The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-08
TABLE AND KITCHEN.
Practical Suggestions About What to
Eat and How to Prepare Food.


Practical Suggestions About What to
Eat and How to Prepare Food.
Conducted by Lydia Ames Willis, 719
Chamber of Commerce Building, Chi
cago, to whom all inquiries should be
addressed.
All rights reserved by Banning Co,
Chicago.
THE BLENDING OF INGREDIENTS.
Mixing and combining materials in
proper manner is of prime Importance,
after they are carefully measured. Have
all materials to be used near at hand
and measured. Have all utensils ready
before beginning operations. This saves
blunder.s and waste of time The flour.
salt, baking powder and spices Gf used)
should be thoroughly sifted or mixed to-
gether in bowl. If eggs are to be Sepa-
rated, have a bowl for the yolks and
platter for the whites. Break each egg
separately, over a saucer; so that II the
egg is not perfectly fresh or the yolk
should be broken and mixed with the
white, it can be set aside for another
purpose or thrown away without spoil
ing the eggs already separated. When
ready to combine the materials, there are
three ways in which it may be done, as
follows:
This means to mix ingredients thor
oughly by using a circular motion of the
spoon or paddle; widening the circles as
you blend materials into a smooth mass.
This is employed in all cookery and is
the first principle of mixing.
BEATING
This term applied to batters, eggs or
liquid preparations means to turn the in
gradients over and over with decided
and rapid motion; allowing your mixing
to the surface with a quick downward
and upward stroke. In this way con-
siderable amount of air is incorporated
into the mixture and the batter made
light and smooth.
CUTTING AND FOLDING.
This method is employed when mater
ials such as beaten whites of eggs or
whipped cream are to be added to
heavier mixture in order to prevent the
escape of the air already introduced by
beating or whipping the eggs or cream.
Add the lighter material gradually and
with a wooden spoon or paddle cut down
gently through the mixture to bottom of
bowl, carrying the beaten whites or
cream with the utensil, and turn over,
bringing to surface again, repeat this
motion until all is thoroughly blended.
THE IMPORTANCE OF DETAIL.
To insure success, so much depends on
the little details. To give necessary space
to these in a cook book would require
volume so conmodious in size as to be
inconvenient for handling in the kitchen.
A LITTLE KNOWLEDGE.
Even a little knowledge gained in this
direction is of considerable help; as it
shows the often troubled and anxious
housekeeper that there is a right way of
doing things; and Immediately she re-
solves to find out the many reasons
why" women are becoming more and
more widely awake to the fact that
there is an endless amount to learn in
this broad field of domestic science. So
much that must come from the actual
putting into everyday practice the many
well conceived theories. and carrying
them to a successful issue under all con-
ditionS and surroundings.
1t is one thing to advance, from a sci
entific standpoint a carefully-teSted the
ory in regard to the proper method of
doing thus and so or feeding the human
body; but another and quite different
proposition when it comes to be put into
practice by those not sufficiently verSed
in a knowledge of the close relations ex-
listing between foods, occupation, sur
roundings and the many physical ano
males that make the problem of right
living so hard to solve.
HOME COOKING SCHOOLS.
Dyspepsia, insomnia and the attendant
evils resulting thereform have become so
prevalent as to arouse the feminine mind
to the fact that in self preservation 1t
edieS, but for radical cure; as she does
not find that nursing the victims of sour,
heavy bread, tough steaks and greasy
fried foods, an occupation much to her
taste. ana, IN IacI- she might De mucn
more agreeably employed in learning
how to make the bread a more reliable
staff of life, the same steak tender and
tOOthSOme and the fried foods less mis-
chievous in their effect. Few women,
comparatively, have cooking schools
within their reach, but the kitchen is a
universal institution, embracing a Scien-
tific laboratory of no mean scope, where
in she may gain knowledge of more
things than ever yet dreamed of in her
philosophy or a collegiate course. But
for a Strage and unaccOuntabl reason,
the homely kitchen, as an institution OF
learning, is rated below the esteem of
the average woman We are led to Won
der at times whether or not, cooking be-
ing a science of the highest order, this
may not be the reason why women do
not take to it more readily. The artistic
features, such as beautiful china and ia
BILE decorations appeal at once to her
mind but the plain realities, the deep
Investigations into the constituent prin-
ciples upon which everything depends