This section is from the book "California Street M. E. Church Cook Book", by The Ladies' Aid Society.
Be careful in your selection. Do not choose too young, and take only such varieties as have been reared in a good, moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle; others are constantly getting them into hot water. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste. Then wrap well in a mantle of Charity. Keep warm with a steady fire of domestic devotion, and serve with peaches and cream. When thus prepared, they will keep for years.
Mrs. E. R. Lewis. .
At the World's Food Fair held in Boston a few years ago Mrs. A. D. Lincoln gave a most interesting talk on marketing, the substance of which was as follows:
"In different cities beef is cut differently, but if one has the right knowledge regarding the structure, and fat and lean parts, there will be no trouble in purchasing.
"In Boston three ribs are left on the hind quarter. In cutting this up the flank is removed first, composed of thin layers of meat covered with fibres, giving a peculiar texture, yet juicy. Nearest
Macaroni and Vermicelli are very nice soups. Either may be added to soups not previously thickened by either rice or potatoes. Wash carefully and put in saucepan with cold water to cover; heat gradually, and when hot add to soup 20 minutes or half an hour before serving. Macaroni should be broken in pieces an inch or less in length. Brown soups are easily made by the addition of a table-spoonful of browned Sperry Flour. A teacupful may be browned at once, putting it when cold into closely covered glass jar. It will be found very convenient and will keep a long time in any cool closet. To prepare it, put the Sperry Flour, a little at a time, in a hot fry pan, stir rapidly, being careful not to scorch, as it is then unfit for use. When a rich dark brown, it is done.
A brown soup made in the following manner is a favorite with us: Procure a round steak, allow a pound of meat to each quart of soup required, the rule given being for that quantity. Broil the meat over a very hot fire a little. Should be well browned on each side and cut in small pieces. Put in stew pan with quart of cold water and tablespoonful of rice. Cover and cook slowly one hour; then add an onion, one small carrot chopped fine, one sliced potato cut in small pieces, salt, cover and cook three-quarters of an hour. The vegetables may be omitted if desired.
Take a round piece of cloth, run a rubber in it, and keep it over the top of the meat chopper. No dust can get in, and it will always be ready for use.
Mrs. G. Lewis.
Mold can be kept from the top of preserves by putting a few drops of glycerine around the edges of the jar before screwing on the cover.
Mrs. E. R. Lewis.
Canned goods should always be removed from the case as soon as opened, and allowed to stand a while before being used.
In purchasing canned goods, examine the cans carefully, and if the sides bulge outward reject them, as that denotes the presence of gas which renders the contents unfit for use.
Store all canned goods in a cool, dry, dark place, as it is very beneficial to the contents.