The Universalist. [volume] (Chicago [Ill.]) 1884-1897, 1888-02-11


Apart from the fact that every particle
of food capable Of being served the sec
ond time must be presented in attractive
form under our present scheme of econ
omy, there are times when the appetite
Graves the lighter dishes of poultry, fish,
and lean meats, and they are SO impor-
tant that brief glossary of characters
tics may prove usefrl, the application in
detail being left open to the requirements
of occasions, the suggestion being made
that these d shes may take the place at
breakfast or family dinners of steaks or
chops, or be served with either as sub.
stitute for large meat dish. Too much
attention cannot be paid to this second
service of meats; much OF the success
of this scheme of living depends upon it,
for by it alone can the residue of I'M
used dishes be transferred to the credit
balance. A succession of roasts, steaks.
chops, and never savory rechdufe,
would make failure foregone conclu-
sion; for there is no more expensive fare,
and the most difficult people to cater for
are those who like "a good, plain table
just broiled steak or bit of roast"
Much of the cooks success in these dish
es depends upon keen taste and appre-
citation of relative favors, the general
rule being to preserve individual favors
and thus extend the variety OF warmed.
over dishes. While high seasoning is
permissible, there is nothing more fatal
than the injudicious combination of many
seasonings constantly employed. The
fat meats and poultry seem to call for
sage above all other herbs; mint has an
affinity for lamb and green peas; and
beef never yields it's flavor more complete
ly than when stimulated with horse-radish
or mustard. A little vinegar subdues
the tough fiber of meat, and mixed with
sugar, overcomes an excess Of salt. A
dish of sliced cucumbers with fish in any
form heightens the flavor. Salt meats in
hash or mince require the foil of vege-
table component. Game rewsrmed has
it's favor intensified by any acid jelly.
The numberless rechaufes, or warmed
over dishes, which are the glory OF Euro
pean cooks, are composed in accordance
with these principles; for instance brown
sauces are used with beef, mutton, ven
ison, and dark games, and white sauces
with the lighter meats and poultry. If
acids are required, lemon juice and white
wine vinegar are suitable for poultry and
the white meats; dark acid fruit jellies
and vinegar for the dark meats and game.
The judicious cook holds in reserve for
insipid dishes least touch of that allia-
ceous magician old Homer's wholesome
garlic"-with which Arsinous's golden
haired daughter crowned the savory
treat" 1t is not every housekeeper who
realizes how great is the economical i'm
portance of increasing the nourishment Of
such so-called small dishes by always
serving with them some cheap farina-
ceous or vegetable food. Stale bread as
toast, baked or boiled potatoes or cold
potatoes warmed IN gravy, or boiled rice,
camp, or mscsroni, make dish of fish,
chops, liver, tripe, sausages, ham, fried
eggs, or omlet hearty enough to satisfy
vigorous appetite which would not be
content with the mere addition OF bread
and butter. Only this point must never
be forgotten; the success of any sauce or
gravy depends upon its consistency and
flavor; thin, watery, or greasy sauce is
simply disgusting; but rich, smooth,
savory sauce, whether brown or white,
more than doubles the satisfaction one
feels with the dish it accompanies.
Learn to make good sauce before the
day passes; mark your fortunate day
with a white sauce instead of white
stone.-Fanpily Living on $500 a Year.
&- H-