The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-02-21

HOUSEKEEPING SCIENTIFICALLY AND PRACTICALLY
coSsIDERED-A FEW THINGS WORTH KNOWING By
WIVES AND MOTHERS.

| and Hearth and Home. The manual is both scien
/ tifc and practical, and gives ample eyidenc
its material and Of the sound views on matters o
| the first importance entertained by the writer's.
L The first chapter opens with few wholesome
i words TO woman. as o wife and mother, in respec
| 10 the sacred duties of her position not the less
important Of which is to educate herself, as speed
/ lily 90 may be, how best TO manage the sll-impor
tant affairs Of housekeeping. When woman 10 ele
| waited, by assuming at once the position OF hel
highest happiness, and her greatest responsibility
o. the wife and the mother what is the duty which
sbe assumes 1t is, In general, to make direct
| application Of the means necessary TO the COM
Portable subsistence Of the persons composing her
family. The stan OF life 10, as it were, committed
to her hands. She becomes the dispenser of
bread. She makes the last and most direct use Of
| every agency by which the lease Of our lives is
prolonged, by which the demands Of the perishing
l body are met, by which fullpess and comfort and
joy are made to burnish the figures Of the house
| bold gods at the family hesrthstone.
| The fate Of man is sserner. He, with superior
strength and superior courage, breasts nature in
her ruggedness, and wriDgs from her silent bosom,
| with the sweat Of bis brow, the raw material by
| which the long contest with decay and death is
made possible. Since 20 woman, then, is assigned
the sacred function Of trimming the lamp of life
and OF rePlenishing its ever wasting oil, how can
she keep the fame perpetusily bright and clear
without knowledge OF the subtle and wonderful
machinery within!
To convey this knowledge is the object of this
Of Its pages will do much In the direction siI5d
at. The snentsry process Is first carefully des-
cribed, and appropriately followed by chapter
on the Chemistry Of Food" this by one on the
"Nunitive Power of Food" which consains.many
tissue making aliment and OF the respiratory and
heat producing element in certain kinds of food,
and still another table showing the time in which
various articles Of food are digested, etc.
A GOOD BRsAKFAsr.
From the chapter on gastreuomy we gather q
pleasant mouthful. Beginning with the morning
meal, which, in 8 great majority Of families, Is
what would be considered good bill of fare. and
anslyze It, TO see how il corresponds with the es-
taoEshed and scientific principles OF hygiene, as
deouced from chemistry and philosophy:
Broiled steak; boiled eggs; coffee. with milk
and sugar; vhest batter cakes Graham, or Bos-
ton bread baked apples
AS our society lie constituted, the greatest
amount OF physical and mental vgor II concen.
trated within the hours that intervene between
the first and second meals of the day. We come
10 the breakfast table hungry for more than
twelve hours have elapsed since the last food vas
taken. The frame is refreshed with the repose of
sleep, and there are before us seven hours of
strenuous exertion of some kind of toll of the
hsnds or of the brain. Il ia obvious. then that
q breakfast should not load the stomach With A
large amount Of rich and bulky food. II ia not a
time FOR buildings or pastries. or oily meats The
demand Is for strength giving or muscle-msking |
power, none Is more valuable or effective than
the beefsieak. Take q slice of the lean flesh of a /
bullock. of the sze and thickness of the four |
fingers, dress 70 with pepper and butter, and lay l
best-turnng 10 three times, sas while hot, calling
10 the taste. This amount OF tender and wall.
cooked flesh will reinforce the blood more
promptly than anything else, and fortfy the sys.
nntritive powers very similar to those OF steak |
put tney are less exciting; while the fbrine of |
the nesh aRd the slbumen OF the egg Weld ali that
isrequred TO the muscles, the starch Of the bread
versslly palstsble. II the wheat cakes are OF ]
nns hour, the bread should be Of materials more |
sparsely grouno, because the gastric iuIces can |
act upon the surface only of what is presented In |
me stomach, and large particles Of crushed grain
10 not form lumps, ss is apt to be the ease with |
,skes made Of fine -four. In the baked sppls |
mall amount OF Wild vegetable acid is blended |
Fith the other vands and, aside from their grate-
u taste, active and kindly digestion is thus pro-
noted.
