The Coconino weekly sun., 1895-05-16
ECONOMY IN COOKING.
Some of the Considerations Which Should
 Influence tho Housekeeper.

Some of the Considerations Which Should
 Influence tho 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 housekecper will bear in mind all such inexpensive dishes and procure them for the lovers thereof. She will also see that they are daintily served. A bit of garnish, or nicely nodded form, goes half the way iu ere 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- lopes 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 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.
 It 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 ''messes" are not disguised by showy presentation. And it may be urged that, while odd concoctions go further than most things to eke out the bill of fare, they should be cautiously tried, unless of Q character that renders the cook certain of their acceptability. If she knows that her clientele like lob ster she may cook it in twenty differ ent ways, instead of giving an invari- able salad. Unless she knows that lob ster is liked, 1t would be well to offer a simple dish for the first time.
 But she assuredly should attempt any variety possible in the too hackneyed menu. The writer has found by actual experiment, that 1t is feasible to have a delicious meat course, that never re- peats itself for a 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 80 is fowl or shell fish. But French dressing on some vegetable is alone permissible for the principal meal. That should gen. erally be offered and good dessert.
 Again the economist must see to it that she has constant variety. She should remember that one tires quickly of any particular continent, 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 iD cooking, to knowledge and to common sense.
 If every housekeeper 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 s1.50 each week. No one, knowing her, would doubt that the food provided would be a revelation to that household in it's excellence and in its healthful qualities.-Philadelphia Press.