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VOL. XXXII, ■a&'S97 4 INDIANAPOLIS. IND.. AUG. 14, 1897. NO. 33 EXPERIENCE DEPARTMENT How One May Prepare a Mussy, Greasy Sinner. 1st Premium,—First as to the "muss." Have several dishes of various sauoes or preserves whioh do duty day after day, three times eaoh day, as "some thing to fill up the table." Let these be seton a sullicient number of times, so that by exposure to the air a little crust will bs formed around the edges of the dishes. Often leave a spoon In the dish so that a little of the contents will be pressed up on the sides of the dish, and the spoon handle with its stickiness add to the "mnssiness." Have a can or other receptaole for molasses on which sugar may form or molasses dry in little inornstatlons. Bs sure to have a sugar bowl somewhat smeared Inside and ont from being used not only on the table, bnt at the pie baking. A little colored berry Juice on tbe sides of the bowl will aid in this effeot Sao that the water and milk pitohers are not too often washed,too carefully and too f re quently cleaned. Special pain s shonld be given to negloot the wat3r pitcher if the water used has in it any discoloring mineral matter. See that the glass ware is wiped with a "linty" or otherwise unsuitable oloth for polishing, glass. B) careful that the salt and pepper boxes bear the marks of repeated handlings, and so on ad infinitum and ad- nauseum. Above all be careful that the tablecloth ls stained with tea, coffee berries, gravy spots and molasses, unless a dark colored oil cloth is used, then only stickiness is necessary. S jt the various articles on the table in the most promiscuous manner possible. Now for grease. Whatever ls fried be sure you put it into cool grease and have an abundance of it. Duringthe cooking let the grease be but moderately warm; never really hot. For most articles of food an occasional stirring is absolutely necessary that every part of the food, fried potatoes, mush or whatever It may be, may bo thoroughly greased. Be very careful in thla process not to let tho firo be hot. Tne articles would then perhaps bo browned nicely, and not suffl ciently greased. For focd that ls boiled, take oabbage, greens, string beens, dry beans, or anything that is "seasoned" with meat. Put them to cook in good season, let them boil awhile, put Into the kettle a piece of meat as large as the heart in members ot the family can eat in several days, let the whole boll together until green vegetables are reduced to a sort of slippery mass, looking as though preparation was being made for paper making of some sort of vegetable pulp. For potatoes the result may be obtalned> equally well by putting some of them in the boiling kettl6 wtth the other vegetables or by boiling them in water, then put them Into an oven pan and pnt some of the greasy water of the other boiling over them. Set them in the oven. In this case also be cantious with the fire. D_ not let lt brown the potatoes. Stir occasionally. IS9 careful ln taking np all these vegetables to drip a Uttle on the sides of the dishes, or on the table oloth, and altogether thore will be a marked degree of mnssiness and greaslness. C. 2_ Premium —The first thing necessary is to secure either a careless or an ignorant cook. The ignorant one would succeed oftenest perhaps, as she would soldom fail with fat meats and poultry leaving all the fat on. cooking until quite soft and oily, and sending to the table swimming in its grease, instead of removing from the fire when properly done, carefully dipping the grease c ff, or lifting the meat out. In addition to overcooking the meat, potatoes or other vegetables may be added, and these too cooked until of a mushy oonslstonoy, then poured into a deep dish brim full and taken to the table, meat, potatoes and grease an indistinguishable, and almost Indigestible mass. Some otherwise neat and careful cooks have a habit of filling coffee cups slopping fnll, so it ls impossible to lift them to the lips without the coffee dripping over the cloth. This gives the cloth a very untidy appearance the first time it is used. Also dishes which are filled too full of sauces, or, if eaoh Individual using from them, sorapes the contents on the margin of the dish, often causing it to rnn down outside, on to the cloth, this gives the table and tho dishes of sauce a very mussy appearance. If each person indulges in piling bread orumbs, bones, potato peelings, eto , aronnd their plates it adds greatly to the general untidy effeot. These and many similar things are caused by thoughtlessness, and al most every person would gladly abandon suoh habits if their attention was but kindly called to the improved appearance a radical change would bring about. A long time ago, I don't suppose any one