New-York tribune., 1901-12-10

WHY THE H1n WAS TOUGH.
WHAT A WOMAN DIDN'T KNOW ABOUT
COOKING.

Included in the inducements necessary to sharp
competition in trade the graces of long suffer
ing and great patience the part of the sales
man This was illustrated in one Of the big houses
last week when woman returned ham which
she said she had cooked and cooked but which
was still so tough that she could hardly cut
through it The canvas covering of the ham had
not been removed. Without explanation or re-
monstrance. the we'll trained attendant apologzed
for the trouble which she had been caused ana
promised to send another in exchange. This he
did but he that the next one was delivered
without the canvas.
1t is difficult times to catch customers point
Of view and possibly K shopper were asked to ex-
plain some of her own statements she herself
might sometimes find II difficult to DO so The
other day woman asked for birdseed. supple
menting the order with the statement that she did
not the kind that she had before. because
her husband did not like it.
As rule. said a dealer yesterday things that are
nice 10 look at nice to eat but this Is often
misleading For instance. in vegetables the biggest
ones are apt be less delicious in flavor and
sweetness. notwithstanding the efforts of growers
who are trying to combine SIZE appearance. keep
ing Qualities and flavor all in one and the same
product This viii undoubtedly be done in time. to
an extent at least Mean*hile the s{aIaaEd hs 5 %
,+ifI Iba fbe Eastern Kinds hut they are in
ferior in flavor Small peas. small string beans and
small corn are all ard more delicious than
roo5 IN nam other aTttces In canned goods the
smaller fruits only have better flavor. out they
are more economical because with small sections
Of the fruit less space in the can is lost and less
water IS paid for. The small pieces, too serve 10
better advantage the table
IN the matter Or canned goods. housekeeperS
might learn many things. if the statements OF deal
ers are correct For example. man said yester-
dav: Not in three hundred remen-
bers of brand Of fruit or vegetable that
she has bought. When she comes 10 order she
usually asks for the same kind that she had be
fore. and we supposed to remember the name
Of it
In deciding upon the brand to select several things
be considered. One of the most important
after flavor is the quantity of fruit or vegetable
which the contains and the percentage OF liquid
which is used to fill it If people would dema no
less water and food in timed goods cannerieS
would turn out more honest products.
i housckeeper generally knows whether or not
acids have been used canning goods. When the
fruits and juices disagree with the consumer there
is pretty to be for it that viii bear
investigation.
Dried fruits might with benefit be employed often
than they Dried peaches, prunellas. pears,
apricots. apples and the last dark and sill
YER. offer variety for the winter season Then.
there dried cherries and black6erries which
not only useful for puddings and pies. but for
sauce as well. One common mistake IN preparing
dried fruits is the custom of many people 10 COOK
them too long and not soak them long enough
This accounts for the fact that persons scorn
them. the fine flavor of the fruit being lost
in the cooking process All dried fruits should he
soaked until all the lost moisture has been restored
Then little cooking will be needed.