The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-07-05

pudding. carrot pudding Exceedingly deli
cate), chocolate pudding. cold cabinet pud-
ding, boiled rice pudding with custard
sauce, poor mans rice pudding, green apple
pudding, tapioca pudding and all the
custards boiled and baked with infinite
variety of flavor. These are everyday
Injuries, and they are very great ones, of
the American table.
One charming thing about dessert and
American dishes is that ladies can make
them. They do not flush the face or de-
range the white apron. They are pleasant
things to daily with, milk and eggs and
spice and sugar.
A model kitchen is every lady's delight.
In these days of tiles and marble pastry
boards and modern improvements. what
pretty things kitchens are.
The model dairy, too, with its upright
milk pans, in which the cream is marked
off by neat little thermometers. the fire
brick floor, the GOODNESS and the neatness
of it! and sometimes a stream of fresh
water flowing under the floor, as the river
runs under the chateau of Chenonceary,
where Diana de Potter dressed her golden
hair.
In the model kitchen, the exquisite range
with its polished batterie de cuisine, every
brilliant sauce pan, seeming to say: Come
and cook in me-" every porcelain-lined pan,
urging upon one the necessity of stewing
nectarines in white sugar, every bright can
suggesting the wore 'conserve'' which al
ways makes the mouth water, every clatter
of the skewers saying: Dainty dishes,
come and make me-" All this is quite fas-
c%inating to All amateur.
No pretty woman, if she did but know it,
is ever so pretty as when she is playing
cook, and doing it we'll. The clean white
apron, the short, clean cambria gown. the
little cap, the white bare arms. Such glori-
fed creams and %follies, pies and charlotte
rrESas Gunh Rokap md cr1oh rT1HIirpJ NO
fall from such ingers-anlbrosial food.
There is a great passion in the properly
regulated female heart for the clearly part
of the household work. The love of a dairy
is part of the business of her rank with
many a duchess. In cur country, where
ladies are compelled to put a hand once
perhaps too often, owing to the insutficiency
of servants. to the cooking, it is less a past
time. and a knowledge of it is indispensa-
BILE. 10 cook a heavy dinner in hot weather,
to wash the dishes afterwards, this is sober
| prose, and by q very dull author: but to
make the dessert, this is poetry. In the
early morning the hostess should go into
/ her neat dairy to skim the cream-it will be
much thicker if she does She will prepare
all things for the desserts of the day. She
will make her we'll favored custard and set
in the ice-chest. She will place her compote
of pears securely on a high shelf AVA from
that ubiquitous cat, who has in most fami-
lies SO remarkable and SO irrepressible an
appetite.
Then she should make q visit to the
Kitchen before dinner to see to it that the
roast birds are garnished with watercress
that tho vegetables are properly prepared,
that the dishes are without Il smear on thei
lower surface, all this attention making
good servants and very good dinners.
In tho matter of ~fiayoring the coiored race
have as at a great disadvantages. Any ole
colored cook can distance her white
''missus" there. This highly-gifted ract
seem to have a sixth sense on the subject OF
f'avors. The rich tropical nature breaks
out III "reminiscences of orange blossoms
pineapple, guaya, %cocoanut and Mandarin
orange. Never can the descendants of tho
poor, half-starved, frozen exiies of Ply.
mouth rock hope to achieve such custatds
and puddlnes as the Ethiops pour out
1t is as II some luxurious and benefican>
gift had left us when we we @ mad,
poets. orators, philosophers, preachers
and authors-when We were given what We
proudly term Il "hlgher intelligence" VIM
would not exchange all the old mathemati
cal intellectual supremacy of which W,
boast for that luscious gift of making pies
and buildings "a ravio!n
The making of pastry is SO delicate nnt
SO varied that we can only say: Approach
1t with cold hands, cold water and ron it OF
q marble slabs then bake it in a very no
oven.
Learn to stew we'll. Stew yonr fruit in {
porcelain stew pm before putting it in YOU
tarts. 1t Is ono of the most wholesome
forms of cookery, and n French novelist
calls the stew pan the ''fayo=ite aim, thu
taiisinan of the COOK 4 celebrated phygi.
cian said that the action Of the stew paI
was like that ot the stomach, and it ID a
great gain II We can heip that along. Stew