ECONOMICAL DISHES

Beef stew.

Take th* bones tni hard toogfa parts left from a roast of beef. Cut all the meat in amall pieces. Cat aboat a ^ lb. of the fat of the meat ia verj iroall pieces. Ftj till it begins to brown ; then pat in ^ a carrot, 1 small tarnip and 2 onions cut fine. Stir orer the fire for 10 minates. Take out thd fat and regetables, and pat the bones in the kettle. Add the meat and the cooked vegetablea, but not the fat. Dredge well with salt and pepper, and \ a cupriil of flonr. Add 3 pints of water, and simmer geuUj 1 hoar ; then pat in 6 potatoes, pared and cut in slices. Simmer 1 boar longer. Taste to see if it is seasoned enongh. Draw forward where it will boil more ropidlj. Stir the stew and put in the dumplings. Cook jnEt 10 minutes. The cover of the atew-paa mast fit tightlj. There should be 2 lbs. of beef for this stew, not connting the bones.

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Oold Meat with Pnrde of Potato.

6 good-sized' poUtoes, 1 Ubletpocnlnl of batter, 1 capfal of boiling milk, salt and pepper to taste. Pare and boil the potatoes, and mash light ud fine. Add the batter, aeatoning and boiling milk. Beat np light, and apread npon n hot ^tl«r. La; on this ilicea of nj kind of cold meat, and on each iUm put a Ubletpoonfnl of hot grafy. Put ft

aOOKOUOAL DUKIS.

little gmj annnd the diili, tod eet in tfae oren for & minnlei. Guniah with pinlef, ud aerre. It there ie no gravy left orer from the daj before, make a pint in the followiDg manner ; Pot 1 qnart of, water with some of the bard ineeea aM) bonci of the meat, and boil down to 1 pint, Pat I lableapoonfnl of bnttet in a frying-pan, and, when hot, add 1 table' epoonfnl of floor. Stir nntil dark brown, and atnin (he broth on this. Seaaon with salt, pepper and, if ;oa please, 1 Bpoonful of Htlford aance.

Ovxry of Oold Heat.

8 tablespoonfole of bntter, 8 teaspoonfola of floar, 1' onion, 1 tcsepoonfnl of cnny powder, aalt, pepper, 1 pint of atock or water and about 2 Ibi. of any kind of cold meat, cnt in thin slices. Pat the bntlei in the frying-pan, and, when hot, add the onion. When the onion tarui yellow add the flonr and curry powder. Stir 2' minntei, add the stock or water, simmer b nfinntea, and strain on the meat. Simmer all together for 10 roinates. Serre with a border of rice or mashed potatoes.

, Beef Pie.

, Cnt tbc beef in blices ; cut I onion in very lliin slices; laj ihis in the bottom o( the pie-dish ; then a layer of beef; dredge in a liulc flour; then & layer of beef and onion, pepper, 5«]t, and flour, and bvcf, bnlil the dish is full ; then add the eold grnvy ; if not enougli, a little etock or water; sc«ld and peel as many tomatoes as mill cover the disb ; lay Ihem on pepper, salt, and bread erumbe, a fen bits of butter ; set it in the oven to brown. IJj the time the toniatoea are cooked the meal h hot.

If tomatoes arc nut liked, use potatoes instead in the following manner : Boil S or 10 potatoes ; mash them fine ; add a little sale, ^ a cnp of eream or batter; stir th id up light; spread it over the pie-dish 1^ inch thick ; brash it over with beaten egg, and set in the oven for 30 minutes to brown.

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Ohloken Fat^s.

Cola chicken chopped flue makes a nice salad, but if yon have not enough for that, season the eliicken with a very little maee, pepper, inlt and ^ a cupful of cream. Put it in a sauce-pan and let it get lioi. Hare ready nice paste ; line a fevr patty pans' vtith it and bake ilienn ; then fill them with the hot chicken. Slip them cat of the pans on lo a dish. All these tbin(;i sared help make a dinner.

BOOHOHIOAL DISHXe.

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stuffed Loaf.

Klince fbftt ia left of a leg of veal ; Diix with it pepper, salt, a litue mnce, nnd n little onion if preferred. Take s stale baker's loaf and cnt « hole about 3 incties square io the tiottom-of it, and acoop out all the soft (ttiis can be saved for a bread pudding) ; then after heating the mince i:i the fr;ing-pan, fill the loaf with it, replace the square piece of crust end tic up ; then put the loaf into a frjing-pan in hot fat, and turn till t'.\ is a dark brown. Garnish and serve.

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UlUc Toast.

