The Portland daily press., 1865-04-29

,Eduoation in Cookery.

Nor shall we attain The benefits VI hich these
discoveries OF science are calculated 70 be-
SLOW upon mankind until women are taught
domestlc economy ratiOnally, not empiricaliy,
as q part OF Their educaLion.4 Women are The
feeders as we'll as The lnothers oI men, and Ii
our ladies would but devote a small traction
OF the time which they expend exercising
their fingers BY playing scales on the piano, Ia
cuittvatlng knowledge OF the science OF lie,
IL would serve them well When they expert
ence their 10y That q man is born into the
world !" and they would tnen more seriously
fuI1l lhe solemn duties which they have 10
perform, would lar gely diminish the amount
of iniahtlle morality, and would give to Ihe
world successive generations more fitted to
accomplish lhel purposes OF the great God
VINO created them. AS part OF this rational
education, ian acquaintance both with the art
and science OF cookery should rank high in
Importance. Paley says, "As the state OF
population is governed aud limited by the
quantity Of provisions, perhaps there is no
single cause that affects 1t SO powerfully as
the kind aud quality OF Iood which chance or
usage has Introduced into the country
Count Rumford observes, 1T seems TO me
more than probable that the number OF inhabi
tants that may be supported in any country
upon its national produce depends as mucn
upon the state or the art OF cooking as upon
tnaL Of agriculture"
,l There IS much more philosophy in the last
remark than might be discovered by superb
cial consideration of it. LII that man be q
benefacIur to his country who makes two.
blades OF grass grow where one grew before,
so equally is he who, by judicious selection
and cooking OF food, enables two men TO be
5 fed for the same sum that one was led before.
Ii the one practically extend the territory Of
his native land, the other BY outstanding It's
resources enables larger population to be fed
and retained within IL, instead OF being driven
out Ia a forced emigrauon BY want OF the me-
cessaries OF life. v sa .aagsdHs1s 3 la Is
- ea4~ 80 so - ale 'H
y The making of palalable mixtures of yari
Gus kinds Of iood form the art Of cookery.
IL is u maxim as old as Hipp9crates, that
'.whatever pleases the palate fiourshes," !" and
It is only when the taste becomes depravedby
indulgence that the pleasure of eating be-
comes contemptible. Many dishes OF the cook
are full of scientific signifcances. But II
cooks exhibit important scientific applications,
they often err from Ignorance of scieuce. Ali
the sapld or tasting ingredients Of flesh reside
in Its juices, and not in the solid substance
II The flesh of deer, an ox,,a pig, a cat, or
tpx be well squeezed, 50 as to express their
juices, what remains has the same vapid taste
.GT all o. j mems n9r tRs b
Gu, d1u thO toOh P4OtCNbo tA4C IuASCo. Wy pOuI-
inr melted fat over the joint during its roast
ing. La boiling meat for soup coId water
should be used at first, SO as to extract as
much OF the nutritive juices as possible, and
the hest raised gradually. Butif the meat be
wanted in boiled state, for itself and not for
soup, then it should be plunged into boiling
water for a few minutes, SO that.al The outer
aibumen may be coagulated, in order to i'm
prison the sapid and nutritive juices; then
cold water should be added until the tempera
ture is reduced to 100 degeees, at which il
should be kept until the cooking is completed,
because that is necessary for the scoagulation
of the coloring matter of the blood.
In all cases, no more heat than is sufficient
should be employed in cooking. Thus, in
making sonp, all the fire in the world will not
make the water hotter than its boiling tenn
perature, at which pointit can be retained by
a very moderate expenditure Of fuel. Vic
lent epullition, such as we sec cooks often
practise, while it does mo good, does much
harm, not only by wasting Coal cut also BY
carrying of In the steam much Of the aromat-
ic and volatile ingredients of the food
From Good Words. '..~s4.,i IN ,.s.es