Show SIMPLE AND ELABORATE METHODS OF COOKING MEAT SO AS TO PRESERVE THE FULL NUTRITIVE VAL VALUE UE summer If your kitchen has a window facing to the south utilize that for your parsley box youve no idea how cheer cheerful cheerful ful it will make the room and what is better for the room in which so much time is necessarily spent than cheerful cheerfulness ness With the expenditure of a few cents in money and a few minutes of c ing every day this is wholly possible i Boiling 1 Leg of Mutton Hutton Now we will boil a leg of mutton as our next step in learning how to cook meats You will wipe wipe the meat remove all the fat and when the meat is thus pre prepared prepared pared put it into boiling salted water Take care not to have the water too salt just palatably so I will give you the reason for this care later but be sure on this point Of course you have weighed the leg so as to know how long a time timeto timeto to give it for cooking Allow twenty minutes for the heat to penetrate the meat then skim off what whatever whatever ever may nave have arisen to the surface set the kettle where the water will simmer gently and cook in this way until the meat is done allowing twelve minutes to each pound counting the time from I the hour at which you set the kettle back for the simmering process and have fin finished finished the skimming While without doubt the old saying hunger is the best sauce remains true good housekeepers do not on that ac account account count discard all others Indeed one of the lessons which the learns is that sauces I playa play a most important part in in a success successful ful cuisine and that the making of them themis is an art the understanding of their proper uses a science science Caper Sauce One who prided herself on her cor correctness of detail would never think of serving boiled mutton without caper sauce And as it is one of the simplest in the list of sauces Ii I am going to tell you just here how to make it so that when you serve your boiled mutton you may have the accompanying sauce to give it the required zest To a cupful of boiling water vater in which the mutton was cooked add one tea teaspoonful teaspoonful spoonful of flour moistened and made smooth with a little cold water half a of salt a speck of pepper and one teaspoonful of vinegar Boil evenly Place a lining of browned cracker crumbs in them and drop an egg eggin eggin in each Bake for five s adding addinga a bit of butter to each egg before baking Mock Crab Alter After freeing fish from skin and bones season with a pinch of black and red pep pepper pepper per and a quarter of a of dry mustard Add a slice of bread broken into crust must be trimmed a whole raw egg beaten light with a tablespoonful of warm water Mix together r well and put it itin in a buttered dish or in crab shells i cut a teaspoonful of butter into bits ana and put over the top Set the dish in the oven to brown which will take from ten to fifteen minutes Tho ho Sweet Potato The sweet potato is drier and richer rither than the white potato and contains ten per cent of sugar and sixteen per cent of starch In the North it is usually cooked and served like the Irish or white potato but throughout the the sweet sweetest sweetest est and best varieties is served escalloped and in numerous ways to all of which the addition of sugar is considered desirable Select smooth plump potatoes the medium sized and cook wIthout removing ing the skins unless to be served dic d dand and creamed remove the ends and aU all dark spots as the latter are apt to give a bitter taste to the vegetable To boil they generally require about to minutes bakin baking and steam steaming I ing require from fifty to sIxty minutes Sweet Potato and am Almond Croquette Bake several sweet po potatoes potatoes when soft break apart scrape out the pulp and pass through a squash strainer To each cupful of pulp add half a teaspoonful of salt two teaspoon teaspoonfuls fuls of butter one beaten egg four tablespoonfuls of blanched almonds chopped and pounded in a mortar and sufficient hot cream to make of a con consistency consistency to handle Form into balls roll in egg and egg again drop in hot lard and fry a golden brown Glazed Sweet Potatoes Five sweet potatoes one egg half cupful of sugar half teaspoonful of salt one tablespoonful of butter Pare t 7 I FORE AND HIND Qt QUARTERS ARTERS for five fire minutes stirring constantly un until til it is perfectly smooth then add a tablespoonful of capers and serve I EGGS IN TOMATO CASES Salt the tomato cases after halving and cut the potatoes in strips steam until nearly done Remove from the fire and cool Dip in in egg beaten with the salt then in the sugar coating each eacil strip thickly Place in the pan with the butter and bake a rich brown |