would do so nowadays, we made a return visit after muoh solicitation. It was Sunday and the family lived so far from chnrch they seldom attended. Soon after our arrival, the cloth, not over.clean, was spread for dinner. It was put on awry the plates laid, and a glass of milk placed| by each plate. As it was mid-summer, (and this is no fanoy sketch, but a bit of experienoe, long before screen-doors were ever thought of,) you oan imagine how this sharpened our appetite, but as the two of us sup only cold water, there was enongh left for all. Dried peaohes were then put on to stew, and in process of time, ham was cut and put on ln a cold skillet and allowed to heat and cook slowly until it was soft and oily, and pronounced done, instead of being nicely browned on both sides. A large, dark, grease-sodden dish was produced, already half full of cold meat and grease, and plaoed on the table, and the contents of the skillet poured into it, making in all over a gallon ot meat and grease. The meat would have floated but that it had already absorbed all It could hold. Some people appear to best advantage away from home, I hope we did tbat Sunday, for sure I never felt more the need of saving grease. I had heard the cook make the remark that pie crnst could not be too rich for her, she did not care if it was made np with lard, and we had an opportunity of sampling it. Both crests were rolled very thiok, the nnder one not browned in the least, the apples were cut in large, thick pieces and piled unevenly but liberally between, not sweetened and not cooked soft, but with plenty of wator, so the compound was quite Insipid, notwithstanding the liberal dose of lard. I do not remember all the accompanying dishes, bnt apple bntter and molasses were some of the Inevitables,and had tho advantage of being always ready, three times a day. The deooratlons of the flies and dried sweets (?) around the margins of these dishes were rivals both in antiquity and artistlo design, and Iwere sufficient guar antee against molestation during the one meal at least But as they were "only put on to help fill np," it did not matte^ as it was considered necessary that the spread should bo quite crowded as an evidence of good taste and high living. After much ado and many apologies dinner was announced, which was the signal for a general scramble by the ohildren for a place at table, as there were not seats for all. The largest had the preference from force of circumstances. After mnch snuflllng a compromise was effeoted, and the others were given a plate of grease between their feet on the floor, where they were soon joined ln their repast by the family cat. A woman with whom we onoe boarded made excellent salt rising bread almost every day, but failing in tbis sho made biscuits, using some milk acd lard, halt and half,meltlng them together. It fell to my lot one day to get dinner and I made the biscuits to light, white and yet tender I thought to give them a surprise' but the hutbind told me emphatically that "whon he had bread he wanted bread, and when he had biscuit he wanted blsouit." Another neighbor who oooked most things fairly well, Insisted on having her blsouits and all kinds of cake a golden yellow with salaratus. Said sho might as well not have that kind, it not thus yellow. Verity, tastes do differ. Aunt Dinah. 3d Premium.—To prepare a greasy, unwholesome dinner, we will begin by putting the string-beans to cook in an iron stewkettle, with a big ohunk of bacon, or side meat, and let it boll and bubble two or three hours, adding more water If neo- essary. Finally dishing them up for the table with nothing but the strong greasy water for seasoning. We pare and slice the potatoes, have the frying pan ready with plenty of hot lard or perhaps meat fry irigs that have been kept ln an oyster can without a lid. Drop the sliced potatoes Into this smoking grease and fry for nearly an hour, or until the balance of the meal is ready. We cut up the cabbage and put it to oook in an Iron stew kettle with a generous amount of lard or meat frylngs, and some water. We let it oook rapidly a half hour or so when it is ready for the table. If there is rioe or hominy grits, or oat meal, left from breakfast, we make it into balls, roll them in flonr, and place them in frying pan of hot lard or grease almost enongh to half cover them, and fry them a long time nntil they are nice and brown, and soaked fnll of grease. We fry the ham long and hard until it smokes, turns black, and floats In grease, then we pour some milk and water Into this seething, burning mass, and have some ham and sop. We slice and fry the apples in hot lard until they are nice and brown. If we have nice ripe fruits and berries we put them to stew ln twice as much sweetening as thoy need and stew them