The National tribune. [volume] (Washington, D.C.) 1877-1917, 1883-07-19
LOYAL WOMgNSWORk
The Fireside and the World Wide.
Helpful Hints and Friendly Talks.
- Lu Ea.s .. -

NJ ErgHTGHM MrltfF on ENFhfAN - ~IitatfAAtt- "a
the hopeful revival % The art oi cooking with
otb.r ioSt arts IL America. SAYS the daughters
OF the wealthy IN this country marry Struggling
mon and fhev know less about domestic econ
s,,, than the ladies Of the higher Fsin A. abroad;
NOT harause English OF French ladies take more
rart in housekeeping, but because they are at
home ali their lives. ladies ot the highest
rank never go TO A boarling-school, or any
other school, snd SO know best how things are
done. They are az home listening to criti-
cisms from papa, who is an epicure, on the short
camlnes Of his own or has neighhor's table.
They hear from mamma what the soup lacks,
or IN what respect the cook Is deficient IN her
work. And thus they acquire, little by little,
a knowledge Of food and its ingredients, which
is invaluable to them in the ordering OF their
own domestic arrangements
II stands 10 reason that the daughter OF n
skilled mother must herself be skilled, provided
she shares the advantages afforded IN her own
home But in how many eases are the dangh-
ters. while vet mere children, rushed OF 10
boarding-school and deprived Of the mothers
infuence. moral and domestic. This is a very
grest mistake: every girl should grow up un-
derthe Immediate influence of the home circle,
and there remain until her tastes and habits
are well grounded The boarding school may
answer very well rs a makeshift for the home
less Girl and the mothcrless girl-and what girl
so homeless aud metherless as she who has not
home and "A mother in the best and brightest
sense-irlst rs the house OF refuge and the asy-
Iuln are excellent resorts for the frlendieSs and
forsaken. But the home should be the center
Of education; and the shelter of fathers roof
is tho safest dornitOry in the world. Domestic
economy should form part of the education Of
every girl. For this reason, the American
public school system, which extends It's oppor-
Tunities and privileges alike TO the rlch and
poor. is the crandost in the world. Thus, while
the girl is pursuing her book Studies for few
hours each day under competent teachers she
has the large remainder of the day for lessons
IN that larger and nobler book which contains
the secrets Of the c0ntented heart and the
happy home.
Now. il is not TO drudgery and foil we would
lead the daughters of the land. We would
teach them how to overcome them. Skill is
the mistress of drudgery. and we would have
every woElan know the simplicity and beauty
of life through knowledge Of life's secrets.
Take the table for instance: 1t is not the va
riety and quantity of food placed upon IL
which makes that table excellent 1t may be
loaded down with vegetables and meats, pies,
cakes, and sauces. and yet if the vegetables are
waterv and unseasoned. the meats burnt and
stringy, the pies and cakes sodden, ana the
sauces insipid Or unsavory, there rs nothing
upon it inviting or palat2bie even TO hungry
tramp. Here was toll expended; here was va
TlHIK- NGfc WIS GlaAA4NA- luOoc Al4-SSIhSd
vegetables and meats represented toll. 1t took
Just as much time TO prepare them as to
arrange a good, comfortable meal-perhaps
more since the uns1illed cook invariably takes
twice the time 10 do thing that the skilled cook
does to do 1t well. The same rule applies TO
every department Of human toll, domestic or
otherwise. Yet with all the toll and all the
variety and all the quantity, who would not
rather sit down TO d meal Of mealy potatoes
salt 20 cliaa agc broad aud huftff 2
An eminent New York cook well says that
|" if ladies wouid only practice culinary art
with rs much, nay, half as much assidnlty
as they give TO a new pattern in crochet de-
voted as much time 10 attaining perfection in
one dish or article of food, be it perfect bread
or some French dish, which father, brother, or
husband goes 10 Deimonico's TO enjoy, as they
do to the crochet tides or embroidered rugs
with which they decorate their drawing-roonls
they could then take the material in the shape
Of any ambitious girl they may meet with and
make a fine cook of her" Here IS common
sense, as well as the true solution of the serv-
ant-grl question in this country, where ii is
hard 70 get read y-nade cook for love or money.
II homes where help is employed and il may
not be necessary for the daughters 70 do the
entire work Of cooking. il is a most excellent
plan for them to single ont some one thing
which they may regularly prepare until they
become adopts, when they may try something
else 1t mag be bread pastry, the preparation
OF an Oneiet 9 cuStard, Or a cGtlet. Bnt what
ever they Go they should do il well, and learn
their lessons SO thoroughly that they may be
prepared TO duplicate the same thing at any
time or place, without q recipe. We shall never
hear tie cry OF poor servants go up from the
mistress OF 2 household who has been practi-
cally taught like this. She viii be fully COM
potent TO work upon the raw material. whether
it be IN butter and eggs and four IN fresh
importation Of rosy flesh from the EatheTiand
or Emerald Isle. Ii is astonishing how soon
one Of these bright. go0d-natured immigrant
girls viii become adept IN culinary art when
tanght one thing at time by a competent
and careful mistress.
BGEAD MAKING.
Bread being the staff Of life and the one in
dispeasahie article on every table in the land,
il sBould be given the chief care b. every
woman learning to cook. No use talking Of
rolls aud buns, and rusks, and coifee-bread,
and the dozen delicate bread mor<els that
should ad0rn the well-resulated table until the
primal process has been satisfact torily accom-
piished. Il you do not understand the bread
making fOrlnuia il Is q waste Of butter and eggs
and isilk 70 attempt the finer grades Of the art
4 few simple rules, particularly and carefully
followed. cannot but lead 10 successful results.
They are tie very essentials Of light. white,
eiisF, thin-cTasted bread. They are these:
Eiist. Fresh hop yeast, soft, or yeasl-ccke,
soaked in warm water enough to roistea.
Second. Let yoar sponge nave ample time 70
rise. IL cannot BE- hurried, and for fhis reason
should DC set al bcd-t and stand over night
Third. Keep yOur sponge ia a wara place;
the cold chills II and makes the bread heavy
Add Hour, gradually. as stiff bread is alwayz
tough. knead until smooth, As bread imper-
fcctly knealed is coarse and fun Of hoits.
Fourth. Lave q quick oven and bake until
the ioaves shrink from The pans. Ii he stove
is uneven, turn the l1avcs frequently; if too
hot, open 2 door partially. 4 small loaf should
be baked about three-qr2rters OF an hour.
In making your sponge observe the follow.
ing That your Gour be dTy and warm. thai
yoGr geast is fresh and sweet; that the Watel
OF milk Used be warm, but never bot, and
that the sponge IS faliy honey-coinbed belort
missing. la summer, warm bread may bccom,
little sour by standing too long the addition
Of small quantity Of soda 10 the yeast ". Il ac
as a preventive. To test an oven. put ia q little
bail Of paste; if It browns paiely IN seven q
ten minutes, youToVea is right; If il burns, tn
oven IS too hot. Open the dampers ten minute
60 cool.
HOW TO COOK BFEFsTEAK.
young h0usclzecpeT writing from Lacrosse
WIS., reminds us that we promised, when calles
npon, 10 ten how TO cook beefsteak withou
losing all the rich juices or frying il unit
dry as a chip.
Now, cannot broil one" she says. be
cause my wood is SO green and wet. and j
takes 50 long - get fire going. And ! utterl,
oetost lriea meat"
q Ihis is a letter that pleases Us. and now, m,
dear child, try il this way, and yon VIII b