Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1880-03-18

Kitchen MaxinaS.
Mince pics, plum buildings,
and holiday turkey lay the foun-
slaiion for an all Winters indi-
gestion, bad colds and rheuma-
tism. Eat sparingly of rich
diet.
A good cook never wastes
1t is her pride 10 make the
most of every thing with which
She IS provided, and to serve it
iE the most attractive and APP
petizing form.
The day has passed for re-
garding cooking "a mental an !
vulgar labor, and thoec who give
thought and study. to the prep
nration Of their daily food al
ways gain in vigor and cheerful
hess.
In marketing, go early, so as
to secure choice of fresh ar
ticles. Trade only with honest
dealers, and where possible for
cash only. Credits are always
costly. IF a dealer wrongs you
in weight or measure, leave him.
Pork should never be eaten
except in the fall and winter.
Veal should be avoided in sum-
mcr. Beef and mutton arc the
staple meats. When meat comes
into the house it SHOULD be at
once hung up in a coolyi dry
place until wanted.
In no othefsland than ours IS
there such, profusion and yarie-
ty Of food, and certainly there
is no other where there is sc
much waste caused by indiffer-
ence and carelessness and gross
Ignorance of the principles
which ought to govern the7prep-
aration Of food.
Good nouIishing food, and
wholesome plain cooking, if in
troduced in thousands Of family
circles which are now unhappy
without knowing why, would
result in improved health, hap
4 pier tempefs, more ability AM
1 disposition to work, better in,
comes, and higher and noblel
Hives. -. AtA A4-
Number and a moderate va
riety of dishes at a meal arr
more troublesome in prepare
ton, but not necessarily moi1
costly. Soup, fish, vegetable
and bread are all less costly thar
steaks and roasts. Cheaper cuts
of meat, and a variety of vege
tables, with soups and stews
and plenty Of bread are cheapei
than more costly cuts of meat
with less variety, and equally
nourishing. - ~ - -
1t is the duty of the queen OF
the kitchen to have meals serv.
ed promptly. 1t is the duty OF
the family to be ready al
promptly to sit down 10 thu
feast. To see a good dime
: spoiled by overlooking, because
the men-folks are needlessl'
careless about appearing punct
ually at the regular hour, is e
J nough to rnakeea scold out of
an angel. 1t is the duty of
those who devour as well Al
those who cook to be punctual
Poultry when fresh is known
t by is full, bright eyes, pliabl'
} feet, and soft, moist skin. aTh'
: top OF the breast bone Of
young fowl is soft, ard may b,
easily bent with the fingers, ant
: the feet and neck are large il
proportion to the body. Tn
best fowls are fat, plump, witt
: skin nearly white and the graft
of The flesh fine. Old fowl
have long, thin necks and feet
: and the flesh on the legs ant
: back has a purplish shade
! Fowls arc always in season.
: Turkeys are in season i'll fall
and winter, but deterioatc il
the spring. Old turkeys hav,
: long hairs, and the flesh is pur
! plish when it shows under th
} skin OH legs and back; whei
good they are white, plump
with full breasts and smootl
: legs, and Soft loose spnfs.e ! He
turkeys are Inferior i'll flavor
tbnt are smaller, fatter am
! piumper. Full grown turkey
! are best for boning or boiling
! as the flesh does not tear il
dressing.
lrfIn