Put ^ lb. or less of butter into a pan, dredg& on a little flour, and nib it in with a spoon ; turn on a teaeopful of boiling water, stirring it f.11 the time, then add nearly 1 pint of milk or cream, and siir until it boils np once. Toast the bread a light brown ; dip it while it ia hot, one piece at a time ; la; them in the dish, and nrer each piece pot a large spoonful of the dip. When the dish is filled, ponr the dip over the whole.

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As bread is one of the most ess«ntiel arliclea of food, it it of great importance to liave good breed, well baked, as a matter of bealtb and econoQij as tiell as pleasure. We cannot expect all this without cars and attention. One must have good yea&t, good 6uui and clean atrong hands.

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This IB the first requisite for good bread. Yon ean haj yeast at the baker's or brewer's, bot home-made is better than either.

Take as manj dr; hops as yon can grasp in joar hand ; pat them into a sauce-pan ; turn on 2 quarts of boiling water ; set them on to boil. In another sauce-pan put 8 or 10 potatoes to boil; when ths potatoes are done the hops will be boiled enough. Mash the potatoes fine ; add 2 tablc^poonfuU of salt ; strain the hop-water on to the potatoes ; stir in as much flour as will make a thin batter ; let it stand to coot ; when cool enoDgh to put jour hand in, stir in 1 pint of j^ood ;east. Sec it to rise 5 or 6 liours, or until it is all of a foam, then strain it through a cullender into a stone jog; stop it tiglit ; keep in acool place. This will keep a week.

As poor jeast is the chief cause of poor bread, pains should be taken to make yeast properly and to keep it well. It must never ho allowed to stand in a warm place after it has risen, and the jug in which it is kept should be carefully washed and scalded each time the yeast is renewed. As much care should be taken with the stopper as with the jag.

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^or Making Loaf Bread.

Sift tbe flour into a large drj pan ; alwsjs sift before nsing it, it makeB it mach lighter. It is best to hare it ready before beginning any other preparations.

Pat into a tin pan 2 qoarta of warm water not hot ; stir in about 1 qnart of flonr; stir tbia np with joar handa; add 1 cap of jeast, 1 tablespoonfnl of salt ; keep atirriag 6c beating up the miiture; add mote flonr, working it with both hands, nntil jon get enough to make a smooth light dongh. Cover it with a olean doth and set it to rise in a warm place over night

In the momicg Soar the bread-board, tarn the dongb on to it, and knead it well with both hands. When joa pnt the dongb on the board, pat it lightly. Do not preu dcwn, bat let all tbe motionB be as elastic at possible. Knead with the palnu nntil the dongb is a fiat cake, and then fold. Keep doing this nntil tbe dongb is light and imooth and will i]ot stick to the board ot hands. Use a« little flonr as possible in kneading. Do not stop nntil jonhtTe tolly finished, for bread that baa "rested" ia not good. Milk can be need instead of water in mixing. It sbonld ba acatdsd firit and then allowed to cool to blood heat. 1 taUespoonfnl of fand or bnttcr mikes the bread tenderer when water is nsed. When tbe dongb haa been kneaded enoDgh,ent it into S ot 8'loaves and knenl each one again. Bob the bread-pans with a little batter, pat ia lb* bread, and let it rise 80 to 40 minntee, or till yon see it has risen; pat it into the oren to bake 46 minntes. When yoa take it ont of the oren tan tbe loaf aT«r, mod atrika U with yoor knockUa j If it makof a ringing aonnd,

the brctd is baked ; if not, let it bake 10 or 15 ininateg longer. If the crust soGDiS to bkve baked too hard, take a clean towel, wring it onL of cold water, roll the bread in it, and let it remain about IS minutes. It will cut better when it is cold.

It is better to nse butler to rnb on tlie bread-pana, as any otlicr fat might leave an unpleasant flavor on the crust. A sniiU piece oF butter warmed in a sancer, and put on to the pans with a clean piece ot cloth, is recommended.

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Breakfitst or Dinner Rolls.

Take k piece of bntler tbe size of an egg ; pat it into a pitcher, and turn on • pint of boiling vater. Stir this nntil the butter is melted and then add 1 pint of cold milk. Turn this intn a bread-pan ; add 3 pints offloai; Btiritnp; then ^ a capful of good yeast, J a cupful of sugar, and 1 (easpoonfal of tilt. Slir this briskly, keep adding flour and beating it till it is of good consistency, neither too hard nor too soft, but smooth and light to the hands. Cover It vhh a cloth (in printer put a piece of woollen cloth over the bread-clotli to keep it warm, that it may rise well). In the morning turn the dongh on to the bread-board ; knead it well with both hands, and roll It out about 1 inch thick ; cut it into equal bits as large as you wish the rolls. T;ike the bits between your hands and roll, nntil they ^e about 6 inches long and 2 wide Hare the bread-pans rabbed with a little butter, lay the rolls in, in even length and shape. Let ihem rise 1 hour and bake 20 niinule!.

