The Butte inter mountain. [volume] (Butte, Mont.) 1901-1912, 1901-12-05
ECCENTRIcITiES OF
NEW COOKERY

Herbert Spencer's theory of wave-
like ups and downs in the history Of
nations and their literature applies to
many other things. Families start in
obscurity and cheerful poverty. rise
gradually to wealth, luxury and osten-
tatious extravagance; too often the
third generation sinks into the effemi-
nate. worthless, leisure class and soon
disa ppears.
Literature. as we all know, has it's
continuous waves of rise. growth, bril-
liant elimination, artitcialy, and de-
cline. In England and America the last
phase is now being illustrated.
The artificial schools in literature have
always been curious ard absurd. Just
recall the stilted. intricate effusons of
the metaphysical Dome and his fol-
lowers. Even the strong and satiric
Dryden when young. fell into this fash
ion. Moiiere ridiculsd this effected,
verbose. involved style in France.
/ A volume might be written on the ar
tficial in courtship fashions chirog-
raphy manners. conversation, house
decorations. art in general, and the
IMPRESSIONS IS in particular.
All that can be endured as not in
fiuencirg our health ard lives. But
when this blight, this idiocy, falls on
food and the way it should be prepared
and served, it is truly deplorable and
some one should protest.
l do not refer to NEUROLOGICAL pastry,
where a history and deep meaning can
be read in gingerbread horses, pretzels,
pancakes and rolls.
THE intrcacies of Eliza be than cook
cry are amazing, but they are at a
comfortable distance. The Roman
banquets where they served dish
composed of the brains of 500 peacocks
or the tongues of SEQ nightingales were
more rcmarka BILE for ccst'iness than for
taste, and we can hardly realize such ex-
travagance. About 10 one of the tri-
umphs of cookery was the construction
Of a ship of confectionery, with guns
charged with actual powder. and
castle of pies. containing live frogs and
birds. SaVarin, who believed there
could be octaves of tastes as we'll as OF
tones, left several wise maxims anent
his art as 1.-The destiny of men and ma
tons depends on the manner in which
they nourish themselves. The discov-
cry of a new dish does more for the
ha pp;ness of the human race than the
discovery of a star"
Louis XIV. said: ",rhe art of cooking
cannot be learned out of a book any
more than the art of swimming or the
art of painting
l had one dinner at farmers, where
savory stew was set in a large tin pan
in the center of the table, from which
all helped themselves akin to the
single dish followed out in the middle
of the table from which an entire fam
lily fed, using fingers for forks, in the
early days of France.
Now, if you We're obliged to choose,
which would you prefer for satisfy
ing meal, that savory stew on the farm
er's table or a chocolate lunch given by
some city girl who had taken one term
of lessons at a cooking school?
Fancy a chOcola te-tnted soup and
every course leaning to that shade!
| Fancy chestnuts dipped in chocolate
and then covered with whipped cream!
| This is not my imagining, but an ac-
| tual menu My attention was first called
| to the artificial in this direction when
| Travelled weary way one hot day by
| boat and car to attend lunch given
| by a young and ambitious housekeeper.
was tired and unusually hungry and
| waited impa tiently for a summons to the
dining room.-New York Times.