Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1914-10-30
TRY SOME NEW DISHES
By MRS. CHRISTINE FREDERICK
Author The New Housekeeping.


husbands feel unhappy IL single meal
should lack potatoes.
I lived for three years In an institu-
tional boarding house where the girls
had dubbed the ever-present daily
creamed potatoes library paste" and
where we threatened to go out on strike
If we had pork chops more than three
times a week. AS l analyze the matter
1t seems to me not so much a lack of
knowledge on the part of housewives
as to what Is new and changeful in the
menu, but an unwillingness on the part
of some members of the family to depart
from what they like in a meal.
When I showed n young friend how
to make a beef loaf she was delighted,
but n short while later told me her
brothers. for whom she was keeping
house. refused to eat It, Similarly,
guests at my home have enjoyed a mock
duck Of inexpensive round steak. but
have remarked that such and such
member Of the family would not eat
made" dishes.
think one of the best influences now
at work is the tendency among many to
adopt the foods and dishes of other coun-
tries into their menu from time to time.
How much each country can give to the
other, If We will only let Il! The goulash
Of Hungary, the spaghetti OF the Italian,
the unsurpassed broth of Scotland. the
Chinese method of cooking rice and hosts
of dishes from France teach housewives
of other nations new ideas, new ways of
serving and new food combinations. II
is for this reason that the shelf in tho
kitchen should include volumes describing
dishes of other lands Many such are on
the market. We have an IAN Around the
World Cook Book" "a Saucepan from
over the Sea" and others.
l think 1t would be good plan If an
entirely new dish We're made and added
10 the menu at least once a week. Not
until one begins 10 ferret out the ecOno-
my and flavor Of strange dishes does she
realize that her own routine of roast and
chops is not only expensive but monoto-
nous. The same vegetable which We serve
unvaryingly with a cream sauce, like
asparagus or onions, may actually be a
new vegetable II served with a curry or
vinegar dressing. Rice, which Is ordi-
narily pasty and apparently a cereal fitted
only for children, becomes with tomatoes.
peppers, etc, a staple dish suitable for
adults.
average home cooking Is its monotony
particularly IN the methods of serving. 1t
is in these details that the hotel is often
superior 10 the home, What we need first
is a willingness on the part of members
OF the family to try to eat the same
foods served I'm a new way; and. next, a
desire on the part Of the housewife to
increase her knowledge so that she can
have placed before her family differing
and appetizing dishes which do not fall
into the same monotonOus round. In
deed, those couples / know whose little
dinners are most successful are not those
who spend a great deal or who serve
the typical standard meal from soup to
nuts. but who offer one or two dishes
so original or Well cooked that they are
not only enough for an entire meal, but
that their variety gives the appetizing
touch necessary to the enjoyment OF any
meal.
Who has courage to try new dishes1
Copyright, 1914. by Mrs Christine Frederick