When you take the rolls from the oven, and while they are still hot brush them over with a little butter. This adds very nmch to th< appearance, making the rolls look smooth and glossy. These long rolh are nice for breakfast. For dinner make them shorter, about 1 inches b> 2 in width.

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Graham Bread.

With this material 2 loaves or 2 dozen mafflos can be made; 1 pint of water or milk, 1 of flonr, 1 large plot of graham, ^ a capful of f cast, ^ a capful of BDgar, and 1 Uagpoonful of iilt. Have the mitk or water blood-wann, and add the yeast. Sift the flour into a deep dish. Add the milk and jeast, gradually, and beat until wholly smooth. Set in a rather cool place (about 60°) to rise over night. In the morning add tlic ■alt and sugar and then the graham, a little at a time, beating vigoroasly all the while. When thoroughly beaten, turn into pans and lot it rise I hour in a temperatnre of from 90° to 100°. Bake 1 hour.

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Brown Bread.

1 cupfnl of rye meal, 1 of Indian meal, 1 of molasses, 2 of floor, 1^ pint of aour milk, 1 teaspoonfnl of soda, 1 egg, 1 teaspoonfol of salt. Mix the dry ingredients togetlier. DisBolre the soda in 2 tablespooufuls of boiling water. Add it and the milk to the molasses. Stir well, and poQT on to the other mixed ingredients. Beat the eggs and add it. Mix thoroughly, and ponr into a well -buttered tin that holds 2 qnarts. Steam 1 hours and then put into tbe oren For 30 minateg,

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PBBSUTINO.

PRESERVING.

Pre8«*es efaonld be kept carerall^ from the air, in a very dry place ; if ihej stand in a varm place the; will mould. They should be louked at 2 or 3 times in the first 2 months, that they may be gently boiled again it not likely to keep. It is supposed by some that cheap angar will do foTpreaerrei; this is s mistakea idea; the very best sugar ihonld be used ; if cheap sugar is used it should be cleansed and all scum taken ofT.

In using self-seal ing jars great care should be taken. If the work is properly done the fruit can be kept for years. Have a kettle of hot water on the stove beside the preserving kettle, and also a •mailer one with hot water. Plunge a jar into the hot water, having the hot water strike both inside and ontaide of the jar at the same time. It yon set it down instead of plunging it, it will break. Pat tfae cover in the smaller kettle of hot water. When the jar is hot lift it up and pour the water from it into the kettle. Stand the jar in the hot water and fill it with the hot fruit from the preserving kettle. Fill to the brim with the hot syrup. Take the cover from the hot water and screw it on very tightly. A large-mouthed tunnel is almostindispenaablein the work of preserving.

In case preseive-jars are not to be obtained, salt, raisin and currant bottles can be made nse of. In that case, it is necessary to paste some thick paper over the stoppers.

Jellies and jams shonld be put in tumblers or bowls. A paper should be cot to fit the top, and then net in brandy, and another paper shonld be pasted over it. Jelly-tumblers with glass covers are more convenient than the old-fashioned ones, and where they are nsed the second paper is not necessary. It is best not to cover for some weeks after the jelly is made. If jelly does not seem hard, as it should be the

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strawberries.

To 1 lb. of beTTies allow | lb. of sagar. Put the berries in a kettle «nd muh them a little, so there will be jnice enough to conk them with- out using water. Stir thero to preTeot scorching. Cook 15 minutei, then add the sugar, and let them boil hard I ininate. Pnt them in the jars aa directed. Mora or less augar may be uaed as one prefers.

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Cherries m.;f i>e preserved either with or without the stones. Hanv think the stones give a richer flavor. To 1 tb. of cherries allow ^ lb. of augar. Put the sugar in the kcUle with ^ a pint of water to S lbs. of sugar. Stir it until it is dissolved. When boiling add the chenies, and cook 3 minutes ; then put in the jara.

PRESBRVING. ZOO

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Pineapple. Pare the fruit, and be sure you take out all liio eyes and discolored parts. Cut in slicet, and cut tlie slices in small pieces, taking out the core. Weigh the fruit, and put in a pan with ^ as many lbs. of sugar as of fruit. Let it stand nver night. In the morning put it orer the fire and let it boil rapidly for 1 minnte only, as cooking long discolors il. Put it in the jars as directed.

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Orab-Apples.

