The southern enterprise. [volume] (Greenville, S.C.) 1854-1870, 1854-08-25
Isata .ta essk WeH..

ate luxury, effaminacy, and all the depen-
dent ills, with every attempt Of the kind re-
commended. But We do not believe that
health is promoted by eating raw carrots or
dotIghy bread---or, that to secure long life. it
rs necessary to turn cannibal sretrg NJ -ss-...
Nor is it necessary, in order to shun the
errors Of which we speak, to run into the
opposite extreme. Good cookery does not
consist in producing the highest seasoned
dishes, Hos ss;;::eh rs TO foster morbid appc-
.tite: but in preparing every dish well, how
ever simple or common it may be. There
arc, for instance, families who never eat any
good bread from one century to another,
and have no idea in what - itlconsists. Nor
arc n,na.e- cooked any better in their pre-
cinct. 50 Those little, simple, and healthy
delicacies, which the good house-keeper
knows intuitively how to produce, are never
seen here. Even dish Of potatoes cannot
get themselves well boiled. These things
ought not to be, nor is there any need Of
their existence. if the wife has any just no.
tions Of her obligations to herself and those
about her.
The science of bread making, of meat
broiling, stewing, roasting, or boiling of veg
etable cooking, and of preparing the multi
farious, small dishes of all sorts, which 90 to
make pleasant the table, and all about her,
are hers to understand and practice.
There is a good deal of common sense in
the above article, and we rejoice that such n
large majority of our most intelligent and
refined ladies understand the art of cooking
well. To do this, it is not necessary to bo q
domestic drudge, with no time to devote to
intellectual Improvement; but simple, well
cooked dishes which require but little time
in preparaiinns- noatiy spread table with an
intelligent woman to provide, is more invi-
ting, even to the epicure, than the most elab-
orate entertainment where the lady who
presides is nothing but cook. The obiec-
tions is often made by those of the oppo-
site sex, who are averse to the moral eleva-
tion OF woman, that an intellectual woman
is untitled for the duties of domestic life;
but as very few men Of intelligence are a.
mong such objectors, it is not at all necessary
to bring any proofs to the contrary
We would only hint to young ladies who
may not be particularly in love with the
kitchen, thatno lady is fitted for the duties
of life, unless she is practically acquainted
with the entire modus operandi ofhouse-keep-
ing. Those who have acquired false notions
Of gentility, those whose minds never rose
above tho frivoltics of fashionable life, are
tiIoso- '~ho--are- poor .honse-keepers and bad
cooks, while the intelligent woman who r..r,
trace the relations of cause and effect, who
understand woman's duties and responsible
tiles, will never consider the trifes which
make up the sum of every day happiness as
beneath the notice Of her cultivated powers.
truly intelligent and well educated woman
must necessarily be good cook and good
house keeper. r .'
PRESERVED ToMAToEs.-A friend in this
city has sent us the following receipt for
preserving tomatos, In most healthy and nu-
tricious vegetable) which places it in the
power Of every housekeepcr to have upon
her table every day in the year fresh arti-
Gle, at a nominal expense. Wehave availed
ourselves of his Information so kindly furn-
ished:
"Takc ripe tomatoes, wash them i'm cold
water, and boil them for twenty minutes
have your cans Tor bottles) prepared in the
mean time by placing them in cold water in
a boiler; put yonr tonotoes in the cans with
very little salt and pepper, and set the
boiler with them over - slow fro, where let
them remain until the water boils, at which
time cork and seal them hermetically.---
BY this simple process you can have the
vegetable always ready for your table, with
all the freshness and flavor of che season."
/ ,.. ->-~--~---------~~-------~~->-- -ssy;sss r
I --. -- - T. Butter. -.
Not one pound in FIVE Of butter sold in
this city is fit for human food. Butter makers
w<,s..Sa. .ssssGcsaher these few short rules: '
I Tho newer and sweeter the cream, the
sweeter and higher favored will be the butter
The air must be fresh and pure in the room
or cellar where the milk is set.
| The cream should not remain on the mill
over thirty-six hours. se8 #ytaH ls.as. 81
| Keep the cream In tin pans, or stone pots
into which put a spoonful of salt at the be
ginning, then stir the cream lightly eacl
morning and evening this will prevent tn
cream from moulding or souring. q
| Chern as often as oncc week, and a
much oftener as the circumstances will permit
! Upon churning, add the cream upon a
the, milk in the dairy.
! Use nearly an ounce Of salt to pound I
butter ~ list.Sa i',s
I Work tho butter over twicc, to free Il FRO.
4 the butter milk aad brine, before lumpin
and packing y.tlsg.