The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1882-04-07
AGRICULTURAL.
Variety in FOOD.

There is nothinr more acceptable to the
appetite than a change in diet. long
continuation of the same food, prepared III
the same way, is extremely tiresome. 1t is
as easy to have variety,if one chooses to
manufacture it, out of the same materials:
For instance, one wearles OF having Dolleo
potatoes continually. They are good and
wholesome, but it is as easy to mash the
potatoes, add little salt and milk, heat it
in the oven and set the dish on the table
in a new form or to cut the potatoes up,
when cold, in chips, and strew them in
butter gravy till well scalded. 1t is delight
full change, and an economical one too, for
it saves the whole potato, which is quite an
item in many families at present prices.
Slicing and frying cold potatoes in drppings
is another good way to cook this vegetable
In meats, too, different methods OF cook1ng
are very desirable, as we'll as saving. one
gets tired of fried meat; It's better occas-
onally to roast, bake or stew. There are
so many dainty methods of preparing meats
for the table that it really seems as II there
is little need of urging the necessity OF
change in the method of cooking Still,
MANY families are in the habit of having the
same bill of fare all the week. No wonder
people who live in this style like to make
visits SO as to get change Of diet once in
while. Vegetables should form one item
of food at every dinner table. Perhaps farm
ers cannot obtain so great variety of these
as if they lived next market, but every man
who has even garden patch can have cab
bgges, turnips, beets, parsneps, onions, and
squgshes, all which form most excellent
variety of food, as we'll as ahealthy appetizer
to ones meals. Apples and pears, If eaten
after meals, ARE most wholesome luxury,
and one which all enjoy. Fish is another
pleasant change of diet, and is far better for
ofa oil fOr q a M
mer diet.
Indeed, there is no kind of food that will
not tire one, and satiate the appetite if used
all the time. All kinds of poultry make
very inviting meal occasionally, but one can
not relish them for many days in succession.
1t is the same with pastry, change is need
| fui In order to have it well appreciated.
Bread is the only compound of which people
never get tired, and they enjoy that occas-
ionally toasted, better than to always have
it set on the table in stack of thin slices.
| I know that some claim that it is of no ac-
| count what you eat, if it is sweet and whole
| some, and will sustain nature; but it is not
| true. Our happiness and bodily comfort
| both depend in great measure upon the
| food we eat and the manner of cooking 1T.
Admitting this fact, it is an important
branch of science to understand cooking In
all its forms, and be able to make victuas as
tempting and palatable as they can be cooked.
1 do not believe in too rich food, or ex-
travagance, but light, wholesome, plain and
substantial food, and arranged on the table
30 as to look nicely, and taste well besides.
Let the housewife seek for variety OF
dishes, not for a variety at one meal alone,
| b ut a change for every meal. 1t is just as
easy as the everlasting sameness that clogs
the appetites of family. Hash for break
fast is very well once week, but to have it
seven times week is six times too much.
| So with every kind of cooking. Baked beans
are very nice once in while, but to have
| them for four OF five consecutive days would
| incline one to the belief that he is not very
| fond of beans. Circumstances alter cases,
but little forethought will generally ar
range matters so that the mistress of fam
lily can vary the bill of fare, so as to have
her cooking enjoyed and appreci ated. No
more kinds are needed, but a variety OF
kinds, and as variety is ter med the spice of
life, so isit the greatest appetizerfo our daily
sood.-Farmer's Wife.