Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-03-05
Che Duasthuld.
CONDUCTED BIT 4 DELAWARE LADY.

CONDUCTED BIT DELAWARE LADY.
French Vegetable soup.
Take leg of lamb, of moderate size. md
four quarts Of water. OF potstoes, carrots,
cabbage, onions, tomatoes, and turnips take
tea-cup full of each, chopped fine. Salt
and black pepper to your taste. Wash the
lamb, and put 1t into the four quarts Of wa
ter When the scum rises take it of
carefully with a skinner. After having
pared and chopped the vegetables, put them
into the soup. Carrots require the most
boiling, and should be put in first; onions
require the least boiling, and should be put
in the last. This soup requires about three
hours to boil.
Potatoes.
The great art Of cooking potatoes is, to
take them up as soon as they are done. OF
course it is important TO begin to cook them
at the proper time. When boiled, baked,
tried or steamed, they are rendered waiery
by continuing to cook them after they reach
the proper point For this reason, potatoes,
to bake or boil should be selected So as to
have them nearly the same size. Begin with
the largest first, and continue to select the
lirgest Till all are gone. BE careful that the
water does not stop boiling, MS thus the
potatoes will be watery. Never boil them
very hard, as it breaks them.
Boiled Potatoes.
Wash, but do not cut them; put them in
b ,iling water, having only n small quantity
more than enough TO cover them, put salt
in say great spoonful 10 half painful Of
potatoes; boil them moderately; when near
" done, let them simmer slowly, and when
cooked, Gas is discovered, not by their crack
ing hut bya fork pour oil the water, and
let them stand till dry, on or near the stove.
Medium sized potatoes, when young, will
cook in from twenty to thirty minutes ;
when old, they require longer time. When
pcaled, they boil much quicker, from TWEEN
~ 10 thirty minutes usually. Old potatoes
in the spring are improved by soaking in
water all night
One OF the best ways to treat them when
wanted for dinner is to mash them well, add
! itf, SAT- uhtltl. w Hcil iilllh UT CREAM Is
used. heat ii ON the stnye first, to keep from
cooling the potatoes, add, and beat up Dett
when wanted extra nice, 10 eat with siewcd
oysters, or soups, beat ill light with fork,
near or on The stove; tic great charm be
ing To serve them hot. Another nice way,
is to put them on a Tin plate, or dish, CATER
prepared as aboye) and place in the oven to
brown on top, then serve, opening the cen
ter, and adding piece of butter as you
send TO the table.
NorR-there are so many ways to treat
this healthful vegetable, and so many per-
sons who have never known many Of them,
but go ON in their old ways, we propose Ia
furnish the different varieties, from time 10
time.
F.sd TINT Is UnheaIthful, or made so
by Cooking.
The most injurious food, of any in com.
mon use, is The animal oils, and article.
cooked with them. Fixed oil, or fat il
more difficult OF digestion and more oh
noxious to the stomach Than any other ali
mentsry principle. Indeed in concealed
forms, it is believed to be the offending in
gredlent in ninc-tenths of the dishes which
disturb weak stomachs. Many dyspeptc
who avoid fat meat, butter and oil, unwit
tingly eat ii in some concealed form: liver
the yelk of eggs, and brains, such indivdu
ais should eschcw, as they abound In oil,
matter. The influence of heat in fatty sub
Icta Anff ohn
they are rendered more difficult of digestion
and more obnoxious to the stomach IIenc
those culinary operations in which fat o
oil is subjected to high temperatures, ar
. Objectionable.
Fixed oils give of, while boiling, carboni
acid, an intlammablc vapor, and an acid oil
called Acroleon, while the fatty acids of Iii
oil are, in fact, set free. 1t has always al
pearcd to me that cooked butter prove
I more obnoxious to the stomach than cooke
!, olive oil. This ascribc to the facility wit
e which, under the influence of heat, the acrid
: volatile acids of butter, arc set free. Tn
II fat of salt pork and bacon is less injurious t
d some dyspcptics than fresh animal fats
This must depend on some change eiIrctc
a by curing.
n In many dyspepiics, fat does not becom
:, properly chymitied. 1t floats on the stomac
S In the form of an oily pellicle, bccomin
e odorous, and sometimes highly rancid. an
j. in this state excites heartburn, dsagreeabl
J nausea, cructations, and sometimes vom
y ing. II appears to me that the greater Ter
d dency which some oily substances hay
y than others to disturb the stomach, tepent
n on the greater facility with which the
y evolve volatile, fatty acids, which are mos
r ly exceedingly acrid, and irritatin,
The distressing feelings excited in man
he dyspeptics by mutton fats, butter, and fs
or oils, are in this way readily accounted 10
III Butter contains no less than three volatl
n fatty acids, namely: The buiyric, caprc an
nj caproic. Fats, by exposure to air, becon
UT rancid, and in this state, are exceedingly Of
IS noxious to the digestive organs. Their mi
at rious qualities depend on the presence
ID volatile acids, and in part, also, on mo-
It. acid substances. Dr. PAREIRA.
h These statements show why fried food
: all kinds is injurious. Fat is an unhcalthf
nc aliment,a and when heated becomes still mo
ID So This mode Of cooking, then, should
IN given up by every housekeepcr, who inten
Sc to take all reasonable means OF preservil
ne the health of her family. There arc ,
nd abundance of other modes of preparil
On food, without resorting to one which i
ne wolves danger, especially to children and /
valids, whose powers of digestion are feebl
s,
Sc Tho f,,p,ar, aI,,,, Nr.i;,,