The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1886-04-21
GOOD COOKING.


UhNAftS a-ECPstTGu 1OnUdN compared
With Those OF Our Ancestors.
A woman considers it good and sufficient
cause for divorce, OF, at least, an "amica.
Bile separation,' when husband harps
eternally on how his mother or his grand.
mother or his Aunt Jane or his Sister Susan
used to cook, and does it in way calculat.
ed TO disparage his wifc's choicest dishes
and discourage her utmost endcayors to
please an mdeserving husband. Now, my
wife's cooking is wholly unlike my mothers
and unlike my grandmothers, but manage
to sustain life on it, am in fact, very
fond of it, and there are no chickering's,
no tears, no discouraged little sighs
because of unfortunate comparisons in
which Mrs. Danes dishes always come
out second best. l was satisfied with my
grandmothers cooking; am satisfied with
my wife's In this matter of eating hold
it the best policy to literally take, or eat,
the goods that the gods send and asks nc
questions for con sciences sake"
Most of our modern dishes are very de
ticious. Catherine Owen and Miss Parloa
IRE blessings to mankind and yet / often
wonder why so many of my grandmother's
dishes are Obsolete. Who knows what
cummeddle is? All know is that it's
dainty bit of lean pork rolled in some
kind of Il mixture and fried very brown.
My knowledge ends here. l may not have
the name spoiled right but that is the way
it is pronounced. And scrappel," our
butcher says he has scrappel," and such
stuff as it is not the least earthly resem-
blance does it bear to the scrappel my
grandmother made. And how many house.
wives make "souse in this day and age of
the world? 1t is twenty years since l ate
:" souse" that was " souse," and not pasty,
lumpy, tasteless mixture of pigs feet and
vinegar. 1t always reminds me of glue.
Noodle soup is so simply and easily made
TINT anybody ought to be able to- make il
well, and yet defy Miss Parloa herself to
make it so that it will look and taste and
smell just like my dear old grandmother's
noodle soup. remember that her favorite
seasoning was "passly," and it don't seem
to me that it is used so very much now.
The last noodle soup ate was at one of the
best hotels in America. The noodles were
in great, hard, white looking chunks. Again
4 have had a string or two of vermicelli OF
macaroni put into weak broth and set be-
fore me as genuine noodle SOUP
The cookies of the present day are good
so good, indeed, that often feel like re-
belling when Mrs. Dane doles hers out to
me in beggarly lots of four and Ave at a
time. They are good, but they are moi
Grandmother Danes cookies of twenty years
ago. Hers were yellow; and half or three
quarters Of an inch thick. and all specked
through aud through with caraway or anise
seeds, and they tasted well, can't begin
to tell how good they did taste. Maybe ii
ii was because stole them that they tasted
good. ] used to slip into the butteryn
and surreptitiously extract cookies, dozen
at a time, from the stone jar in which they
were put on high shelf. Sometimes grand
mother caught me in the act and then-but
thee are scenes in the lives of most women
and men that they would gladly blot out
fro the pages of memory. This is one OF
the scenes | wish to forget
sometimes buy g ottage cheese " of om
millsman, My grandmother called it
smearcase" spell it just as she pro-
nounced it. She used to mix it with egg
and sugar and spices and make some kind
of pie, with sweet crust, that was ever
30 good. Who knows anything about iii
Her gingerbread, ginger cookies and raised
doughnuts were things l like 10 think about
when am very hungry. But never worry
my wife with these reflections. The Lords
best gift to me was boundless good nature
and an optimistic tendency toward the be-
lief that everything that befalls me is for
the best. The ten-aollar-a-week bill Of
fare is good enough for our family of five,
IL none of my grandmother's dishes arc in it.
God housekeeping.