a long time, until we happen to get ready or have time to take them off the stove, for the more cooking the better to destroy the natnral flavor and digestibility of the fruit. If we want greasy, heavy biscuits we take a pan of flour and dig a hole in the center of it, Into this we put soda, salt buttermilk, and plenty of lard to make them greasy. Mix this up, leave lt thick, cut out and bake a long time in any temperature the oven happens to be. Coffee to match this dinner can be made by setting the coffee pot on the stove with the coffee In it thathappens to be left from breakfast Pay no more attention to it but let it bubble and boll until we find time to add some more ground coffee. Lit thi. boil again until the meal ls ready, when we fill lt up from the tea kettle of water (dregs) that has been boiling all the forenoon. Now when we sit down to table we have a "greasy, mussy dinner. Aylesworth. Mary D. Brown. The preparation of a mussy, greasy dinner would be a hard Job for some cooks to do, although some don'* prepare any other kind, but when such a meal is prepared I would prefer being absent when eating time wonld come. There wonld be a grand difference in opinion of people as to the greasy, mussy dinner, while some people would think it such a meal, others wonld think it a very good meal where they are used to that kind all the time. To my opinion In the preparing of suoh a meal the lirst thing would be to have oold soda biscuits, cold potatoes fried over, some beans loft over from tbe day before set out with the cold grease on them. Other vegetables served In tho same manner, If there bo any more; but such meals generally oonsist of a fow dishes I believe. Then to give the whole affair a general mussy look put tbe vegetables ln broken and oraoked dishes with a spoon in them with apiece broken out, or the handle partly broken off. And finished up by sotting the tablo on a greasy, colled oil cloth instead of a nice clean tablo cloth, with knives with part of tho handles gone and forks with some of tho tines broken. With a rusty tin cup of pond water set by eaoh member's plate to drink as he eati, that would melt tho cold grease and make suoh a meal go down slick, but I don't wish to try it, but havo heard of suoh meals. A, B C. Corydon. If you want a mussy greasy dinner to perfection hire a girl to preparo lt and don't let your wife In the kitchen till It ls ready. J. F. To begin a mussy dinner, 1 will have cold boiled potatoes enough loft from breakfast to slice and fry In lard for dinner. Tho breakfastdishes may bo stacked upon the tablo and not washed. 1 would have a dirty, greasy oilcloth on tho table for a table cloth and coffee must also be prepared and a little sour cream to flavor lt with and tho looks of it will turn a dog's stomach. Somo hard, burnt biscuits and some strong butter to grease them with and to mako them go down slick may taste well to a starved person, although tho butter may have wool upon it as though it had been wrapped ln a blanket to keep it cool. Don't sweep the kltcken for a day or two, and lot the dogs and cats in to eat with you. If you find a fly or two and a hair occasionally ln your dinner your food will nodoubtdlgest woll so tho ccok need never comb her hair. If the editor of this department will stop at our house for dinner some day he will never have reason to ask another sneh a question as this. B, B. REVIEW. One may go on a journey 10 times ayear or to church 50 times. Bat ho goes to the table over 1000 times. This subject is divided into two topics, beoause like our other sins those who got mosiy dinners don't know It and we must flrst club out tho Idol, thon replace lt with a better. You can mako a woman mad quicker to tell her that sho makes pasty, greasy butter, than to tell hor that she has an ugly baby. So with dinner. A lightningrod peddler run onto one of those big dishes brim full of greasy sop with a fow dumplings swimming around ln it and ho didn't know what to say, but said, "Wy—ah—Mrs. W — how muoh you farmers have to eat ah—I am ao sorry to —ah—see you go to so much trouble." Ho was like a young gentleman who met a vory, vory homely yonng woman, and on being asked how he liked her, he said, "Sho was as pretty as Bhe could bo." The man mentioned by Aunt Dinah didn't know what soda ls put in biscuit for. It meets the aold of the sour milk and together they form a gas whioh lightens the biscuit. The acid should use up all the soda and not leavo any to color the bread. The soda left will kill the acid of the stomaoh that digests food and thus prevent digestion. Mrs. B. objects to lard too hot and to well browned dishes. Possibly she means burned. Do not things fry better, Mrs. B , in lots of lard and very hot and are they not better browned? Continued an 13th page.
