GR OCERI ES

Tbe manner in which « hoasekeeper bnji har groceriei mast depend upon where she lirei and how Iwge ber fatnllj is. In a conntrj plaee, where the stores are few and not well supplied, it is best to bny in large qnantiiiee all articles that will not deteriorate bj keeping. If one has a Urge fumilj a gnnt saving is made bj parchasing the greater portion of one's groceriea at wholesale.

It is well to hrep a large quantity of flonr on hand in a dry ptaee. Providing the place is drg, all kinds uf flaar are better the longer thej are kept. Bnjing in stnalt qaaotitles is extremely extraregant. When fon have become acCDstomed to one brand, and it works to your satitfao> tion, do not change for a new one. The but floor is the cheapest.

The best graham is madb bj grinding good wheat and not sifting. Graham, like flour, will keep in a cool, dry place, for jears,

Indian Meal.

In most families there is a large amount of this used, bnt the qnanti^ purchased at a time depends upon the kind of meal selected. The com- mon kind retains a great deal of moisture, and, in hot weather, will soon grow mnstj ; but the granulated meal will keep for anj length of time.

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This incal nill g;TOir mo>ty in n short time in hot iveatber, so that but a small quantity of it should be bought at a time. The meal is much better tlian the flour for nil kintls of bread and otnfliiis.

There are several kinds of oat meal. The coarso kind will keep longer than the fine ground, bnt it is be^t tn purchase often and hav« the meal as fresh as possible.

Cracked Wheat.

This is the nbole wheat just crushed or cut like the coarse oat meal, bat, nnlilio Ihe meal, it will keep ■ long time. It is cooked the same as oat meal.

This is made from coni and it comes in a number of sizes, beginning with Bomp and ending wilh a grade nearly as fine as coarse granulated sugar. The finest grade is really tlio best, go many nice dishes can be made witb it which you cannot make with the coarse. Uomiuy nill keep a long time.

The fine granulated sugar is the best for general family use. It is pare and dry ; therefore, there is more in one pouud of it than in ihe .damp, besides its sweetening po\Ter being considerably greater.

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Spioe. It 18 well to keep on hand all kinds of Epice, botb whole and ground. Tbey shonid not be in large quantities, as a good cook nill use them nwy sparingly. For soups and sauces the whole spice ia best, as it gives a delicate flavour and does not color.

Engrlisli Currants.

These keep well, and ir cleaned, washed and well dried will improve in flavor bj being kept.

In large families, if this fruit is much used, it is well to buy by ths box, Time does not improve raisins.

Soda, Oream of Tartar, Baking Powder.

There should not be so mnch of these articles used as to ri/quire that they be purchased in large quantities. If one prefers to use baking poivder there will be no need of cream of tarlar, but the £oda will siill bo required for ginger bread, etc. The advantage of baking powder is that it is prepared by chemists, and the result will be invariable if the cook is exact in measuritig the other ingredients.

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To be always kept on hand.

Besidei the tliingi slread; mentioned, hoaaekeepen ahoold ilwaji hare k sapplj o( rice, pearl baHcr, dried beana, split peaa, tapioca, macaroni, Termicelli, tea, coffee, cbocolate, corn-starch, molasaea, vinegar, nioatardi pepper, aalt, capera and an; canned goods of which a qnantit; is naed. It is well to have a few ench condiments as carrj powder, Halford sauce, essence of ancbovies and mnibroom ketchnp.

These give varietj to the flavoring, and, if osed carefnll;, will sot be an expensive addition, ao little is needed for a dish.

CAB! or FOOD. 29

CARE OF FOOD

A great saving is made by the proper care and use of cooked and uncooked food The first and great consideration is perfect cleanliness. The ice chest and store room should be thoroughly cleaned once a week ; the jars in vrhich bread is kept must be washed, scalded and dried thoroughly at least twice a week. When cooked food is placed in either ice chest or store room it should be perfectly cool; if not, it will absorb an unpleasant flavor from the close atmosphere of either place. Meat should not be put directly on the ice, as the water draws out the juices. Always place it in a pan, and this may be set on the ice. All the trimmings and erery scrap of meat and bone left from roasts and broils should be saved for the soup pot. Trimmings from ham, tongue, corned beef, etc. should all be saved for the many relishes they will make. Cold fish can be used in salads and warmed up in many palatable ways.

One should have a number of plates for cold food, that each kind may be kept by itself. The fat trimmings from beef, pork, veal, chickens and fowl should be tried out while fresh, and then strained. The fowl and chicken fat ought to be kept in a pot by itself, for shortening and delicate frying. The fat should be cooked slowly until the sediment falls to the bottom and there are no bubbles. It can then be strained into the jar ; but if strained while bubbles remain, there is water in it and it will spoil quickly. Another pot should be kept for the fat in which articles of food have been fried. In this way the same fat may be used a number of times. Occasionally, when you have finished frying, cut up two oi three uncooked potatoes and put in the boiling fat. Set in a cool place for about half an hour and then strain. The potatoes clarify the fat. Ham fat is used by many people for frying eggs, potatoesj etc., but it should not be mixed with other kinds. The fat from mutton, lamb, geesej « turkey or duck will give an unpleasant flavor to anything with which it is used. Every particle of soup and gravy should be saved, as a small quantity of either adds a great deal to many little dishes. The quicker food of all kinds cools the longer it keeps. This should be particularly remembered with souns and bread.

Bread and cftke niuEt be thoroagblj cooled before Mag pat into box or jar. If not, the steam will caase tbcm to monld qnickly. Crusts and pieces of stale bread should be dried in a slon oven and rolled into fine crumbs on a board, and pat aira; for au;tbing tliat io breaded. Pieces of stale bread can be used for griddle>cakes and paddinga and for dressing for poultry and other kinds of meats. Stale cake can ba made into paddings. If from any cause, butter becomes rancid, to sach pint of it add one tablespoonful of salt and one teaapoonful of sodn ; mix well, then add one pint of cold water and set on the fire until it comps to tlic boiling point. Now set away to cool and when hard take off tbe butter in a cake. Wipe dry and put away for cooking purposes. It itiII be perfectly sweet.

Milk, cream and butter all qnickly absorb strong odors; ihercfore, care must be taken to keep them in a cool, clean room or in an ice chest. Cheese should be wrapped in a piece of clean linen and kept in a box Berries most be kept in a cool place and nncorered.

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