Savannah courier. (Savannah, Tenn.) 1885-1979, 1892-08-18
DAINTY COOKERY.
A Housewives Wise Suggestions For tn
Farm Table.


first IL 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 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 rs an apple, etc. We keep can
dies on hand, but they are dolcd out
(using the word "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 zcst for
supper.
The only time 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 stuf, 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 n 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 dcs-
sert, we make dinner off soup, then
dessert A can of salmon, heated by
being plunged into steT-pan OF boil
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 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
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 we'll With
roast OF beef they do not go badly
but to dish them up with fish or chick
ems, as have seen at some houses
Lamb, although such near relation Of
mutton, quite turns its back on turnips
and seems to taste like lamb only wher
served with green peas, beans, or q COO
lettuce salad Boiled parsnips ant
drawn butter, or corn, seem Monsieur
Turkeys right-hand men, and so OF
through the long list of vegetables ant
meats.
The Chief Cook is right in crying ou
for variety, but it seems 10 Inc that the
changing seasons brings enough vari
ETY.; there are so many way of cooking
each vegetable, fruit and meat. If thi'
is called fancy cookery then | say i
does not add to the burdens of the busy
housewife; outside of this, speakin.
from my own experience, the busy
housewife cannot afford the time, un
less she adopts my plan and stunts OF
for meal to a fancy dish and then bacl
again to the standard meat and vege
tables.
A most important point is to put ou
whole culinary talent into everyday
dishes; the kettle should stand empty
till time to make the tea, and the tc;
must be made just as soon as the waite
comes to its first hard boil | prefc
soft water for coffee only, and like tie;
made from hard. We want our coffe
SO extravagantly made that, out of con
sideration for the family purse, l hav
it only for Sunday mornings breakfast
When boiling potatoes put as mucl
thought into them as if they were
pate de foie gras, and feel quito sa'
failure as a cook, if they do not come t.
the table each ball of flour As 70
increasing the expenses, fancy cooker
does not do so of necessity. Even t.
make our plain, everyday dishes tasty
butter must be put on with generou
hand. Nothing improves vegetable
like butter; it is the making of stewe
tomatoes. Rural New Yorker.