The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1892-10-01
DAINTY COOKERY.
A Housewives Wise Suggestions For the
Farm Table.

Fancy cookery can in a measure quick
en- the appetite; but why may not all
possess fairly good article which will
sit down with us to our meals? There
should be only two exceptions, posi-
tive invalid and dyspeptic. For the
first it is not fancy cookery" that is
needed, but cookery for the sick
room;" for the second the less he eats
the better, and fancy cooking would
ouiy aggravate the evil. At our house
nothing is eaten between meals, even
by the younger portion of the family,
except fruit, and that in small quanti-
ties, such as an apple, etc. We keep can
dies on hand. but they are doled out
tusing the word "doled" advisedly) di-
fectly after meals and do not cloy the
appetite. Sunday afternoon is the time
when these wise rules are cast aside
and then the most tempting of fancy
cookery could hardly give US a zest for
supper.
The only time / delve into the mys-
tories OF the fancy in cooking is when
give my household treat, and then it
generally takes the place of more sub
stantial stuff. Thus good digestion
waits on appetite" For instance, in
stead of having meat, potatoes, one
other kind of vegetables and pickles
for dinner, sometimes have maccaroni
and cheese. just this, and dish of
canned frait, with bread, butter and
water, complete the meal; but, remem-
Der, the main dish is deliciously cooked
$50 my husband says); the water does
not stand on the table from the laying
of it, but is brought in, ice cold. the
last thing, and the bread, butter and
fruit are the best of their kind.
We are very fond of good soup, but,
having a moderate-sized family, and
the weakness of keeping two dogs, we
cannot make stock. So, because we
cannot afford both time and money for
soup, then the meat course, then des-
sert, we make dinner off soup, then
dessert A can of salmon, heated by
being plunged into stew-pan of boil
ing water, while in the tin IA hole being
previously punched in the top to allow
the steam to ESCAPED, and kept there
half an hour, then turned ont on plat
ter, nicely garnished with hard-boiled
eggs and served with egg sauce, makes
q welcome change from meat Another
use for can of salmon is as croquettes.
These make can go twice as far and
are twice as nice as the plain salmon,
of which we are very tired.
The English are noted for requiring
a particular kind of vegetable on the
r., l,lo xx,,f1, ZACH lind IF rx,aaf ap1 fhox
are quite right. Turnips seem to have
been made for roast goose, duck and
mutton, the flavor blends so well. With
\ roast of beef they do not go badly,
but to dish them up with fish or chick
ems, as l have seen at some houses.
Lamb, although such a near relation of
mutton, quite turns its back on turnips,
and seems to taste like lamb only when
served with green peas, beans, or a cool
lettuce salad. Boiled parsnips and
drawn butter. or corn, seem Monsieur
Turkeys right-hand men, and SO on
through the long list of vegetables and
meats.
The Chief Cook is right in crying out
for variety, but it seems to me that the
changing seasons brings enough vari-
ETY.; there are so many way of cooking
each vegeta BILE, fruit and meat. If this
is called fancy cookery, then l say it
does not add to the burdens of the busy
housewife; outside of this, speaking
from my own experience, the busy
housewife cannot afford the time, un-
less she adopts my plan and shunts off
for meal to fancy dish and then back
again to the standard meat and vege-
tables.
A most important point is to put our
whole culinary talent into everyday
dishes; the kettle should stand empty
till time 20 make the tea, and the tea
must be raade just as soon as the water
comes to its first hard boil. / prefer
soft water for coffee only, and like tea
made from hard. We want our coffee
so extra yagantly made that, out of con-
sideratiDn for the family purse, have
it only for Sunday mornings breakfast.
When boiling potatoes put as much
thought into them as If they were a
pate de foie gras, and feel quite a sad
failure as a cook, if they do not come to
the table each a ball of flour. As for
Increasing the expenses, fancy cookery
does rot do so of necessity. Even to
make our plain, everyday dishes tasty,
butter must be put on with a generous
hand. Nothing improves vegetables
like bitter; it is the making of stewed
tornatoes.-Rural New Yorker.
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LEE IN the HEN WARD