according to seasoning, method OF
cooking and serving, or the necessity OF
impressing upon the good man that h
as he would pay dearly for at first
class restaurant.
BRAISING.
This is a particula rly good way &
treat dry meats like veal, lean beef from
the under part OF the round or the face
OF the rump. the shoulder of mutton
heart liver, tough fowls, pigeons or
other dry game, The method OF braising
is like the old-timc pot roast, only the
braising Is far easier in that the wat er
in which it is cooked does not need re-
plenishing and there is much less dan
ger OF the kettle burning dry. In each
case the meat is rolled in flour, season
pI with salt and il, "
OF sugar to assist in the quick browning.
Then it Is Drowned in the bottom OF Il
kettle or frying pan, using some of its
own fat, drippings or butter az preferred,
After this browning process, it is put
into a stew pan or braising kettle cover
ed with well-havored soup stock,
gravy or even hot water, with herbs and
sea sonings, then covered tightly and left
to simmer gently for several hours. For
instance:
Or VEAL STUFFED AND
BRAISED.
Buy a shoulder of veal and ask the
butcher to bone it and send in ket-
tie with water to cover. When it comes
20 a boil, skin. add a little onion and
carrot with a few seasoning herbs and
any spices desired Simmer gently for
an hour or so until you have a pint Of
stock. To make stuffing take a stale
loaf. trim on the crusts and soak in a
little cold water until soft Rub the
crumb of the loaf as fine as possible in
the hands. then add TO the softened
crusts, squeezing out all supertiuous wa
ter. Chop a half cup of suet fine, put a
of it in a frying pan and
when hot add an oninon chopped fine.
Cook until brown then add to the bread
with regular poultry seasoning or simply
salt. pepper and little thyme. Mix
we'll, stuff the cavity in the shoulder,
pull the flaps of the meat over and sew
up. Put the rest of the suet in the fry
ing pan, and having busted the meat
with salt, pepper, -four and a suspicion
Of sugar, brown all sides in the fat. Into
he bottom of the braising pan, which
may be any shallow iron pot or granite
kettle with tight cover-put layer OF
thin sliced onion and carrot, a bit OF bay
eaf and sprigs OF parsley or celery tips.
On this lay the meat, with two or three
cloves stuck in it. Pour the hot stock
around it. cover closely and brase In a
medium oven for three hours.
RICE AND RABBIT STEW.
Put a tablespoonful of pork drippings
,r fat salt pork chopped fine into an
ron pot and when hot adj a pair of
we'll cleaned rabbits cut in pieces. MAX
ng four pieces Of the backbone. from
highs to shoulders AS soon as the rab-
bit begins to color, add two small onions,