Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1880-09-15

"Can yontell me, said nv friend. chow
TO grow poor gracefully ? do NOT faaI
that we can sacrifice our pleasant home
and 60 to an humble one. because Of asso-
IIallohS WIN TINS which money could not
ouy. But when l try to reduce our tabIe
expenditure, the mea looks so stingy and
'he cnlidren are so dissatisfied am sick
at heart" ''0h n
There is only one way" replied. .to
reduce expenses in satisfactory manner
ana that is to keepin mind that there mnst
always be homely plenty. If one article
OF iood Is too dear, do not stint i, m q
meagre dish, but give it up altogether and
descend to palmer and cheaper fare al
ways bearing in mind to have the food as
nutritious as possible"
why, how do you do it?n
Il think if had boon living in a luxur.
lous way, with my roasts and nv Cama
my Ice creams and puddings, nv FOREIGN
fruits and rich cakes, | should at once
sweep my board of these. Soups and stews
naVored with a French deicacy. and va
rlety OF vegetables nicely dressed. sbould
give abundance of good food For desserts
The great variety of prepared cereals offer
Us simple puddings, and for fruits our own
apple orchards are not to be desnised .
down hill ?"
Then | would discard meats altocelher
MIX, at less price, used freely in the eook.
ing and lavishly on the table, sbould snn-
ply the nutriment. How good the fare
seems where milk is plentiful How nice
the cracked or parched wheat, the oatmeal
the steam cooked food with cream. or even
PLAIN milk When left off the use of meat
| would also lessen the quantity of vegeta.
hles and depend more on grain food
Vegetables have in themselves little nnfri-
ment and are only useful with concentrated
1000, Ike meat. At the same time | would
ehange my white bread for brown for two
reasons one, its expensiveness the other
that white flour has been robbed of the
very elements that make bone and muscle
Look at a family of children fed mainly on
white bread and butter, and their pale and
fiabby faces tell the story. 70 get The
tough, hearty, rosy children of old time we
must 90 back to old time fare. And here
one Is reminded how, through Mrs. Stowe,
New England stories. shine the warmth
and glow of this same homely plenty.
q" "Ihe bread OF our ancestors was made
from the whole grain of rye, ground fine
mixed with one-third Indian meal and
sweeteued with molasses. 1t WAS then
baked several hours in a moderate oven.
we bake 1t too little. True. it had a crnsl
almost needing AN axe to part il. but keen
ing 1t day or two in the cellar remedied
that. These very crusts, how toothsoma
they were, and grateful to the stomach '
They were perfect anti-dyspeptics.
Butter and sugar, find. make enor-
NOUS ollis' yet | do not like to say contin.
uaily, spare the butter, stint the sngar.' "
ne way to manage the butter question
Is TO leave the article off the table entirely
at some meals. BY dressing the dishes
with what is necessary beforehand. il can
be left of always at dinner and frequently
at breakfast. And as for sugar, when Won
cease from rich desserts. and from cake or
pie When you use baked apples or stewed
pruDes or dried peaches for sauce. Won
Will nnd vast difference in the amour,
consumed; and really, though sugar is a
good thlng, 1t IN some measure hides the
individual f1avors of things. have some.
times wondered at the sense of taste which
can discern the separate favors of all the
apples In great orchard. As with the
sense OF smell, there is no confusion and
each flavor may be a distinct pleasure
Baked apples are a homely dish, but to
the unperverted taste what variety of
flavor may be found in them; and served
with cream they need not be despised in
royal household. Plenty of fruit in its
time. Plenty of milk at all times. Varie-
ty OF breadstufs well and plainly cooked.
this is my outline of a homely Abundance
with which the heart may overflow with
gratitude to the Giver Of every good gift
and the tongue may bless His name.