The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1881-03-27

This dinner is said to have been excellent
in every respect 1t is rumored that rival
New York cooking association connected Il
similar dinner for the same price, but in try.
ing to Guido the Philadelphia club came to
grief. In place ofthe 'snow pudding" some
lemon pie was substituted; the lemons were
too ripe or the milk was sour, and something
went wrong with the pie and those persons
who ate il. Several of the club members
were taken home in carriages, and scoifars
now insist that the carriage fare should be
added to the price of the provisions in making
up the accounts of the dinner
The Philadelphia club last week ou,did
itself by giving u Decent dinner as follows:
Cents.
Pea soup beef 0, peas 5, seasonings |. 49,. is
Veal CIRQUE ties, veal 10, milk 4, butter5,
eggs z, crumbs n seasonings " lard g.. 20
irish stew, mutton 10, potatoes3, onions g.. 70
Pork an beans, pork 30, beans lO......,..... 80
curry potatoes. .....,...,. ..,................ q
Cold slaw, cabbage 10, dressing 5,......... Is
Stewed lentls..,. 49,. .................. 8
MacarOni, macaroni 10. cheese S. .......... Is
Rice pudding, rice 2, milk 10, raisins S
sugar o.. '''..',... .:'.',.,..,s'......... ~
Apple dnmplings, apples 70, potatoes 6,
Coffee and milk, coffee Is. milk S ............ 90
Bread In soup 2, Parker house rolls 10 ...... IL
Suchis the bill of fare as it is given in the
pretty card furnished to each guest. The
"stewed leniils" were, however, omitted to
make up for a sudden rise in the price of pork
This dinner WAS rs excellent in its WAY AS tho
1S-cent one, but olicited so many skeptical re.
marks, that the meal was cooked over again
in public at the Franklin Insttut last Tues.
day evening. The next move of the New
York Cooking School will probably be a 5
cent dinner; and thus the contest may 90 on,
regardless of what befell the man who got
his horse down to one straw day.
About two years ago there appeared many
pamphlets upon and 10 cent dinners, the gist
of the advice SGT forth being that soups were
mora noursbing and cheaper than heavier
foods, and that no workman could fail to
thrive on n diet of Unlimited soup and ost-
meal porri1ge. But il seems that all consti-
tulions are not suited to soup and oatmeal.
1t is said that one man, stone-cutter by
trade, who boughts 10 cent dinner book tried
soup and became so weak that his employer
discharged him rs unfit for DAVIS work.
IL required six weeks of idleness and beef to
BRING nm back TO his original condi-
ton, and now he talks of suing the author of
me scent meal book for damages Incurred
through loss of position and the expense of
riecuperation. This gloomy story has, and
il is TO DO hoped will have, no application 10
the methods of the economical cooking
schools. AT the latest dinner tho president
of the Philadelphia school said:
There is q false idea prevalent tina. pro
fessional cooking is costly luxury, whereas
the advantage OF thorough knowledge in this
art is not alone in producing good results,
but in producing them by the simples,
means. Good cooking, in other words,
means economical cooking. The ignorant
cook is the wssteful cook, but in Che hsnds
of one who understands hpr business the
simplest food is made sN ectve, and an
ordinary domestic dinner assumes the quail
ty Of a banquet"