St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-10-01
DAINTY COOKERY.

-
DAINTY COOKERY.
4 HoasewiSs's wise Suggestions For th,
Far0 Table.
Fancy cookery can in . measure quick
On the appetite; but why may not al
possess fairly good article which viii
sit down with us to our meals? Their,
should be only two exceptions, . posi-
tive invalid and dyspeptic. For tn,
first It il not fancy cookery" that il
needed, but cookery for the sicl
room:" for the second the less he eat
the better, and fancy cooking wouli
only sggravAte the evil. At our hous<
nothing is eaten between meals. ever
by the younger portion of the family
except fruit, and that in small quaati
ties. such rs 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 = zcst fos
supper.
The only time delve into the mys.
tories of the fancy in cooking is when
give my household q treat, and then IL
generally takes the place of more sub
stanti.l stuff. Thus good digestion
waits On appetite" For instance, in
stead 0f having meat potatoes, one
other kind of vegetables and pickles
for dinner. sometimes have maccaroni
and cheese Just this, and a dish of
canned frait, with bread, butter and
water, complete the meal; but, remem-
ber, the main dish is dcliciously cooked
(so my husband says); the water does
not stand ON the table from the laying
of 1t, 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 . 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-
scrt, we make dinner of soup, then
dessert A can of salmon, heated by
being plunged into q stcw-pan of boil
ing water, while in the tin "a hole being
previously punched In the top to allow
the steam to escape), and kept there
half an hour, then turned out on plat
ter, nicely garnished with hard-boiled
eggs and served with egg sauce. makes
. welcome change from meat Another
use for q can Of salmon is as croquetteS
These make q can go twice Is far and
Are twice as nice as the plain salmon,
Ut which we are very tired
The English are noted for requiring
, particular kind OF vegetable on the
table with each kind of meat. and they
are quite right Turnips seem to have
been made for roast goose, duck and
mutton, the favor blends 20 well. With
} roast Of beef they do not go badly,
bat to dish them up with fish or chick
ems, Is I have seen at some houses.
Lamb. although such q near relation of
mutton, quite turns its back on turnips,
md seems to taste like lamb only when
served with grecn peas, beans, or a cool
lettuce salad. Boiled parsnips and
1rawn butter, or corn, seem Monsieur
Turkeys riNht-hand men, and 90 ON
through the long list of vegetables and
meats.
The Chief Cook is right in crying out
'or variety, but il seems to me that the
changing seasons brings enough vari-
,ty: there are SO many way Of cooking
.ach vegetable, fruit and meat II this
$ called fancy cookery, then I say It
locs not add to the burdens of tho busy
outside of this, speaking
rom my own experience, tho busy
cannot afford the time, un-
ess she adopts my plan and shunts of |
or . meal to . fancy dish and then back |
gain to the standard meat and veGe- |
ables.
A most important point is to put our
rhole culinary talent into everyday
ishcs; tbe kettle should stand empty
i'll time 20 make the tea, and the tea
aust be Tnsde just Is soon as the water
ONES TO its first hard boil I prefer
oft water for coffee only, and like tea
,ade from hard. We want our coffee
D extra ,agantly made that, out of con-
iderstion for the family purse, have
only for Sunday mornings breakfast
Ghen boiling potatoes put rs much
Rough. into. them as If they were q
ate de foie gras, and feel quite . sad
allure rs cook, If they do not come to
De table each . ball Of -four. Al for
the expenses, fancy cookery
ces not do SO Of necessity. Even to
'ake our plain. everyday dishes tasty,
utter must be put on with generous
and. Nothing improves vegetables
.e bitter; It is the making of stewed
New Yorker.
aaRe 80 rue aseaa ~Aa~