Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-15
DOMESTIC
- SCIENCE
Conducted by
Mrs. Alice Gilchell Kirk.

Many a lonely woman in the coun-
try would find delightful employ
ment in raising, gathering and dry
ing the many good herbs of every
Well-stocked kitchen fifty or hum
dred years ago. The income from
this source would be small of course,
until the old-fashion can be revived
of using a spray of the herb itself in
our soups and stews rather than the
powder now in use, which is only mt
for stuffing and gravies.
Most important, perhaps, of all
the lessons we can learn from the
kitchens of Europe we must train
ourselves to plan ahead and give
time enough to allow all the good
ness of our materials to be used to
the best advantage. 1t makes
great difference in the expense If we
wait until the last possible moment
before we decide what we will pre-
pare for the meal
Forethought Is Essential.
Perhaps we then have to send the
children to the corner store for some
needed materials, for which we pay
more than at a less convenient store.
or we buy something quick at
higher price than the food we should
have chosen had there been time to
cook it. but without any correspond
ing gain in nutriment or appetizing
taste.
II is this forethought that makes it
nossible to use left-overs to advan
tace. There are so many good and
easy and palatable ways of using bits
of meat or fish or vegetables left from
Yesterday, besides the usual warm
ing-up." that is so unattractive and
unpalatable. that it seems worth while
TO exert our ingenuity of expecting
the unframed mind in the Kitchen TO
devise economical and delicious dishes
from the remains of yesterdays food.
II is because we do not make this
effort that these bits of good food are
thrown away, and the cost OIL living Is
bitterly complained of.
II is of course, the educated and
intelligent woman doing her own
work. or directing the work of one
general servant, who marks out any
new and improved path in household
matters and sets an example which
other housekeepers follow. To her
we look for the working out or better
customs in our kitchens which shall
make housekeeping more satisfactory
for us all.
Fortunately, the number of such
women is rapidly increasing and the
number of kitchens dominated by
ignorant. obstinate and extraVagant
servants is gradually lessening,
{ while Homework as an occupation Is
in consequence becoming rapidly
more desirable and attractive TO a
more intelligent class OF women,
slew with Dumpliugs.
| MateriaI-yeal or lamb; carrot,
three ourths cupful; turnip. three
fourths cupful; potatoes, four cup
| fuls: onion, one; -four, four table,
spoonfuls; salt, pepper. parsley.
Directions-Select the meat from
| the shoulder and near the neck, as
| the flavor is finer. Wipe the meat
With a damp cloth, cut in pieces and
put into the saucepan. Cover the
meat we'll with boiling water, and
simmer slowly Two hours. keeping
well covered Turn the liquor
through the fat separator to remove
all the fat and return the clear liquor
to the saucepan
Now add the carrot, turnip, pc.
tato and onion cut in thin slices anc
a sprig of parsley. Rub the flouI
smooth in little cold water and ado
for thickening. watching and stirring
occasionally until 1t boils. Season
with salt and pepper. cover and sim.
mer again until the vegetables arr
| done When nearly tender make the
dumplings and drop by teaspoonsfu
over the top and cover.
The dumplings may be made stiff
as biscuit dough and cut in small
biscuits and steamed as above. Serve
on a platter with the meat and vege
tables in the centre and dumplingi
and parsley around the border
Dumping coughs are usually sof
biscuit dough with shortening lef
out