New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-11-24

"A aON rllo nht WoNiu NOucD ioi 10 tANpht'NNt '"'
did not think the EGG at ali necessary. !
Mr.. PARDEE1his subject Of cooking our fcoa If the
most important question we have ever discussed. tE |
not the quantity nor variety iiss we eat SuI lne man
ner Of cooking il. Upon the sltgecs OF vauety, !
recommend our making meal upon one dish only Ii |
il ia roast beef that yon begin upon, eat no other meat
and but few other kinds OF food at thai meal NIKE
s. or,st variety AZ you please FROM day 10 day, but
make each meal Of single dsh IS far az possible DO
not keen tastng and tasting Of dsh after dish h ~
no doubt the cause Of much Of the i-beah OF people
Of the present day.
SoI on RoBfEsoS.-I do not believe that we have |
ever bsd question up for discussion by TINS CLUB OF
more importance than this ooe OF food Tor man ana
beast. Ny present remarks are upon fOoi Tor ma
II is not how much he shal eat or how be shall eat
but how no shall cook il. That Is tho almPortant
question. We were told at the last meeting that
greater variety food both fr ourselves and domestic
ANIMALS was necessary. IL that sol grant that Is
agreeable TO man. well az the lower animals to nave
VARIETY and that eat more, but - thai necessity
We accstom ourselves 20 the habit OF ealing OF great
number Of dishes, at the meal and vary them at
different meals and upon different days, and 30 con-
snrne an enormous quantity Of food, and then-wha
thenf Then we suffer and die with indigestion. And
treat our animals in pretty much the Same way, an
a. a consequence we have a host Of sick horses an
suffer enormous losses from diseased stocks OF al
kind. There are no more healthy people thah tno5
who live wear in and year out, upon one or Two simPi
articles OF food. prepared In the most simple manner
For instance the rice-esters Of the Eas-the freheh
and German farmersand the negroes Of our Southern
states Their weekly ratons, when full fed, are 81
pounds of bacon, and a peck and a hall oil corn
meal The bacon is boiled and the meal mixed
with water only, 10 make 81 Dough- ana Is
baked in the most primitive way, and eaten with the
bacon and its fat which boiled ont 80 "a 70 save an
and the meal seldom sted and this, without change
Is the food Of lifetime And II Is ioand sanclen' anu
wholesome. In districts, meat Is not gwen ana
the negroes live month after month upon sweet pota-
toes-nothing but sweet potstoes-consnmng ABOUT
six ponnds a day 80 much 10 the necessity oil va
yiety of food must suffice for this meal though might
repeat examples of simple diet without end
a word about cooking our food. There IS where
We suffer, than in the variety we consume DIM
plicty in cooking IA at an end mat went Out "nen
cooking-stOves came in, These iron monsters, toal
save fuel and consume human life; that have dryea
the old wood fire and great stone chimney and huge
oven almost out of memory except to few old ogies
like myself who have the hardhOOd to declare that no
inan ever knew what good roast was, whether OF
beef mutton, veal, pork, goose duck, or glorous lat
turkey who has not eaten il that was cooked before
wood fire suspended by string, or supported ny a
spit resting on the ponderOus hre-dogs To be sweet
nutritious and delightful 10 the palate, roast must DC
cooked in the open air The oxygen of the free atinos
pbere is lust as necessary fire TO make good roast
1t il condition of things unattainabie IN all the
family of cookng-stoves and ranges, unless one atey
invented Obviaes In some measure, as 6eleVe IL WILL
this great difficulty, which makes us so long after the
good old times of two strings, sps, wood nIes ana
decioasly good, wholesome roast meat An! now
different from the empyreumatic masses OF stun called
'roast meat" cooked in the almost alright oven OF
a stove. And il is Just impossible to make good
bread in of these castrOn monsters as Is 10 roast
meat. Both and bread, it IL true may be cooked
30 AZ 10 be eaten, and a person who does not know
any better viii suppose It as good rs 1t ~ possible 70
