St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-01-10
ST. PAUL NEWS.
THE ART OF COOKING.
The Second of the Series Of Lectures
by Mrs. Ewing on Culinary Mat
ters Delivered Yesterday.

Mrs. Emma Ewing, superintendent OF the
Chicago school of cooking, yesterday after
noon delivered the second of her very in
structive and entertaining course of lectures
at the rooms of the Gospel Temperance
Union, No. IS East Seventh street. The at
tendance was satisfactory, and the enthusiasm
manifested was very pleasing to the lecturer
who says the indications are favorable to the
carrying out of her mission here-the form a
ton of a permanent school for the training
of all who wish an education in the art Of
cookery. Mrs. Ewing speaks with a number
of the simpler utensils of the kitchen and
certain articles OF food before her. and as she
proceeds gives ocular demonstration OF the
subject in hand, passing the viands after
preparation among the audience for the test
of taste, throwing in here and there impor-
tant suggestions or amusing or serious
stories of happenings in her own experience,
keeping everybody in good humor and at the
same time riveting the attention to the cen
trail idea-hoW to make food appetiZiDg and
wholesome.
at is a mistake" she said, ''to suppose
that good cook can be made out Of a stupid
dolt. AS in every undertaking of life, to
succeed one must be endowed with some in
telligence and aptitude for the work; but
there are hundreds of instances in the obser-
walton of ali of us of people who do not lack
brains but knowledge. They simply need
training. And right here let me disabuse
you OF one idea, and that is that there are
better cooks in London, in Paris, in Berlin,
than in America. Don't 90 abroad If you
desire 10 learn to cook. The best cooking
schools in the world are in America. Why,
had an application sent me at Chicago for
a good cook for Germany. We are, how
ever, too much at the mercy of Bridget.
There is no more deplorable thing existing
IN American institutions than is found in
our aristOcratic households. Our women are
the most magnificent in the world, because
our magnificent men make such a thing pos
siJic, hut almost every one of them is the
slave Of her servant from very ignorance OF
household matters. Most of them can't
make a loaf bread, and Bridget knows it,
NOW there is a remedy for all this. Learn
how to cook yourselves, and build up train
ing schools. Demand of your servants that
they reach 4 certain standard. Point them
10 the school, ana ask them to bring thence
4 diploma. Those who cook for them
selves should make study Of
The best methods Of making food
relish as well as nourish. | agree with DR..
Bellows in his work, The Philosophy Of Eat
ing, in the statement that it is absolutely
necessary that food should relish to nourish,
and then. too, when we add something to
The enjoyment Of meal little social sun
shine is apt TO dawn upon the partaker
thereof. There is nothing so valuable to
soothe a cross husband as a meal pleasing TO
his taste. / think, IL / was a man, should
feel cheated If got woman who couldn't
cook we'll As an instance upon this point,
] am told that after our bread lesson one OF
the ladies present went home and made a
loaf of bread, and her husband. married to
her twenty years, became so ecstatic over 1t
that he actually kissed her.
Mrs. Ewing's lecture yesterday was upon
the subject of salads, during the delivery OF
which the above remarks were thrown In at
opportuue moments. Half dozen kinds Of
salads were prepared in the presence of the
audience, among them the old reliable chicken
salad, which Mrs. Ewing said had been IA
vorite since Eve prepared dish Of it for
Adam. Persons desiring can get the result
OF Mrs. Ewing's experience by the purchase
of her work, entitled, ''Salads and Salad
Making"
The subject of the lecture this afternoon
will be Roasting"
Efforts are being made TO secure the
house Of representatives at the capitol for a
lecture by Mrs. Ewing to the general public
on Tuesday evening next.