Object Description
Title | Indiana farmer, 1897, v. 32, no. 33 (Aug. 14) |
Purdue Identification Number | INFA3233 |
Date of Original | 1897 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-01-24 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | VOL. XXXII, ■a&'S97 4 INDIANAPOLIS. IND.. AUG. 14, 1897. NO. 33 EXPERIENCE DEPARTMENT How One May Prepare a Mussy, Greasy Sinner. 1st Premium,—First as to the "muss." Have several dishes of various sauoes or preserves whioh do duty day after day, three times eaoh day, as "some thing to fill up the table." Let these be seton a sullicient number of times, so that by exposure to the air a little crust will bs formed around the edges of the dishes. Often leave a spoon In the dish so that a little of the contents will be pressed up on the sides of the dish, and the spoon handle with its stickiness add to the "mnssiness." Have a can or other receptaole for molasses on which sugar may form or molasses dry in little inornstatlons. Bs sure to have a sugar bowl somewhat smeared Inside and ont from being used not only on the table, bnt at the pie baking. A little colored berry Juice on tbe sides of the bowl will aid in this effeot Sao that the water and milk pitohers are not too often washed,too carefully and too f re quently cleaned. Special pain s shonld be given to negloot the wat3r pitcher if the water used has in it any discoloring mineral matter. See that the glass ware is wiped with a "linty" or otherwise unsuitable oloth for polishing, glass. B) careful that the salt and pepper boxes bear the marks of repeated handlings, and so on ad infinitum and ad- nauseum. Above all be careful that the tablecloth ls stained with tea, coffee berries, gravy spots and molasses, unless a dark colored oil cloth is used, then only stickiness is necessary. S jt the various articles on the table in the most promiscuous manner possible. Now for grease. Whatever ls fried be sure you put it into cool grease and have an abundance of it. Duringthe cooking let the grease be but moderately warm; never really hot. For most articles of food an occasional stirring is absolutely necessary that every part of the food, fried potatoes, mush or whatever It may be, may bo thoroughly greased. Be very careful in thla process not to let tho firo be hot. Tne articles would then perhaps bo browned nicely, and not suffl ciently greased. For focd that ls boiled, take oabbage, greens, string beens, dry beans, or anything that is "seasoned" with meat. Put them to cook in good season, let them boil awhile, put Into the kettle a piece of meat as large as the heart in members ot the family can eat in several days, let the whole boll together until green vegetables are reduced to a sort of slippery mass, looking as though preparation was being made for paper making of some sort of vegetable pulp. For potatoes the result may be obtalned> equally well by putting some of them in the boiling kettl6 wtth the other vegetables or by boiling them in water, then put them Into an oven pan and pnt some of the greasy water of the other boiling over them. Set them in the oven. In this case also be cantious with the fire. D_ not let lt brown the potatoes. Stir occasionally. IS9 careful ln taking np all these vegetables to drip a Uttle on the sides of the dishes, or on the table oloth, and altogether thore will be a marked degree of mnssiness and greaslness. C. 2_ Premium —The first thing necessary is to secure either a careless or an ignorant cook. The ignorant one would succeed oftenest perhaps, as she would soldom fail with fat meats and poultry leaving all the fat on. cooking until quite soft and oily, and sending to the table swimming in its grease, instead of removing from the fire when properly done, carefully dipping the grease c ff, or lifting the meat out. In addition to overcooking the meat, potatoes or other vegetables may be added, and these too cooked until of a mushy oonslstonoy, then poured into a deep dish brim full and taken to the table, meat, potatoes and grease an indistinguishable, and almost Indigestible mass. Some otherwise neat and careful cooks have a habit of filling coffee cups slopping fnll, so it ls impossible to lift them to the lips without the coffee dripping over the cloth. This gives the cloth a very untidy appearance the first time it is used. Also dishes which are filled too full of sauces, or, if eaoh Individual using from them, sorapes the contents on the margin of the dish, often causing it to rnn down outside, on to the cloth, this gives the table and tho dishes of sauce a very mussy appearance. If each person indulges in piling bread orumbs, bones, potato peelings, eto , aronnd their plates it adds greatly to the general untidy effeot. These and many similar things are caused by thoughtlessness, and al most every person would gladly abandon suoh habits if their attention was but