Year: 1876

A good many years ago grandma
visited us, staid month, and we had
real good times. She taught me great
many new things, and, if l do say it my
self, taught her something. Papa says
! ought to write them out for the Farm
er, that many poor woman would be
glad to know them. We were rather
hard up that fall. I remember thai we
lost barrel of pork and that brought
our supply too short for the demand.
We were poor, too, and had nothing to
buy with, and our outdoor working
force consisted of three hearty men and
growing boy. 5"


Grandma had seen all the privations
of pioneer life. She had lived in Ohio
so long ago that only Indians were her
neighbors. "a


One day she said, 'I would SO relish a
big boiled dinner of pork and vegetables" !"
to which I replied, "I wish you could
have it, but the pork is nearly gone, and
that would use it up SO fast, you know"
| Now, it happened that because the
picked side meat was so nearly gone,
had been careless and dropped the rinds
back into the brine several times after
the meat was all cut off in slices.


Grandma was delighted when she
found this out; she said that reminded
her of the long ago when they were
obliged to study the closest economy
possible.


Then nothing stood in the way of hav-
ing boiled dinners after that. She took
a piece of rind out of pickle, washed
and scraped it well and boiled it in
water well salted. This gave to the
vegetables that flavor without which
they would have been insipid, almost
tasteless. In cooking dinner on this
plan, this severely economical way, one
should only have enough of the liquor in
the kettle to barely cook the vegetables.
It is very common for cooks to throw
away ham bones after they have cut
nearly all the meat off, This is wastefnl.
Grandma always broke the bone into
two parts with the back of the hatchet
after thoroughly washing it with lit
tie bit of a rag in warm water, boiling it
two hours, putting it on in cold water,
and then put in the vegetables, covered
closely and when cooked the proper
length Of time, she brought to the table
an appetizing dinner. Such meals
should be taken up in separate dishes
which have been already warmed
dishes with covers are preferable.


| Now, I want to tell you poor folks
with big families what Grandma learned
of me, and 1 heard it from good Penn.
sylvania Dutchman who had been domes-
ticated by prudent, economical mother


Take a beefs liver-costs ten cents
cut it in thick slices and lay it in water
over night,to extract the blood. Boil il
until well done, seasoning with salt suf
fciently. When cold or nearly cold
cut it up fine in your wooden bowl and
when all a-crumble and very fine, put il
in kettle with about three quarts o
water over it. Then salt the water ii
for mush taking care not to put tor
much in it, and when it begins to boil
thicken slowly with new good corn-meal
Cook it long and well, but not fast
Pour out while hot into large deepdisf
or pan, and when cold cut in slices ane
fry as you would fry mush.


A family of hearty growing children
will find in this cheap and excellent disl
all the nutritious qualities of bread
meat, potatoes-indeed it will be so sat
isfactory that they will find good living
all except the lodging.


Because wanted to get ahead of m,
grandma, I fried the slices brown ant