Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-11-08


Living and Beauty-Useful Hints and
Recipes.
WRITTEN FOR THE DISPATCH,
The custom of eating most cooked food
at table with the fork has so far progressed
that now ct formal dinners and party sup
pers the knife is frequently dispensed with
except for fruit; and this, as the event
shows, without for the most part any serious
inconvenience. When the caterer or the
cook understands his business in this par
ticulsr and has his meats duly prepa.ed in
such manner as to allow of their separa-
tion into particles small enough to admit of
their being carried to the mouth, there is
little need for the knife. These observa-
tions apply only to those occasions which on
all sides are taken to be formal, and to those
persons who habitually or even OCCASION
ally are expected to conform to strict
usage. Or course, no one could be
so ungenerouI az to infer that the
writer would be 80 finical as to i'd
vocate the abandonm ant of the table knife
or to infringe on its well established and
useful use. We all admit that great deal
of formality could be dispensed with with
out loss, and that a great many habits
and care are useless, but however much we
may thus philosophize none of us has forti-
tude enough to innovate against the obliga-
tions of the social rules which bind us.
And after all no less an authority than
Emerson has said that the most ultra de-
mands OF fashion are founded on common
sense. This does seem somewhat obscure
but he logically make; it quite plain, and
this is the more remarkable because his
prejudices such as they were, would GER
tainly seem to have been against the cor
rectness of such an averment. But this
thing of fork-lore is worth considering.
The Effects of Habit.
Custom and habit work wonderful results.
Chinaman will get away with bowl of
soup by the use of his chopsticks with
greater rapidity than a European will with
a spoon. Sir Edwin Arnold, the poet,
lately a resident Of Japan, is reported as
having avowed that when the art of using
chopsticks has been acquired they are
preferable to our own method. We may
not be surprised to learn from his indorse-
ment that their common use may become
what is called in the jargon of fashion
stfad"
Dr. Holbrook, editor of the Herald of
Health, advises the formation of "Eat-Your-
Food Slow Societies, " each member TO be
thinks such societies are much needed, and
that they might be formed at every table.
They would serve to call attention to the
subject, ana, finally, to aid in forming cor
rect habits of eating We are all familiar
with the statement he makes in regard to
Mr.. Gladstone, who is so impressed with
the Importance of perfect mastication that
he makes practice himself and has taught
his family to do the same of chewing thor
oughly every mouthful Of food taken.
Mr.. Gladstone has dwelt so on the import |
ance of this rule that it has become notori- |
Gus; and we see at recurrent intervals the |
announcement of this personal character
istic made in various ways-sometimes that |
he takes 16 and sometimes that he takes 80 |
distinct chews to each several bite. But it |
is conceded that the splendid health of this |
distinguished gentleman at such |!
an advanced age is largely owing
to his extreme care in eating. |
Brillat-Savarin, ''the high priest of gas
tronomy,'' the cotemporary of Talley- |
rand, another worthy gastronome, saws:
''rhe love of good living is in some sort in
stinctive in women, because it is favorable |
to beauty"
Good Living and Beauty.
1t has been proved, by series of rigor-
ously exact observations, that by q succu-
lent, delicate and choice regimen, the ex-
ternal appearances of age are kept away for
q long time. 1t gives more brilliancy to
the eye, more freshness to the skin, more
support to the muscles; and, as it is certain |
in physiology that wrinkles, those |
formidabl> enemies of beauty, are caused |
by the depressi II of muscle, it is equally |
true that, other things being equal, those |
who understand eating are comparatively |
four years younger than those ignorant of |
that science. Painters and sculptors are |
deeply penetrated with this truth, for In |
representing those who practice abstinence |
by choice or duty, such as misers or anchor |
ties, they always give them the pallor of |
disease. the leanness of misery, and the |
wrinkles of decrepitude.
The subject of cookery has received a |
large share of attention in all ages of which |
have been retained. DR.. john
son thought the matter of writing a cook
book was far above the capacity Of the
ordinary woman; and Boswell, with his ac-
customed modesty, says the doctor seriously
entertained the notion of writing one him
self
Ruskln, the greatest art critic of modern
times, and who ranks rightly as one of the
masters of the English language, in his
work called ,'Praeterita, stops In his ac-
count OF Italian sculpturings and frescoes to
note remembrance of his fathers house
and kitchen and cook. ~ have never
says he, ''seen a fllet of veal rightly
roasted, nor Yorkshire pudding rightly |
basted, since Mary Stone left US to be mar
ried in 1886"
Egg Tea
When tired and exhausted break a fresh
egg into emp of tea-not too strong Beat
well and mix with glass of hot sweet milk
Chestnuts Iced.
Select fine chestnuts, remove the first skin,
boil them in water, and when tender re-
move the second skin and dry them in q
cloth; boil a pound of white sugar, with a
little water to prevent It from Burning, and
make a clear syrup with it; this done put in
5he chestnuts one by one, turning them with
l fork to get well iced. The syrup must be
very hot. When the chestnuts are ready +
AXE them out and stick them on a knitting
needle for them to dry. For II chestnuts use
/ pound OF sugar. ELLICE SERENA.