The subject of "wasting" is one to which I wish to call atten-
tion. There are so many housekeepers who never think of utiliz-
ing the fragments which have been left after a meal, but throw
them into the swill-tub. Now any thrifty, sensible housekeeper
can, with proper care and judgment, manufacture these bits into
numberless nice and palatable dishes, which will be a great sav-
ing, and perhaps add many a dollar to her supply of "pin money."
Never throw away even a crumb of bread, but save it and put it
with other pieces. If you have a loaf of bread about to mold,
cut it into thin slices, place all together in a dripping-pan and
place in the oven to dry, and you will find that when pounded
and rolled, it will be very nice for dressing, puddings, griddle-
cakes, and croquettes. Keep in a covered box, or in a paper sack
tied securely, and hang it in a dry place. It is much more
economical to prepare meats with a dressing of some kind, since
they "go so much further." Save all the fat from soups, and
boiled or roasted meats. The fat from beef, pork and poultry,
keep for shortening or frying, and from ham, mutton and soups,
in which vegetables were boiled, for soap grease. To clarify
drippings, boil them a few minutes and then cut in a raw potato
and let it cook for five minutes, then drop in a pinch of saleratus,
and strain. If all the drippings are taken care of, it will be a
great saving in a family.
HASH.
There is nothing worse for the health, or for the palate, than a
poor hash, while a good hash is not only a favorite dish in most
families, but an essential article of economy and convenience.
Do not make hash or any other dish greasy. It is a mistaken idea
246 FRAGMENTS.
to think that fat and butter in large quantities are necessary to
good cooking. Butter and oils may be melted without .changing
their nature, but when cooked they become much more indigesti-
ble and injurious to weak stomachs. Cold meat of any kind will
do, but corned beef is best; always remove all surplus fat and
bits of gristle, chop fine, place in a dripping-pan, season with
salt and pepper, dredge with a little flour, and pour in at the side
of the pan enough water to come up level with the hash, place in
oven and do not stir; when the flour is a light brown, and has
formed a sort of crust, take out, add a lump of butter✪ Hash, stir it
through several times, and you will have a delicious hash. Or,
place in hot skillet with just enough water to moisten, add a little
butter or some nice beef drippings, stir often until warmed
through, cover and let stand on a moderately hot part of the stove
fifteen minutes. When ready to dish, run the knife under and
fold as you would an omelet, and serve hot.
How TO Fix TOUGH BEEFSTEAK. ✪ How to Fix Tough Beefsteak
Page 146 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The subject of "wasting" is one to which I wish to call attention. There are so many housekeepers who never think of utilizing the fragments which have been left after a meal, but throw them into the swill-tub. Now any thrifty, sensible housekeeper can, with proper care and judgment, manufacture these bits into numberless nice and palatable dishes, which will be a great saving, and perhaps add many a dollar to her supply of "pin money." Never throw away even a crumb of bread, but save it and put it with other pieces. If you have a loaf of bread about to mold, cut it into thin slices, place all together in a dripping-pan and place in the oven to dry, and you will find that when pounded and rolled, it will be very nice for dressing, puddings, griddlecakes, and croquettes. Keep in a covered box, or in a paper sack tied securely, and hang it in a dry place. It is much more economical to prepare meats with a dressing of some kind, since they "go so much further." Save all the fat from soups, and boiled or roasted meats. The fat from beef, pork and poultry, keep for shortening or frying, and from ham, mutton and soups, in which vegetables were boiled, for soap grease. To clarify drippings, boil them a few minutes and then cut in a raw potato and let it cook for five minutes, then drop in a pinch of saleratus, and strain. If all the drippings are taken care of, it will be a great saving in a family.
HASH.
There is nothing worse for the health, or for the palate, than a poor hash, while a good hash is not only a favorite dish in most families, but an essential article of economy and convenience. Do not make hash or any other dish greasy. It is a mistaken idea
to think that fat and butter in large quantities are necessary to good cooking. Butter and oils may be melted without .changing their nature, but when cooked they become much more indigestible and injurious to weak stomachs. Cold meat of any kind will do, but corned beef is best; always remove all surplus fat and bits of gristle, chop fine, place in a dripping-pan, season with salt and pepper, dredge with a little flour, and pour in at the side of the pan enough water to come up level with the hash, place in oven and do not stir; when the flour is a light brown, and has formed a sort of crust, take out, add a lump of butter, stir it through several times, and you will have a delicious hash. Or, place in hot skillet with just enough water to moisten, add a little butter or some nice beef drippings, stir often until warmed through, cover and let stand on a moderately hot part of the stove fifteen minutes. When ready to dish, run the knife under and fold as you would an omelet, and serve hot.
How TO Fix TOUGH BEEFSTEAK.
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HashHow to Fix Tough Beefsteak