The morning news. [volume] (Savannah, Ga.) 1887-1900, 1888-04-23
THE NEWS OF THE MARKETS.
An Opening for an Avocation-The
Demand for Good Cooks.

NEW YORK, April 21.--It is not a little
surprising, in this age of keen competition
and overcrowding of ordinary avocations,
that more people do not educate themselves
as cooks. A prominent hotel proprietor of
New York said, not very long ago: IF l
we're only Is years old / would go into
hotel kitchen and learn the whole business
there, from scullery to soup-makng and
pastry cooking. | would diligently study
the chemistry of cooking, and when had
learned what / uld here | would go TO
France, Italy, Germany and England.
think that American cookery is as good As
the best, for it is really combination OF all
schools, but | would study the methods of
all the principal schools.
After studying the business as long as
man has TO study almost any other business
in order TO really learn 1t, wouldn't have
any trouble in getting a permanent place
with excellent pay where / would be re-
spected by my employers, and looked up to
by my subordinates. What more does a
man want who has to work for a living"
But" the young man will urge, proba-
Oily, the calling IS not manly one. 1t IS
woman's business" Now | am not going
to call down on my devoted heat the thun-
dears and lightning of the Women's Con-
greSs by saying that woman can't bs as
good a cook as a man, but | am going to
assert positively that women are not as
good cooks as men. They could be if they
tried, perhaps. don't undertake to say
why they are not, but they are not. And
comparatively few women have shown the
ability TO rule over an establishment such
as large hotel kitchen with the despotic
power tnat chief cook does.
Yet there is no reason why women should
not become better cooks than they are. 1t
only needs that they should study cookery
scientifically instead of empiric4lly The
very best woman cook | ever happened to
know had had scant kitchen education, but
she knew chemistry, she had Imagination,
she was bold, painstaking, thorough and
careful, and she was so neat that she over
worked herself all her life keeping things
heater than needed to be.
1t Is not only the preparation of food, or
cookery proper, however, which is of i'm
portance to the housekeeper. First catch
your hare" is applicable to more dishes than
hare soup. Before you can cook a Dime
you must get your materials and here is
where the first rate hOusekeeper excels. The
time is coming, yea, it now is, when almost
everything to eat can be had at almost any
season. "A plague o both the houses, :" says
Hot houses and ice houses | mean, that
rob all decacies OF all seasonable rarity. II
is a grant thing no DOUBT, in utilitarianism
to be able 10 produce or preserve anything
at any time, but for me | would not give
the first bite Of good radish in spring
time for unlimited rad shes the year around
To oOk for the novelties of each season.
then; to know what to buy and what to pay
for it, is the highest feat of housekeeping
To pay large price in the early season for
an exceptional de1cacy s no extravaganza
if you can afford it. To pay one-half as
much, later on, for the same thing may be
wicked waste.
For instance, if you pay, this week 81 IS
to 81 80 per pound for Kennebec
purse be long enough, and you
really know and appreciate the difference
between it and Oregon salmon which you
can buy for 40c. Neither can you be Justly
blamed if you pay zoe. pound for frogs
legs if you do honestly know how to cook.
eat, and enjoy frogs legs after you have
bought them.
As the spring opens, and new things come
TO market, look for them. Eat y lid ducks.
Teal are good at 81 brace, but canvas
back are better at "a. There are snipe,
pheasants, guinea fowl and wild geese to be
had, too, and any of them can be found in
prime condition if you look.
In fruit the choicest is widening daily.
Bananas never were much cheaper than
now, and they make a wholesome nourish-
ing, delicious breakfast dish, desert for
uillIleI. OuT lIulUeI may laugh you TO
scorn If you insist that a cent a piece is
enough to pay for exceedingly good ones
Ii ne does 90 to another dealer. Pineapples
are excellent and cheap. The market re-
ports tell you to paw 35c. to Soc a
piece, but don't do it. You can buy them
just as good for 2Oc. AS large, perhaps,
but much larger in proportion to the price
Strawberries are getting cheaper, but it is
as well to wait Till they ripen near by. The
season will be shorter, but the berries will
be better and cheaper. Wait for apples till
next season. Oranges are at their best, and
are very reasonable, the price ranging from
lc. to 10c. piece, according to appearance
and size mainly.
There is little news to tell of staples this
week Meats are about the same EXCEPT
ing that mutton and lamb of the best quail
ity are not as plenty. Poultry is growing
trifle cheaper, aud squabS-hardly a staple,
but fairly to be classed with poultry-are
only 40c. apiece.
Green vegetables are more and more
plentiful, and cheap, but no new varieties
have appeared within week.
DAWN A CITRTTS