Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-07-26
CHAUTAUQUA'S COOKS.
Bits Of Wisdom That Fall to Those
Who Sit at Mrs. Ewing's Feet.
FOR THE sTAY-AT-HOMEs.
A Light Soup Goes Best With Heavy Din
ner and Vice Versa.
NEW POINTS ABOUT SALAD MAKING
rcoRREsPoNDENcE OF THE D1spAron.I

rcoRREsPoNDENCE OF THE p1sPArcnJ
CHAUTAUQUA, July 24-What woman
would not, if she could, go and dip knowl-
edge from the teachings of the wisest Lead
on Household Seiencel The practical pos
SCISSOR of this wise Lead Mrs. E. P. Ewing,
is ever ready with dainty fingers to show
you Just how to cut and trim the materials
that go from the kitchen to the table. In
fact cooking has become, under her manage
ment, an art, such as to tempt housewives
and young girls alike to study it with new
interest and become her enthusiastic fol-
lowers. Everything looks so easy, so pretty
when Mrs. Ewing does it and as 1 trust that
some crumbs falling from the table of her
domestic wisdom would not be unwelcome
to the fairer portion of THE DISPATCH
readers. 1 will try to make you familiar
with some of the methods of her art
Ny first lesson was about soup making
good, well-favored soups that men delight
in and never forget. Most soups are made
of beef bones surrounded by little coarse
meat, 1t is well to know that the bones Of
the lower portion of the animal, unfit for
roasts and stews, are just the thing for
soups, as these coarse parts have the finest fla
vor 1fyou are making stock, the more bones
and the tighter they are shut in the pot with
just enough cold water to cover them, the
stronger and richer the stock will become
and the easier to put away and keep.
Many Soups From One Stock.
Now, this stock can be made into MANY
kinds of soups. Our teacher divides them
into five classes-plain soups, clear soups,
vegetable soups, white soups and mixed
soups. One must remember that to begin a
heavy dinner a clear soup is preferable,
while before light repast a rich soup, such
as white soups, made Of cream and flour, or
eggs, is served
Would you not like to know Just how to
prepare an ideal beef tea? Take the
Juicy meat of a round of beef, minus
fat, have it cut or ground fine
and put with cold water to cook, adding
salt to help draw the juices out. Stir and
press it with a wooden spoon, and as soon
as it boils it is done Despite some doctors,
who would allow the broth to boil ad
ibitum, we follow the teachings of Mrs.
Ewing and will not allow the strength and
flavor to evaporate in rising fumes. Beef
broth being less nutritious than stimulant
1t is as welcome tonic to the epicure as to
the invalid
Should you want to color and favor clear
stock you can make meat caramel BY cook
ing down and reducing the broth and put
ting it in the clear liquid.
Next day was a lesson on salad making,
and the table looked most inviting, garnish d
with crisp, green lettuce and here and there
celery and ruby radishes.
French Teachings on Salads.
The subject of salad making is q tremen-
dous one. Of course, the A, B, part Of
ha hnrn hT,f
perfect it according to her ability. ANY
edible, alone or combined with another, can
be made into a salad. The French have
long ago learned how to add attraetiveness
to flavor, and it is to them we turn for those
dainty, light inventions like hors-d' 'oeuvres
and side dishes that go to make up light
repasts.
In olden times people had nothing 50 en-
joyable as banqueting and devotion, but
within 100 years new interests have en-
tered our lives, and prolonged feasts are
things of the past! Women have great in
fuence in this dominion, and should use it
in abbreviating those long and tiresome din
ners, offering few but well cooked courses
never emitting a salad, either green or ls
russo.
In mixing salads the suitability IL the
first thing to be considered. AS it is with
different characters that cannot agree, 10
with some ingredients, they will not be
brought together in harmonious combine
tion. Oranges, grapes, bananas and lemon
Juice make delicious whole-while pine
apple with bananas would clash and taxa
one from the other their special aroma
Fruit salads are made less sweet when
served with meat. A good and simple
salad dressing for those who do not rslisA
oil is this:
A Dressing without on
Take six spoonsful OF vinegar, three esxas
beat the eggs and pour in the vinegar which
has been heating and set it all together on
the fire, stirring while 1t cooks slowly. Then
stir in butter one-half ounce to each
egg. After it has cooled yor can add moro
making into q salad. Il for meat, add salt,
pepper, sugar, celery, onion and whipped
cream; for potatoes, salt, pepper, onion,
parsley, pickles OF capers, thin cream and
SO on to suit your taste.
Oil dressings are, Of course, the finest.
He who likes not oil knows not the dns de-
light of the salad All tho materials should
be cold. Beat the yolk Of one egg, pour in
oil slowly; add little lemon and so on till
you have sufficient quantity. Mrs. Ewing
advises everyone to cultivate liking for
oil eatables; It will be a great help, ss one
ought to taste the ready dishes befors thsy
are served
We are all asked to bring . spoon and
napkin to the lessons; as one dish arrives 70
perfection it is passed around and each lady
takes taste, which Is usually followed by
an exclamation of delight over It's exoel-
leney. D. 8 v