Rensselaer Union, Volume 1, Number 38, Rensselaer, Jasper County, 17 June 1869 — A Picked-Up Dinner. [ARTICLE]

A Picked-Up Dinner.

Nellue Wick, ih the Ohio Farmer, sets forth what a tired and cross housekeeper got for dinner one day when house-clean-ing was in “ full blast,” as follows : In the first place she made a big johnnycake, but of course something must come before that—something appetizing and hearty—and there were four to eat it She couldn’t stand on her feet another minute, so she threw herself on the lounge, and called her little girl, nine years old: “ Bessie, is there any cold meat in the paptry ?” “Yes, ma'am;'"two little pieces of boiled beef—not a quarter enough for dinner." “ Get the chopping-bowl and knife and chop it fine.” Bessie did it. “ Is there any cold potato T" • “A few little ones.” “ Chop them up nicely with the meat. And is there any bread except the small -loaf saved for teat” “Yes, ma—some broken pieceg,andnice crusts." , “ Moisten them with a little water, and chop with the rest.” * “ It’s done, mamma.” “ Now take an egg—or if they are plenty, take two —beat them and stir with the rest. Is there any other eatable thing .in the pantry ? ’ “Just some butter and cheese; that’s alh” “ Put in a final! lump of butter, and let the cheese go.” “ It’s done. What a funny S esa > mamma I” “ Very funny. Is there enough for dinner, do you think !” “ I guess not, ma, if you and I eat any.” “Of course we must eat. Pour in twothirds of a cup of sweet milk, (water Would do, ifmUk wasn't plenty,) then sift in a handful of flour very carefully so that it will not lump. This will help the egg to bind all together. Season it with pepper and salt until it tastes savory Now if it is of the consistency of rather moist mince meat, you may put the frying-pan over the fire, put in a little lard, dip out the mixture in large spoonfuls, and fry it as you would fish balls. Be sure that all are well heated through, and browned on both sides.” When the folks came to dinner. Bessie dished up the balls in the new turreen,.* and they looked tempting enough. But men never think any thing out of the common way can be good until they’ve tried it; so the tired housekeeper’s husband looked rather contemptuously at the dish and said: “ What kind of formation is that!” “ Conglomerate,” answered the wife, spunkily, for she was feeling any thing but pleasant “ Why, it tastes like dressing,” returned he,taking a good-sired mouthful. “Did you make it to stnff any thing with?” “ Yes,” said the tired house keeper. ‘ WeH—but—” looking round the table; “ what’s to be stuffed ? ” “A gooael” said she, giving him such a look that he got off that track immediately.

“Wen, they’re excellent,” said he, taking two more cakes, “ but I should like U> know what they’re mad a-of. What’s the foundation T " “ The tureen,” said she shortly. *■ Is there any meat tn them ? * says he. “ Just a visible admixture,” says she. “ Any potato ’ * “ All those little white bits are potato.” “ Any egg?” “ All those yellow specks are egg.” “ Any bread ?" “ All that soft spbstance is bread.” “ Any thing else?” “ Nothing but flour, milk, butter, pepper and salt.? “ Well, they are capital,” said he. help ing the boys and Bessie again; and by the time that the originator of all this excellence was rested enough re enjoy something, there.was one left on the plate, and the husband looking loving at that. So she just folded her napkin and sat back in her chair, and in a minute it was gone. But what woman doesn’t count it a hap pin ess to go hungry, if only her cooking can be praised. Wheat-clubs have been organized in different parts of the South. Each member pays so much into the treasury, and all the money thus received is to be given to the man who harvests the best acre of this ce'eal.