Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-07-09
Farm AND GARDEN.

FARIIERS' DINNERS.
Julia ,Colman communicates to the
PmdI Nea0 Yorker an interesting paper
n the subject of getting up a variety
n our dinners, especially in early sum-
ner. Her suggestions will be found very
Iseful to farmers wives. We. extract
S follows:
Potatoes.
The old ones are grown, or Yithered,
Il green from careless exposure, and not
cry desirable in any way; and the new
mes are loss so. know of few things
o unsatisfying as an unripe potato. 1t
J astonishing with what persistent affec-
ion we cling to potatoes, green or ripe,
often or sound, cheap or dear, when
here are so many better things within
ur reach that we never cat at all. For
there is
Wheat,
n article of perfect nutrition, whole
Cme, agreeable, and of almost universal
ccessibility among farmers, and yet they
eldom eat it before grinding. | have
cen it recommended for stock; suppose
ow we have some of the good things to
The best is none too good for
S and for our children, SD we will take
God, plump, white winter wheat, If we
an get it. Washing viii take out the
lost of the foreign matter; look over and
lick out the rest; then put the wheat TO
oil, with five or six times its measure of
7ater. 1t may be cooked slowly in a
ish or kettle on the stove, or in the hon.
ny boiler, or in covered dish in kettle
f water, the former case requiring more
Eater than the others. The amount re-
uired also varies some with the varieties
f grain, and the time that they require
or cooking five TO eight hours.
n any case the juice, when done, should
arely fill the grain, and be thick and
elatinous, or, rather, Starchy, when cool.
his makes an excellent dinner dish, with
heats of any kind, CT without meats.
lace on the table cream and sweets, or
ruit juices if you have them, so that
hose who prefer can eat the wheat with
ut the
Fat salt Meats
7hich are all that some farmers have at
his time Of the year. l should have
ther meats, or rather l should try to.
ats and fat meats are of very little diet
tic value at any time, and often they are
7orse than nothing in hot weather. Farm
rs relish their ham and bacon more for
leir pungency of taste than for any other
Jason. No doubt they are often missed
Dr a few days when first laid aside; so the
,per misses his dram and the smoker his
ipe, but that does not prove that they are
eneficial to him.
Fresh Meats.
The little meat we really need in sum
ler could in many cases be readily pro-
ided fresh by little fOrethOught. A
heep for each family ia a small neigh
orhoOd and exchanges made; bullock
y one or more, the time of slaughtering
nd the amounts to be disposed of to
ach family being previously agreed
Ipon. A bit of cOrned beef now and
hen, and good supply of fowls will
meet all other occasions. And to accom-
ANY the fowls few dishes are more
greeable than the Southern.
HOmIny or Cracked Corn.
Perhaps itcould better be called ''hullod
orn;" for hulling is all the preparation it
eally needs We have it in our market
lnder the name of ''samp," and the incest
s that which is the least broken. There
S no reason why all our farmers might
lot get it as readily as they get rice. Il
S cooked precisely in the same way as
he wheat. When l first ate this, sea
ioned with salt and pepper and butter and
,auced with fowl gravy, l thought it
most delicious | have since found II
more delicate and more easily digested
With less seasoning. 1t goes well with
my kind of meats and with eggs, as also
With squashes, beets, cabbage and sweet
potatoes.
IRE far too wholesome and agreeable to be
70 much neglected as they are. Dried
peas of all kinds and especially of the
choice kinds are very desirable cooked
HUI GCuuCls WI uluCA alOC4 hAO AooAiOu
IF the wheat above mentioned. Now is
he time to secure a supply for next win
ter and spring.
Beans
Of all kinds, but especially white beans,
are favorite resort of the hard-pushed
provider, and she has, of course, her OWL
way of cooking them, and 'The men
folks don't like them in any other way.
Well, | find that we can accustom the
men folks to like them as we prepare
them, and l have known some men folk
to become very fond of them cooked al
follows Suppose you try it, for varietyl)
Prepare and cook them in simple pure
water, not changing it at all, cooking
slowly until they begin to fall to pieces
and keeping closely covered. Serve warn
in their juice, which should just fill them
seasoned only with little salt. You will
in this way, secure all the delicacy an
flavor of the bean, much of which is los
in turning off the waters. Try this fash
ion, and you will be surprised at its excel
lence. The Southern people also fire
quently use beans with samp about one
fourth or one-fifth of the former, putin
them in at the proper time to finish cook