The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1882-05-19
VARIETY IN FOOD.

There is nothing more acceptable to
/ the appetite than a change of diet. A
1 long continuation of the food, prepared
! in the same way, is extremely tireSOme.
/ 1t is easy to have a variety, if one choos-
es to manufacture it, out of the same
materials For Instance, one wearies of
having boiled potatoes continually.
They are good and wholesome, but it is
easy to mash the potatoes. add a 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 gravy
till well scaIded. 1t is a delightful
change, and an economical one, too, for
* saves the 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 or
cooking are very desirable, as well as
saving. One 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
it really seems as if 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
Dlil bi IdIG dIl lie 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 an item of food at every dinner ta-
bic. Perhaps farmers cannot obtain so
great variety of these as if they lived
next To market, but every man who
has even garden patch can have cab
bage. tlrnips, beets. parsnips, onions
and SquaSheS, all of which form a most
excellent variety of food. as well as a
healthy appetizer to ones meals. Ap-
pies and pears, if eaten after meals. are
a 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 poutTy make very inviting
meal occasionally, but one cannot relish
them for many days in succession. 1t
Is the same with pastry, a change is
needful lin order to have it highly appTe-
ciated. Bread is the only compound of
which people never get tired, and they
enjoy that occasionally toasted better
than to have il set on the table in a
stack of thin slices. | know that some
claim that it is of no account what vou
eat, il it is sweet and wholesome 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 impor-
tant branch of science to understand
cooking in all its forms, and be able to
make victuals as tempting and palaUa.
ble as they can be cooked. | do not be-
lieve in too rich food, or extravaganza,
but in light, wholesome, plain and sub
Stantial food, cooked and arranged on
the table so as to look nicely and taste
well besides.
Let the housewife seek for a variety
OF disheS-nOt for a variety at one meal
alone, but change for every meal. 1t
is just as easy as the everlasting same
ness that clogs the appetite Of a family.
Hash for breakfast is very welcome once
week. but having it seven times a
week iS'siX times too much. So with
every kind of cooking. Baked beans
are very nice once in Il while but to
have them four or I've consecutive days.
would incline one to the belief that he
is not very fond of beans. Circumstance
eS alter cases, but a little fOrethought
will generally arrange matters so that
the mistress of "a family can vary the
bill Of fare, so as to have her cooking
enjoyed and appreciated. No additional
and as variety is termed the spice of life
so is it the greatest appetizer for our
daily food.