The Newberry herald. [volume] (Newberry, S.C.) 1865-1884, 1882-05-11
xarm, S@rAsn 5 5onssboIn.
MAY.
GOOD AND BAD COOKING.

GOOD AND BAD COOKING.
House.keepers or cooks do vast
amount of mischief by the perver-
sion of taste, and the subsequent
arrangement of the stomach. Max
ing sour bread is one Of their most
common sins. Many do not know
when bread is sour, and supply it
with distinctly acid favor, believing
that it is very nice, because it is so
very light. They suppose bread Is
sour only when oil the 7inous fer
mentation has changed to the acetic.
Bread is sour as soon as it tastes
ct all sour. This may go on In
creasing, but to the best bread
maker the least acid favor is 8
source of grief. Really good bread
is positively Swset, and will be just
as light and spongy as the incest
sour bread, if good material and
proper care are used. In families
where the taste is perverted by
sour bread, other denominations are
usually tolerated-biscuit tasting
either of excess of soda, or of bitter
buttermilk; vegetables seasoned
with bad butter, pie-crust strongly
favored with lard or tallow +; cake
tasting OF rancid butter, etc. Along
with this diet naturally goes q deal
of spicing to cover the bad favors,
or much washing down with hot,
strongly seasoned coffee or tea.
Sour bread is never good in milk,
and children prefer to lunch on pie
or cake, rather than on sour bread
and milk or butter. The whole
family eat as little bread as posi-
bic, and the butchers bill is very
hesvy-and they call all this good
iving!' Just count the empty
bottles labelled sBitters' or Blood
Purifier that lie around the house,
where scar bread and good living
(as generally understood), either
or both hold sway!
The plsinest food can be made to
taste very good simply by selecting,
preparing, and preserving it. Those
who eat food selected and pre-
pared with chief reference to its
nourishing qualities, eating mode
rately to crafty natural appetite,
instead Of a morh;'i craving, really
enjoy eatirs more than the gor-
mand or glutton, whose chief pleas
ure is in eating, and who must
have everything fixed up good
with condiments or hot sauces, and
washed down with stimulants. He
becomes incapable of detecting and
sppreciating delicate favors, and
50 wears out the sense of taste,
that it is hard work to find any.
thing that he can relish; while a
dish of good bread and good un-
skinned milk, seems very delicious
to people with undepraved appe-
tites. Recently I heard little girl
who does not like bread and milk,
say OF piece of bread and butter,
that no cake could taste better :
The bread was made Of good whole
wheat -four, stirred up with nothing
but water; and baked in gem irons. |
It was spread with creamery but
Ter, and I think any one to be pitied
who would not like taste Of such |
gems and such butter. Thorough |
chewing adds to the pleasure of
The sense Of taste, this taste resides
in the tongue, and in the soft pal
Ste and its arches. One common
way of abusing the sense of taste
is by eating fast with very slight
chewing, so that the food is not re-
tained in the mouth long enough /
to give the nerves of taste a chance
TO fairly taste the quality of the
food eaten. But for this rapid eat
ing, and washing down with agree
ably favored drinks, much that is
usually eaten would be rejected as
either bitter or tasteless.-FA1TH
ROCHESTER, in American Agrlcultu-
-ist for Hay.
In THE POULTRY YARD.-The