Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-23
DOMESTIC SCIENCE
Conducted by Mrs. Alice Citchell Kirk

, GERS. Better and more careful buy
ing makes for better economy.
Every careful housekeeper always
plans at least for three meals in adj
vance. Look into the cupboard or
refrigerator and find out first just
what is on hand and how it may be
used in any of the next three meals.
Then write out the menus for break
fast, dinner and Supper, and the gro
Gerry order for the additional things
necessary for these three meals. Take
this, slipswifh. you and go to the gro
Gerry and market and learn to buy
carefully, learning to know quality
and prices, Buy only what is written
on the slip as rule, and DO not be
tempted by extras.
Fats.
All fats and bones should be most
carefully saved when brought home
from the butchers when purchasing
meat. The bones, covered with cold
water and cooked slowly will give
foundation for gravies and soups.
This is referred to as stock" The
fats when cooked may be used for
all kinds of shortening, and if care
fully saved there should be little
necessity for buying fats for frying
purposes.
Testing Fats.
Butter is almost as frequently
adulterated as milk Often it is
renovated. After the grocer has held
it until it is musty or sour it is re-
turned to the factory. steamed and
sweetened with a preservative. To
this is added little SKINNED milk.
The butter is then rechurned and re-
turned to the grocer as fresh dairy
butter. There are grocery stores in
our own city which will not handle
any but creamery butter.
To test for renovated butter, melt
a lump of butter in an iron spoon
over an alcohol lamp or gas jet. If
the butter melts quietly with much
foam it is pure. Renovated butter and
oleomargarine sputter and fly like hot
grease and produce very little foam.
Oleomargarine is not an objection
able article if properly labeled. Tn
fortunately it is often sold as butter
at a much higher price than it should
bring.
To test for oleomargaripe heat a
half cup of sweet milk in a tin cup.
When it is near to boiling point add
teaspoonful of the butter to be
tested. Stir this with small, fiat
stick until the sample is thoroughly
melted. Place the tin cup in YES
sci filled with ice-water and stir un-
til the fat solidifies. II the sample
is oleomargarine the fat will collect
in lump. If 1t is renovated butter
the fat will collect on the fiat stick
used to stir or on the surface of the
milk when the stick is removed. If
the sample is fresh butter the fat
will not collect. but will be found to
be emulsifed with the milk.
Seasoning.
The aim with the Majority OF
housekeepers is to have the food
taste good. Many inexpensive fla
workings are used in meat and soup
dishes such as carrots, saffron,
onions, turnips, garlic. bay leaves and
celery, celery seed or celery tops,
which may be dried and kept the
entire winter. There is very little
excuse for poorly seasoned food
with these common havorings with
in reach of everyone. Vary them
to suit the different foods, meats or
soups cooked 1t is an art to season
food, and can only he learned by
care and practise.
Use of Stale Bread.
Never throw away piece Of
bread. no matter how small or dry
1t may be used in all sorts Of ways.
as stuffing for poultry, meats and
fish, esealloped dishes and puddings
Toasted or fried with soups, it is
better than crackers. Dry and roll
and put through the food chopper;
keep in a bag or jar and the crumbs
will be ready for use at once for fry
ing eggplant, fish, etc.