Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1892-08-04
DAINTY COOKERY.
a Housewives Wise Suggestions For tn
Farm Table.


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 a 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
only aggrayate 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
(using the word s'doled" advisedly) di-
rectly 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 I delve into the mys-
teries 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 fruit, 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 a stew-pan of boil
ing water, while in the tin Ia 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
a welcome change from meat Another
use for a can of salmon is as croquettes-
These make a 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
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 flavor blends so well. With
roast Of beef they do not go badly,
INIT 70 f1iSh fharr, with fish or ahtal<-
ems, as 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 cool
| lettuce salad Boiled parsnips and
| drawn butter, or corn. seem Monsieur
Turkeys right-haud men. and 50 on
! through the long list of vegetables and
tmeats
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 vegetable, fruit and meat. If this
is called fancy cookery, then 1 say il
does not add to the burdens of the busy
| housewife: outside OF ehis, speaking
| from my own experience, the busy
housewife cannot afford the time, un.
less she adopts my plan and shunts of
for meal to a 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 to make the tea, and the tea
must be made just as soon as the water
comes to its first hard boil. 1 prefer
soft water for coffee only, and like tea
made from hard We want our coffee
SO extravagantly made that, out of con-
sideration 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 cook, if they do not come &c
the table each a ball of -four As fol
increasing the expenses, fancy cookery
does not do so of necessity. Even &c
make our plain, everyday dishes tasty,
butter must be put on with a generous
hand Nothing improves vegetables
like butter; II is the making of stewed
| tOmatOeS-Rural New Yorker