The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1870-06-03
THE HOUSE.KEEl' ER.
How to Have u Variety In Food.

There arc TWO ways u having variety ii
one, that OF heaping upon ones table al
great many kinds OF food at one meal,
50 many that il 10 impossible 70 do more
than 10 taste OF each one the other tol
have but few kinds ut ono time, but sol
varied from meal ~ meal that the same
thing does not appear upon the table
,rry often. The latter seems to me 10 bel
the better way on the score Of economy,
which the larger portion OF farmers
wives probably find il necessary t0I
study To greater or less extent. Besides
this. a great tumble OF food is injurious
TO the digestion. ] will explain what l
mean by the best kind Of variety.
Bread, either " heat or rye. should bel
n constant article Of diet, and should be
made fresh three times week. Occa-
.ivually raised biscuit. or soda buiscuits,
can bc substituted. or some form OF corn
bread. or Graham bread, gems, or some
Kind Of mullins. The plain white bread
" i'll probably hold its place as the stan.
,lard kind for long time to come, and
its substitute shvuldbe SO judiciously IN
PRODUCED as make all kinds seem ever
fresh and new. Meat ought. also, to Del
varied. both in its kind and la the man.
mcr OF cooking il. Beef is acknowiedg.
cd be superior to other meats, but NJ
should be- cooked in different ways
Roast beef and well broiled steaks will
always stand first in general estimation
but boiled beet. beef stew, and beef
soup, help to variety, and keep up the APP
petite for the other kinds, and are more
economical than the constant use Of such
uieces as are needed for good roasts and
broils. Many families are i'll the habit
of having q nice piece Of roast beef for
theft SUNDAYS dinner, and bringing IL
IN on cold every day thereafter, until It
is vanquished by the force Of sheer per-
.istence. Such piece Of beef can be
used in many ways. Was II quite rare
10 suit the tastes Of some members Of
the falnilvf Then for Mondays dinner
cut of some slices Of the rare part. lay
them on the grid.iron over some very
hot Goals, let them brown upon both
sides, and bring them to directly TO the
table with little butter upon each slice.
The more thoroughly cooked part can
he made into several kinds Of hash
coarse hash, with or without potstoes
fine hash, with or without potatoes
warmed in the mass or made into small
thin cakes, and Drowned in q little hot
lard fine hash. with potatoes, spread up
on a niece Of pastry rolled thin, then
rolled up tight and baked; or fine hash
without potatoes, put upon toast: a
savory stew caa also be MADE OF OTIS OF
cold beef by the addition Of two OF
three onions, rs many tomatoes, OF so"'s
some canned tomato, and . sufncien'
amount Of seasoning. A pie can On
made of cold beet, either with common
pastry for crust, or layer Of mashed pc
tatocs, or boiled rice, alternated with tn
meat. =.
A good many farmers families ar
ont Of the reach Of . market or butch
er's wagon, and are obliged to sub
sist. a. to meat, the year round upol
ham, salt pork, and chickens. The han
is always fried, the pork is always boil
ed or fried, swimming in grease, and tn
chickens are cooked in some one way
The ham might be boiled or Srcited, .
cut in small bits and made into dump
linps. the crust for them being like cod
biscuit, and steamed or baked. Col
nieces of ham are nice cut in -sna
nouthfuls end warmed with eggs; the
are also very palstabie fried in bate
like veal outlets.
The methods Of cooking chickens an
pork are numerous, and most nous
keepers know them, but fall into u
habit Of cooking them in some stere
typed way, SO that they never seem
have variety. II is the same with We
.etables. The first care fis in the SUNNI
and fall, to make provision for wintc
this should be plentiful and varied, DO
in vegetables and fruits. Dried or ca
ned green corn, and canned tomato'
and themany kinds of sour and swe
.pickles, are great additions to the vi
ter diuner table; but my opinion 10 q
they arc better appreciated II the sal
kind does not appear on the table
,tensr than once week. Potatoes SCI
an essential part Of sthe dinner, and Q
can make such rotation OF turin
parsnips, onions, cabbsges, beans, co
beets. etc, according TO the nature Of
dinner, as never to get tired Of any
vegetable.
In the MISTER Of canned fruit, p
serves, calres, pies, end Puddiegs,
same rule for variety should be obeer'
A house keeper should not tall into
common error Of msking year q
year the same kind Of preserves,
same kind Of cake, and the same KNIT
pies.
Il is q good plan to keep written
cine book. and to add to Its cont'
occasionally such recipes 90 are knt
10 be good, and then to use them o.