The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1892-08-17
Dainty Cookery.

Fancy cookery can il a measure quick
sn the appetite hut way may not all
possess 4 E,iriF good article which vii
Sc 1cEa with ls b cur meals There
shoaid be oniy tEa sxcehsic1s, a POSI-
tsvs iagali.i and a dvspeptic- For tEs
dEst it Is not fancy cookery that -
needed, oCt cookery for The sick room
fo- the second the less be eats the better.
AMI ELncy cooking EOGld only aEzravafs
TIE eviL At cur house nothing Is eaten
between meals. even By the younger
portion Of The family. except fruit, ani
that IN small quantities. such a. an apple,
etc. We keep candies en- hand, but they
are doled oat Using the word -doisd'
8dvisedy directly atsr meals ard 60
not cog the appetite sunday afternoon
. The tine when these wise rules are
east aside and then the most tempting Of
Ancy cookery could hardly give Is n rest
for supper.
The only tine 7 deive into the mys-
ts-ies Of the fancy n cooking IS when I
give ny household a treat, aud then It
gsnerally takss the place Of more sub
stantial stuE- Thus --osd Digestion
waits ou appetite For instance, instead
Of having msaS potatoes, one other kind
Of vegetables and pickles for diGaer,
somedmes have naacearoni and cheese.
Just this, and q dish Of canned fruit, With
bread, butter and water, completes the
meal bot, remember, t.-e nam tish q
delicioGsiy cooked 50 my husband says
the water does not stand on the table
from the laying Of Il, but 3 brought N
ice cold, the llsJ thing and the bread.
butter and fr1lt are the best Of their kind
We are very fond Of COED soup, bG-,
having a moderlte-sized faniiy, and the
weakness Of keeping two dogs, We cannot
make stock 50, because We cannot
aflrd both tine and money for soup,
then the meat course, then dessert, We
make q dinner of soup. then dessert A
can Of salmon, heated BY dsiug plunged
into q stew-pan Of boiling water While
n the IN a hole being previously punc-I-
sd IN the top toallow the steam % escape
and kept there half an hour. then turned
cut on d platter, nicely garnished with
hari-boiied eggs and served with egg
sauce- makes a welcome change from
meat. Another use for 2 can Of sa.mon
is as eroquettes. These make q can %
twice a. far ard are twice as nice as the
plain saln0n, Of which We are very
tired.
The Engiis are notsd for requiring 4
particular kind 0f vegetable On the table
With each kind Of meat and they ara
quite right TGrnips seem 10 have been
made for roast goose, duck ard mu-tou.
the favor blends % we'll With 4 roast
5f beef they 10 not % ba sly, bur % dish
them up with dsh or chickens. ls nave
seen a. some houses Lamb, although
such near relation OF mutton, quite
turns its back on surnips, and seems 70
Taste IKE lamb only when served with
green peas, beans, or a c00l lettuea salad
Boiled parsnips AMI drawn butter or corn
seen Monsieur Turkeys righ5-hand men
and 20 on through the long LIST Of vsgeta-
bles and meats.
The Chief Cook II right n eTving ous
for variety. but it seems 70 me that the
changing seasons bring enough "a riety
there are so many Eays Of Cooking each
vegetable. fruit AMI meat IEthis i calle,i
fancy cookery, then I say it does not adj
to the burdens Of the busy housewife
outside Of this, speaking from my own
experiences, the busy housewife cannot
aaJri the time, ua.ess shs alops my
plan and shunls OF for a neal % fancy
dish AMI then back again 70 the Standard
meat and Vegetables
A most important point Is 70 put our
whole culinary talent into everyday
dishes the kettle should stand empty
till time ID make the tea. and the TEA
must De nade lust as s0ou n the water
cones to iLs irs5 hard bliL prefer soft
water for c5tf-e only, aud ike ten maize
from harL We want cur coffee SO ez-
lrllTIgantiy made that, cut Of consldera-
tion FIR the Elsniy parse, nave Il only
Tor sunday mornings Breakfast When
boiling p0E4-oes DUt ~ uuch thought
into them as If they we're q pare te fole
gr.rs. an6 6eel qliss a sad failure As a cook
Il they 20 not come 20 the cable each
bal. % folr. As for Increasing the eE-
penses, Elasy clokery Dies not Go - OF
necessity. Even % mass our plaiu-
sveryiLg dishes tastg, butter must be put
or with a generous halL N3taing im-
proves vegetables Ike batter it Is the
making 0fstaEsi .0-uI-las.-AlrlL A,70
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