The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1886-07-07
KITCHEN ECONOMY.


hhtHe Asthts Oh the Art OF Saving
Food That Is Wasted.
1t has been said so often that it has be.
come almost proyerb that g French fam.
lily would live upon what an American fam.
lily throws away" Now, while this may be
something of an exaggeration, there is yet
truth enough in it to carry the assertion
along and make it impossible for any one
to controvert it. The reason for this is thai
sufficient attention has not been paid to
cookery either as a science or an art, and
That many housekeepers really do not know
how to make the best use of the materials
they have on hand. Then, again, we Ameri-
cans have rather layish notions in regard TO
providing, and we are apt to assert in
somewhat top-loftical manner that the
best is not too good " and that we like things
at first hand-no g warmed-oyer stuff for
us, if you please" Now, all this talk is the
most arrant nonsense in the world, and
proves several things. One is that we are
not good eaters-we do not know what the
best results of cooking are, and another is
chat we are loose economists, not to put it
in severer form and say even that we are
improyident. For instance, the tenderloin
of beef is the most expensive cut, but it is
almost entirely without fat on juices, it pos
sesses very slight nutritiye qualities and
must be regarded as delicacy rather than
nourishing or stimulating food; while the
round and other less expensive portions OF
the meat possess the highest nutritive values
and are the best form of meat, when prop
erly cooked, for giving strength and supply
ing the wastes that attend severe physical
labor. So, while the lighter meats are bet
ter for the person whose habits or employ,
ments are of a sedentary character, the more
nutritious kinds are absolutely necessary
for those whose employment keeps them
constantly in motion.
want now to give yon little idea how
to use the pieces SO that they shall not only
prove am economy, but shall be SO paiatabis
that their appearance on the table win al
ways be the signal for approval. When one
considers the way in which things are sery-
ed for reappearance in the majority Of
families one does not wonder at the excla-
nations of disgust. Even when roast is
served cold ii is more often than not the
case that the piece itself is put on the table
exactly as it Was taken of the day before,
when it so arrogantiy and persistentiy an
nounces itself as - remnant" that appe-
lite. appeased by the memory of past fresh
ness. turns away frum the uninsiting spec-
taele. How much better il would have been
had the slices been cut OF, thin aud deli
cate. placed npon platter and garnished a
bit with parsley, or if you haven't that, with |
eresscs, or nAsurtinms, or even geranium |
leaves. The appearance attracts. and the |
appetite is coaxed by the dainty manner q
serving. But il is not with cold meats tisas
We have TO do to-day, il is with the :. made .
dishes or reeAaastf, as the French call |
them If any one should ask me what |
consider the underlying principle Of success
full made dishes, l should answer without
hesitation, seasoning first, seasoning last,
seasoning always. There is your secret in
nutshell. Yoa can vary the same dishes
indefinitely by change in the seasoning.
There are certain things that should always
be found in pantry. 1t is not enough to
have the usual list of four seasons" the
salt, pepper, mustard and vinegar but
there should be cayenne, one of the most
valuable and, when properly used, health
full of all the list of condiments (; celery salt,
10 be used when fresh celery cannot be OBJ
sained celery extracts for brown soups and
gravies; Worcestershire sauce, curry pow
der, horseradish, tomatoes, onions, and,
above all, herbs. sage, sayory, marjoram,
thyme, basil, rue and bay. With this list
of seasoning you can cook all the year
through and constantly have something new
in the way of flavor. If you have square
OF ground large enough, have your own herb
bed, and in that way You can voueh for the
purity OF your herbs, and you will know
when using them that you are using the
leaf and not stalks, dirt and everything else
that is liable ITO be introduced when herbs
are ground in quantity by machinery. II
you can grow your herbs, pick them when
in blossom, tie the stalks together and dry
them, then use them as you like. II you
have no facilities for raising them buy them
in bunehes from the drug store, rather than
trust to the ground herbs put up in boxes
Also buy your bay at the druggists One
bay leaf is usually enough to use at one
tina