Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-05-25
THE ART OF COOKING.
Another of Ellice Serena's Valuable
Letters to Young Wives.
ECONOMY IN THE KITCHEN WORK.
Helps for Intelligent Women in Keeping
the Stomach in Order.
BEEFSTEAK AND THE SUBSTANTIALS


of the female world a necessary virtue. Inc
prudent housewife will lose no opportunity
to avail herself of every expedient and
profit by every suggestion which may make
her more perfect in this science so necessary
to her practical life. There is as much d.
ference between skillful economy and pc
nuriousness as there is between frugallty
and parsimony. 1t therefore goes with the
saying that the constant and intelligent
practice Of economy in household affairs Is
most commendable in the housewife In
whatever sphere OF life sh, may move; and
is becoming and laudable in her whether
she be of high or low degree-whether she
be rich or poor.
The Empress Frederick has been noted as
a woman of unusual thrift and economy. 1t
has been said that in the supervision OF her
hou sehold, as Crown Princess, sherfrequent-
| ly had the garments of her children reno
vated and remodeled, and like all German
matrons from the wife of the Imperial Chan
cellor to the humblest cobbler's irau, she
| superintended her domestic affairs. She
| taught her dependents lessons OF frugallty,
iSfor wastefulness or prodigality she would
| not tolerate Upon one occasion she ex-
| tinguished with her own hands some
burning candles, which she considered were
unnecessary
BRAINS IN THE KITCHEN.
The faculty of discriminating between
| liberality and economy was pronounced in
Lucretia Mott, the venerable Quaker philan-
thropist, noted not less for her charity than
for her intellectual attainments. Her motto
was, "Waste nothing" and she carried this
out. particularly in the case of sewing carpet
rags, when she used the ravelings instead of
thread. This most excellent woman gave
freely large sums OF money for benevolent
purposes never refusing legitimate appeal.
Miss Sedgwick once said: 'The more in
| telligent a woman becomes, other things
| being equal, the more judiciously she will
manage her domestic concerns" Mary
| Somer vile, Harriet Martineau and Deborah
Logan, all gifted literary women, and con-
spicuous In the republic of letters, were all
noted for their culinary skill. George
Eliot, one of the most intellectual of women,
was critical housekeeper and a good cook.
THE FRYING PAN.
It is conceded that the Americans are
more given to the use Of the frying pan than
any other people. AS the source and cause
| of untold ills and ailments, both physical
and mental, the frying pan has far
reaching reputation, and one, we fear, not
wholly undeserved. This utensil is a modern
| invention, and in the use to which we or
dinarily put it, 1t was in early times entire
" unknown. The primitive methods of
cooking flesh were by broiling on hot Goals,
roasting over the fire, and often additionally
seething the flesh when SO cooked, in hot
broth.
In cooking meals we have never got be-
yond tine advantages OF these methods.
Undoubtedly the proper way to cook most
meats is by brolling; but there are those
who can never be educated to broil, and to
such 1 would say, there are exceptions to
the rule; for meats can be palatably fried,
by one who understands how to properly use
the frying pan. the secret of success lies
in the pan being hot.
TO FRY BEEFSTEAK.
When it is not convenient to broil steak, heat
the skillet very hot. Trim the meat, nick
around the edges, salt, pepper and dredgs on
both sides, flour. Put In the skillet table,
spoonful of good butter, or beef drippings. and
Just as soon as melted lay in the steak, which
will become brown in an instant, il the pan is
quite hot.
Turn the meat and let 1t cook until the juice
settles in little red pools on the top of the
meat. At this stage it will be found rare and
deliciously juicy. Serve on a hot platter and
pour over the meat the gravy formed by the
butter and the flour, dredged on the meat.
Another mode Is to heat the pan very hot
and slightly grease. Put in the meat and turn
quickly until done. Season and lay bits of but
ter over 1t and serve.
OATMEAL.
II we have dared to say a word In behalf Of
the reviled frying pan, we may be tolerated in
saying something of oatmeal. The mention of
the word, we suspect, will recall associations
not the most agreeable. 1t cannot be gainsaid
that this article of food one of the most nutri-
tious and wholesome, and if properly cooked
one of the most palatable, is not pOpular-is
not generally esteemed of much worth. 1t has
been recommended time and again, for persons
of delicate stomach, and, of course. everyone
knows that for many generations it has been
the staple article of food for the Scotch, whose
virtues have been sung by Burns, extolled by
Scott, patriotcally commended by Boswell and
philosophical by Carlyle.
To make oatmeal a tempting and palatable
dish it must be soaked, thoroughly cooked and
daintily served Look carefully over the oat-
meal before putting to soak. Cover the guam
tity desired with cold water and let stand over
night. II you do not possess a double boiler or
steamer, put the oatmeal int q sauce pan of
boiling water, slightly salted; cover closely and
set it into pot of boiling water. Cook fully
one hour, and longer If you can give it time.
If the oatmeal should boil too thick, add little
boiling water and stir until smooth. Serve
with cream Tor new milk, sugar and grating
of nutmeg, if liked. This can also be eaten
with lump of fresh butter stirred in, Just as
plain rice is served.
In winter oatmeal can be prepared the day
before and heated when needed. adding little
hot water TO thin it. Oatmeal, when not
cooked properly, is positively injurious, and is
prolific of troublesome skin diseases.
oMELET.
The omelet is a wholesome and inexpensive
dish. and requires but few minutes work. |
The process of making is very simple, and yet |
carelessness in regard to any OF the details will
result in failure. The omelet pan should be |
used for no other porpose. 1t should be per- |
fectly smooth. clean. dry and hot. The eggs |
should be beaten (thet is the yolks) Just enough |
to break them. Tho Omelet must be served at /
once on a hot platter. The salt should be |
added Just before folding Do not cook the
omelet entirely. as the liquid portion OF the egg
makes the sauce. For a novice would advise |
small omeets at first.
Beat three eggs with three tablespoonfuls of |
milk.
Put into the pan a piece Of butter-about
Tablespoonful.
AS soon as this is melted pour in the eggs and
shake well, with rapid motion.
The success of the ome!et will In o great |
measure, depend upon the motion, without
which no omelet can be perfect.
PLAIN oMELET.
Beat the yolks of six eggs with a tablespoon
full OF -four, rubbed smooth in two-thirds of a |
cup of milk.
Salt and pepper to taste.
Add butter about the size or a hickory nut.
Beat the whites to stih froth, pour the
mixture into the whites and. without stirring,
pour into hot, buttered omelet pan.
Cook for five minutes, then place in the oven
until nicely Drowned.
Serve on a hot dish immediately