Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-06-03

great many kinds. of food at one meal, sc
| many that II Is Impossible 70 do more
than to taste of each one; the other 10
have but few kinds at one time, but SO
Varied from meal to meal that The sarae
Thing does not appear upon the table very
often. The latter seems to me to be the
better way on the score OF economy,
which the. larger portion of farrners'
wives probably find it Decessary TO study
to a greater or less extent Besides this,
great tumble of food is Injurious to the
digestion. l viii explain what mean by
the best kind of variety.
Bread, either wheat or rye, should be a
constant article of diet, and should be
made fresh three times week. Ocea-
sionally raised biscuits, or soda biscuits,
can be substituted, or some form of corn
bread, or Graham bread, gems, or
some kind of mullins. The plain
white bread win probably hold its place
as the standard kind for long time to
come, and IFS substitute should be SO judi
ciously introduced as to make all kinds
seem ever fresh and new Meat ought,
also, 10 be varied, beth in its kind and in
the manner of cooking il. Beef is ae-
knOwledged TO be superior 10 other meats,
but it should be cooked in different ways.
Roast beef and web boiled steaks will
always stand first in general estimation;
but boiled beef, beef stew, and beef soup,
help to variety, and keep up the appetite
for the other kinds, and are more econo-
miesl than the constant use of such pieces
as are needed for good roasts and broils.
Many families are in the habit of having
a nice piece of roast beef for their Sun
day dinner, and bringing il on cold every
day thereafter, until it is vanished by
the force of sheer persistence, Such a:
piece of beef can be used in many ways.
Was it quite rare, TO suit the tastes of
some members of the family Then for,
Mondays dinner cut off some slices of the
rare part, lay them on the gridiron over
some very hot Goals, let them brown upon.
both sides, and bring thems directly to-
the table with little butter upon each
Slice.
The more thoroughly cooked part can
be made into several kinds OF hash; coarse
hash, with or without potatoes; 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, I
with potatoes, spread upon a piece of
pastry rolled thin, then rolled up tight
and baked; or fine hash, without potatoes,
put upon toast. 49,. 4
A savory stew can also be made of bits
of cold beef by the addition of two or
three onions, Us many tomatoes, or some
canned tomato, and a sufficient amount of
seasoning.
A pie can be made of cold beef, either
with common pastry for crust, or layers
of mashed potatoes, or boiled rice alter
mated with the meat. sss1A .
A good many farmers families are out
of the reach of market or a butchers
wagon, AMI are obliged to subsist, as to
meat, the year round upon ham, salt pork
and chickens. The ham is always fried,
the pork is always boiled or fried, swim
ming in grease, and the chickens are
cooked in some one way. The ham might
be boiled or broiled, or cut in small bits
and made into dumplings, the crust for
th9m being like soda biscuit, and steamed
or baked. Cold pieces of ham are nice
cut in small mouthfuls and warmed with
eggs; they are also very pslatable fried in
batter, like veal outlets. .sf-. E-a -t7-
The methods of cooking chickens and
pork are numerous, and most housekeepers
know them, but fall into the habit of
cooking them in some stereotyped way,
so that they never seem to have variety.
1t is the same with vegetables, The first
care is in the summer and fall, to make
provisions for winter; this should be
plentiful and varied, both in vegetables
and fruits. Dried OF canned green corn,
and canned tomatoes, and the many kinds
of sour and sweet pickles, are great adj
ditions to the winter dinner table; but my
opinion is that they are better appreciated
if the same Kind does not appear on the
table oftener than once week. Potatoes
seem an essential part of every dinner,
and one can make such rotation of tur-
nips, parships, onions, cabbages, beans,
corn, beets, ETC., according to the nature
of the dinner, as never to get tired of any
one vegetable. 10y -r---s
In the matter of canned fruit, pre-
serves, cakes, pies andpuddings, the same
rule for variety should be observed. A
housekeeper should. not fall into the COM
mon error of mading year after year the
same kind of preserves, the same kind of
cake, and the same kind of pies. ll-f
1t is a good plan to keep written re-
cipe book, and to add TO its contents oc-
casionally such recipes as are known to
be good, and then to use them all in their
own time, not settling down upon q very
few. By canning fruit with but little
sugar, the routine of pies can be very
much relieved. Cherry, raspberry, cur
rant, peach and blackberry pies, can take
their turns with tlfe mince, pumpkin, and
apple, usually supposed to be exclusively
winter pics, and there is little difference
between them and those made of the fresh
summer fruits. Apples, which very few
farmers are without are capable of being
made into most delicious sauces, jellies,
preserves, pies and buildings, and yet
they arc often as bad as wasted by being
made into miserable, lumpy apple sauce,
with the flavor all washed out of them by
the admixture of too. much. water, and
into hard, tough, indigestible pies
american AgrjcuIttTiSt.-