The new practical housekeeping

When ordering a rolled roast have the butcher send home the bones to be used in making soup, stock, gravies, etc. Chop or break them in small pieces and boil with onion, celery, turnip, carrot and parsley or any one or two of these. American housekeepers have yet much to learn from the French cook who throws nothing away. Instead of going to the butcher for meat out of which to make stock he utilizes bones as above, or employs the trimmings of joints for this purpose, and converts the skimmings from the soup pot or drippings from roast or boiled meats into uses for which butter and lard are pressed into service by most cooks. For directions as to the care and preparation of drippings etc., see recipe for Clarified Drippings. Most people also have the idea that a finely flavored dish must cost a great deal; this is a mistake, for if one has untainted meat, or sound vegetables, or even Indian meal, to begin with, it can be made delicious with proper seasoning. One reason why French cooking is much nicer than any other is that it is seasoned with a great variety of herbs and spices; these cost very little, and if a few cents' worth were bought at a time one would soon have a good assortment. The mixed spices and herbs, now to be had in all large cities, are very nice for seasoning meats, gravies, etc., and save the trouble of preparing. Recipes for their preparation are given, however, for those who prefer to mix them at home. If all the seasonings— spices, herbs, etc., — ^mentioned in recipes are not to be had, make the best use of those at hand by combining them judiciously. But no matter how nicely cooked and seasoned, meat is often utterly spoiled in serving. It should always be neatly dished on hot platter and sent to table with very hot plates, heated in warming oven or in a pan over hot water. Especial attention to this point is necessary when serving mutton, as nothing is more unpleasant than a showing of cold mutton fat on a still colder plate. For very full directions for garnishing meats see Garnishes, though suggestions will be found with nearly every recipe. If one has not the articles recommended, others may be substituted, according to the fancy of the cook and the meat may of course be served without any garnish, yet its attractiveness adds much to the enjoyment of any dish. Olazing adds greatly to the appearance of meat and full directions will be found under Glaze, in Gravies. Braising is a favorite method of cooking meats in France and Germany and several recipes are given. Complete general directions for the more common methods employed follow under appropriate heads. Very complete instructions for Carving Meats will also be found under that head later on, a careful study of which, with the many illustrations given, will enable anyone to become an accomplished carver.