Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-08-05
Some Kitchen Wisdom

which does not tend to make th. TO- TO-
more digestible or which is done snlai,
40 ~ give uarie,s OF novelty or to cater tc
We would lessen our work preatlv ~ ne
should cease making mixtures ~ go,
materials that require the expenditure 81
time and labor in their nrnnarattn,,
writes Mary J. Lincoln in the New YorL
Herald. W" III
why should we take anvtbin. 50. ;
PIE or deilclous as properly roasted m
boiled chicken, and expend time ana Ia
Dor in chOpping il, mixing il VIII O.
many other things that we cannot deteci
its original flavor, then shaninp eeeina
and crumbing it, and making II ;ndieas
tible by browning it in screening far
we nave IN wheat, In milk and i'm Ag4
az an me substances needed to sustain life.
and nitrosenous parts of the whf,t aud
use only the starch, as we do in our
bread made from lne -four when We
might have the perfect food which natur.
prepared for us If We would use The
whole grain with the exception of is
outer coat of Silica, either cosrse;y
ground in the form of whole wheat mnsh
wheat flour?
Butter and cream are the most whole
some forms of fat and are necessary IN
a PERFECT diet; ana rat Is digestible when
taken by itself or when ii is moi closet,
enveloped IN starch when nor suh.
Jected to so great degree OF heat as 10
change IL into acid and acrid substances.
Pure sugar taken in suitable ouantiIies
is easily digested, ana enters quickly jn1
the circulation. giving US its carbon for
warmth.
Eggs eaten raw or properly prepared.
that Is. cooked at only a moderate d.
gree OF heat. are palatable and easily Ill
geSted but when hardened by inteust
heat, they become difficult Of digestion
Now, why should Ne oVertax our mus
GUAR strength by beating butter, sugar
and eggs together, mixing them as cakes.
or rolling and frying them as doug hnuts
When these same perfect food substances,
might be as palatable If prepared wi n
far less labor? Why should We subiect
food materials 10 the intense heat neces
sary to cook them when prepared in these
compounds. when less heat would suffice
II they were more simply prepared? Or
why make them indigestible by uniting
50 closely substances which must be di-
gested separately: or by overheating the
albumen and scorching the sweet glob-
uieS OF rat. or entangling them in starch
and albumen?
Such waste OF time and energy is a.
unJustihable as is the cutting Of clotn
into minute pieces and then sewing them
together. for the sake of having one. piece
made up Of li35 little ones.
why VIII women be SO foolish | can
not say, unless ii be that we are SIM
slaves to the ways of our mothers ard
grandmothers. and dare not keep house
without our crocheted or patchwoIk
quilts, and ill our pantries with an un-
cookies. waters, tarts. doughnuts ana
pies, and dare not invite a friend to
luncheon without serving croquettes, pa;
ties and some novel ice or cream.
Possibly you may say. But YOU are Il
teacher Of cookery, and in your books
you teach us how Ia make Il great many
elaborate and difficult dishes and yet
now YOU are condemning them" No. ne:
entirely.
Those who can afford to buy these ex-
penslNe materials and to hire cook -
make them into tanciful dishes. who
have plenty of time and strength 10 give
to such work, and whose habits in otheI
respects. are such that their digestive or
gans Will not be oVertaXed by diet %
this kind, may have these dishes If they
please, and so must be taught 10 make
them But all other persons should avoid
them.
have for a long time felt that instead
of teaching women who are already over
worked. and especially young housekeep-
ers, how to prepare elegant dinners of
many courses, and urging them to com
pete with chefs and caterers, l should
spend more time and thought in trying to
show them the Importance of preparing
essential dishes perfectly, and the advan-
taSes of greater simplicity in our daily
living. That is why 50 many OF my me-
nus have seemed simple or plain as com
pared with the prevalent fashion.
We no sooner begin to enjoy the fresh
fruits of summer than we have TO think
of the ways of keeping the surplus fOc
future use.
1t adds greatly to the ease of this work.
which is none 100 easy or agreeable at
the best, ii We have convenient utensils
Granite or porcelain lined kettles, with
bales and lips for convenience in pouring,
and that free from all blemish o"
break in the glazing are almost essential
for this work. They should be broad,
that considerable surface may be exposed
to the heat. and deep enough to prevent
boiling over. but they need not be filled
because they are large. for in canning
and jelly making il is better to do but a
little at time, not more than two
quarts II you can afford it, have one
holding six or eight quarts, one three,
and two holding two quarts.
a small, sharp pointed knife for par
ing; also an old silver plated knife ground
to a fine edge, will be found convenient
for articles which steel knife might dis
color.
Wooden spoons. small and large, with
perforations wire spoon, large and
small silver spoons, scales. a hair sieve,
a silver nutpick or skewer. a granite col
ander, a wooden maSher a fruit press, 4
your purse will allow, and several yards
of coarse and fine cheesecloth and nne
cotton and wool flannel.
Quart and pint glass jars, with large
tops, the best for general use. See
that the glass covers are free from hicks;
the spring or clamp in perfect order, and
that the rubbers are new and free from
cracks few jars of the two quart size
will not be amiss If you plan TO can large
fruit whole. Two sizes of jelly tumbers
are ueSlTdDie, Will ultt paper anu
able labels and parafiin for covering.
Use pure granulated sugar; avoid that
with a blush tinge.
Do not use tin. iron or brass utensils,
and avoid anything that will SAVIOR of un
cleanliness.
1t is mistaken economy to put in even
one speckled or partly decayed berry or
bit of fruit for the germs Of decay may
extend further than your cutting and
spoil the whole.
Use the fruit as soon as possible after
gathering. From the vine to the kettle
is as true of this department of cookery
as of green peas and sweetcorn. Fruit IL
better a little underripe than overripe.
and be washed very carefully but thor
oughly.
Wash cherries, remove all imperfect
fruit and stems. and stone them or nor
as YOU prefer Allow three-fourths pound
sugar to one pound of stoned sweet cher
ries equal weight if sour cherries, ant!
one-half pound if cherries are not
stoned Put the sugar, with water
enough to dissolve it, on TO boil and re
move the scum. Put in the cherries and
boil fast from three 10 five minutes, keep
ing the fruit under the syrup. Mean
while, have the jars filled with warm wa
ter, standing on trivets or folded tower
in a deep pan of water, and heat grad
ually to tie boiling point
When ready to fill them, turn out tnt
lars three-fourths full. Wipe top and pu;
on rubbers which have been quick.
scalded Let the syrup boil down untii
there is Just enough to fill the jars. FL
to overfiowing. run a long silver kniie
around the jar to remove air bubbles