The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1878-01-11
KITCHEN ECONOMY.
The Responsibility of the Mistress OF
the Household for the Food OF the

From the Philadelphia Times.
1t has come TO be II generally accepted
proposition that the kitchen lies ut the
root of all domestic comfort. imperfect
digestion has something to do directly or
indirectly with most human diseases,
and badly cooked food Is fruitful source
of i'll temper. Not long since one OF our
illustrated week!ies gave the picture OF
the terrible FrgpGnS Americanus, 81
gantlc fryIng-psn mounted on SPIDER
legs. which, SAID the legend, Stays more
Americans than war, pestilence or ID
mine; while around it lay the dead and
diving. Halt risen hresd, more or less
.6ured. and meat soaked in grease, ard
tried to the consistency of leather, washed
down by cOpious draushts OF something
hot, strong and black, and which pro-
Icsses to be coffee, forms the morning
meal OF most Ot our well-tO-do working
classes. 1t is y common saying that =
French family can live comfortably on
The waste of an average American klLch-
en-. A single slice OF meat whose hu-
tritious properties are ruthlessiy dcs-
,royed in tho frying-pan will flavor the
pot au f,u which forms the staple OF most
French family dinners, and foreigners
shudder nj our reckless waste OF fruit and
yerctsb.es. Still We are swakiDg to the
scIenCe OF food, and cooking is becoming
porular Accomplishment. We are
earning. .hat'Dsture is the best physician;
that pure air, pure water and healthy
TODD prevent diseases more enCClualiN
tnan many doctors can cure 1t after II
ms orce fastened itself upon the system
Well cooked, juicy meats to furnish car
bon in cold weather; cooling fruits and
vegetables for the dOg-days; fish and oat-
neal for brain workers and for growing
cbIldren-thesc are the fundamental
principles of the new doctrines; and
schools Tor training In cookery have
been established in America Us IN Eng
land. The French system OF trying I'M
merses the croquette or bali to be irled
entirely in boiling :st-driPplngs or lard.
This tat after being used Is clarified by
again heating TO the boiling point and
immcrsiug therein slice OF burnt bread,
which absorbs all impurities IRON the
fat. after whichiit may again be used, ana
aus I'll WHSLE Is OuNlntpb' inv $50
st plague of our lives" the average COOK
Is not friendly TO reforms, and many
mlstresses prefer to leave her alone,
rather than TO follow her up and standing
over her to see that her work iswell done.
To manage her and to train her sue
cesslully requires knowledge and tact on
the part of the mistress, and the cook with
- little knowledge is worse subject Tor
such teaching than one who begins with
no knowledge At all. But worst OF all Is
the "professed cook" who brooks no
interference, no inquiry into her meth
DDS or her homogeneous, aud under
whose sway the provision and grocery
bills rise mountains high, while the mis-
tress of the house dares not enter the
kitchen nor.psntry. In most families 1t Is
utterly impossible that the mistress OF the
household should be also the cook; but
this should not be from ignorance, and
she should at least be able to direct and
should always give her own orders-see-
ing that the family are fed with food
convenient for them. that the kitchen Is
kept clean and the provisions not ruined
in the cooking.