The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-06-01

soup meat left after pouring of the BROTH
combined with vegetables and moistened
with the liquor in which the meat was
cooked. 1t is a sort of stew, but almost as
liquid as a thick soup. The French cooiS
seasons it into savor1ness and relies upon
the onions. carrots. ETC., to supply nourish-
ment to the compound.
In reply to your query anent the nutriment
to be extracted from soup meat, 1 must
say candadly that it is a negligible quantity
If the meat has been squeezed dry after
you nave dram off the broth. l doubt IL
your dog wouid be satisfied with 1t for a
dinner. But if the meat. bones. and vegeta-
bies be left sleeping in 1t all night, the soup
cooling about them, and then this be drained
of without squeezing the sediment. there
must be nourishment in the wet maAD
Mixed with chopped macaroni and rightly
seasoned. 1t ma ne made into eroquettes.
served with tomato sauce. I have told yoaI
how the Frenehwoman contrives to get IL
meal out oft, You may mix It with mashed
potato and heat into an old fashioned hash.
soft or Drowned.
II, however, every drop Of succulence be
wrung out Of 1t to give substance, TO broth,
and after you have poured off the clear
soup, IT is as tasteless and void of nutriment
as SO much wet cotton. ,
|
Potpouri Jar.
VIII you tell me what are the ingredi-
ents Of the contents of the large smelling
salts Jars used to scent a room, and how
to mix these ingredients7 Mrs. L. j."
Do you mean the Observation-Disclosures
known as the rose Jars ~ II not, please
let us know to what you refer. Here is a
tested and approved formula for q pot
pourri jar:
Gather rose petals when the dew has
been dried of by the morning sun and pack
them in layers in a glass jar. The layers
should be two inches deep and two table
~spoonfuls of fine salt should be sprinkled
over each layer.
Continue this until the Jar is full. adding
fresh petals as you gather them day by
day. IL you have not enough at first, and
sailing each stratum. Keep the jar in q
cool. dark place and covered closely. The
jar filled. do not open it for a week Then
turn out the sailed petals upon a broad
platter and toss and pick apart the matted
mass until the leaves are disintegrated.
Have ready mixed this seasoning:
Violet powder. one ounce; orrfs root, one
ounce; rose powder. half an ounce; hello
trope powder. half al ounce; powdered
half a teaspoonful; cinnamon. .
quarter teaspoonful; cloves, one-half tea
spoonful; oil Of roses, four drops; OIL of
chris. ten drops; oil of melissne. ten drops;
oil of eucalyptus. twenty drops; bergamot.
drops; alcohol, two drains.
incorporate the sailed petals thoroughly
with this mixture. pack in a clean rose
and set away to ripen and sweeten.
1t will be ready for use in q fortnight and
keep fragrant for years.
It is best to pack IT into small Jars after
the ripenine I" is completed. Pretty wide
vases with tops Of the same mate
rial may be had at china stores. A rose
OAR is a nice gift at the holidays. II you
can paint china youself n invent some
design the value of the gift Is trepled.
When you wish to scent a room leave the
cover of the Jar OF for an hour-not longeI
or the contents win dry n lose muen~
their strength