The San Francisco Call. Newspaper, November 16, 1902, Page 11

HE most vital points In the art of housekeeping are marketing and the knowledge of what to do with the articles purchased. If these two are perfected the housekeeper econo- mizes and is able to ‘obtain'a menu not otherwise possible. If she understands this art she knows full well she must begin at the beginning and that is in the selection of the material which she evolves intc 2 meal A yourg housewife will find out by ex- perience that even though she dealsat the best shops sends an order, instead of making he; ways prove own selection, it will al- atisfactory. is quite an impor- ss does not under- e Average cook, t sea. But with e not infrequent ise what ions for the of porter- one dollar; should answer people and. what is more, ntial meals. There loir " tenderloin for one oup and salad for another. 1 to be a good or for no matter b may be. he will er pieces once in a while t which is a very the grain very fine and the fat nd wh The butcher always e f 1d the tail pieces be- so do not be id of such scrap. If you ask he 1y give a small bone without and that aids most wonder- a few minutes WO Ways. and detach both the oin dcwn near the taii- Remove the ilpiece and cut it are to be used the fat which ing the potatoes. e if it is a large used in the soup is to be n and ten- Y with ol Remove ews of the meat, and then with the i flatten it gently i Season quantity o blespoonfuls of good bu 1 casserole or in a chafing en e butter is hot—not brown, m it the meat In. Cook six min i then turn it over 3 longer, always taking the meat with a fork, run care not to pric juice will 2 before this. peel one pint of as you would a pear; the out and the olive will re- Plunge them into coid put the er for two m: and in the center put then send at once to the the meat as before, . melt one-half a ta- er, roll the steak in It, over a hot gridiron. seven minutes on one ofl it six minutes on the uch with a fork To be exact, broil one tablespoonful of good 10n juice, d add eight drops of le Put half th er of a warm platter est on the top y one must have something to meat and nothing 1 of potatoes. A par- ly mice way is to cook them with left from the steak. have a fancy name and, like most things with the French name, are good. n potatoes are chosen with regard family. Take one pint of good sized ones. With potato scoop make little balls of them. Vi nd dry. Put tHe fat in an earthen As soon as the fat is hot, put Toss them while cooking, not too . but for eighteen minutes. Drain them immediately and sprinkle well with d serve before they have time to & While they aré nice, a busy housewife who must keep her eyes on half a dozen pots and pans at once rarcly finds time to toss those small balls for eightecn minutes, and unless they are kept free from the fat they will be wet and sOBEY- Now comes the soup. It is not a regu- lar bouillon, but is good, nevertheless. Put in first the bone of the steak, the marrow bone and thin tail pleces. Pour over this twb and a half quarts of cold water. Put in two carrots and one tur- nip, sliced. Meke a bouguet of a celery branch, without leaves, two leeks, three sprigs of parsiey, one clove and one-half bay leaf. Season with salt and pepper and cook slowly two hours from the boil- ing pcint. Then strain the soup. Re- rerve the meat, carrots and turnip for the salad, reserving also two tablespoon- fuls of the broth. Put the broth back inte the marmite and add half a tea- epoonful of beef extract' and when it holls add four tablespoonfuis of tapioca. Stir with a spoon and cook for fifteen miputes. Serve with bot toast, ‘well sprinkled over with Parmesan or Swiss cheese. Dress the toast on a napkin. Any bones left over from roasts may also be used In this soup, in fact, it has and then pour JTEaT SOVUFFIL . E_ of the where other- s0 much in it that it reminds one much talked about “hotel soup,” everything which cannot be used wise is promptly put in the soup. 1f there chances to be anything left of the meat it can be used again and into the most delicate light souffie that can Le imagined. When there seems abso- Jutely nothing in the larder one cupful of meat is frequently available, Here s a splendid recipe and one that never fails if faithfully followed out: One cup finely chopped meat, one cup of milk, one tablespoonful of flour, three eges, plece of butter size of an egg; sea- son to taste. Let ‘the meat come to boiling point, add the fiour, then the meat and the yolk of the egg. Beat up together. Add the whites, beaten to a froth, the last thing before putting in the oven, and then bake twenty minutes. There is a wvariety of food dishes which are composed of rag-tags and bob- tafls. For instance, minced