Rensselaer Union, Volume 2, Number 33, Rensselaer, Jasper County, 12 May 1870 — Varlety in Food. [ARTICLE]

Varlety in Food.

A 0000 many fanners’ families an out of the reach of a .market or batcher’* wagon, and are obliged to subsiat, as to meat, the year round, noon ham, salt pork, and chicken*. The had ia al way* fried, the pork la alwaya boiled or fried, swimming in grease, and the eh token# are cooked in some one way. The ham might be boiled or broiled, or cat Into amall bits and made into dumplings, the cruat for them being like soda biscuit, and steamed or baked. Cold pieces of ham an nice oat into’amair moothfttla, and wanned with eggs; th« are also very palatable fried in batter, like yeal cutlcta. The methods of cooking chickens and pork an numerooßf and moat housekeepers know t&em, but fall into the habit of cooking them in some stereotyped way, so that they never seam to have a variety. It is the same with vegetables. The fint care is, in the (rummer and fall, to make provision for wintertkis should be plentiful and varied, both In vegetable# and fruits. Dried or canned green com; and canned tomatoes, and the many kind* of sour and sweet pickles, are gnat additions (o the winter dinner tabid; but my opinion is that they are better appreciated -If the same kind, does pot appear on to e table oftener than once a week. Potatoes seem an essential part of every dinner, and one ean make sucharotstuarrf torcorn, lseets^etc., < accorchng' to the naton of the dinner, as never to get tired of any one vegetable. In the matter dt canned fruit, preserves, cake#, pies, and pudding*, the same rule tor variety should be observed. A housekeeper should not fall into toe common error of making, year after year, the same kind-of cakes, and the same kind of pies. Cor. American AgricuLturut.