Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-10-11
At THE FAMILY TABLE.
A Talk on Artificial Butter-Importance
Of Good service-The Popular Steak
and Onions-Oatmeal Porridge-Ellice
serena's Gossip for Housekeepers.

Of Good Service-The Popular Steak
and Onions-Oatmeal Porridge-Ellice
serena's Gossip for Housekeepers.
WRITTEN FOR THE DISPATCH,
The manufacture of oleomargarine it Is
| said, may be traced to the era OF Napoleon
| Ill, who set the chemist, Mige Mourfer at
work to discover an artificial butter for use
in the army. This chemist, SO the story goes,
| added butter color and flavor made in the
| laboratory, to olein and margarine extracted
from beef suet, and mixed with little
genuine butter. From this successful ex-
pertinent may be dated the great industry
of artificial butter-making.
| Oleomargarine and butterine, according to
| the statement of one of the finest chemists
| in the county, are regarded as valuable food
| stufrs, being far superior to the poor, partly
| rancid butter which is so generally sold in
| the large cities. One of the greatest dietary
| needs of the workingman, says this gen tie
| man, is sufficient supply of an inexpensive
wholesome % r6i rat FMS bt Will be s largely net by
| these buffers does not arise from the fact
| that they are made from animal fats, but be-
| cause there are grave doubts as to the clean
| illness in the process of manufacture, and to
| the healthfulness of the animals from which
| the fats are produced. With these facts es-
| tablished, we may all eat oleomargarine
| with impunity.
An important point in dinner giving IS
that the hostess should know when to move
A gentleman who had been detained too
long at the table remarked that there is no
material difference among women but this
that one woman has che sense to leave the
table sooner than another.
DR.. L. NJ Holbrook IN "Eatfng for
Strength" :" recommends wheat cooked like
rice and served with sugar and cream. Cook
the whole grains slowly until tender enough
to mash between the fingers. During the
boiling process add a little salt to remove
insipidity. The learned Doctor says this
simple, cheap, nutritious and easily digested
dish requires the 50 Glad5tonian bites for
each mouthful-the danger being in eating
it unmasticated.
In making the popular dish, "onions and
steak" the usual way Is to fry the onions
with the steak. A fried steak is mistake,
saws a celebrated cook He suggests to fry
the onions and bron the steak, then serve
the two together.
In serving dry cheese cut # into small
bites and convey it to the mouth with the
fingers. Spread soft cheese on each mouth
full of bread and for frothy cheese use q
spoon.
The 1oin is generally reckoned the finest |
part of the beef called sirloln from having |
been jocularly knighted by Charles II. Two |
sirloins make a baron.
Ward McAllist er, when salmon should be |
served hot alta choice repast: that is in the
spring and early summer and even then it
is too satisfying, not sufficiently delicate.
The man who gives salmon during the win
ter, care not what sauce he serves, does an
injury to himself and his guests. Salmon is
SO rich and has so special flavor, observes
a specialist on tine fish subject, that when |
daily eaten it soon pals on the palate. He
says that the old story of the clause i'll the
indenture of the Aberdeen preptices, bind
ing the masters not to feed the boys on sal
mon more frequently than twice week, if
not true, out to be, tor full meals of salmon
every day would ere long render the special
favor of this otherwise delicious fish quite
sickening.
In Serving oatmeal porridge the usual
method has been to pour the cream over it;
but we find at some OF the our tables that O
low bowl of cream or new milk, ice-cold, ao-
companies the porridge, and into this 1t ts
dipped by spoonfuls An epicure in Dor
ridge says that the cold milk soddens it, ard |
the not porridge impairs the flavor of the
milk, making it neither hot nor cold: Corn
meal porridge, a dainty luncheon dish, will
be found unusually palatable If served in the
manner above scribed. Boil slowly for
four or five hours, or with less care 1t may
be steamed. 1t should be made smoothly
and not too stif-just about thick enough to
drop OF the spoon.