Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-06-08
ECONOMY In COOKING.
French Epicures Find American
Dishes Poor and Extravagant.
A LESSON FROM Mr.. DELMONICo.
No Food So Expensive as That to Which
Little Thought is Given.
RECIPES AND HOUSEHOLD HELPS.
rwRlrTEN FOR THE pIspArcH. !

WRITTEN FOR THE DISPATCH
The French. as people, are universally
allowed to stand highest among those of our
civilization in the knowledge aud practice
of economies; and while they have the rep
utation of being the most fastidious, the
most critical and refined in the choice use of
delicate and tempting dishes, they at the
same time have the reputation of being the
most frugal and the most provident It is
not SO inconsistent as it might seem, for
these apparently antagonistic characteristics
are only apparently antagonistic.
The Frenchman, who having made tour
of the States has reduced his experience to
writing, or submitted to an interview, can
not desist from giving his observations on
the cookery as he has found it in our public
houses. These. observations, often given in
good faith, are seldom fattering, and are
always critical. Two things he chiefly no.
tices-frst, the lack of perfect cooking, and
next, the needless extravaganza in its
preparation or serving. In France, we
are told, good and savory food
is prepared from articles we would not
think of using here. For example, the
combs, gills and lower legs of fowls are
used to give body and to impart flavor to
many soups and hashes, much to their i'm
| prOvement. 1t is an open secret that many
a French peasants wife would make bounti-
full and substantial meals from the daily
waste in the kitchen of the majority of
American workmen who live on monthly
| wages.
TWO WAYS TO BE ECONOMICAL.
Care and good judgment are to be exer-
cised, not only in the selection of proper
articles to be used in cooking, but also in
the utilizing of everything that is brought
into the house for that purpose. What is
economically bought may be extravagantly
used. The advantage of such economy, in
its minute details, is we'll known by the
most experienced masters of the art of cook
ing, who are not, by any means, necessi-
tated to practice it.
A number OF intelligent ladies Of New
York who were desirous Of supplying the
poor in a particular part of the city with
cheap meals, once interviewed Mr.. Del
monico, the widely renowned caterer, in re-
gard to the project. He instructed them
how to make soup at the cost of 81 that
would be sufficient for 35 people. The ex-
pertinent was tried successfully, and not
only was meal Of soup and pudding given
at the price of cents for each one served,
but this charge proved to be high enough to
cover the expense OF serving it. Every
woman whose income or allowance is lim-
tied must Of necessity know that it is her
duty to make the most of the means at her
disposal. She will learn, ii her heart is in
her work, that skillfui and dainty cooking
is the most economical, and that no food is
so expensive as that to which little time or
thought is given for its preparation.
SPINACH.
Wash thoroughly in several waters until en-
tirely free from sand and then let it lie half an
hour in cold water before cooking
Put on in hot water and boil Is or 20 minutes,
or until it sinks.
Drain in a colander, season with salt and
pepper.
Turn into hot frying pan, in which some
ham or bacon drippings have been melted.
Serve with garnish OF hard-boiled eggs
sliced.
ANOTHER METHOD.
Wash as above directed and drain we'll.
Put into a hot frying pan one tablespoonful
of fresh lard or bacon drippings, and lay in the
spinach, turning frequently.
After five minutes add one-half pint Of stock,
and serve.
By cooking in this manner the color of the
spinach is preserved.
CHEESE TOAST.
Cut from stale loaf of bread six slices about
one-half inch thick.
Beat one egg into cupful of sweet milk, and
add one-half pound OF good cheese and one
tablespoonful of butter.
Put this mixture in a clean saucepan; set in a
pan of boiling water and stir until quite
smooth.
Place the toast on a hot platter and cover
with the dressing, to which should be added
pinch of cayenne.
For a change this dish can be placed in the
oven until rich brown. 1t serves for luncheon
or for dinner course
MACEDoINE OF FRUIT.
One can pineapple thinly sliced; one can des-
sicated cocoa: eight good JUICY oranges peeled
and thinly sliced; one teacupful of powdered
sugar.
Place in layers with sugar between.
Keep very cold until ready to serve.
One-half the quantity for small family.
HARD SAUCE FOR PUDDINGs.
One-half teacup butter beaten with one tea
Add to this mixture the white of one egg
beaten to stiff froth.
Flavor with fruit juice. lemon or vanilla.
CHICKEN SANDWICHES.
Take thin slices of crustless bread and cut |
into any desired shape.
Mince cold chicken quite fine, season with |
salt, white pepper and dash of cayenne.
Rub In a small quantity of butter.
Serve with tomato salad.
CHICKEN WITH TARTARE SAUCE.
Select good, tender chicken.
Cut down the back and wipe well with a damp
cloth.
Dredge with salt and pepper and cover with
mostened bui ter.
Dredge thickly with cracker meal or fine
bread crumbs and bake inside down.
Cook one-half hour.
Serve with Tarrare sauce.
TARTARE SAucE
The yolks of two raw eggs; one-half CUP of
oil; three tablespoonsful vinegar; one table,
spoonful of mustard; one teaspoonful of su.
gar; une-fourth teaspoonful of pepper; one tea
spoonful of salt; the juico of one onion; one
tablespoonful of chopped capers; one table,
spoonful of chopped pickles.
Make like mayonnaise.
Add the chopped articles last
ICED TEA.
If desired for luncheon put the tea to steep in
cold wafer soon after breakfast, allowing one |
for each person and one for the
pot.
Tea prepared in this manner has no trace of
bitterness.
Have pitcher with broken ice and put
lump In each tumbler.
Serve without cream.
A FEW USEFUL HINTS.
To stone raisins easily.pour boiling water over
them and drain Immediately. Open the raisins
and remove the seeds This process is a quick