Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1882-04-07
COOKING AND EATING.
From the willows.

TCW SuUJSStS iisifS iSSSiNS0 ilioiS III
,en,ion than that of eating, and it is
certainly one Of vital importance to the
human race, for by eating we live and
derive health, strength, blood and
muscle. 1t i one of the greatest
pleasures of existence; for there IS
scarcely anything SO enjoyable as to
gather around the table and sip the
fragrant tea or coffee, renewing our
strength and energies by partaking OF
the good things set before us.
But what shall we eat! This seems
to be a question open for debate and
one about which even the doctors dis.
agree. Many leformers have inyesti-
gated and discussed, yet none have
decided the vexed question to the sat-
isfaction of all, and we will still eat
just such things as suit our taste, de-
spite their wisdom to the contrary.
The vegetarian eats vegetables, be-
cause he loves them best; others say
that only fruit is fit to be eaten. Mr..
Graham was melancholy and dyspeptic
and come to the front with his unbolt-
ed meal and mush (Which by the way
is very good) hoping thereby to rid the
world of desire for stlmulants, which
alas proved futile. In later times we
read OF another school OF teachers who
MAINTAIN that only uncooked animal
food IS fit for use. They claim
many followers to their carniverous
tastes; but by far the most sensible and
larger portion of humanity believe in
the proper use of every good thing
which an all wise ana bountiiul Provi.
dence has given us.
And now how about cooking what
we eat? This ought to be considered
first, as it comes first on the program;
but it is too late now, as there are as
many ways of cooking recommended
as there are theories for diet. 1t is
therefore rather difficult task to fix
upon any system of cooking that vii
meet the views of housekeepers in gen.
erai.
This also must be left to the taste of
the family; but one common rule ought
to govern all housewives, and that is,
cook everything SO as to preserve itsf
most nutritious qualities, and make it
most palatable to the family. There
are some things all agree upon; no
one loves heavy sour bread, burnt
mt ats, UNDERGONE vegetables and
'fsich." Since woman and her work
has become one of the most important
questions of the day, some plan ought
to be adopted, making cooking and
practical housekeeping part of the
school education of every young lady.
In these days girls are started to school
before they are old enough or strong
enough to perform any domestic labor.
Through the short years OF childhood
they are sent to school, and if not
taught to be cooks then when will they
learn! When their education is fin
ished, they will disdain to enter the
kitchen unless it is made part
Of the studies shared by their school
mates at school.
Some will say, Let their mothers
teach them at home;;" but do We not
know that many mothers need teaching
as well as their daughters Others
are physically unable to superintend
their instruction; and among the
wealthy many are too dainty to learn
themselves, or allow their daughters to
learn. s
1t would be grand thing if there :
were plenty Of schools like the Agricul. i
tural college of Iowa, where every {
young lady student is required to take '
A course Of lessons in the art OF house {
keeping, especially cooking, instructed c
by Mrs. WEIGH, the wife Of the presi- {
dent. e
Wherever this branch of domestic S
becomes part OF every I
Dung lady's instructions in school C
nd college the stigma SO unjustly at
ached to the name of "cook" will be 0
one away with, and mistresses offam- b
les will be less liable to be imposed fl
pom when she has to hire help. We IL
i'll have pleasanter husbands, heal II
'ier children, and happier homes.
unit Sue, Fair Play, Kate Hamlin, E. st
and others, come often and cheer la
up. MILLIcENT. in