The Penn's Grove record., 1893-07-14

When know l she can make COOL pies'l"
1t Is a trite saying that i @ way to a
mans heart is through his stomach.
Plenty of we'll cooked fool properly sci
before him will ext)rt as mach good
nature from a morose temperament as
any one thing We can mention. A
woman falls far short of being tiO.Ou h.
Iy educated who has not been thorough
ly instructed in the science of cookery
Good taste in adcrmeut, a we'll Gull
tured mind, and skill In the fine arts
are admirable in their ways, but none
Of these will at me for bad bread, sod
den vegetables, and Ill cooked met.
Ths art OF cooking after the best
approved methods Of the best cooks.
should be studied and practiccd by a !
young girls who expect TO feculhr
housewives; and this not only If the
man who woes her Is depending en- his
own hands TO lift \ III into the ranks of
the successful.
Men without fortune are Ill prepared
to .mploy skilled cooks. The rich who
have more money than they know what
to do with, may fancy that they a
dispense with this kno Wedge on the
part of their wives. but even they may
have abundant occasion to wish that
they had married sensible women, to
know how to ord,r AMI diIe.t their
households.
The example of Q ,en Victoria is a
good one for all mothers. Her daugh-
Iers were required to lean how to do
homework Of all kinls. and Ter sons
were taught trades. There was a world
Of wisdom in her ideas OF training the
coming generation for the duties OF
life.
1t is vel to understand the prepara-
ton of all dishes that are served from
the simplest To the most elaborate, SO
as to be able to Crafty all tastes. Ons
can make a dish of Cruel so delicious
that 1t would please an epicure, or a
plum pudding 80 bad that all would
turn away from 1t with loathlng.
To make a minced pie so that It isnot
too moist, or too dry, too sweet, OF too
sour, requires great ski n the hhe OF
cooking. Many a man OF politeness
has been tempted to swallow the mos
indigestibie Of food rather than run tht
risk OF woundipg the feelings OF the
good lady Of the house by refusing her
viands.
The proper serving Of meals Is insi-
mately sso..atsd with the culinary
department, but is often Neglected. In
8 me families where too much
falls to the wife's lot L have not'cen
that lie will try to save herself labor b,
cooking a great deal at once, and thar
putting It on the table until 1t Is used
up. l have seen a large Jar full O
doughputs that were delicious wlie'
ir 81 put upon the table for succe ':ivr
| DAYS. and as no new Cnes were pro
vided until all there were used, o ~
these soon became dry, they lasted
| good while. This may have SCENE
like economy, but it was certainly ur-
pleasing.
II husband be a gentleman in tie
true sense of the term he will appreci'
ate all the skill and tact his wife shall
manifest 10 providing for him, n
will never stint his wife in the prai e
she deserves and whicn-comiDg froH
the lips OF the man she loves-is above
all price TO her.
No doubt improvements are con-
stanily going on in cookery as we'll ~
In all other departments OF dom:s 'c
economy. These changes are particd'
| lsrly great in the preparation OF whole
some rather than rich dishes.
Neatness and taste In all things
about the household, are or equal ne
| cessity to secure the best good OF all
| concerned. Providing a housewife ha
| no need OF burning her pretty lace
| over a hot stove, she needs. all the
same, to understand what belongs to
her domestic affairs SO that she a
| give directions 10 Biddy or Maggie
when they do not understand the diff
ferent kinds of work to be done. Our
remarks are Eot safe because OF a gen.
| erai deficiency which n man mas
discovered, but that the subject should
ever be borne in mind In the training OF
daughters In the practical affairs oil
| domestic Life.