The Palatka daily news. (Palatka, Fla.) 1884-1888, 1885-11-08
MODERN COOKERY.
The PRACTICAL RESULT OF GEM
TuRIES OF EXPERIENCE.
Few Simple and Incorporated Tastes
Lett to Civilized Humanity-List of
lnsipid Edfbles Pleasure of
Punseney and Acidity.
ICornhill Magazine. !


IN our existing modern cookery very few
simple AMI incorporated tastes are still
ielG To US; everything thing is so mixed III
t'gether that only by an effort of deliberate
experiment can one discover what are the
special effects OF special tastes upon the
tongue and palate Salt is mixed with
aiinos1 everything we eat, and pepper or
cayenne i nearly equally common. Butter
Is put INTO tho peas which have been preyi-
ously adulterated by being boiled with sylint.
ana cucumber is unknown except in CON
Junction with oil and vinegar.
Ihls makes 1t comparatively difficult for
Us to realize the diStin ctness OF the clements
which go to make up most tastes as we
actually experience them Moreover. a
great many eatable objects have hardly any
u tes OF their own, properly speaking
t'ut Only feeling OF softuess or hardness or
siutInou sness in the mouth mainly observed
III tho act of chewing them
INSIPID EDIBLES.
For example, plain boiled rice is almost
wholly insipid, but even in its plainest form
salt has usually been boiled with it. and il,
practice we generally eat it with sugar,
preserves, curry, some other strongly
Favored condiment. Again, plain bojIeJ
tapIoca and sage lin water are as nearly
tasIeiess as anything can be; they merely
yleii feeling of gumnness; but milk in
"hich they are oftenest cooked, gives them
. reilsh I'm the sense here restricted) and
sugar, eggs, Cinnamon or nutmes. are usu-
ally added by way of havoring. Even tur-
bot has hardly any taste proper, except in
inc giutlnous skin, which has q faint relish:
the epicure values it rather because of il,
aoitnes5, It's delicacy, and its light flesh
belaLlne by Itself Is merely very swallow
able; we must mix sugar, lemon Juice ana
other fiavoring, i'll order to mako it irtcs
gooi jolly.
TIE PLEASURE OF PUNGENCY.
Sait Spices essences, vanilla, vinegar.
PICKLES, capers, catsups, sauces, chutneys,
lime juice, curry and all the rest. are III
our civiiizsI expedients for adding tGa
pleasure OF pungency and acidity to natu.-
ally insipii foods by stimulating the nerves
~ touch In the tongue, just sugar Is our
tribute to the pure gustatory sense, and oil,
butter, bacon, lard and the various fats
used in frying to tho sense of relish which
forms the last clement in our compound
to to. y boilei sole is all very weu when
one is just 1nval scent, but in robust
health we demand tho egg and bread
crumb, which are after all, only the vehicle
Tor the appotizing grease. Plain boiled
macaroni may pass muster In tho nursery
but i'll the pamperGd dining room it re-
quires the aid of toasted parmesan.
MODERN COOKERY.
Good modern cookery is the practical re-
sun Oh centuries OF experience In That dlr3c-
tion-the final flower of ages of evolution,
devoted TO the equalization of favors in all
human food. Think of the generations Of
fruitle|s experiments that must have passed
before mankind discovered that mint sauce
Itself a cunning compound of vinegar ana
sugar ought to be eaten with q leg Of lamb, |
that roast goose required corrective III tie |
Shnpe OF apple, and that while O. pre-
established harmony exists between salmon !
tAh tor -tcy.v Hi, L
hand by nature the proper accompani- |
mont OF boiled COL