Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-12-17

mean, for aught knew, pint or gill.
SO then ] went to the other extreme, and
knew nothing about cooking without 1t
was measured and weighed with accurate
nicely. II wanted to cook In a friends
house, was sure to spoil all OF my work,
Tor her cups were not the same size as
mine, and her scales were not the same
weight as mine. | made no study OF the
proportions OF different ingredients, and
so was perfectly helpless without book
and weights and measures IL Is proyok-
ing to see a woman unable to tell how
she does this or that, but 1t is still more
so TO find one who can only do things
which she finds in book.
Cooking is a science, not luck or a
knack. know tins will meet with much
| opposition from some OF my readers, but
II is the exact truth. Ii you put your
materials together IN certain proportions,
you Will produce certain results, and
there need be no vagueness IN your mind
as to the cause OF failures or successes.
Therefore would respectfully urge the
young and progressive housekeeper to
evolve from the olden time guess work
and modern unbending rule Of recipe,
a domestic science that shall enable her
to make biscuits with water and flower,
or with anything better she can get hold
OF; to concoct toothsome dishes out OF
all sorts of odds and ends, and to make
mince meat from apples, meat, and fruit,
or without any or all OF these materials.
The way to do this Is not to follow a
blind instinct, nor cling 10 set rules; but
to learn from success, and mostly from
failure, what you can do and what you
cannot do IN the line Of compromising
the chemicals OF the kitchen. some.
times think II we only understood the
full scientific value Of every element we
use in the kitchen, could separate each
compound into its original element by
chemical analysis, we should feel much
more interested in the work in hand, and
: cease to call II drudgery and monoton
Gus. The day is certainly coming when
/ we shall have cooking schools moi places
, where we can learn to make not only
! dainty tritlcs, but to prepare every sorl
of proper and improper food. The march
OF progress is onward and upward, aud
as | have heard President George O.
/ Cannon say ottentlmes, 1t is more neces.
( sary for our girls TO study the science Of
) hygienic cooking than TO understand all
! the "ologies" OF the day.
| With this preliminary chat we will see
l what we must do, in order to prepare
) our mince meat In due season for the
coming holidays, that the season NAV
| not be lett meaningless to those ever
I hungry youngsters to whom Christmas
E means presents and goodies to eat, far
, more than It means spiritual feasts. OF
y renewed hopes and friendships.
e There are some busy mothers who do
B not feel over delicate about grocery
$ dainlies, and TO such | would say. go
down to the corner grocery, buy as
e much made mince meat as you wish,
+ add chopped apples and fruit; il yot
/, buy quart OF made meat add pint o
chopped apples, a half pound OF cur
rants a pound Of raislns, and your mea
is ready to use. You can treat canned
mince meat in the same manner. Al
such boughten preparations, that is, al
! that have seen, are full Of meat anC
/ spice, but sparing OF fruit and apples
. To the economical housekeeper, woul,
2 advise her to buy dried apples, they ar,
! much cheaper and think quite as nice
E Stew them and chop them, saving all tn
juice to give flavor to the mince. Tn
/ meat from the round, or better from tn
shank is the cheapest and most suitabl
(, Tor your purpose, Put your meat o.
c with boiling waterl after 1t has boiled VI
a set II back and let II simmer all day
/ Then take out all the grstle, skin an