5ec. 25.] EXCERPTA OF USEFCL KNOWLEDGE FOR nOCSEWH'ES. 



407 



important organ develop disease, and the individnal is said to have dyspep- 

 6ia with all its attendant evils. Therefore, spare not the cooking; you 

 will have tlie less chewing, uiul greater advuiitage of the food. 



454. Italian .llode of Cooking Scrap, or ( oarsc Tortious of Beef.— A very 

 economical and most savory and delicious dish can l)e made with two or 

 three pounds of chuck steak, or cheap parts of beef, which infinitely suqjasscs 

 the tasteless, insipid, common cating-liouse stnll", called "beef a la mode." 

 Cut the steak into pieces of less than two inches square ; season with black 

 pepper and salt, put them into a saucepan with a full half i)int of cold 

 water on the lire, and as soon as it boils up, remove it from the tire and set 

 it wiierc it would simmer for two hours and a half, until perfectly tender. 

 "^liile simmering, tie up in muslin a bunch of sweet herbs, composed of 

 knotted marjoram, winter savory, and a little thyme, and take it out just 

 before the dish is served. Of course, the stew must occasionally be shaken, 

 as all others are ; remember, however, the fat must not be skimmed oil"; the 

 more fat there is, the better the stew. The dish is of Italian origin, and is 

 eaten by Italians with plain boiled macaroni and Parmesan cheese, or with 

 a salad, and with either is a dainty dish. 



455. Pressed Beef. — This is another excellent way of using up the cheap 

 parts of fresh beef, or even that which i^ corned by the receipt given in No. 

 453. Boil any ragged scrap pieces, with not too much fat, until the bones 

 will freely separate from the meat, which pick oif and pack in any strong 

 dish, and add such seasoning as you wish of salt, jK-ppor, spice; some add 

 a trillc of molasses or sugar, and press the whole into a cake, just ns those do 

 who make " head-cheese" from that portion of pork that is Letter prepared 

 in this way than any other. 



45G. Iseful Little Thiugs for liousekceiicrs.— " Tlic truest economy begins 

 in little things." And so wc give a dozen of them in a bunch to eoucludo 

 our " cxcerpta of knowledge for the kitchen." 



^Iaiiogany Stain. — Take four ounces of red sandors, one pound of fustic, 

 aii'l :ui ounce of logwood, and boil them in half a gallon of water for one 

 hour; then apply it warm with a brush or sponge; when dry, apply var- 

 nish. "With this you can renovate old furniture. 



A Cheap RiiFKioEKATon. — "Two tin pails, soldered one into the other, the 

 space between them filled with charcoal, in small pieces (not necessarily 

 dust), with the cover arranged in the same way, will keep a small (luantiiy 

 of ice a very long time. Three inverted tea-cups, or something ninde for 

 the purpose, should support the ice to keep it out of the water. Ne.\l to 

 jiutting the ice in a tin pail and wra(ij>ing it in a blanket, this is tlio 

 simplest ice-keeper wo know of, and it is entirely philosophical and of- 

 feclive." 



To this wo add the recommendation of putting this tin pail, with tlio ico 

 in it, with a hole as big as a i>i!i at the bottom and dri|>ping-i>an under it. 

 in a chest or close-shutting closet, the 'air of which will b' cooled, with tho 

 provision placed in it. 



