Smyrna times., 1882-04-26
Good and Bad Cooking.

House-keepers or cooks do a vast amount
o mischief by the perversion Of taste, and
the subsequent arrangement of the stom-
Ich. Making sour bread is one of their
most cOMmOn sins. Many do not know
when bread is sour, and supply it with a
ls,lnctly acid flavor, believing that it is
Ftry nice" because it is so very light.
they suppose bread is sour only when all
he vinous fermentation has changed to the
t:etic. Bread is sour as soon as it tastes at
Ill sour This may go on increasing, but to
he best bread-maker the least acid flavor
is source of grief Really good bread is
''NIuvely sweet, and will be just as ligh
tld SpJnsy as the incest sour brta !,
'Jd Alatcrial all proper care are used
IL fam lies where thr taste Is perverted by
our bread, other abOminalions are usually
lcrated biscuit tasting either of excess
soda, or of bitter buttermilk vegetables
asoncd with bad butter, pic-crust strong
ly favored with lard or talow: cake
A,ting of rancid butter etc. Along with
lis diet naturally goes a deal of spicing
to cover the bad ilavors, or much washing
lJwn with hot, strongly seaAone culT
+ tea. Sour bread is never good in milk.
md children prefer to lunch Oil pie or cake
rather than on sour bread ard milk or
I.ttcr. The whole family eat as lite
cad as possible, and the butchers bill is
very heavy-and they call all this good
wing" Just count the empty bottles
,heled Btters'- or Blood Purifier"
nat lie around the house, where sour
'read and good living" las generally
nderstOod}, either or both hold sway!
The plainest food can he made to taste
very good simply by selecting, pref airing.
,Ad preserving it. These who eat food
elected and prepared with chief reference
. its nourishing qualities, eating mod,r-
,tely to crafty natural appetite, instead
f morbid craving, really enjoy eating
I0re than the gOrmand or gluttUn, whose
hief pleasure is in eating, and who must
lave everything fixed up good" with
Condiments or hot sauces, and washed
lOwn with stimulants He becomes in
apable of detecting and appreciating
,elicate llavors, and so wears out the
sense Of taste, that it is hard work to find
lnything that he can relish; while q dish
If good bread and good unskimmed milk,
GEMS very delicious to people with unde-
'raved appettes. Recently l heard a
| title girl who does not like bread and
milk, say of piece of bread and butter,
hat mo cake could taste better!'' The
bread was made of good whole wheat
lOur, stirred up with no:hilg but water
md baked in gem irons. 1t was spread
With creamery butter, and l think any one
| o be pitied who would not like the taste
IF such gems and such butter Thorough
chewing adds to the pleasure of the sense
Jf taste, this taste resides in the tongue,
md in the soft palate and its arches One
common way of abusing the seMse of taste
IS, by eating fast with very slight chewing,
20 that the food is not retained in the
mouth long enough to give the nerves OF
tast chance to fairly taste the quality of
the food eaten. But for this rapid eating,
md washing down with agreeably favored
thinks, much that is usual eaten would
oe rejected as either bitter or taste
.ess.-F0ith Rochester, in american .4gri-
cllturist for Nay