The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1882-05-31

There is nothing more acceptable
to the appetite then 1 change Of diet
A long continuation ofthe food, pre-
pared in the same way, is extremely
tiresome 1t is easy to have yarie-
ty, if one chooses to manufacture it,
out of the same materials. For in
stance, one weariez Of having boiled
potatoes continually. They are good
and wholesome, but it is easy to
mash the potatoes. add little milk
and salt, heat it in the oven, and set
the dish ON the table in new form
or cut the potatoes up. when cold, In
chips. and stew them in butter gra-
w tiil well scalded. tits. delight
slul change, and an econoriical 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 dripplngs
is another good way 70 cook this veg
ctable.
In meats. too, different methods
Of cooking are very desirable, as well
as saving. One gets tired OF fried
met; it is better occasionally TO
roast, bake or stew. There are SO
many ,,ainty methods of preparing
meats for the table that it really
seems as if there is little need of ur-
ging the necessity Of change in the
method of cooking. Still, many fam
lilies 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 a
change of diet once in while. Veg
etables should form an item of food
at every dinner table. Perhaps far
mers cannot obtain so great variety
of those as if they lived next to
market, but every man who has even
a garden patch canahape cabbage,
turnips, onions and squashes, all of
which form most excellent variety
offood, as well as a healthy appetizer
to ones meals. Apples and pears, if
eaten after meals, are most whole
some luxury and one which all enjoy.
Fish is another pleasant change of
diet, and is far better for an OCCASION |
al meal than foraregular summer di-
ct. Indeed, there IS u kind of food |
that will not tire one, and satiate the
appetite if used ali the time. All
kinds OF poultry make a very inyi-
ting meal occasionally, but one can
not relish them for may days in sue
1t is the same with pastry,
a change is needful in order to have
it highly appreciated. Bread is the
only compound of which people new
er get tired, and they enjoy that oc-
sasionally toasted better than to have
it set on the table in a stack of thin
slices. | know that some claim that
i is 70 no account what you eat, ifit
IS sweet and wholesome and will
sustain nature, but it is not true.
Dur happiness and bodily comfort
both depend in a great measure up
on the food we eat and the manner
Of cooking it. Admitting this fact,
It is an important branch Of science
70 understand cooking in all its forms.
and be able to make victuals as temp
ing and palatable as they can be
/ do not believe in too rich
Iood, or extravaganza, but in light,
wholesome, plain and substantial
food, cooked and arranged on the ta-
Die so as to look nicely and taste well
besides.
Let the housewife seek for varie-
" of dishes-not for variety at one
neal alone, but a change for every
neal. Il is Just as easy as the ever
asting sameness that clogs the appe-
lite of a family. Hash for breakfast
S very welcome once a week, but
having it seven times a week is six
lines too much. So with every kind
If cooking. Baked beans are very
lice once in while, but to have
hem four or five consecutive DAYS
would incline one to the belief that
le is not very fond of beans. Cir
alter cases, but q little
orethought will generally arrange
matters so that the mistress of fam
ly can vary the bill of fare, SO as to
nave her cooking enjoyed and ap-
)reciated. No additional kinds are
needed, but variety of kinds, and
IS variety is termed the spice of life
o is it the greatest appetizer for our
i.aly food. f.Ntf