The Delaware ledger., 1883-08-11

toes up, when cold, in chips, and stew
them in butter gravy till well sealded.
ltisa delightful change, and an eoono-
mioal one, too, as il saves the whole
potato, which is quite an itom in many
families at present prices. Slicing
and frying cold potatoes in drippings
is another good way to cook this vege-
table.
In meats, too, different methods of
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 many dainty meth
DDS 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
families are in the habit of having the
same bill of fare all the week. No won
der people who live i'll this style like to
make visits so as to get changed diet
once in while. Vegetables should
form one item of food at every dinner
, table. Perhaps farmers cannot obtain
so great variety of those as il they
lived next market, but every man
whe has even garden patch can have
. cabbages, turnips, beets, parsnips, onions
Q and squashes, all of which form most
t excellent variety of food, as well as a
0 healthy appetizer to one's meals APP
t pies and pears, if eaten after meals, are
Q Il most wholesome luxury and one
: which all enjoy. Fish is anOtherpleas-
= ant change of diet, and is far better for
g an occasional meal than for summer
; diet.
e Indeed, there is no kind Of food that
is will not tire one, and satiate the appe-
h tite if used all the time. All kinds OF
If poultry make very inviting meal occa'
IN sionally, but one cannot relish them
t. for many days in succession. 1t is the
e. same with pastry, a change is needfu
n in order to have it well appreciated
e. Bread is the only compound of whicl
ep people never tire, and they enjoy tha
ct occasionally toasted, better than to havt
or it set on the table in stack of thii
slices. | know that some claim tina
it is of no account what you eat, it /
sweet and wholesome, and will sustain
nature, but it is rot true. Our happi
ness and bodily comfort both depend il
great measure upon the food we ca
10 and the manner of cooking it. Admit
ting this fact it is an important branc
ate of science to understand cooking in a
its forms, and be able to make Nictua
re- as tempting and palatahle as they can |
be- cooked. IdOnOt believe in too rich foOC
or extravaganza, but light, wholesome
nod plain and substantial food, cooked an
old arranged on the table 50 as to look nice
and taste well besides.
Let the housewife seek for varie
of dishes, not for a variety at one me
' alone, but a change for every meal.
is just as easy rs the everlasting sam
ness that c!Oys the apPtitcs Of famil
'all Hash for breakfast is very well once
IN week, but to have it seven times
esS' week is six times too much. So wi
mus every kind of cooking. Baked bea
anu are very nice once in Il while, but
have them for four or live cOnsecuti
10 days would incline one to the bel
tied that he is not very fond Of beans. G
iyal clmstances alter cases, but little fo
we thought will generally arrange matt,
H." 50 that the mistress of family C
NJ" vary the bill of fare, so as to have J
ness cooking enjoyed and appreciated.
more kinds are needed, but variety
bo, kinds, and as variety is the spice of Ii
arts so is it the greatest appetizer for q
of daily food