make it. Il il not so. No man or woman ever ate
stoye-coOked oOrn-bread that good as an old
fashioned johnny cake, baked upon board set up be-
tween the fre-dogs And who that ever tasted them
can forget the Yankee shOr-cakes or raised biscuit,
baked in the Old Dutch oyen where the nd was only
half on or was often taken off TO that the baking
did not burn, letting in every time full charge OF
oxygen TO be absorbed by the baking dough. There
was in those days no mo-. danger nos0 oi GySpeP-
this whole subject of food and It's preparation
needs ventilation II cannot be too much thou ut OF
and talked Of in public or IN The family efeie wncn
aas no longer sits around the hearthstone OF the great
stone fireplace will the question az TO the
stove alluded TO- that hope will ObYiate some OF the
difficulties of cooking that have mentioned. 1t 10
called Pearsons Respiratory Cooking Stove" and
was patented year ago only, and OF course has snot
vet got into general The principle developed is
the true one, and it should be at once applied TO all
stoves and ranges. current of air is drawn IN and
heated by the fire and conveyed into the oven, thus
supplying oxygen that in a close oven rs consumed
and soon exhausted. II appears to be one OF the
greatest improvements in the cooking apparatus OF the
age ever invented. From my own experience, must
fay that il appears likely to obvate my greates OBJ
jeetions to food cooked IN an ordinary sto'e-oven' IL
Is certainly very difficult produce that emPyreumati
cal condition of meat in the oven OF this reSpir-
ing stove that always attends the cooking IN
an ordinary one. The same smell attends the
cooking in this that we have from JOINT
hung up before an open Fireplace Tnat
is il is pleasant instead Of being very dsagreea6le,
aud often sickening it always is from common
cOOkng-stOVe, Tue new PrlhViPie uoNeiVPe~ AZ tus
lstOve Is cooking in currents of fresh AR, by winch
meat is really roasted instead of beng baked and all
who have tried it appear to be unanimous IN Its APP
prevail. The principle is what wish people TO think
of and not any particular form OF stove want those
who have never eaten food cooked in any other man.
than in close ovenstove to reason upon the sub
ect with an nquiring mind whether there is not some
better way 1 want them to know that meat cooked
in of fresh air not only more paataoe, but
nutritious. For intance-ths breaihng-stove Of
PeareOns was tested about a month ago by very
respectable Committee Of the Rhode Island Assooi-
q alton for the Encouragement of Domestic
'' Industry and their report says that a lire was
kindled in medum-sized stove, and 81 hours they
had upon the table 10 pounds Of mutton pounds of
I" roast beef pounds Of steak Spounds of sweet
potatoes b large pies, and pan Of biscuits; and
" that the meats really roasted, and retained
nearly all the natural juices, that the taste was
savory delicious rich tOothsome, just they were
. in old time when roasted before wood fire."
repeat: il il not much matter what we have 20 eat
il ia how is cooked am not here TO give cookery
lessOns--we giving those in TaE TRIBUNE every
week-but urge the necessity of thinking more upon
this al-impOrtant question.
want somebody TO think and act upon this prinei-
pie, partially developed in Pearsons s,ove, whether
working large scale cannot be done IN ovens sup
piled with hot air from distant furnace, rooms
are heated II air can be heated hot enough to drive
g eaOric engine perhaps be heated hot enough
10 bake loaf of bread. Who knows DO those who
cook try to know why one piece II not only
more tQOthsOme but more nutricous than anOherl In
the generally supposed simple act Of boiling piece Of
beet there is great need of more thought. To-day II
is rich, juicy, nutreiOUs. Tomorrow as dry as a
chip" and containing bu little sustenauoe Way
Both pieces Were cut side by side, and both should
have been equally good. Aud being cooked only one
day apart IL is in vain charge IL the influence OF
the moon Ii il rather the influence of Ignorance
the part of the cook. doubt whether one in ten Of
them tell the OF the difference. have never