Evening star., 1901-10-05
Table and Kitchen.
ABOUT PREPARING AND SERVING
FOOD.

The cook who can successfully lead the
diner from one triumph to another so that
safety doeth not wait upon appetite, is not
she who provides the greatest numper of
rich dishes and surprising novelties, but
sne who has the judgment and skill to pre-
pare from the simplest and plainest every
day viands a neat repast that shall feast
us, light and choice, of Attic taste.
Many housewives would like to follow the
custom of serving their family dinner in
courses, but are deferred from so doing
through the belief that this practice en-
tails great deal of extra labor and time,
if not expense, and they still continue to
dish everything up at once" This GUS
tom, as a rule, precIudes soups and salads,
two essentials to every dinner.
In households where mistress is both
cook and maid it does not seem practical
to serve the dishes in courses, as the chang
ing would necessitate some one constantly
leaving the table, and this some one would
in all probability be mother whose place
at the table should not for moment be
vacant. y very little planning win make
1t possible for those who so desire to OBJ
serve all the little niceties of refined GUS
toms that cost nothing, but are beyond
price to the posseSsor thereof.
Teach the Daughters How.
In households where help is not possi-
bic and there are growing or even grown
up daughters (and it were wise to include
the sons as welD no more useful training
could be given than that which will teach
them not only how to prepare a course din
ner. but how to serve it properly.
This knowledge they will bless you for
in after years or if they do not others who
come in contact with them at the table
will.
1t will not only serve them in ordering
fl,rsv- ,sNll ltt a
ease when, perchance, they are brought
into society where the strict obseryances
OF table etiquette are practic9d as religion
and decide your eligibility to polite So
ciety.'
And one can distinguish at a glance those
''to the manner born in this respect. There
is entire absence of self-consciousness in
it's place, an ease and grace and confidence
in every movement that is a pleasing COM
parison to the gauche manner of some and
stII self-conscious watchfulness of others.
1t is as possible for the boy and girl in
the humble home to acquire this perfection
of manner as it is for young people who
served by butler and his satellites; and
the accomplishment, once gained, sits more
easily upon them, as a rule, as these chill
dren are more natural and unaffected.
oung people do not, a general thing,
like to wait upon the table. This objection
in all probability can be easily overcome
when the duty is presented to them in a
favorable and enticing light, as is done in
the domestic training schools, where the pu-
pil enjoys this part of the work quite as
fully as the preparing of the good things.
Do not fail to keep the artistic feature in
view; teach them the Importance of present
ing the food in an attractive manner; set
their talents and invention to work to this
end and see how intense their interest will
grow. Never criticise failures. but kindly
suggest Improvements for the next time
Do not make the work appear a tax upon
any one, but a pleasure, for which each
child awaits its turn.
Simple Menus.
To make dainty serving possible under
ordinary or restricted household conditions
the menus must be simpliied as much as
possible. This done, it requires no more
time to prepare the selected dishes than to
COOK the ordinary dinner where everything
is served at one time except the dessert
Let the dinner consist of soup fish meat or
game, with not more than TWO vegetables;
a salad, the nature of which is governed by
the meat course; little heavier, richer
salad with cold or n1ade-over meat Dishes
or this course made a little more substan-
tlal by serving cheese and waters with the
green vegetables. The dessert is a matter
that taste and circumstances must decide.
1t Is considered necessary a fit ending to
the feast, but in most cases is superfuous
If your means allow only an occasional in
dulgence in this line, the salad and small
cup of coffee will conclude the dinner very
nicely. There are many inexpensive mate
rials that make light and dainty desserts
such as please the children at least. then
again, there are days when a good whole
some dessert like old-fashioneu rice pud-
ding may be the piece de resistance of an
otherwise rather too frugal meal.
The Soups.
Soup must be the pleasant fnteriude to
the harmonious dishes that follow: and
like the dessert, its quality is decided by
the nature of these dishes. 1t NAV be a
delicate and light Introduction to prepare
the Inner man" for what follows or it
may be a good, substantial foundation upon
which to build more delicate structure
when larder is bare of all but soup ma
teriais' and the purse must be considered.
Between the fine contempt some express
regarding the food we eat and the intem-
perate pleasure others indulge in there is
the medium of good sense and refined taste
and on this ground every housewife can
stand secure and let not her mind be dis
mayed or perplexed by too radical teach-
ings one way or another.
Two sample Menus
The lover and advocate of substantial
fare has probably decided upon boiled
dinner and serves it according to rule from
time immemorial. The meat is boiled" In a
quantity of water for several hours; then
the potatoes. turnips and cabbage are add
ed and cooked until tender. meat and vege-
tables taken out and the water thrown
away The meat is placed a dish with
out the least attempt at garnishing and
the vegetables served just as they are
taken from the boiler. These viands are
possibly followed by apple pie; and all
these dishes placed on the table at once.
Now take the same mat erials and proceed
as follows: The day before this dinner is
to be served, wash and trim the meat or
have the butcher tie it into shape like
rolled roast: cover it well with water and
after allowing it to come gradually to boil
ing point place it where it will cook very
gently until it can be pierced with fork
easily, but will not break apart. Uncover
and Set where it will cool and then cover
and let stand until the next day. Skim Off
all fat and remove the meat to another
boiler add just enough of the liquor to
steam the meat to heat thoroughly and set
over the fire to get hot. Boil your potatoes
IN fresh water and mash them cut the tur-
nlps and a few carrots into little balls (ir
you have vegetable scoop, which costs
but 10 cents), or into neat cubes and boil
in part of the salted water or to have a
better color in fresh salt water until ten
der If You prefer your cabbage boiled In
the liquor from the meat, cut the cabbage
IN quarters OF eighths soak in cold water
for an hour, then cook until just tender but
not broken or dark colored. Dish up the
meat on hot platter; removing the strings
a n pp md L,