Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-11-17
COOKERY IN AMERICA.
Mis-. ParlOa Declares 1t Still AbOmina-
able, but ImprOS ing.
From the New York Star.

From the New York Star
Miss Maria IarlOa reopened her school OF
cookery Monday. About seventy pupils We're
present, and she expects to have class Of about
100. besides her numerous private and Out-of-
town classes. Her first lecture was on that
grossly neglected article in American cookery
soup. A part of the time the instructor stood
by the side of fine kitchen range and gave
practical demonstrations The kinds OF soups
treated on were consonme. bouillon. glaze. con-
sonme a Ia rOyale. consOmme with maccarOni
and with rice AMI iulienne soup. To the STIR
reporter Miss parloa sail
II alwavs try to impress upon nv classes the
importance" of knowing how to make good
soup The Ignorance OF our people in this re-
spect results In al enormous waste of material
that might b. made available. How seldom do
see an American hOusczcc3er purchasing or
ordering portions from the necls and legs Of
anmals2 And yet those are the best parts OF
the whole carcass for making good soups If
our housewives paid more attention to making
soups our people would eat more bread and
they would be healthier ard weaii ier at the
same time Bat no, when woman orders
meat it nsust be from the finest and most eX-
penS.ye part. and it makes no difference whether
she is the wife OF II millionaire merchant or of
day iaborer Our people are naturally very
proud and nobody wants to be caught doing
things on a cheap scale. am doing what can
to overcome this feeling. and am beginning
with the rich. | know that if the rich people
will take the lead by copying the French in this
matter the poorer classes will follow
DO you think The American people are max
ing much progress i'm the art of coOtery?'
AS general thing the cooking in our Ameri-
can kitchens is still quite abonE2ble. 1t is
simply amazing to see how ignorant the major
ity of our housekeepers are in this matter How
often will you find Il woman who knows how to
boil piece of cOTncd beet. for example? II viii
come upon the table rs tough as leather. and if
you try to cut it with an ordinary knife, you only
tear it. And then. in so simple but important Il
matter as cooking rice. Why, | have scarcely
found single lady who knows how to do it."
DO you attempt anything in the way of
teaching yourVrIpils the relative value Of foods
the cereals. for example, as compared with meat
and green vegetables"
Il know the cereals. such as rice. peas. wheat.
beans. etc. contain very large percentages of
nutriment as compared with meat and green
vegetables. but don't go as far as some in in
siStinT upon them as principal articles of food.
know that a good many scientific men tell
us that really there is very little nutliment in
beef compared with some other things
but then it seems to me that their theories are
always changing. and until | am much more
strongly convinced | shall stick to meat. l be-
lleve that meat contains q stimulating property
that very few. if any other. kinds of food have"
prom what classes of people do most of
your pupils Gomez
From the best. i have several private
classes in this city. These are. generally gotten
up by young ladies from families which have
brains well as wealth. will mention no
Names but one OF my classes last year was
headed by the daughter of an ex-Secretary of
State, and another by the daughter of one of
the wealthiest merchants of Murray Hill.
These young ladies are generally very inteli-
gent and make rapid progress. also have a
large evening school in AID street for people
who have not the time or the means to Join the
private classes"
do you think that the American people will
in time rival the Europeans in the culinary art?"
"They will surpass them, and at no very dis
tant period"