The workingman's advocate. [volume] (Chicago [Ill.]) 1864-1877, 1877-06-16
Variety in Cookery.

The want Of variety in our food is one OF
the chief faults II our housekeepers. The
markets offer us the greatest abundance OF
materials III all kinds, from which we can
cuucact dainty dishes, butfyet how many OF
Is are cOnteuted to live upon the tame bill OF
fare that our mothers delighted IN, and to go
W. eating the samei,tew varieties day after
day. week after week, year after year, until
dXspepsla or rheumatism, and its ally, neural
ma. attack us. and compel us to change our
,uct. Ia farmers families this is often a
special fault with the cooking. The house
wife Is accustomed to fry pork, and to boil
or inv potatoes for breakfast, and TO mix up
and base salaratus or sour milk biscuit to &C
company them, morning after morning. Per
haps she occasionally INDUCES IN cOrned beef
nasn or uu.i corned beef and vegetables, and
a platter OF baked beans and pork, or OF cod
hsh balls. viii he offered once week. But
tins Is the usual bill Of fare Tor breakfast, and
ne a. not wonder that 50 many wives break
down ~ the md of their labOrs, and leave
puny, delicate children to the tender mereles
uf the world. while a tombstone, recording
their virtues, is all that remains OF them to
tell that they have lived and died Men
iaburiLg men-can endure such food contIn-
ually. because they labor hard and sleep well
Z
their strength Vet there might be tooth
some dishes prepared, that would sustain
them as well as the cardOnaceous they now
consume daily
Limited means. 10 I've sure, do not permit
rs to feed upon dehcacles Of life every day,
ana We must consult the length Of our purses,
| II We would not sind them empty. But there
Are many little ways OF cooking cold meats,
and even potatoes and pork, that will give a
| variety to the table.
Eas.oLS. rrOymttes and even fricdHdedHr, in
the making III which the French excel, are
really nothing but hashes and stews con
| cacttd III dainty ways, and served with dell
uIuus gtavies, the materials Tor which you
IL, 4 t. your dogs For it is ty saving all
the bits OF cold meat, and all the bones that
are left from The 'roasts, that your French
neiahbur procures her eRfremteafs and the
like.
There are housewives, from the shores OF
the Atlantic to the PacIhc, who are perfect
martyrs To Die. Yes, | repeat it, to PIE, and
more than likely 1t is anything but nice
haky pie, tor. But they must make seven
pies. II not double aud triple that number,
every week. and would consider that their
family had not dIned or supped decently II a
III. We're lacking on the table. | knew Of :.
.
where a man left ladys employ in the
height oil the season ; work, because he did
Mt have d piece III pie for breakfast, dinner
and tea 80 Won see that there are men who
cling IL the traditions Ut their childhood 50
closely that they must eat PIE for breakfast,
dinner and Tea 80 you see that there are
men VITO ching U the traditions OF their
chIldhuOl 80 closely that they must eat PIE
WIKI the regularity Of clock-wOrk.
SUPPOSE some OF your readers should cal
culate huw many PIES they make ia year,
aud what would bg the cost OF the materials.
Pies are really expensive articles for butter,
lard, D lUr, fruits, spices sugar, eggs and milk,
are consumed ia them IN large quantities.
II yuu would take the money expended tor
sucA catablus, and bay fresh fruits with 1t,
not only your house work but your pans
would Ivy lessened. suppose yOu try it
while 4 box OF oranges would supply you
VITA delicious fresh deserts for many a day,
and not cost more than half dozen mlnce
pies Then oranges and apples can both be
served III 50 many delicious ways, that ! can
not help giving you few receipts for pre-
pairing them
ScotCn URANGE MARMALADE.-Takel large,
ripe oranges and weigh them, aud 70 each
pound Of oranges allow one pound of crushed
sugar. Pare of the yellow nnd Of halt the
oranges, and put II over the fire ia cold wa
ter; cover tightly, and let it simmer slowly
until tender. Crate OF the yellow rnd Of
the remaining oranges; quarter the fruit;
squeeze cut all the juice and pulp, and re-
move the seeds and skins. TO each pound Of
sugar, add half pint Of cold water, and the
wnite Of one egg to every two pounds Of
sugar. Let the sugar stand until nearly dis
~. /. t..l.. tl,r
skim oil What rises. Pound the boiled par
Ings ia a mortar, Or chop them very fine, and
turn into the syrup after 1t has become quite
thick; then DOI ten minutes, stirring very
often. Hut IN the juice, pulp and grated
nnd, AID boil for half an hour, or until it is
transparent. Lemons can be mixed with the
oranges. one to every fifteen, and little
more sunar added, with good effect. This
receipt makes the famous scotch marmalade,
used - much for breakfast relish. 1t is
sold IN all the large groceries in cities, but
can be made at home at much more reasoDa-
ole rates Try little Of it with good bread
and butter, for a desert dish, ana you will
not IN for PIE.
APPLE SNow. Pare and core Juicy, tart
apples like Rhode Island greenlngsl, and
stew with just enough water to keep them
from scorching. When soft, sweeten with
loaf sugar; add the grated peel Of a lemon
while BOILING, and STIR until not lump TO
mans Put ia bit of sugar, as large as q
walnut, while hot When cool, add the juice
of halt lemon, and to a quart Of the apple
put the unbeaten whites Of two eggs; beat
the mixture until it is stiff enough to stand
alone, and IS as white as snow Serve with
whipped cream, and you will have palata-
bic and healthful desert
HATS, CAPS, ETC.