Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1878-01-30
DOMESTIC.

KITCHEN ECONOMY.-lt has come to
be a generally accepted proposition that
the kitchen lies at the root of all domes-
tic comfort. Imperfect digestion has
something to do directly or indirectly
with most human diseases, and badly
cooked food is fruitful source of ill
temper. Not long since one OF our
illustrated weeklies gave the picture OF
the terrible Frypdn Americdnus, gigan-
tic frying-pan mounted on spider legs,
which, said the legend, slay more
Americans than war, pestilence or
famine; while around it lay the dead
and dying. Half risen bread, more or
less sOured, and meat soaked in grease,
and fried to the consistency of leather,
washed down by copious draughts of
something hot, strong and black, and
which processes TO be coffee, forms the
morning meal of most of our well-tO do
working classes. Ii is a common saying
that French family can live comforta-
bly, on the waste from an average
American kitchen. A single slice OF
the meat whose nutritious properties
are ruthlessly destroyed in the frying
pan will flavor the pot du.feu which
forms the staple of most French family
dinners, and foreigners shudder at our
reckless waste of fruit and vegetables.
Still we are awaking to the science OF
food, and cooking Is becoming popular
accomplishment. We are learning that
nature is the best physician, that pure
air, pure water and healthy food pre-
vent disease more effectually that many
doctors can cure it after IL has once
fastened itself on the system. Well
cooked, juicy meats to furnish carbon
in cold weather; cooling fruits and
vegetables for the dog-days; fish and
oatmeal for brainworkersa and for grow
ing gchildren-these are the fundamental
principles of the new doctrines; and
schools for training in cookery nave
been established in America as well as
in England. The French system of Try
ing immenses the croquette or ball to
be fried entirely in boiling fat-drlp-
pings or lard. This fat alter using Is
clarified by again heating To the boiling
point and immersing therein slice of
burnt bread, which absOrbs all impurl-
ties from the fat, after which 1t may
again be used, and thus all waste Is
obviated. That greatest plague OF our
lives" the averag cook, Is OF friendly
to reforms, and many mistresses prefer
to leave her alone, rather than to follow
her up and standing over her to see
that her work is well done. To manage
her and to train her successfully requires
knowledge and tact on the part Of the
mistress, and the cook with little
knowledge a worse subject for 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
methods or her managements, and under
whose sway the provision and grocery
bills rise mountains high, while the
mistress of the house dares not enter
the kitchen nor pantry. In most families
it 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-seeing that the family
are fed with food convenient for them,
that the kitchen Is clean and the provi-
sions not ruined ia the cooking.