The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1900-05-13
fcoprrighted 1900. BY Q. Burns.l

Copyrighted 1900, by @. Burns.)
Paris, May Paris is putting her
best foot foremost just now with
view to showing savage foreigners
from the boiled beef EngliShman TO
the pie-eating American that the most
civilized man in the world is the one
yglao is most scientifically, daintily and
above all, economically fed. The
F'renchman is making no great fuss
over his displays of raw food stutts az
the exposition, leaving that to the
Americans and to Russia and Austria
liza, but he is rather inordinately proud
of his demonstrations Of the art of
cookery and his economic and scientific
achievements therein.
This is the reason why, IN spite or
the charms Of great pictures, statuary,
Swiss villages and elegant costumes
under glass, the exposition of cooking
stoves in machinery hall is constantly
crowded, and in the fine arts build
ing there is daily laid afresh before an
admiring audience a state banquet that
is fit to set before a king.
/ What will appeal most to the Ameri-
/ can woman, on her first visit to that
| department of the fair, where culinary
/ apparatus are exhibited is the ire
! mendOus strides the United States has
made in advance of Europe. Hour af-
ter hour groups of white capped French
men and women cooks hang about the
/ display Of electric ranges. So lar, IN
the biggest Partisan kitchens, such an
! up-to-date device is utterly unknown.
! The French chef is a great man, but
/ he is touchingly conservative. He
looks with amazement on the gas
ranges from the states and with no
little admiration, too, and he is willing
to confess that as regards ultra Sclen-
tific appliances Americans lead the
world He admits, too, that in the
conserving Of raw material, from beef
to mayonnaise dressing, the manufac-
turers of the United States could &C
cept a handicap and beat the universe
Still, he goes back to the big cast iron
coal fed French ranges, to the tiny gas
ovens and little fourneauX a petrole
and insists and very justly, too, that
with such simple means Parit Is still
the best fed Of all the great cities; also
that the Partisan chef still stands IN
rivaled at the top Of his art and that
in the clever solution of some really
tremendous economic food problems the
French can teach valuable lessons &c
their cousins in the states.
French Fuel Economics
To a fair-mnded woman, genuinely
interested in domestic economy, moth
ing illustrates the French argument
like a visit to the fuel shops Of Paris
If the French still cling to coal anC
gas it is because they find it far cheap
er than our electricity, and in the pro
) duction Of inexpenaive kitchen fue
: they are unrivaled. Three wholly diff
ferent kinds Of what is called bod!
2 fuel is sold in the coal yards. SLOW
coal, a coke and charcoal. and these
: with four different sorts Of composite
{ preparation, are used for the regula
} ton Of the range fire.
5 When the morning fame is started
= in a Partisan house or restaurant, tn
cook begins by paper and magolins
} then coal in good fresh Jumps. Mage
l Inns are fagggts from the forest, IN
dry dTOppings Of the trees; not an
part Of the trunk or big bOughs, AM
r in consequence. this woodland waite
carefully gathered all the year through
and bound III WITH tied bundles, cal
be sold at the small sum Of sou
bunch. It's the best and cheapest tin
der wood ever put on the market ant
I | when the cook has got her range 60
ing, she begins to regulate her fire in
0 extensively by putting on boulets The.
r are nothing more than coal dust press
a ed into bricks or egg shaped Jumps, tn
refuse Of the coal yard all turned mt
valuable fuel that burns very, yer.
slowly. but with an intenser heat an'
a steadier glow than the best Of on
small hard coal and it is easy to cues
f ! at how much less expense.
If at any time during the day tn