Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1897-11-17

good housekeeping? You must be sys-
tematic. You must understand the
value OF each piece of meat, of each
pound of fruit or sweats and of each
loaf of bread that goes into your lard
er. You must realize the possibility OF
everything. Do you remember the
story of the young wife who, when she
was asked what she would order for
dinner, said leg of mutton on Mon
day, roast beef on Tuesday, a pair of
chickens on Wednesday, pork on
Thursday, salmon on Friday, ham on
Saturday night and wild ducks on Sun
day night? The good housekeeper,
when she has her leg Of mutton prop
erly boiled and served with ca2er
sauce, knows just how long that leg OF
mutton will last and how it will re-
appear. Properly boiled it is IN
such a state that when the knife is put
into it the blood spurts out. Perhaps
it appears on Wednesday night. IL IL
does, it is not seen on Thursday, put
roasted chicken. ACCOMPANIED by
broiled bacon, appears.
By the bye, how many American
housekeepers know that white meat IN
the shape of a bird should never be
served unless accompanied either by
bacon or ham to give it the favor!
On Friday night there will be some
especially good hot fish, and following
this will come the leg OF mutton 70 De
eaten cold with hot vegetables, or else,
if the host is bit OF a COOK ana an
adept with the chafing dish, ne Will
when the mutton appears cut OH s-F-
eral thick slices of the meat, put pep
per and salt, mustard, tabasco ana
worcestershire sauce on each Slde OF
each slice. and then devil them IN the
hot dish before him. After that the
mutton will not be seen again until 1t
appears in the form of meat pie,
which, as it has potatoes and onions
in it, besides the delicate pastry that
covers it, needs no dish to accompany
it. though it may be followed ny a
salad.
The economical housekeeper cares
for each bit of bacon and ham as II
they were diamonds, since in a small
family they may be utilized at almost
any time to give a flavor to a dlsh
which lacks it. She is learning, is the
American housekeeper, bit of econo-
my which she has not regarded as
such. At her first dinner in fashion
able London house she noticed that
toast racks holding cold toast were
passed around. She grew to like the
taste of the dry toast with her dinner,
and coming home she has introduced
the sensible economy, for OF course it
is an economy as well as a luxury.
Not being able to buy a silver rack,
she may be glad to know that in the
best china shops in Ney York she can,
at Slight expense, get a dainty porce-
lain rack that answers every purpose.
Why use a rack? Because when toast
is laid in piles it grows soppy. TO
know what goes with each other is a
something that must be learned. The
dishes that assimilate are eaten with
an appetite. Those that are either too
much alike or too different are
wasted.
1t seems bit of extravaganza to the
northern housekeeper when she saw
her southern sister serve a small piece
of preserved ginger with each helping
of ice cream. She did not realize that
this was wisdom that came from In
ola, that country where diseases of the
stomach are only too common, and
that the rich ginger not only gave
taste to the cold dessert, but that it
kept it from shocking the stornach and
causing q sudden Illness to follow. For
every union in dishes there is a sensi-
BILE reason.
The other morning l pissed a number
Hf n n oo N c
l was yelled | dared to look at them In
dirty pieces of brown paper there were
thickly cut slices of bread daubed with
huge bits of butter and with thick slices
Of greasy meat between them. Each man
had either kettle Of beer or 8 glass of
something to drink. There was no lack
of bread, or of butter, or of meat. There
was simply disgusting arrangement CT
food. | do not wonder that such men
become nilhists or wife heaters, for no
matter how poor a woman is she can II
she will arrange the luncheon of work
ingman neatly. Lacking napkin, there
can be kept two clean cloths, each being
washed after it's use. Bread could be
cut in a nicer way, the butter more
evenly spread, the meat minced finely
and daintily put in place, while there
could always be at least an apple.
The American workingman IS not
poor, but he will be kept poor just as
long as his wife does not understand
the value of food or the proper meth
Cd of cooking and serving it. Our poor
are more extravagant than our rich,
and the wife of the average workings
man. instead of thinking Of giving
her husband a luncheon that would
sustain, that would be tasteful to him,
spends entirely too much time in get
ting fnery for herself or her children
gossiping with her neighbors, or too
often simply hanging listlessly out OF
a window | have said about one
twentieth of what I would like TO say
about things to eat. In this case 1t
was a man who tempted me, and |
have yielded.
| don't want to seem severe to any
woman, but | do know that 1t is
within the power of every woman not
burdened with the cares of many chill
dren to make her dining room haven
Of delight, her table Joy forever, and
dining with her a pleasure looked for
ward to every day, even by her own
husband. AS we feed our men, SO will
they be. 1t rests with us to make them
courteous, brave, honest gentlemen,
or rough, uncouth Doors. Which do
you prefer?
Bah