New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-05
THE WIFE'S ART.
ii.
LETTERS TO A YOUNG HoUsEKEEPER.
III.
BY MRS. BAYARD TAYLOR


| institution, for during the reign of Louis XIV OF
France Madame dc Sable distinguished herself among
the court ladies-a dabbling I'm ccokery-by estao-
fishing cookingschool, where the Duke of Laroche
foucauld was counted one Of her best pupils.
was going 10 say that although our cooking-schoos
excellent, and are doing great deal Of good,
woman OF common intelligence aud good sense may
never come near one and yet become good cook and
housekeeper by the grace Of her ingenuity Neces
sy and love OF home combining she VIII soon MAKE
herself acquainted with the first rudiments OF cook
| Ing and then her own experiences will teach her
| more and more. 1t Is astonishing how many cook
books have been published OF every size, and kind.
Still, many as there are, new and old,
think there is room for Of them; for
cooking is gradually passing into new phase by the
help Of modern chemistry. 1t was Liebig who first
called public attention to the chemical process per
formed in every kitchen for the purpose of restoring the
daily waste of the human body who taught us in
his "Chemische Briefe" how 10 roast meat, and why
the piece of meat which has furnished with good
broth is devoid of nutriment Others have followed
him, and gent housekeepers are beginning TO
see that they have to study in order to become
adequate providers for their families In my opinion
| the cook books Of the future will have to take
cozance of the practical side of chemistry as demon
strated by modern scholars.
touched on the subject Of economy In my last In
speaking of the kitchen fire, and now mean TO I'M
press upon your mind that in this word economy,
when coupled with intelligence, you have the key to
the secret how to manage having better table with
| restricted means than many family paying large
sums for no end Of provisions In the first place, it
is absolutely wrong to wasteful and In the second
place il is not ady-l to be This may comfort
you when your servant, ignorant persons are apt
| TO do will confound in her mind meanness WIN
economy Do not allow yourself to be troubled In
the least by such doubt her part for 1t Is matter
of false pride to be Influenced thus as long as You
know better Nor will you be able to carry out the
| principle OF economy without making your servant
| your assistant You will have to teach her, I'm
peratively that you viii allow no waste OF any KIND
that no particle of food is to be thrown away without
your orders. Food, il left over be 1t ever so small
in quantity is to be put clean platters and set
! away for your inspection next day In THIS way,
for instance have often made Of little remnants OF
different kinds of cooked food the most palatable OF
soups Bones left over, cooked or not, ought 10 De
| cracked and added to the contents of the soup
! KETTLE The superHuous fat of roast Is better
trimmed off when raw and prepared for future use by
| cutting it in squares, and rendering or "trying 1t
| Outn Have the clean drippngs poured through
fine sieve into bowl, and set away in cool pace
The fat left after the meat has been served may DC
appropriated to tho purpose, but 1t Is Inferior Ill
quality. The drppngS of different kinds OF meat are
| better kept separate Mutton drppings are only NJ
| 10 use when fresh II cooked up with slice OIL
onion they are delicious to fry potatoes with. Inc
fat taken from chicken and rendered is nearby Us
| good as butter for cooking purposes
| want to call your attention, too 70 tne Drcso-
box Pieces will accumulate in it, and may be used up
in different ways-the nice pieces for various dishes
| OF which later; the odds and ends 10 uly III "'e
oven and roll into crumbs for breading chops, etc.
Parsley celery leaves and stalks, pieces OF raw car
rot left over, be dried also, ana hePE-eoon 'eP
arate-for future use
h.se are merely hints on which 20 enlarge for your
self. ~
In marketing look out for the best material
said before that it is the cheapest because IL
the most nutrment therefore, II goes the turthest 10
satisfy the appetite. When you buy you should wei
| caIcuate your needs as to quantity. When nrough'
home all articles not for immediate use should DC
aken care of at once and stored in proper places Inc
next thing is to use your marketing In sucb way s
70 make the most Of It, Even the best ma'ersiS VIII
he insufficient to nourish If not put 10 their pIope
uses To attain this, each article oil 1000 mas " 10
nrepared I'm such way to preserve naet the hu''i
nti contained in it al much as possible, and care
hos also IN he taken to bring out its particular naVOr
,bio matos food palatabe and favors dlgesuon' loo
much heat will dry up the juiciest OF meat Inc wrone
hind Of SPICE or too much of 1t, VIII XII the uoi'a.
flavor Of animal vegetable food' ana rO0 ]" VI '''
wholesome nature. -. ,-a q, ,ood
or nroyde and in what way you combine tne ou-
! Sor+ ljpds There is certain amount Oh "ase
ro,ro IN in our bodies day by day, which must Oe Io
n,aced bv the same elements which nave Oesn SP'n''
ard which are contained in the foods proViusr
otrre These elements, and the manner la ""''l
thew are distributed in our foods are nd'ei ~. =,
.''s an order TO become the iud:ious proVider u
your family ,,.~ .o,..rr ma
rn.rs are two classes of nutrients which concern US
~, IT. Tho nlastic materials so called because
"'oT mild nm and repair the organs OF tle hullan
- rd renew the ufegiving blood I"o' Inv
boat and breath producing matenas-the i"0 W che
ha human machine is kept gong vi Vhe ~ the
chief element is nitrogen when is loliii' In
, o1bumen in animal substances, by 'ne eiO''n ,,r
cereals Iegumn in vegetables .''nn or
, 40 They are classed by the name OF alouhiiIOu
, a4o,r The second class consists chieny ol C"-oOA
20 Ldrooen and are summed up Is caroonS ui"'
, 1bov are contained in sugar, starch ueAhni' M
ator and in the fats of animals ana Veso'NO,o nd
eats however are often classed by tneniso"o ,ond
fnrtbsr on in giving You the daily ra'lon' III, ana
as set down by the latest nl'0''ie"'''"'
suecial mention made OF thelh' o.,o,+ clasa
- .looents-snorganic substances-such as sulphur
| limo nbosuhorus potassium. calcium souiun 80,
, | 1oommop salt) iron and other minerals -" - ~
into the composition Of our blood ana OonC1 81
ono of these three Tor four classes OF hu d.. a.
ont the Others will fail to nourish man OF
"a tho first and second class which principals
- +ho fats being contained and diStriputeu "in0Io
49, onmaI and vegetable foodmateTialS III SUM "S
| m az need but small attention, While "'' ~ -,
w. n,InoraI substances are to be found so Wisely
r,ved with the albuminoids ana oatoo"' " ~
M Nov Iet them take care Of themselves
"' Most I scholars agree that for every part Oh
nmDiUoSs there must be four parts Of carbohydrates
aIOulnnoiua saod Next we have to know how much
Of either of these food-elementS are necessary 10
rounsh human beings each day me lollo~lns -
now generally accepted as being 'he u"iy tas''A'
~ average for persons of different sex ana ages
Albumods. Fats. Carbohydrates
|
=. -, rs.r. O7toi3 ! so16 2.3to 80
For ch hdsn rom ~ s15 to29 12so1s SSs4A
For ..-...:..: :.$s., IS Ia
| For woman.
| For an aged ......-..R.S
| For an aged woman .....-ZS 10
This Is meant for persons who work but moderately
ner.on Of leisure would need less abuminods;
. iahoring man or woman would need more Besides