Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1882-05-05
Variety in Food.

There Is nothing more acceptable to
the appetite than a change in diet. A
long continuation of the same food pre-
pared In the same way, is extremely tire
some. 1t is rs easy to have variety, il
one chooses to manufacture 1t, out Of the
Same materials. For instance, one
Tearies Of having boiled potatoes con-
tinually. They are good and wholesome,
but II is easy to mash the potatoes, add
a 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 stew them in a butter
gravy till well scalded. II is delight
full change, and an economical one too, for
1t saves tho whole potato, which is quite
an item in many families at present
prices. Slicing and frying cold potatoes
In drippings is another good way to cook
this vegetable.
In meats, too, different methods of
cooking are very desirable, as we'll as
saving. Ono gets tired of fried meat; it
is better occasionally to roast, bake or
stew. There are so many dainty meth
ods Of preparing meats for the table that
II really seems rs il there is little need of
urging the necessity of change in the
method of cooking. Still, many fami-
lies 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 us to get n change of
diet once in while. Vegetables should
form one item of food at every dinner
table. Perhaps farmers cannot obtain
so great variety of these rs If they lived
next market, but every man who has
even garden patch can have cabbages,
turnips, beets, parsnips, onions and
squashes, all of which form most ex-
cellent variety of food, as well as a
healthy appetizer to ones meals APP
pies and pears, if eaten after meals, are
u most wholesome luxury and one which
all enjoy. Fish is another pleasant
change of diet, and is far better for an
occasional meal than for a regular sum-
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 poul-
try make very inviting meal occasion
ally, but one cannot relish them for
many days in succession. 1t is the same
with pastry, a change isneedful in order
to have it well appreciated. Bread is
the only compound of which people
never get tired, and they enjoy that oc-
casionally toasted, better than to have
it set on the table in n stack of thin
slices. l know that some claim that il
is of no account what you eat, if it is
sweet and wholesome, and will sustain
nature, but it is not true. Our happi-
ness and bodily comfort both depend in
great measure upon the food we eat
and the manner of cooking it. Ad.
mitting this fact, it is an important
branch of science to understand cooking
in all its forms, and be able to make
victuals as tempting and palatable as they
can be cooked. do not believe in toe
rich food. or extravaganza, but light,
wholesome, plain and substantial food,
cooked and arranged on the table so as
look nicely and taste well besides.
Let the housewife seek for variety
of dishes, not for variety at one meal
alone, but change for every meal. 1t
is just as easy as the everlasting same.
ness that clogs the appettes of a fami
ly. Hash for breakfast is very well once
| week, but to have it seven times s
week is six times too much. So with
every kind of cooking. Baked beans
are very nice once in a while, but tc
have them for four or five consecutiv,
days, would incline one to the belief tina
he is not very fond of beans. Circum
stances alter cases, but little fore
thought will generally arrange matters
so that the mistress of u family can vary
The bill of fare, SO as to have her cooking
enjoyed and appreciated. No more
kinds are needed, but variety of kinds
and as variety is termed the spice o
life, SO is it the greatest appetizer fol
our daily food. d.-Fdrmer's Wye, in Conn
try Gentleman.