The National tribune. [volume] (Washington, D.C.) 1877-1917, 1894-04-19
HAPPY HOUSEHOLD.
The Art of Cooking as Taught by an Es
EXDerf.

The Art of Cooking as Taught by an Early
Expert.
Mrs. A. D. Lincoln, one of the most success
ful adopts in scientific cookery, said, in her
able lecture delivered at the Worlds Fair Con-
gress:
Cookery is one OF the highest and most
essential arts; and ! say cooking is an art
rather than a science, for science teaches rs to
know, art TO do; but the practice of the art of
cookery should be carried according to GER
tain scientific principles. ! hope that / shall
see the lime when the subject of food, in all
its various phases, from the chemistry of its
formation to its physiological effects, will be a
science by itself and taught in all our schools.
being made a leading feature Of the curricu-
lum.
Schools Of scientific cookery are fast multi
plying, and New Haven, Providence Phila-
delphia, Pittsburg, New York. Toledo and
other cities have successful cooking-schools in
connection with their public schools Massa-
ehusetts Legislature are proposing to introduce
cooking departments in the public schools of
all cities OF 10000 inhabitants.
The cooking department OF the Ohio Soldiers
and Sailors Orphans Home Xeuia o., is thor
ouRhly organized and equipped and in charge
Of an expert, who conducts classes daily.
There is a wide field for the girl Of the future
in this direction, and already the demand for
teachers in this land is greater than the supply.
RUskin says: Cookery means carefuness,
inventiveness, watchfulness, Willingness and
readiness Of appliance. 1t means the economy
Of our Observation-Disclosures and the science OF
modern chemistry. 1t means much tasting
and no wasting"
DASDELToN SALAD.
Gather fresh, crisp dandelions cut of the
roots and wash thoroughly. picking out all bits
Of dry grass or leaves. Chop fine in a bowl
Fry soma Rpyeet spaokad baeo until xou
have about half cupful of drips; turn il
over the dandelion, hot. Add vinegar and
salt; mix well, lay on a salad dish aud garnish
with slices of hard boiled eggs
TO REMOVE IRON RUST.
solution of oxalic acid will take iron rust
out Of white goods. Get few pennies worth
dissolve aud dip the spots in it and spread out
for awhile, then rinse thoroughly. Iron rust
may be removed by drawing the cloth over a
board, so that it will lie smooth, covering il
with salt, and squeezing Oh lemon juice till a
sort OF paste is formed. OF course a subsequent
thorough rinsing is necessary. Cream Of tartar
will also remove the stain if small quantity
be tied into the stained part and boiled in clea,
water.
sAyoRY RICE CROQUETs.
To one cupful Of boiled rice add cupful OF
chopped veal or chicken one tablespoonful of salt,
one quarter teaspoonfu Of pepper. one-baf cnpfni
OF waller, two tablespoonfus OF butter aud one egg
Mash The rice, meat, aud seasoning together add
tie water. and place over the fire Ia a stewpau
and SUR Until the boiling point, then add the egg
which should be beaten; mix thoroughly. Spread
she whole over platter, and when cool make into
balls like small links OF sausage. Dip them into
egg, then into fine bread crumbs and fry in sizzling
hot lard. Take them out when a pale brown and
lay them on some plain psper or CLOTH which will
absorb the grease.
! Serve with French peas, boiled in salt water and
drained. and laid around the dish Over the GRO.
k9nettes pour a cream dressing made follows:
| To butter the size Of egg add the same guam
ltisy OF -four, work TO paste, and over boil
ting milk and stir until like thick cream. Salt and
turn over hot just before serving Sprinkle minced
parsley over the dressing.
III preferred tomato may be substituted
Tor the cream sauce AID peas. To prepare this
strain the tomatoes after cooking WELL season witt
butter, salt, and dash of cayenne pepper, and
shicken with q little -four worked 10 a cream in 1
nile water