Year: 1873

Spring with its mild days, summer with


its hot, damp, uncomfortable weather, and
autumn, bright and pleasant, ofttimeS weari-


some, are gone, with the pcrplexing ques-


tion-"What shall we have for dnner?"


Then some new thing must be thought of,


to tempt the dull appetite. Now, the short,


cold days OF winter, with brisk breeze


from the northwest, make almost anything


taste good, and one care less burdens young


house-keepers. If the larder be well fur


nished, various kinds of meats are there


stored to be used at pleasure which is


much better way than buying just enough
for one dinner at time, fer more reasons


than one. Meat, bought by the quantity is
generally obtained for less money. In


cold weather it can be frozen and kept DAYS


and even weeks, and the good wife can pre-


pare many delicious meals from the same


kind of meat. Poultry can also be kept in


the same manner and if eaten often, is but


little more expensive than other meat. My


meaning may not be apparent, therefore


explain. Upon some tables turkey and
chicken are never seen except upon Thanks
giving or Christmas Then being great
rarity, much more Is eaten than would be,
did the family partake of the delicate NOR
sci oftener. Boarding house keepers know
this secret well, and make poultry dinners


common, thereby making money.


To cook meat we'll, after the husband has
filled the larder for her benefit, should be the


aim of every wife. Many women can make
splendid cake, delicious preserves, fautless
puddings, but cannot cook steak, or fry


dish of potatoes to accompany it,


1t is no small thing to prepare good


meat dinner for family of half dozen,
with now and then a bit of company 1t is


an honor to a woman to be able to do so
easily and without fretting. la cooking
steak, never use the household utens call


ed spider That thing is used too much


in many families. Broil it over a bright
coal fire if you have one; if you do not


burn coal, keep a supply of charcoa on


hand, as a fire from that is just as good.
If charcoal is not at hand, take small pieces
of good hard wood, and when they are
burning clear and free from smoke as possi-
bic broiI over that. Open the oven damper
and what smoke there is will all draw
away, and your steak will cook splendidly.
SO you see you have no excuse for burning
it, a hot spider filing the room with smoke


and the meat with the flavor of burned but
ter


Potatoes to eat with steak are never so
nice as when fried Peel and wash them;
wipe dry upon a soft towel; then slice them
just as thin as possible Have ready q fry
kettle of good sweet lard, as much nearly
| as you want for doughnuts. When just as
| hot as it can be and not burn, drop in the


thin slices of potato, two or three at a


time, until you have the lard half full, or so
| you can stir easily. They will cook very


fast by having two spiders or fry kettles,
| you can cook enough for a family of six
| in half an hour. When Of delicate brown,


take out with skinner into seive to
drain, dusting little salt upon them while
hot. Never put more than one kettleful
into the sieve at a time. Never cover them
up to keep them hot, it will destroy their
| crispiness. Get your table set and every
| thing ready but your steak before COM
| mencing to fry them, and keep them in the
| oven while you brol the steak