meat on well- browned toast is as good a meal as any one could desire, while homely hash iastes mighty respectable once in the mouth, especially if it 4s well made. Veal loaf is well known and also well liked by cooks, but beef is quite as palat- able when seasoned well and baked in- side a loaf of bread. In buying a roast it is economical to cut the ribs off and use the tenderloin for the roast. The ribs are splendid for beef Epanish and in that way two good dishes are obtained for the price of one. The salad which Is concocted out of the meat 18 made in this fashion: Cook a pint of potatoes in their skins. When done peel them, cool and slice them. Prepare this dressing in a salad bowl: One leveled teaspoonful of salt, one salt- spoonful white pepper, half tablespoonful of pickles, chopped fine; half tablespoon- o SN ful chopped parsley, one salad spoonful vinegar, two salad spoonfuls of olive oll and two reserved tablespoonfuls of stock. Beat well for two minutes, add the meat, the potatoes, one stalk of white celery, well - washed and cut fine; mix well. Serve very cold. So the housewife who has a limited purse but a fair understanding of the mysteries of the kitchen may have, with a little twisting apd reboiling and re- frying, as varied a menu for her week as her sister who has double or perhaps triple the amount of cash, but no knowl- edge of the culinary department. It takes a woman who is interested in her home even to the smallest details to make use of the odds and ends that any servant would throw away as valueless. But where there is a wiil there is al- ways sure to be a way, even to the mak- Ing of one dollar’s worth of beef last un- til the family CELEBRITIES WHO ARE TATTOOED. HAT the craze for being tattooed is tast involving those who*occupy the higher walks of life is in some meas- ’ ure attributable to the fact that quite & number of royalties are smong the latest converts to the fashion. Many members of the BFitish royal fam- ily bear the indelible marks of the tat- tooer’s needle upon their persons, includ- Ing King Edward, who has a fanciful de- sign executed high- up on the right shoulder, while another elaborate design is the dragon with a row of spikes down its back, which was tattooed in colors THE SUNDAY' CALL. MIXING THE SAL A DressING four or.five years ago on the Prince of RN QLN 3 2 S X ey Y R AR ST TJo TuURN BROILING STE AN, Ballors are, 1s well known, Invariably Wales, thus representing “‘George and |adorned In this manner, and Lord Charles the dragon.” glgantic snake, with ‘open mouth and foerked tongue exposed, !s coiled round his Beresford is no exception to the rule. A | whole body, a plece of work which took S — considerable time to execute, for every scale on the reptile Is faithfully deploted. Prince George of Greece has a flylng dragon tattooed on his chest, the creature measuring eighteen inches from head teo tail. The Grand Duke Alexis is the most tat- tooced of royalty, there being no fewer than seven distinct designs upon him, ‘which he has caused to be added at dif- ferent times, while King Oscar of Sweden and Norway and the Duke of Newcastle sre almost as elaborately adorned. But one of the greatest triumphs of the tat- tocer's art was that executed upon the bcdy of a Scottish Baron four years ago. It was an exact representation of Con= stable’s famous etching of Sir Joshua Reynolds’ picture “Mrs. Pelham,” the original engraving having been sold at Christie’s about the same time for £425. But this form of adornment is by ne means confined to the sterner sex; indeed, some of the most beautiful designs are worn by ladles of rank, because the soft- ness of the skin better adapts itself to the tattooer’s needls. The only lady in the British peerage thus marked, how- ever, is Mrs. Cornwallls-West (Lady Randolph Churchill), who when on a visit to India some time ago was tattooed by & pative artist with the symbol of Eter- nity—a snake holding s tall in its mouth. Many Princesses are saflors and wear the blue s«chor, among th.= the Queen of Greece, who is an admiral of the fleet, a large anchor figuring ca her shculder. The Princess Waldemar of Denmark, whose husband Is so well known In the nautizal world, likewise has an anchor on her arm surmountéd by & crown. of “The Octopus,” published in Sunday Call last Sanday, that editl s 1y exhaust this first = Sunday, Call of that date at once or you will be toe late. “The Octo ” was written by the late Frank Norris. It is Mr. Norris’ stromgest movel. It has justly beenm consider- ed the nearest approach to the written. 3 1t portrays life and scenes tn California more vividly tham any other book extant. It ia mow running Im The day Call. . 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