St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-05-24
GaStronOnlic suggestions.

Comparatively few houseEeepeIs pause
to consider how slight an extra effort is re-
QUired to give the family a great deal of
additional comfort and happiness. Many
feel that they are their neighbors' interiors
IN administering domestic affairs, simply
because they have failed. owing to absence
of inclination or lack of skill or means, to
load their tables with elaborate dishes
Let it be remembered that IN the long run,
a simple diet will bring better health, and
more happiness; yet let it also be remem-
bered that wise housekeeper will seek to
lift herself from rutS in which she may TN
consciously have fallen. and, by making a
little change here and there. present such
variety of food as shall render the table at
tractive at every meal. To substitute new
dishes for some with which the family have
had an extended acquaintance does not ne
cesSitate great expense. HousekeeperS fire.
Quently study and experiment with receipt
after receipt for making cake without
stopping to think that the same amounts of
thought. money and labor expended in the
preparation of some simple SaYory dish
might afford much more satisfaction.
Ability to be 4 perfect hOuSekeeper is
not conferred on every woman, but is pOSS-
ible to be a good one without sacrificing all
other interests in life. While one is learn
ing. TO be Snre it may seem as if there were
not many interests beyond
THE HOUSEHOLD, - --
but after the art has been mastered, there
is freedom and sense of power worth all
the struggles made. Ina series of papers
to be published in the WoMAN'S GLOBE it is
proposed to give information calculated to
tighten kitchen work and encoura ge wom-
OF course. the kitchen is not the only place
in which burdens are borne, yet the care
OF the table generally makes itself felt more
than anything else; and no matter how
well conducted all the other departments
may be. if this one be neglected, discom-
fort and unhappiness will ensue. Cook
ing is a science, and for this reason girls
are often more successful than their elders
in culinary experiments, because they COM
ply strictly with directions instead of
guessing what quantities of ingredients to
use in order to produce desired results.
Experienced hOusekeeperS might avoid
much disappointment if they were always
equally careful. -~---
1t is unfortunate that prejudice exists
against the Understanding names given to
some delicious dishes of simple character.
Naturally Americans would prefer to see
all titles written in the English language,
but the fact that French name has been
applied for convenience should not deter
people from
READING A RECEIPT
and aScertaining the nature of the dish to
be made by following it. Most Of the
formidable titles with which one meets have
been given to commemorate the inventors
OF the dishes or some popular place. An
example is ''F'illet of beef a la Chateau
BRAND" which stands for tenderloin steak,
served with a rich. brown sauce-an excel
lent dish. One of the most delicious sauces
for fish. Bechamel sauce, is probably not
nearly so well known as it would be but for
its French name; yet it is simple and eX-
eeedingly useful. As said above then, a
foreign name should be no bar to expert
ments. for the English equivalent or inter
probation might be absurdly long and COM
plicated. and the dish would be none the
simpler Speaking of sauce brings to mind
the old saying. that ''the sauce makes the
pudding" 1t may be added that it makes
the lish and meat also. Fish always re-
quires a sauce to bring out its best flavor;
nevertheless the art of making sauces is not
extensively cultivated. 1t should be, in
company with the making of soups and sal
ads and good bread, the cooking of fish,
meats and vegetables, and last though Ger
tainly not least, the making of a cup of
perfect tea or coffee.
Receipts For Few Dishes.
Fried Bread-Cut a quantity of stale