The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-11-14

and he said: Dear Bah, wish you Wouia
talk little about things to eat" It was
a fortunate request, since if he had asked
me to discuss parliamentary law or the
advantages Of Greek in everyday life, or
demanded my opinion regarding some very
abstruse book. should have been unable
to answer him. But I have opinions on
things to eat, very decided opinions, and,
/ fatter myself. very sensible opinions.
once in a while one is privileged TO bow
to oneself and appreciate ones own aoil-
ity. and do this when it comes to choos-
ing dinner.
Talking about eating. did you ever hap
pen to think that we were the most for
tunate people in the world-we people who
live in the United States? There are not
more than two months in the year when
fruit is not plentiful and cheap, and dur
ing these two months we have superb aP-
ples and hne nuts. We have the best beer
and mutton, quantities of game a grea'
deal of good fish, the greatest variety Oh
vegetables and an embarrassment of riches
as far as fruit goes. But there are wo-
men who wonder what they can order TOT
dinnerl The English or French woman
looks at us with horror. She cannot I'M
derstand our great waste. She does not
realize that we are young nation ana
that everything to eat is so plentiful that
we do not find the necessity for economy
Aha, EXISTS in the older countries and those
where the earth is less bountiful
- III
Sometimes think that all over TINS Dig
land Of ours the earth absolutely laughs
because it gives forth such good things
Our cousin across the sea pays s. for
pineapple and $3.50 for a tasteless melon
The pineapple is put on the table when
n great dinner is given. On its first ap-
pearance 1t is not cut but is simply dec
Grafton. On its second appearance 1t Will
he cut In tiny squares, one given to each
person and that pineapple Is made TO
serve for at least three dinners. A melon
has the same treatment accorded to II.
And. while it is gloated over, it no more
compares with our magnificent water
melons and our spicy cantaloupes than
Uttered water does with the richest bur-
gundy.
Having everything that can be desired
In the eating line, we do not appreciate
1t. The average American woman does
NOT study out how each dish can be
made most dainty and most attractive.
Her market basket comes home filled to
the brim. and for dessert she can choose
many fruits and many sweets, where her
English or French cousin has but Two or
three fruits from which TO make her
choice, and is forced to fall back on
No hax ~ the
consequence is that in the average house
hold proper service and economy are un-
known.
Until within the last ten years the
American dinner consisted of a heavy
meat served with as many vegetables as
the market afforded, all put upon the ia
BILE at once, and topped off with a rich
dessert, oftenest pastry or a pudding-no
fruit-and tea or coffee served with the
main dinner. OF course, all this was
wrong. You who are delicate in your taste
lose all appetite when the steam from
vegetable of which you do not care flies
in your face. You who are tired, and
have hoped to find rest during the din
ner hour, become disguised at seeing so
much, and consequently, can eat but
little, and there is waste and waste and
waste.
Even among the people that we call
poor there are no such hungry faces as
are noted among the poor i'm the old coun-
tries. In the proper seasons our poor get
fruit OF the best and only occasionally is
absolute starvation found. while absolute
starvation, my friend exists every day in
the magnificent city of London.
The first mistake made by the American
housekeeper is that she buys in too great
quantities. She would consider herself
mean If she locked up her groceries. And
as for giving out the quantity required for
every day she would scott at that as stin-
gy The wiser woman who elects to buy
enough to last for one week finds but little
waste in her household, for before pur-
chasing she has discovered just how much
of each will last for a certain length of
time, so that no impertinent cook can tell
her that she does not know what she is
talking about.
She is a poor housekeeper who does not
comprehend the meaning of the order
which she gives, and it is strange, but
true that the best housekeepers in this
country are among the very wealthy. The
wife of the man who has 5000 year who
keeps one maid is less apt to study house
hold economy than the wife of the Million
aire, who has a housekeeper and many
servants under her control. You insist
upon saying that where there Is only a
moderate income there cannot be dainti-
ness of service, and tell you, because 1
know by personal experience, that this is
not true.
The woman who looks we'll to the way OF
her HOUSEHOLD can be economical, can have
a dainty table, can offer appetizing dishes
to her husband, and yet she need not be
overworked, nor need she leave her table
for one minute during dinner. Properly
trained, the maid who has cooked dinner
can serve it, l do not advise the house
keeper who has determined to do right to
engage as her one maid an elderly woman
who has what the servants call "set
ways" But instead let her choose a
young woman, one at least younger than
herself, who has lived in this capacity with
no one but her, for then she cannot cite to
her just how Mrs. Brown or Mrs. Black
managed her affairs. The average maid
declines to wear cap, regarding it as a
badge of servitude. OF course this is fol-
ly. But in few households where one maid
is kept can she be induced to assume the
pretty white headdress that is so becoming
and so neat. However, a good mistress
has no trouble in convincing her maid that
for reasons of cleanliness, as well as suit
ability, 1t Is best for her to wear her hair
perfectly plain while in the kitchen or the
dining room. Then she will not object
to the long, white apron and, once she
finds 1t becoming, to the deep white collar.
ba los he Mill i'm nafa