New-York tribune., 1901-10-13

being; the conduct OF the home on the material
side, the seeking TO produce the best results
with the least expenditure OF energy. material,
time and money. Here we have reached the study
of economics-the economics OF home consumption.
To sum up the whole matter. then our subject
consists of certain household arts or activities
based number OF sciences and leading to the
study Of economies
''The most difficult problem of physical life
is the preparation Of foodstuffs from both the
animal and vegetable Kingdom Tor aDsorptitoh non
into our bodies. This preparation begins with the
separation of the materials from their Gus
art. girl may evince Il liking for drawing or
faculties and a manual training In In these accom-
Prhmemts is 5e nf cnenF n that
It is an Inheritance. II among family traditions
or doughnuts won renown, the faculty, it seems
TO be generally supposed. may be bestowed as a
"The art and science of cooking involve large
Of the laws Of physiology. chemistry and hygiene.
In cooking as in all other departments of life,
study of its fundamental laws. The daily meals
hoe and PSs shomd eeraRy form part of what
William Morris called a quiet. daily unostenta-
tious health exhibit. "
PRACTICAL DEMONSTRATION.
Miss johnson prepared before the audience baked
tomatoes, stuffed with macaroni. stuffed eggs au
gratin and caramel custards.
For the baked tomatoes she cut slice from the
stem end of each tomato and scooped out the in
side leaving an unbroken, substantial shell. For
eight tomatoes of even size, she cooked cupful
of macaroni broken in one-half-inch lengths. In
boiling salted water, until 1t was tender. Then she
drained and rinsed it. Next she made a cream
sauce using for a part of the liquid the tomato
pulp This she seasoned with salt and paprlki'
and added to one-haf cupful of cheese, grated,
and the macaroni The shells We're then filleu
with the mixture. the tops were covered with put
tered crumbs and they baked in hot oven
for fifteen minutes. A few tiny dice of chicken or
contents of each tomato before 1t Is baked =,
In preparing the stuffed eggs. the yolks or cold
freshly boiled eggs carefully removed from
the unbroken whites, which had been cut In nan
mixed with equal quantity of chicken. chopped
fine mixture seasoned with salt, paprlha
and onion Juice mostened with melted butter ana
filled into the whites and the two pieces Of each
egg pressed together The eggs were then
put into small gratin dish and were covered with
a plain cream Buttered bread crumbs COW
cred the top the dish and they were re-heated
in the oven. A little grated cheese, Miss Johnson
said might added to the sauce II II was wanted
oil or cream in place of the butter might be used
to moisten the yolks.
Caramel custards next the programme
For these one-half cupful OF sugar and halt a
teaspOonful of stirred over the nre
! until the syrup changed to a smooth caramel
ttmbale mould and the mould was turned ABOUT
until every part of IL was coated with the caranel
MEANWHILE the rest of the caramel was kept not
Until all the timbale mouldS had received the Same
treatment. Then three whole eggs and two oIher 81
yolks were beaten light. and half teaspoohIu oi
salt and one-third cupful of sugar were stirLxSfu
thoroughly into them. A pint of scalded nilih niih
was added and the custard strained INTO lhe
moulds. A folded paper was placed In a pan ar aru
boiling water was turned in and the moulds were
set in the pan and baked until firm: When they
were cool they turned out of the moulos On
to a fiat glass dish