Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-27
I HOUSE,
HOLD
| lINTS

with a teaspoon more than man can
bring in with shovel
In most cases this is due to ignorance or
lack of thought rather than malice pre-
pense.
Even a good income can be wasted with
surprising celebrity by an accumulation oil
the little leaks that seem too Insignificant
To be noticed individually.
Many a woman who is a good manager
with her wardrobe and in her own per-
sonal expenses is woefully neglectful when
Il comes 10 keeping expenses down in the
kitchen. 4 very partial inventory of some
of the leaks that keep the pocketbook
empty are:
Pieces of bread, and cake left uncovered
10 dry, then thrown away.
Coal not sifted.
Dried fruits left unprotected to become
wormy.
\ big plate of flour used to roll fish or
potato cakes in when tablespoonful would
suffice.
Good sheets used for the ironing table.
F1atirons wiped on the ironing sheet IN
stead of a cloth or paper.
The chimney draft left open for heat to
60 up chimney.
Napkins used for dish towels ana dlSh
towels for holders.
The face of atirons used to crack nuts
ON.
Soap left to waste in dish water.
Cold potatoes left to sour.
Fresh vegetables left in a hot kitchen.
Milk left standing around instead of be
ing put at once on the ice
Hot things put in the ice box.
Sour milk thrown away.
Soup set away covered while hot TO sour
CARPET brooms used to scrub with.
DTppings wasted
Orange peel thrown away instead or De-
ing dried and saved for kindling.
Preserves opened and forgotten.
The water in which rice or macaroni is
cooked thrown away.
Corks left out of vinegar and molasses
jugs.
Canned goods left In the tin, instead of
being Immediately turned into an eartheh
dish.
Tea and coffee canisters left open.
Mice and water bugs left to run ram
pant.
Mops and hrooms not hung up.
Good string and wrapping paper thrown
away.
Tin dishes set away wet to rust:
Silver spoons and forks used IN the
Wooden pals and washtubs left dry to
fall apart.
The cogs of the Dover egg beater allowed
to get wet.
Too much starch made and thrown away.
Rice and sugar left in paper bags, that
burst and scatter their contents. r.
Left over vegetables, fish and cooked eggs
thrown into the garbage.
Bread pan left with dough sticking to It.
Fat put into earthen dishes TO grow ran
cid. The mustard cruet left open 10 lose
its strength.
Lemons left to dry.
Egg shells thrown away, instead of being
washed and used to settle the coffee.
Cheese allowed to mold.
Kerosene can left open to evaporate
Fine china set in the ice box
Clothespins dropped and never picked up.
Boiler put away wet to rust.
Table linen put into the WASH without
first removing stains and darnlng II neces-
sary, and so ad minimum.
Meat Stews Appetzing and Wholesome
IL IS at this season that meat stews, which
require the long. slow cooking. Will De
found most appetizng and economical addi-
lions to the weekly menu. If you burn coal
you have a fire all day 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. the general essentials being
moist. gentle heat that softens the nbers
and develops the juices of the meat. This
process is known as fricaseeing, stewing or
braiSIng, and the finished product appears
as a stew, braise, a ragout, haricot or
salmi, according to seasoning, method OF
cooking and serving, or the necessity or
increasing upon the good man that he is
eating a specially swell dinner, such as he
would pay dearly for at hrst-class res
tGurant.
Braising-TAis is a particularly good way
20 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 braisng Is like the
old-tlme pot roast. only the braising Is far
easier in that the water in which 1t Is
cooked does not need replenishing and there
is much less danger of the kettle burning
dry In each case the meat is rolled in
flour. seasoned with salt, pepper and just
busting OF sugar to assist In the quick
browning Then il is Drowned in the bot
tom of kettle or frying pan, using some
OF it's own fat drpoings butter as pre-
this browning process 1t Is
put into a stew pan or braislng kettle, COW
cred with well-flavored soup stock, gravy or
even hot water with herbs and seasonings,
then covered tightly and left to simmer
gently for several hours. For instances:
shoulder of Veal Stuffed and Braised-
Buy a shoulder Of veal and ask the butcher
10 bone II and send the bones with the meat.
Put the homes in a kettle with water to
cover. When It comes 20 boil. skim. add
n little onion and carrot with few season
ing herbs and any spices desired. Simmer
gently for an hour until you have
pint Of stock. To make the stutfng take
stale loaf trim off the crusts and soak in
a little cold water until soft Rub the
cruub of the loaf as fine as possible in the
hands then add to the softened crusts,
squeezing out all superfuous water Chop
a half cup Of suet fine, put tablespoonful
OF II In a frying pan and when not add an
onion chopped fine. Cook until brown. then
add to the bread with regular poultry sea-
soning simply salt, pepper and little
shoulder pull the flaps Of the meat over and
sew up. Put the rest of the suet in the
frying pan. and having busted the meat
with salt. pepper, flour and a suspicion of
sugar. brown all sides in the fat. Into the
bottom Of the braising pan. which may be
any shallow iron pot or granite kettle with
a tight cover, put a layer of thin sliced
onion and carrot, a bit of bay leaf and
sprigs of parsley celery tips. On this
lay the meat. with two or three cloves
stuck IN st. Pour the hot stock around II,
cover closely and braise in a medium oven
for three hours.
Rice and Rabbit Stew.-Put a tablespoon
full OF pork drippings fat salt pork chop
ped fine into an iron pot and when hot add
"a pair OF well-cleaned rabbits cut in pieces,
making four pieces OF the backbone from
thighs To shoulders. AS soon as the rabbit
begins to color, add two small onions sliced,
and cook both until a golden brown. Then
add two tablcspooufuls of -four and brown
lightly. Pour In one quart OF boiling water
or hot SOUP stock Cook ten minutes, sea-
son with salt, pepper. a bay leaf and sus-
Picion OF cayenne, push back on the range,
where the contents of the kettle may sim
mer gently for two hours until tender.
Dish a hot platter with border of hot
boiled rice, and serve with baked potatoes,
sweet or Irish. and currant jelly.