The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1910-05-08

that i plCle0 the brave, OrlSnI AIIt0
wife! was proud of her cleverness. and.
that she thought it work of love and
common honesty to keep expenses down
and to cater ingeniously for those she
serves.
I repeated to her what DR.. Wylie had
said of housewifery as fine art, and
told her that she was making 1t poetic
as well as artistic am sure the thought
was new to her. 1 am as sure that she
will keep it in mind hereafter
1 pass on her motto for the benefit OF
other resolute toilers in the common
ways of life. Margaret Sangster says
GOD help US on the common days!
The level stretches. white with dusI
LEARN to do the next best thing. II
you can't do what you would like 10
do" says our little matron- VINO, by
the way, keeps but one maid and does
all the finer bits Of cooking with hands
that can coax exquisite music from the
piano keys. and handle pen and brush
almost as effectively. She Is born
artist.
Now for a recipe or two that will fur
Their illustrate what I would teach
Few of US can afford to have roast
duck at the ruling market prices Inc
following is not mean substitute II
properly made. II you do. Ike Dick
ems Marchioness. have to make pc
1,eve very hard" to convince yourself
that YOU are eating poultry and not
butchers meat" you VIII. nevertneiess'
confess that IL Is savory and nourfsnlng.
Imitation Roast Duck
49,, round mon
a platter, and with duh knife hack i
from end to end, closely, on one sue
The incisions should not go through the
meat Hack in criss-eross pattern
that all the fibers may be broken POUR
over Il three tablespoonfuls OF salad OIL
and the juice of a lemon, cover 10 ex-
clude dust and set on the ice or In
cold place. Do this six hours before the
time for cooking 1t. Have ready
forcemeat OF crumbs and about table
spoonful Of salt pork, chopped fine, sea
soned with salt. paprika, the juice OF an
onion, a pinch Of sage and the same or
sweet marjoram. Spread this upon the
steak when you take It out Of the
''marinade." and drain by holding 1t up
for minute Spread the forcemeat
upon the hacked side. Roll up the meat
tightly, inclosing the stufing. and bind
into shape with cotton Irvine. Lay It In
your covered rooster. pour about II a
cupful Of weak stock, and cook closely
covered, in a steady oven for an hour
and a half, turning twice during the
time Then uncover and haste well with
the gravy and with butter. Do this
four times during the next half hour.
Lift the meat to a hot dish, and keep
hot over boiling water while you thick
en- the gravy with Drowned -four and
bring to boil. Pour few spoonfuls
over the meat when you have clipped
and carefully removed the cords. This
rest Of the gravy should go to table in
boat.
Serve apple sauce with the duck"
Substitute for Chicken Pie.
Cut two pounds Of lean veal into
cubes. Fry in a quarter OF a pound Of
chopped fat salt pork, and when the fat
runs freely add a tablespoonful Of
minced chives- AS 1t Kisses and bubbles
lay in the veal and cook two minutes,
just long enough to scar both sides.
Drain Off the fat. leaving the meat dry.
Return the fat to the fire and stir into
1t tablespoonful Of -four When these
are blended. add half cupful Of milk.
scalded, with a bit of soda not bigger
than pea. This is to prevent curdling.
Arrange the meat in a bakedish; cover
with the gravy from the frying-pan.
Season the latter with salt. pepper and
little minced parsley. Lay over all
good. rather rich biscuit crust half an
inch thick. Cook, covered, half an hour,
and brown for twenty minutes longer in
a steady oven.
This pie is much improved and tastes
more like ''the real thing IL you mix
with the meat, when putting 1t into the
dish. a hard-boiled egg cut up small.
I have increased the deception by add
ing to the gravy the strained contents
of a Decent can of chicken soup. Even
with these qualifications the cost of the
substitute" will be less than half the
sum you will have to pay for a four
pound fowl in the market.
could multiply these recipes by ten
and not exhaust my repertoire OF avail
able and inexpensive substitutes for
dishes that later developments of the
cupidity OF trusts and the greed OF cold
storage operators have put beyond the
reach of the mighty middle class OF
American housemothers. I prefer, in
stead, to throw open the Exchange to
contributors who Will tell US of the
devices by which they have succeeded
In setting their tables creditably with
palatable food without inviting bank
ruptcy. Now, If ever, Is the oppor-
tunity for practicing ingenuity and de-
veloping a talent for COOKERY AS A
FINE ART.
MAs41. Haako,sz