Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1910-03-03

DINNER
Cream oe Corn Scum
Lamb Stew with Dumplinrs ard Tomato
Mashed Potatoes
Leg Salad
Dreamed pareriNs
Norwegian Frunc puddn-
coffee
SUPPER.
Baked Beans--Chill Sauce.
johnny Cake
Cream Cheese and Olive Salad
spice Cako--Tea
IN the discussions going on about the
resp, visibility for ;he increased cost Of
| living, POOR woman. nc usual firds TIC
! accusing finger OF mere man pointed at
her with the Old old excuse revived THE
| woman she did H."
While We clu recall women VINO arc
! wasteful careless ana culpably ignorant
! as to how things 80 IN their kitchens, they
are the exception cot the rJ.c. Tho sroat
inajority OF American women. native
born or transplanted. from ac"oa5 the sea.
are. praise be. home lovers home max
ers. home economists. in n growing num-
Der of homes. woman is the wage Garner
entirely or in part, while at the same
time. she Is called upon TO manage the
home. Never was It truer. therefore in
multitudious cases, that mans works
from sun to sun.
But womans work is never done"
l have known personally many. many
women, widowed or with husbands who
had to have financial assistance to keep
,t-ltn r;p
half past live or six in the morning.
start the household machinery running,
see to the breakfast, get the children
started for school. make ont a schedule
for the day so that the more or less in
efficient maid could work along without
the eye of her mistress then do the mark
citing before 81 Irtng in at her own wage
afhihg. which must go on until five
| thirty or at six at night She has then
to see to the dishing OF the dinner. and
| Its proper service hear the children's ac-
count of the days doings. see to their
evening study. set them to bed at the
proper time. not neglectinS the PRAYERS.
the bedtime confidences the mother
"cuddlins" that will halow the memory
OF mother and home in all the after
years. Father, with the best of intentions
\ simply could not do what mother does
and does cheerfully for those she loves
Personally such women do not waste
and are not eXtravagant in their buy
| ing but even with the minutest instruc-
| tons, Freda or Norah or Sigrid NAV he
| neglectful or stupidity wasteful When
women had only household work to lool;
after ii was usually wei done. and with
| no waste. With changed economic con-
ditons and ignorant help in the kitoh-
| en- VINO can only cook the "easiest''
things, it becomes Frequently necessary
| to ran back upon the convenient but ry-
| penSiVc Offices Of tho German dclicatos-
sen or the more expensive GUS of meat
| mat can hc quickly and easily COOKED
| For such families there is an excuse.
| or the woman who has but her home
to care for, there is none Whatever.
ECONOMICAL CUTS OF NEAT AND
THEIR COOKING
| For the woman who has never learn
| how to use the cheaper cuts of meat, the
| Following suggestions may afford food for
| thought as well as food for the family.
! SteWS may be cooked on top OF the
stove or in the oven, the general essen
| tials being slow, moist, gentle heat,
that softens the fibres and developos the
| juices of the meat, whether the process
\ be known as fricasseeing, stewing or
| oraising. and the finished result a stew,
| n braise, ragout. q haircot, or salmi.
! braising is particu arly good way TO
| treat dry meats Ike 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 ana
| other dry game. The method of brai>in.-
Is similar TO the old time pot roast ouly
| the braisins Is Ear easier IN that the W., =
| ter in which II Is cooked does not need 20
| plcnishing and there Is much less duncar
Of the kettle burning dry. IN each case
the meat Is rolled in flour, seasoned with
| salt pepper and lust = suspicion OF SIG
| ar to assist in the quick browning. Then
Il Is Drowned in TIE bottom Of 4 kettle
or Il Trying pan, using some of it's own fat
sret, butter or dripplngs and then pu,
| i1'o stew pan o. braiSing kettle and
covered With well flavorod Soap stock or
gravy or even hot water, herbos and sim
| PIE seasoning and then left tightly coy
cred to stew SLOWLY for several hours.
SHOULDER or VEAL STUFFED AND
BRAlSED.
Buy shoulder OF veal and as!: the
butcher To bone 1t and send ;he bones
| with the meat, Cove. the bones wotn
| cold water and when It comes to boil
| skim, then add IA little onion and carrot,
and few seasoning herbes and any
| spices desired. Simmer gently for an
hour or so until you have a pint OF stock.
l st al