The Mark Lane express, agricultural journal &c . HEAR YOU deaf write to us. We can help youhear ordinary conversation. Inven-tion endorsed by eminent aurists. Pam-phlets and testimonials sent free by theUNIQUE VIBRATORY CONVERSATIONTUBE Co. 86 QUEENS ROAD. BRIGHTON PanrmD ash PcslUkxS W TBb PbopbUTOII at thi Ofmcksi, 2, Wellington Street, Stiiand, London, 4th November 1907. 8utplbmkkt to THI Mark Lani Express Aobicultural Jodrnal Livi 8tock Rbcord. November 11 1907. ISRK LANE EOPRESS SUPPLEMENT Slip^ltiE home. COOKERY. Some Economical Dishes forAutumn Evenings. With the return of the long
The Mark Lane express, agricultural journal &c . HEAR YOU deaf write to us. We can help youhear ordinary conversation. Inven-tion endorsed by eminent aurists. Pam-phlets and testimonials sent free by theUNIQUE VIBRATORY CONVERSATIONTUBE Co. 86 QUEENS ROAD. BRIGHTON PanrmD ash PcslUkxS W TBb PbopbUTOII at thi Ofmcksi, 2, Wellington Street, Stiiand, London, 4th November 1907. 8utplbmkkt to THI Mark Lani Express Aobicultural Jodrnal Livi 8tock Rbcord. November 11 1907. ISRK LANE EOPRESS SUPPLEMENT Slip^ltiE home. COOKERY. Some Economical Dishes forAutumn Evenings. With the return of the long, chilly eveningsof autumn, supper becomes a more importantmeal than during the summer, when in mosthouseholds that dine in the middle of the day,a cold meal is generally served. Old-fashionedhousekeepers, indeed, often seemed to believethat cold meals were more economical, as wellas less trouble, than hot ones. But this is notthe case. A little trouble on the housewifespart will often produce tasty dishes, whichare not only more nourishing, but really costless than continual cold meat and bread andcheese. Soup is always welcome, and, if thestockpot is kept continually going, as it shouldbe, can always be made. Potage aux Croutons.—For this, take about2^ lbs. of mealy potatoes, and boil. Place1 quart of stock in a large saucepan, and boilin it some outer stalks of celery (reserving thecentre to be eaten raw), and 2 large onions,till thoroughly done, flavour well with salt andpepper; strain out the vegetab
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Keywords: ., bookcentury1800, booksubjec, booksubjectagriculture, bookyear1832
