, 1877-04-29

this f3ct by cooking according 10 Tue recipe an,
dish named in the chapter upon :" Cheap Dishet
Without Meat, md the author will stake her Gull
nary reputation that the food so prepared will be
na qssa 46e practice scz;n
several dishes ct meal as troublesome and ex
pensive. The first objection may hold good; hu
the best results In any direction are never gainct
without trouble, The second is wholly untenabIc
soupt fish, vegetables and bread all ]ess costly
than heavy joints Of meat: it hunger can be parti,
Of bread and a bowl Of soup viii content til.
| hungricst stomach,-less mcat will be required,
and consequently less expense incurred. This is NJ
! spend the bulk Of her markct-moncy On large
roast Of beef Or leg OF mutton, but should rathc
divide the amount among the different dishes o.
meat, and a few vegetables; and now and then in:
dulgc In plain pudding, or little fruit for des
! sert- With judicions marketing and proper cook.
made far better than two-thrds Of that now served
| on the tables Of the wealthy; and the poor might
isarn that their scrag- Of mutton would furnish
=, This gives fair idea Of Miss Corson's Views.
| She regards 1t as
THE QUESTION or THE HOUR.
t'How we'll can we lire II We are moderately
| poor:" and applies herself to the answer. One Of
the most interesting OF the fourteen chapters and
certainly the most valuable, Is that on marketing
| "a thing most people wish somebody else to do.
Take the directions In regard to meats, for In
| stance: ''Bcef should be OF a bright red color,
| we'll marbed with ycllo~iah fat, and surrounded
~ snd nil ~ rr;xt1e ard The nj IL scant and
oily. Mutton is bright red with plenty Of hard,
T,re mnddr dr'IooE;nr fat N. thc other meals.
M Ind nouitr1' zane. ash vcsctablcs and fruits are
treated Of in detail. AZ general introduction to
tnapsatcrs rr,1 .e1.1 wou1d do M veil ta rctard:
..1n order to market intcli,gently and economi-
cal}y, must bear in mind The three great disis-
tios md cndcayor 10 adant them to The rcnuirc.
ments aai % Of our hoa.choids; il We remember TINT
inner nnrt nf thc cc1ea]s' far meat mijs. honey
ix"r ~1anrs ncas, beans. notatncs. beta. cnT
ana Up 1oF ran
s"ch 90 ,csn meat nnhoIted annr ns,nnaa7 co1s
e1nos" 90 rahh,oe@ can1ian,rer nnton. sntnsssh
.xn.nvns anT nrtichotee arr r,oatJr sn;tnhle for
those Who work RAPIDLY but with intervals Of 1est
and that brain-workers should subsist chiefly or
1irbt and digestible articles such as fish. oysfcr..
frts. rame Ind yecetabes contajnins mineral sn1ts
in excess We can aTrance the day 1narkcting 40 N
to give pleasant variety and 1t the same time
satisfy all appetites.'
TnK sM1rEs op FoRrrsr.
so u;de1v hns SiiAs Corson hccome rnown
thronrh ne dailv md iliusfrarcd nnn",a that H.
issue Of her BOOK is reearded as an eEa IN cookery
,nd aver ~ 10 conisn hayc been ordr1ed from ~,
nnb1ishera in adyunce. Many Of its recjnes hare
already been spread abroad through the medium OF
the press whc6 hnilcd The new school as the proph
ecv ri hct,er cookinc in the metronojis Defore mix
in9 the crnenmenf Niss Corson. who II n Keen.
INTELLIGENT fauy aside from Ier knowledge OF COOK
erv was connected with the training school for
servants which came to Its cnd iarreiv hr 1eaenn
Of dissensions among the ladies' Who interested
themselves In n The nresenf srhnni is an indc
,ncndent moycment wholIy. und its bead
has no one to DISPUTE her authority, Tbe
demand for instruction is such thut the
classes will be continued during most of the warm
season, not discontinued as they were last sum
mer Among the possible projects which would
specially interest gentlemen is that Of class for
them the object being to give lessons in preparing
and cooking dsh and game SO that Camping
frr1fph ha opiO h1n TO In
stances, for want Of such knowledge. some en-
tezprsinC lady ought to open sister institution
In Chicago. The capital required is NOT over
everywhere else in the country, who know how to
cook badly.
REX CARNIVAL
After nostnonements and 1ronh1-a with ,ba
noi;ce md dfsn;tr n iarce mcosn,c ~ d;sannroraf
+ seems assured that We arc to harc "a Trtrs1 ~