Clearfield Republican. [volume] (Clearfield, Pa.) 1851-1937, 1878-05-01
THE CULINARY ART.
FASHION AND SENSE CONFINED.
A BOSTON KITCHEN SERMON PREACHED
TO YOUNG GIRLS CONTEMPLATING
MARRIAGE.

TO YOUNG GIRLS CONTEMPLATING
MARRIAGE.
The editor Of the Boston Herald
having attended a kitchen school, re-
latcs what he saw in this domestic
way:
When fashion sanctions sensible
thing, it is well that fashion should
have its due need Of praise. Now il
cannot be denied that il is both sensi
Bile and fashionable to acquire some
knowledge Of that too-often neglected
feminine accomplishment - cooking
That young lady who plays the piano
with artistic skill and feeling may con
tribute much to the pleasure of cir
Gle of persons, but like herself, they
must have not only musical taste, but
q cultivated taste, and tho circle is
necessarily small She who sings with
exceptional grace and sentiment may
appeal to a larger circle of hearers,
whose emotions are susceptible to the
subtle sympathy of the human voice.
She who talks we'll, and, what is rarer,
listens with appreciation, may, 1t is
trne, make herself an object of admi-
ration TO yet more numerous host OF
friends, but she who understands how
all the delicate combinations of the
culinary art are achieved, and can
spread breakfast, dinner and tea so
that all who look upon them, whether
hungry or not, shall rejoice, may con.
troll the springs that govern all male
and female kind for we all have the
sense of taste, and we all have stom-
achs, and however we may with to
look upon this function and organ
with contempt, yet they are part Of
the system which, we are wont TO say,
was divincly planned. At all events
the stomach may bo controlled to o
pacification and geniality of temper,
and, indeed, to temporary happiness,
by palatable viands. Then why should
not these desirable results constitute
an object worthy of study, time and
ofort2 Then when that powerful mo.
tor affection-thrusts itself forward
for consideration, there is left virtual.
ly nothing to be said on the other side.
With Miss Parloa here giving her
private lessons and public lectures,
there need be no youthful martyr of a
husband such as Dickens paints David
Copperfeld, and no helpless, well-wish.
ing but do nothing Dora at the mercy
of mercilcss Mary Ann, who could
send in dinner an hour late, and that
in condition for fight with all the
digestive organs, with no fear Of any
thing more corrective than remon.
strance. With Miss Parloa here, all
such Doras may learn to circumvent
the Mary AIMS. They can know why
the beef is tougher than Mary AIMS
conscience; why the potatoes are
heavier than our step, why the tea
has an herb taste, barely suggestive
of the true essence "long drawn out"
and the pudding has combined flavor
OF all the disagreeables ever compound.
ed by Mary Ann. To get an idea how
this desirable result is attained, IL is
only necessary to peep into
MISS PARLoAs ROOMS
on fremont street this morning. Il is
quite appropriate, by the way, that
one should reach these apartments
through the artistic entrance Of the
Art Furnishing Rooms, catching o
glimpse, on the way to the third floor,
Of stained glass door lights and other
evidences of refined taste.
First there is small reception room,
simply furnished But through door.
way, hung with drab curtains, comes
a food Of light and glimpse Of plants
and pleasant faces, and a cbattering
sound, and stirring sound, and sizzling
sound, and subdued gurgling sound.
Voices, spoons, cooking and laughter
these are the ingredients, and, be-
fore going further, let II be said that
the conglomeration is delightful to
more senses than one. While giving
the details of the room furnishings, the
chiet ornaments have been reserved
till the last. They are the six ladies
who comprise
THE PRIVATE CLASS.
of one OF the mornings Of the week.
They are all young married ladies,
though there are other classes of mar
ried ladies only, and still others mixed.
These ladies' are dressed for the occa-
sion, some in pretty print, sacks and
overdresses, and some in simple wool
materials with ample print aprons
Two stand at the centre table prepar-
ing Ia mode beef, two at the long
table mixing pound cake, and the re.
naming couple are busy alternately
stirring stow pan Of moss, with which
to make blanc mango. All of these
ladies have by them the Appledore
cook book, of which Miss ParIoa 10
the author, and which she uses in all
her lectures and classes as text book,
although she gives considerable infor-
nation outside Of this, which is jotted
down, from time to time, by the mem
bers of the class least engaged. All
these receipts have been tried, they
being those which Miss Parloa has
gained by her experience as pastry
cook at such well known hotels as the
Rockingham House, at Portsmouth,
the Pavilion, at Wolfbore, the McMil-
Ian, at North Conway, and the Apple
dore, at the Isles of Shoals. The book
is divided into parts for plain and rich
food, so that viands Tor ordinary, econ
omical use and for festive occasions
are impartially treated.
Miss Parloa, during the cooking,
acts as director, the ladies appealing TO
her constantly, and asking all sorts Of
questions. In fact, a pleasant ripple
Of conversation Is kept up from the
opening Of the class at $40 till its
close at | o'clock, or thereabout. At
present--the morning we have in mind
-sbe is giving her attention chiefly TO
the Ia mode beef, which is the impor-
tant dish Of the day. Tho members
of this class are taking q course Of
twenty.iour lessons. For this term
they pay each $40, and they pay also
Tor the materials they use. Miss Par.
lon makes the purchases OF such arti.
cles as they require for tho dishes thoy
agree upon cooking on the succeeding
lesson day, and each pays her proper.
tion Of the bill. The dishes when
cooked, they divide and take home
with them as sample Of their skill,
and they also prepare little lunch Of
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