Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pints make 1 quart
- 4 quarts make 1 gallon
- four pounds of lean beef
- five quarts of cold water
- 4 gills
- 1 pint
- 1 quart
- 1 gallon
- one must be endowed
- one could eat off
- 8 made haste to exchange
- 10 soups
- salt
- pepper
- parsley
- thyme
- sage
Directions
4 gills (gl.) make 1 pint (pt.)
2 pints make 1 quart (qt.)
4 quarts make 1 gallon (gal.)
HOUSEKEEPING.
In order to keep house acceptably one must be endowed with method, judgment and self-control; but as these rarely meet in the same person, many houses are conducted solely by means of one or the other, while many more are run at the expense of neither, and the result is a hand-to-mouth kind of housekeeping, creditable to nobody, affording anxiety to all and pleasure to none.
To be a good housekeeper should be the aim of eveiy oue who has a house to keep, be it palace or cottage; and this does not merely include living in a state of constant warfare with dust which lies in ambush in every crack and cranny, nor in pre- serving the paint unspotted, the glass unclouded, the closet in perfect order, and the floors in such condition that " one could eat off them," as the saying goes. All this may be accom- plished and }*et the house answer only the description of a well kept inn. The good housekeeper must still call herself an unprofitable servant unless she has not only attended to the bodily requirements — not only seen to it that the meals shall be well cooked and served, that the apartments shall be aired, lighted and warmed, that the servants shall be neat and civil — but that the eyes shall be delighted as well as the pal- ate, the mind be nourished as well as the body, that each indi- vidual shall dwell at ease, without dread of a possible hitch in the household machinery, if he fails to pursue a prescribed and wearisome routine. Who has not seen people moving in their own houses as if afraid of doing some mischief, who have the air of being about as much at home as uninvited guests; children who stood in awe of the best parlor; sons who felt so ill at ease under the parental roof-tree that they
made haste to exchange it for the happy-go-lucky atmosphere of the billiard saloon ?
Surely housekeeping as well as the Sabbath was made for man, and not the reverse, as many seem to supect. Let there be nothing iu the house too good for human nature's daily enjoj'ment, if it is going to be a stumbling-block to an}T; let us have nothing under glass cases, but everything for use and profit, remembering that it is quite as important to provide pleasure for the household as food and clothing. Let us not live in such dread of "a week's warning" that we dare not ask a friend to dine or order a roast for wash-day, nor allow ourselves to be disturbed b}T a morsel of dust, if we keep house for the purpose of happiness and comfort.
LAURA C. STERRETT'S COOK BOOK.
O make nutritious, healthful and palatable soup, with
* flavors properly commingled, is an art which requires study and practice, but it is surprising from what a scant allotment of material a delicate and appetizing dish may be produced. The base of soup should always be lean uncooked meat, to which may be added chicken, turkey, beef, or mutton bones, well broken up. To four pounds of lean beef (the infe- rior parts are quite as good for this purpose), put five quarts of cold water (soft is best), wash the meat and put it in the water without salt; let it come slowly to boiling point, and then skim well, set it back and let it simmer gently for six or eight hours until the meat is in rags; rapid boiling hardens the fiber of the meat and the savory flavor escapes with the steam; add a little pepper and salt, strain into a stone jar, let it cool, and remove all the grease. This stock will keep for many days in cold weather, and from it can be made all the various kinds of soups by adding onion, macaroni, celery, asparagus, green peas, carrot, tomato, okra, parsley, thyme, summer savory, sage, and slices of lemon; many of these may be first dried, then pulverized and put in cans or jars for winter use. Celery and carrot seed may be used in place of the fresh vegetables. Macaroni should be first boiled in slightly salted water, cut in pieces one or two inches long,
and added a short time before serving. To prepare soup for dinner, cut off a slice of the jelly, add water, heat and serve. Whatever is added to this, such as rice, tapioca, vegetables, &c, may first be cooked before being added, as much boiling injures the flavor of the stock.