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Good And Bad Cooking

Good And Bad Cooking image
Parent Issue
Day
11
Month
May
Year
1882
Copyright
Public Domain
OCR Text

House-keepers or cooks do a vast amount of mischief by the perversión of taste, and the subsequent derangement of the storoaeh. Making sour bread is one of their most common sins. Many do not know when bread is sour, and supply it with a distinctly acid flavor, believing that it is very "nice," because it is so very light. They suppose bread is sour only when all the vinous flrmentation has changed to the acetic. Bread is sour as soon as it tastes at all sour. This may go on increasing, but to the beSt bread-maker the least acid flavor is a source of grief. Eeally good bread is positively sweet, and will be just as light and spongy as the nicest sour bread, if good material and proper care are used. In families where the taste is perverted by sour bread, other abominations are usually tolerated - biscuit tasting either of excess of soda, or bitter buttermilk; vegetables seasoned with bad butter, piecrust strongly flavored with lard or tallo w; cake tasting of rancid butter, etc. Álong with this diet naturally goes a deal of spicing to cover the bad flavors, or much washing down with hot, strongly seasoned coffee or tea. Sour bread is never good in milk, and children prefer to lunch on pie or cake, rather than on sour bread and milk or butter. The whole family eats as little bread aspossible, and the butcher's bill is very heavy - and they cali all this "good living!" Just count the empty bottles labelled "Bitters" or "Blood Purifler," that lie around the house, where sour bread or "good living" (as generally understood), either or both hold sway! The plainest food can be made to taste very good simply by selecting, preparing, and preserving it. Those who eat food selected and prepared with chief reference to its nourishing qualities, eating moderately to gratify a natural appetite, inslead of a morbid craving, really enjoy eating more thaa the gormand or glutton, whose chief pleasure is in eating, and who must have everything flxed up "good," with condimenta or hot sauces, and washed down with stimulants. He becomes incapable of detecting and appreciating delicate flavors, and so wears out the sense of taste, that it is hard werk to flnd anything that hecan relish; while a dish of good bread and good unskimmed milk, seems very delicious to poople with undepraved appetites. Eecently I heard a little girl who does not like bread and milk, say of a pieee of bread and butter, that "no cake could taste better!" The bread was made of good whole wheat flour, stirred up with nothing but water, aud baked in gem irons. It was spread with creamery butter, and 1 think any oneto bepitied who would not like the taste of such gems and such butter. Thorough chewing adds to the pleasure of the sense of taste, this taste resides in the soft palate and its arenes. One common way of abusiDg the sense of taste is, by eating f ast with very slight chewing, so that the food is not retained in the mouth long enough to give the nerves of taste a chance to fairly taste the quality of the food eaten. But for this rapid eating, and washing down with agreeably flavored drinks, much that is usually eaten would be rejected as either bitter or tasteless.-

Article

Subjects
Old News
Ann Arbor Democrat