IL coffee be INDUCED in at all, ii should be drank
the morning, SO that it's stimulating effect uDon
ne nerves may pass away before the hours OF |
eisxsnon and repose. single cup Of we'll made |
once, which has not boiled more than Ave |
ilnutes-thus giving, not decotion but an in. |
lslon OF the Arabian berry-sill rarely prove in.
irlous TO great majority of constitutions and |
hot climates, or hot weather, especially, where
eat and moisture are combined. Is acts, according
, Iiebig, directly upon the liver and checks the | :
'ndency to bilious arrangements when a person | !
uesenng, ana ID thereby exposed 70 sudden l
nanges OF Temperature, the cup Of coffee at break.
81 Is OF nearly % much importance ~ any article ,
food The wagner or tesmster who leaves | I
. house perhaps at daylight in winter, and DOES :
u see 10 agfn Ill nigbtfsll, should not 20 ont
ON the place he calls home without having his | .
omach fortified BY good, smoking cup of well. | 1
ace Gomez IL Is better for him than o drink OF =
~ hn hoot rf~Se k.,> - II
stify. S-
Aware of the desire for change, common 10 all |
petites. other formula Of breakfasts are given \
q many valuable recipes for the cook in the city
g BOOK. which Is free from ell technicatles and | y
noe Ineligible 10 al who can read =,
GooB DINNER.
Approaching pow the most important meal of | b
cay, LEI US frat take q good dinner in cold | q
siher' the bill OF fare running for instance IS | dl
Barley soups, roast beef with crsnberrv samoa | Fl
tstoes, parenips, ruisbago, dressed CELERY di
zsd Indian padding, sPp,ss.al.asessu.--a---.- dc
70 soup 10 good, or fairly entitled to.the name.
& is not essentially the essence OF some m.
" cooked. Ju
he authors then describe the condition of the
mach at the dinner hour, and what 10 chemical. F1
needs, and show that its wants are admirably | 70
'phed by due allowance according to the | tel
ove formula, or OF such other viands and so sp 90
rtioned az will do the work a. well I du
rhc simple afternoon meal best adapted 10 the | ID
ITEM IL vel known. Stimulating food sc the | sp
ming hour Is no longer needed, IL often par. | wi
zen OF. Sc
SELECTION AND COOKERY OF KRArs On
'hapter is given up 70 tnis subject. and NAV o.
read With infinite advantage, coming from q | A.
,tleman of grea; experience among cattle for ! ~,
chapter is no doubt dictated by Mr. LYMAN ~ ~
Is mystery. what Is and what ia not a porter ~
lse steak or srloin, and whish 90 frequsntly ~;
Eiiders your butchers vhsn 2reenhorn maid. -. -,
Is the messenger, 10 properly settled for the =.
cher, II be would only buy this book. The | "a,
ehers sometimes fancy that anywhere above tSs
knee Ia sirloin and then swear TO il. ~,
directions for cooking follow with careful de. ~
OF the process Of turping out the best boiled g.
lks, roast beef, beef 10 mode stews, ohops. -
OF mutton, fowls, etc., ETC., with the reasons
? as you go along. n.
HOW 10 MAKE AN OLD GossE TENDER. old
Re are tempted 10 give one recipe. II ia how dsJ
make IN old goose or turkey tender. This is I
u valuable hint, II IL be true 10 oil experienced As,
is TO ours, that about four fths of ali ,he Thu
1ies and geese are venerable individuals when
reach our markets. sws
not fat, lard well. Put IN large stew kettle ing
a n hor L. ~. =. Nn