kindly called to the improved appearance a radical change would bring about. A long time ago, I don't suppose any one would do so nowadays, we made a return visit after muoh solicitation. It was Sunday and the family lived so far from chnrch they seldom attended. Soon after our arrival, the cloth, not over.clean, was spread for dinner. It was put on awry the plates laid, and a glass of milk placed| by each plate. As it was mid-summer, (and this is no fanoy sketch, but a bit of experienoe, long before screen-doors were ever thought of,) you oan imagine how this sharpened our appetite, but as the two of us sup only cold water, there was enongh left for all. Dried peaohes were then put on to stew, and in process of time, ham was cut and put on ln a cold skillet and allowed to heat and cook slowly until it was soft and oily, and pronounced done, instead of being nicely browned on both sides. A large, dark, grease-sodden dish was produced, already half full of cold meat and grease, and plaoed on the table, and the contents of the skillet poured into it, making in all over a gallon ot meat and grease. The meat would have floated but that it had already absorbed all It could hold. Some people appear to best advantage away from home, I hope we did tbat Sunday, for sure I never felt more the need of saving grease. I had heard the cook make the remark that pie crnst could not be too rich for her, she did not care if it was made np with lard, and we had an opportunity of sampling it. Both crests were rolled very thiok, the nnder one not browned in the least, the apples were cut in large, thick pieces and piled unevenly but liberally between, not sweetened and not cooked soft, but with plenty of wator, so the compound was quite Insipid, notwithstanding the liberal dose of lard. I do not remember all the accompanying dishes, bnt apple bntter and molasses were some of the Inevitables,and had tho advantage of being always ready, three times a day. The deooratlons of the flies and dried sweets (?) around the margins of these dishes were rivals both in antiquity and artistlo design, and Iwere sufficient guar antee against molestation during the one meal at least But as they were "only put on to help fill np," it did not matte^ as it was considered necessary that the spread should bo quite crowded as an evidence of good taste and high living. After much ado and many apologies dinner was announced, which was the signal for a general scramble by the ohildren for a place at table, as there were not seats for all. The largest had the preference from force of circumstances. After mnch snuflllng a compromise was effeoted, and the others were given a plate of grease between their feet on the floor, where they were soon joined ln their repast by the family cat. A woman with whom we onoe boarded made excellent salt rising bread almost every day, but failing in tbis sho made biscuits, using some milk acd lard, halt and half,meltlng them together. It fell to my lot one day to get dinner and I made the biscuits to light, white and yet tender I thought to give them a surprise' but the hutbind told me emphatically that "whon he had bread he wanted bread, and when he had biscuit he wanted blsouit." Another neighbor who oooked most things fairly well, Insisted on having her blsouits and all kinds of cake a golden yellow with salaratus. Said sho might as well not have that kind, it not thus yellow. Verity, tastes do differ. Aunt Dinah. 3d Premium.—To prepare a greasy, unwholesome dinner, we will begin by putting the string-beans to cook in an iron stewkettle, with a big ohunk of bacon, or side meat, and let it boll and bubble two or three hours, adding more water If neo- essary. Finally dishing them up for the table with nothing but the strong greasy water for seasoning. We pare and slice the potatoes, have the frying pan ready with plenty of hot lard or perhaps meat fry irigs that have been kept ln an oyster can without a lid. Drop the sliced potatoes Into this smoking grease and fry for nearly an hour, or until the balance of the meal is ready. We cut up the cabbage and put it to oook in an Iron stew kettle with a generous amount of lard or meat frylngs, and some water. We let it oook rapidly a half hour or so when it is ready for the table. If there is rioe or hominy grits, or oat meal, left from breakfast, we make it into balls, roll them in flonr, and place them in frying pan of hot lard or grease almost enongh to half cover them, and fry them a long time nntil they are nice and brown, and soaked fnll of grease. We fry the ham long and hard until it smokes, turns black, and floats In grease, then we pour some milk and water Into this seething, burning mass, and have some ham and sop. We slice and fry the apples in hot lard until they are nice and brown. If we have nice ripe fruits and berries we put them to stew ln twice as much sweetening