The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1890-04-10
JUDGES OF COOKING.
A Prorsssiooai Mas. Thinks That nxen Are
the Best COnnosaanurm

the Best ConDoisseur..
Doctor, you're the very man 7
want 10 see, said representative of
The Call, hailing jolly, well known
professional gentleman. 1T il well
known that you are au fait on the sub
Ject OF preparing a meal for the table.
and having just finished reading an
article by Juliet Corson, in which she
declares man is the best caterer. and
that as far as the cooking of a meal is
concerned he knows better than a wo-
man how it should be done-now. I
should like to have your opinion on
that subject
AS rule, man can do better than
any woman anything he undertakes"
was the doctors sententious reply.
Rather severe on the fair ones. doc
tor, and it is not giving the opinion
asked for"
The doctor smiled and then said: II
should say that a man is the best
Judge of cooking for the reason that
he has so many more opportunities
than woman of knowing what good
cooking really is. OF course know
how things should be cooked, and |
have tasted the products of the kitchen
of the French, Italian, German, Span
ish, Mexican, American and English.
and while | admit that the French
chef is far ahead of all the Others in
preparing many dishes that tickle the
palate, | must say that | do not think
he knows how to cook a roast, a sir
loin, for instance"
rs that not because you are an Eng
lishmana"
Perhaps" admitted the doctor:
but I'll tell you where they beat the
world, and that is in frying. AS to
vegetables, they put too much soda in
their peas to suit me. | don't like the
flavor it gives, although some do, and
l know others who greatly admire the
bright green such treatment gives the
peas. BY the way, but very few peo-
pie in America know how to cook
vegetables, and we have such a host
OF them III this country. Take string
beans, for example. Why, in England
we throw away about half of the bean.
Here they just snip off boil. ends and
pull off the string and then cut the
bean into choppy little pieces. Now,
the proper way to prepare a string
bean is to cut off the two ends,
slice off bias piece from each side of
each end and then cut what is left of
the bean down its entire length.
DO l cook when I'm camping?
should say did. Why, can cook a
piece of venison when it is only one
day old so that it is simply delicious.
How do do it2 Well, that depends
a good deal on how it is cut. To be
perfect it should be cut right out of
the back, along the length Of what we
call the shoulder strap Then I
smother it. When / am out camping
l smother it in a frying pan by cover
ing it with a plate, and it is perfectly
delicious. And / know how to cook
oysters and tish-oh, I'm great at fry
ing fish, and there's only one way to
do it, too. They should be cooked in
olive oil; and don't you know that
| there is no art nicer than cooking
baked fishG 1t needs to be done to such
a nicely that the skin will be all soft
and tender, so that it can be cut with
out tearing away the flesh. Then there
is a quail, nearly always spoiled by
being cooked until it is as dry as a
chip that has been in an oven for
week. Unless quail is juicy it is not
worth looking at. Then there is an
other great mistake that people make
in cooking quail-that is, cooking it
with pork; that in every instance
ruins the flavor. Now, in conclusion,
let me say that in my judgment men
are better Judges of cooking than wo-
men. San Francisco Call.