Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1883-07-14
MAKERS OF MEALS.
A Good Cool; Brings Good Digestion and
Good Health.

Good Health.
from the Detroit Post1
Many discouraged man has echoed
the prayer of the good divine, as he re-
allied in the depths of his inner nature
an aching void that naught but food
could fill, and conjectured after Hood
that what he did might be history, but
what he ate would be mystery. The
time is rapidly approaching when the
man who marries his cook will be en-
We'd. Such union will no longer be
considered a mesalliance in the French
sense, but it will be mess-alliance on
the basis of temporal comfort, and
happy future contingent on properly
cooked food and good digestion. The
latest graduate from the cooking school
who applied for situation was told to
go into the kitchen and string the beans
for dinner, which she Immediately pro-
ceeded to do, lamenting that she had to
use white thread to string them on,
when red would be so much more es-
thetic. She must have been sister to
the amateur cook who was told to have
a stuffed leg of veal" for dinner.
When the family were assembled at ia
BILE the leg of veal was there, but no
stufing.
What is this?" asked the lady of the
house; II told you particularly a stuffed
leg of veal"
"It's the butchers fault, mem. He
didn't have single leg that was
stuffed" answered the ready prevari-
Gator.
There are people who, if they cannot
extract sweetness from the viands of an
ill-cooked dinner, can at least make it
an occasion of mirth rather than of re-
pining or fault-fnding. To this class
belonged the man who stopped at a
Salt Lake City hotel, and asked of the
greasy waiter what he had to eat. Beef
and mutton were brought, each little
worse than the other, and, just as the
hungry traveller was abandoning HIM
self in despair to his appetite, the wait
er said they had broiled curlews.
What is curlew?" asked the tray
eler.
why, bird something like snipe,"
anSwara1 tho waitar
"Has it wings? Can it fy?" inquired
the guest.
The waiter responded that it could.
"Then," said the hungry man, IT
don't want any curlew. Anything that
had wings and could fly, and didn't
leave this country, I don't want for my
dinner!"
The Southern people have always had
the reputation of being the best cooks
in America, but it is within the bosom
of their own families this accomplish
ment lies, and is handed down from
mother to daughter as precious heir
loom. Perhaps in the good old days"
of chivalry and slavery they were ably
seconded by the hands of willing slaves,
for the colored people love to cook, and
there was no stinting of any good thing.
Certainly there are no chickens ever
cooked North as they cook them in Ole
Virginny. Why, the faky crust of a
chicken pie would melt on the tongue
like a snowflake, and leave a harvest of
memories; and the EDWARDS" Of such a
pie! Chicken, young, and tender, and
yellow-legged, parboiled first, then
sandwiched into layers Of paste, rich
with cream and butter. Mo chicken,
then mo- buttah, mo- chicken, mo- paste,
salt, peppah, leetle bit sweet mario
ram, mo- chicken, some gravy, mo-
cream, an then flop on de top crust,
honey, and bake 'em brown in de oven!
Laws! Norffen folks domino how ter
make chicken pie!o
And old allnty is right; and is there
anybody out of Maryland that can make
Maryland biscuit? Hard, white, crisp,
sweet thOroughbreds, lit associates at a
luxurious supper Of fried oysters and
broiled chicken! There are. few North
ern women who would &c to the trouble
Of making them even for company, for
it is a work Of time and patience to
knead the dough till it bIisters-the
| test Of their excellence.
CAUGHT 1T LAST.