as thoy need and stew them a long time, until we happen to get ready or have time to take them off the stove, for the more cooking the better to destroy the natnral flavor and digestibility of the fruit. If we want greasy, heavy biscuits we take a pan of flour and dig a hole in the center of it, Into this we put soda, salt buttermilk, and plenty of lard to make them greasy. Mix this up, leave lt thick, cut out and bake a long time in any temperature the oven happens to be. Coffee to match this dinner can be made by setting the coffee pot on the stove with the coffee In it thathappens to be left from breakfast Pay no more attention to it but let it bubble and boll until we find time to add some more ground coffee. Lit thi. boil again until the meal ls ready, when we fill lt up from the tea kettle of water (dregs) that has been boiling all the forenoon. Now when we sit down to table we have a "greasy, mussy dinner. Aylesworth. Mary D. Brown. The preparation of a mussy, greasy dinner would be a hard Job for some cooks to do, although some don'* prepare any other kind, but when such a meal is prepared I would prefer being absent when eating time wonld come. There wonld be a grand difference in opinion of people as to the greasy, mussy dinner, while some people would think it such a meal, others wonld think it a very good meal where they are used to that kind all the time. To my opinion In the preparing of suoh a meal the lirst thing would be to have oold soda biscuits, cold potatoes fried over, some beans loft over from tbe day before set out with the cold grease on them. Other vegetables served In tho same manner, If there bo any more; but such meals generally oonsist of a fow dishes I believe. Then to give the whole affair a general mussy look put tbe vegetables ln broken and oraoked dishes with a spoon in them with apiece broken out, or the handle partly broken off. And finished up by sotting the tablo on a greasy, colled oil cloth instead of a nice clean tablo cloth, with knives with part of tho handles gone and forks with some of tho tines broken. With a rusty tin cup of pond water set by eaoh member's plate to drink as he eati, that would melt tho cold grease and make suoh a meal go down slick, but I don't wish to try it, but havo heard of suoh meals. A, B C. Corydon. If you want a mussy greasy dinner to perfection hire a girl to preparo lt and don't let your wife In the kitchen till It ls ready. J. F. To begin a mussy dinner, 1 will have cold boiled potatoes enough loft from breakfast to slice and fry In lard for dinner. Tho breakfastdishes may bo stacked upon the tablo and not washed. 1 would have a dirty, greasy oilcloth on tho table for a table cloth and coffee must also be prepared and a little sour cream to flavor lt with and tho looks of it will turn a dog's stomach. Somo hard, burnt biscuits and some strong butter to grease them with and to mako them go down slick may taste well to a starved person, although tho butter may have wool upon it as though it had been wrapped ln a blanket to keep it cool. Don't sweep the kltcken for a day or two, and lot the dogs and cats in to eat with you. If you find a fly or two and a hair occasionally ln your dinner your food will nodoubtdlgest woll so tho ccok need never comb her hair. If the editor of this department will stop at our house for dinner some day he will never have reason to ask another sneh a question as this. B, B. REVIEW. One may go on a journey 10 times ayear or to church 50 times. Bat ho goes to the table over 1000 times. This subject is divided into two topics, beoause like our other sins those who got mosiy dinners don't know It and we must flrst club out tho Idol, thon replace lt with a better. You can mako a woman mad quicker to tell her that sho makes pasty, greasy butter, than to tell hor that she has an ugly baby. So with dinner. A lightningrod peddler run onto one of those big dishes brim full of greasy sop with a fow dumplings swimming around ln it and ho didn't know what to say, but said, "Wy—ah—Mrs. W — how muoh you farmers have to eat ah—I am ao sorry to —ah—see you go to so much trouble." Ho was like a young gentleman who met a vory, vory homely yonng woman, and on being asked how he liked her, he said, "Sho was as pretty as Bhe could bo." The man mentioned by Aunt Dinah didn't know what soda ls put in biscuit for. It meets the aold of the sour milk and together they form a gas whioh lightens the biscuit. The acid should use up all the soda and not leavo any to color the bread. The soda left will kill the acid of the stomaoh that digests food and thus prevent digestion. Mrs. B. objects to lard too hot and to well browned dishes. Possibly she means burned. Do not things fry better, Mrs. B , in lots of lard and very hot and are they not better browned? Continued an 13th page. |
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