To 1 lb. of frnit allow J lb. of sugar, and 1 pint of water to 3 lbs. of sugar. When the syrup is boiling hot, drop in the apples. They will ivilli frnit and fdl it

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Pare the fruit and cut in halres. Throii in cold water, or llicy will be discolored. Use 1 lb. of sugar to 3 lbs. of fruit, and 1 quart of water for 3 lbs. of sugar. When the syrup is boilin;;, take the pears from the water, and drop into the syrup. Cook nnlil Ihcy can be easily pierced with a fork. Kill the jura with the fruit, and fill up to the hriui with ayrup, using a small strainer in the tunnel, that the .syrup may look clear.

cook very quicklf. Wben

they are done, fill the jar

np with syrup.

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H>T« rp«dy a keltlf of Iwiling, wntcr. Fill t. wire hMket with IwQches ftnd plunge tliem infu the boiling wnler. In 2 minntca Uke tliem out, and tlie tkiuR ivill come off eati\j. Drop the frnit into cold water, to keep (he color. For 3 llin. of fniit ase 1 ll>. uf eagtir, and 1 pint of water Tor 3 lbs. of sugar. When the Sjriip is boiling hot, ttk« the fruit from the water, and drop into it. Put but a few in at a time^ as they cook rer; qaickly. Take them from the ayrup, fill the jar, aad fill up with strained lyrup. Peaches are mnch nicer preaanred whole, a» the itonei gire a rich flafor.

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Brandy-Peaclies. T&ko off the skins with boiling n-atsr. To 1 lb. o[ Fruit allow 1 lb, of siignr, and ^ pint of naler lo 3 lbs. of Rogar. When the ajnip ia boiling l)ot, put in the peaches, and as fast na they cook, taka them oat carelull; and spread on platters. When cool, pat them in Jars, and fill these up with syrup, using J sjrup and ^ pale brandj.

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Ohlneae Qreen Pluma-

Th« Iwrd green plnms which are in uaaoa in May make excellent tart Iniit.

Wuh the plams in cold water, half fill yonr preaerviiig kettle with them, mora than cover them with cold water, and boil ilowl; until tender. Do not allow them to cook long enongh to break. Then add 1 lb. of sugar to 1 lb. of Trait and jnice, and boil elowly SO minntee. When done fill the jar a little more than half fall of fmit and fill to the brim with sjnip.

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Pan and quarter the frait, and take oat all the cores and the hard place aronnd them. Boil the frait ia clear water antil tender ; then apread it on towels to drj. For 1 lb. of fruit allow ^ lb. of sugar, and 1 pint of water for 3 lbs. of sngar. When the ejrap ia boiling hot, put in the fmit, and let it cook ver; alowl; ; or, set it hack on the stove so that it bardlj cooks at all, and keep it on for 1 hoar or more if yon csn with- out its cooking to pieces — as the longer it cooks, the brighter red color it will ba. Put in the jars, and strain the syrup OTer it, as with other fruits.

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Squeeze the pulp of the grapes out of the skins. Cook the pulp (a few minutes) until jau can press it all through a sieve. Reject the seeds. Add a little water to the skins, and cook antil thej are quite tender. Then pat the skins and pulp together. Measure ; and to each pint of frait add 1 lb. of sugar, and boil 15 minutes.

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Strawberiy Jam.

For 1 lb. of fruit allow 1 lb. of sugar. M»b tbe frnit in the kelUe. Boil hard for 15 mioutea ; thcu add the sugar and boil S minotea.

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Orange Marmalade- Take equal weights of soar orangeB and sugar. QraU the yellow rind Trom \ of the oranges. Cut the fruit in hklTes at what might he called the " equator." Pick out the pnlp, and free it of seeds. Drain oS as much of the juice as jon conTenientlj can, and put it on to boil. Skim, and simmer for about IQ minntes ; then put in tlie pulp and grated rind and boil 15 minutes longer. Put awaj in jellj tamblers.

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Grape Jelly.

Mash the grapes in a kettle, put them over the fire, and cook antil thoToughlj done. Drain through a sieve, bnt do not press throngli. To 1 pint of the juice allow 1 lb. of sugar. Boil rapidly for 5 minutes. Add the sugar, and boil rapidly 3 minutes longer.

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Orab*Apple Jelly.

Waah the fniit dun, pat in the kettl^ eorer with water, and boil ontil thorongfalj cooked. Then poor it iato the siere and let it drain. Do not press it throngh. For 1 pint of thia liqnor allow I lb. of sngar. Boil from 20 to SO minntea.

other Jellies.

Jellies can be made bma qniocei, peaohea, eto. bj following the directions for Crab-Apple Jellj.