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ai7trv Sbtores. 



PANTRY STORES. 



MRS. AXXIE BOXXIWELL, HUTCHIXSOX. 



You have called upon me for a report on " Cookiug and Pantr}- 

 Stores," and the thought strikes me that that has a wide scope; per- 

 haps "hard times "' will call for less scope than usual. But when it 

 conies to cooking-, to cook a small dinner,! can do that, or, if a large 

 dinner is called for, give me the material and, in the language of 

 the darkey, " I am jvid 3'ou dar." A poor cook can spoil even a good 

 potato in cooking it, while a good cook can make a pretty good dish 

 with quite poor potatoes. While there are as man}- different 

 opinions in cooking as there are cooks, and almost every lord of 

 creation will sa}-, "My mother was the best cook I ever knew," show 

 me the woman that will not arise and saj', "I can cook just as well as 

 she could," and I will show you a woman that does not have ambition 

 enough to care whether potatoes are done, half done, boiled or fried. 



And speaking of fried potatoes, or almost anj* other fried food, if 

 I had a family that I wanted to kill ofiF, I would give them some- 

 thing fried two or three times a daj", and I think I would soon 

 accomplish what I had undertaken. But if good wholesome food is 

 what you want, in the first place, give me good wholesome flour, 

 white and grahaiu, with plenty of oatmeal for breakfast, white and 

 graham baked in light bread, with just as little warm bread as 

 possible; good meat well cooked (which I will give my receipt for 

 later), vegetables and fruits, well cooked, and seasoned meals regu- 

 lar three times a daj-, with plenty of good milk and golden butter — 

 not oleomargarine — and you may have all the rest. 



•' Bvit,"' saj-s 3'ou, " you have not mentioned pie nor cake, what are 

 5'ou going to do with them?" I will pass them over to }"Ou; for it is my 

 opinion that thej" were never meant for human beings to put into 

 their mouths — they belong to our grandmother.s' pantry and stores; 

 and if there is any one that has never tried fruit in their place for 

 dessert let them try it for the next six months, and see if thej^ will 

 not dessert the pies and cakes forever after. 



RECIPE.?. 



Baked Meats or Fowls. — Have a regular meat pan with cover 

 (which can be had at an^' hardware store). Wash your meats well, 

 with a clean cloth wipe dry, place in 3-our pan, season well with 

 salt, pepper and sage, if desired. Put on a little boiling water, and 

 place in a hot oven, baste ever}- half hour, doing it as quickly as 

 possible to exclude air, and roast to a rich brown, but avoid over- 

 doing it and not drj' or blacken. 



