Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-10-25
Good Cookery.

copyrighted.

In sSaa 9ood COOKING Is 10 ne maze
thoroughly practical and that the wives
II Now England who daily cook are to
coBtxabuts 10 make 1t SO. You will par
don me II say that many things writ
cen By professional writer's are above us
poor, everyday nor'tals and some Of the
,thinss they write do not agree with my
every day experience For instance,
there Is one writer whose articles read
with pleasure and whom l regard as high
authority. but she peppers peas, the
most delicate and delicious of all vege-
tables; bakes beans in the water in
which they are boiled, which a country
housekeeper considers too vile to throw
down her sink drain, and adds boiling
water, in canning tomatoes. when they
already contain so much water that peo-
pie who appreciate the true flavor and
quality of tomatoes, stew or bake them
from one to two hours, to reduce waiter.
I think 1t is the same author who cooks
canvas back ducks 20 minutes. Row un-
less the oven was excessively hot and the
birds worry tender. this would only suffice
to heat them through.
Under the signature of another writer
IN a New Hampshire paper, cups Of
meal and -four, are used with two eggs,
and q cup of milk in Johnnie cake,
which was doubtless a mistake.
wow I may not do a bit better, but
what send you will be the result of ex-
perisnce at any rate and one of tine things
] savs learned ts that pepper may not
suiy be used but abused.
To person of refined taste, an other
wise delightful dish may be spoiled by
pepper. black pepper we speak Of, as this
b the kind used in a most reckless man
ncr by some cooks. One of the arts of
cooking is to know how to combine at
nnfties. Better offend ten people by
leaving out pepper, which each may add,
than to ruin ones reputation as cook
BY spoildng the dish for the eleventh.
who knows.
Peas, asparagus and lettuce, above all
vegetables. should not know pepper.
Peas, with a sweetness 80 fleeting that ii
may be lost by standing in a warm place
for few hours after picking, may be
ruined by this condiment, for one used
to delicate feasttng; and the white hearts
of cabbage lettuce, which have a fine.
nttty favor when crisp and fresh, need no
other seasoning than salt, oil, and sus-
picion OF vinegar, though many cling to
mayonnaise and heavy dressings. String
and butter beans need no pepper. With
shell beans 1t will do.
Fresh mashed or creamed potatoes
should not be peppered. flashed over
potatoes fried in fat need pepper, as do
fried over cabbage vegetable hash, tur-
nips and summer squash. Again is there
a cot
squash CT winter needs only salt and but
ter. Canned corn may have a dash of
pepper, but fresh corn cut from the cob.
never. Pepper may be used with tomato,
potato and other vegetable salads. though
many prefer dash of cayenne to black.
Never put pepper in pot of baked
beans. Never pepper beefsteak, lamb or
mutton chops. These luscious and fine
favored meats, which need no other zest
than their own juices. with a little salt,
we put on level with liver and Ham
burg steak. when treated to that really
coarse seasoning, which helps the rather
ftavorless tripe; while little red pepper
helps dishes made from boiled ham.
Soups, stews, hashed meats. in fact,
nearly all made over dishes, need a little
pepper, which should be well cooked In,
though careless cooks make a lavish use
of this spice, since 1t saves trouble or
hides ignorance In the use of Others.
Chowders, stews and broths made of
clans, fish and oysters, need pepper, as
do the dressings used to stun fish. meats
and birds.
Chill sauce and catsup look and taste
better without pepper, depending on the
red or green peppers used, while many
for the same reason, leave 1t out of pic
cahlh and mixed pickles altogether.
Game should be seasoned with red pep
per only. while the delicate flavor of
poultry should be preserved intact. using
pepper only in the stuffing, or in soup
end broths made from fowl.
No broiied fish, or meats need pepper
unless the taste is to be quite changed
by q martnade, and in making meat and
fish sauces, and marinades, filling for
sandwiches and stuffing of eggs. toma-
poes. rodls, ETC., pepper should be so hap
ply blended with other seasonings as
not v predomtnate.
Pepper seems to blend with eggs, but
et 70 question II all cooking and serving
OF sopapees Is not better without it. with
ehs exception again, Of soup. AS a rule
the ceasssr the food and flavor, the more
sppreprsers is black pepper as a season.
Ind, MRS. r. w. SHEA.
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