The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1895-06-07
ECONOMY IN COOKING.
Some of the Considerations Which Should
Influence The Honsekeeuer.

Influence the HousekeePer.
The primary consideration in cook
ing is to please the consumer. All of
US have fancies in food that are easily
attainable. The wise housekeeper will
bear in mind all such inexpensive dishes
and procure them for the lovers thereof.
She viii also see that they are daintily
served. a bit of garnish, or a nicely
nodded form, goes half the way in Gre
ating the attractiveness of the viands
An experienced epicure said once:
you sit down to one of my niece's
breakfasts and you see halved cante-
1oPes at the corners of the table There
are radishes in crushed ice, and few
sliced cucumbers. Oatmeal is brought
on, and then smoked fish is passed with
soft-boiled eggs, and hot rolls and
coffee. Someway, you are impressed
with the elegance of the whole; you
don't realize that there was not a great
deal to eat"
Naturally this may be carried too far
But, in reasonable limits, plain meal,
served in courses, where everything is
good of its kind and well cooked, is
pleasing and palatable.
1t should go without saying that
each dish should be perfectly prepared
and intrinsically eatable. Half burned,
or half-raw materials of what in their
best form could only be called
Illnesses" are not disguised by SNOWY
presentation. And it may be urged
that, while odd connections go further
than most things to exc out the bill of
fare, they should be cautiously tried,
unless of a character that renders the
cook certain of their acceptability. If
she knows that her clientele like lob
stcr she may cook it in twenty differ
ent ways, instead of giving an invari-
able salad. Unless she knows that lob
ster is liked, it would be well to offer
a simple dish for the first time.
But she assuredly should attempt any
variety possible in the too hackneved
menu. The writer has found by actual
experiment, that it is feasible to have a
delicious meat course, that never re-
Peats itself for year, and that at
about One-third the expense of roast
beef. There should always be SOUP at
the economists dinner, and that need
cost her little. French DRESSING Is not
expensive, although mayonnaise is. if
made with pure olive oil, and so is fowl
or shell fish But French dressing on
some vegetable is alone permissible for
the principal meal. That should gen.
orally be offered and good dessert.
Again the economist must see to il
That she has constant variety. She
should remember that one tires quickly
OF any particular condiment. or peculiar
flavor. And she must RELY, in part.
upon condiment and flavor to help her
out when she buys inferior meats or
vegetables In part she will trust to
care in selection, in preparation, and in
cooking, to knowledge and to common
sense.
If every houselzeeper would seriously
apply herself to the study of cookery
and this is not hard to do-she could
set far better table than she ever
dreamed was possible, and at mini
mum of cost. A cooking school teacher
asserts that she could provide a house
hold with food at 81 so each a week.
No one, knowing her, would doubt that
the food provided would be a revelation
to that household in its excellence and
IN its healthful qualities Philadelphia
Press