The Republican journal., 1905-03-16

for d. oeuvre for small dinner party;
its title, 'Sardine or AnchOvy Eclair.' ;
| l take for granted you are all familiar
with the, to me, technical terms, ETC..
which my wife has explained to me"
| and Dr. Stansbury read slowly, as II
still studying each line, the recipe IN
question:
prepare chOux-paste, and using a
tube with half inch opening, press the
paste on to buttered baking pans, in
strips about two and half inches long
and three-fOurths of an inch wide.
Bake in an oven with strong heat be-
low until a cake feels light when taken
up in the hand. When cold, split on
one side and fill with the following mix
ture: Pound in mortar half cup of
sardine or anchOvy fillets, IA of cup
of butter and four hard boiled yolks Of
eggs, and pass through a sieve. Season
highly with tobasco, salt if needed,
mustard at discretion and few drops
of lemon juice, then fold in one-fourth
a cup of whipped cream, measured af-
ter whipping, and more seasoning it
needed. Dip the fiat side of each eclair
into highly favored brown or tomato
chaudfroid sauce, and decorate with
bits of hard boiled white of eggs or
truffle or both. Serve on small plates
covered with paper doilieS."
"The form for tomato sauce follows
this" he continued. "The usual one,
it is stated, with an addition of half an
ounce OF gelatine softened in quarter
OF cup Of cold water then stirred in
the hot sauce till dissolved, the eclairs
when prepared to be dipped in this
when it has stiffened sufficiently, aud
all to be brushed over with liquid aspic
Jelly, which in turns stiffens or sets be-
fore using and itself is prepared by an
other complicated process and includes
many ingredients.
"Here then you have in the compass
of cake, when baked some three
inches long by one wide and thick,
seventeen different ingredients, all de-
signed to stimulate an appetite :ded
probably Ey lunch prepared on the
same general principles as the dinner.
For both are the same interminable
processes, pounding, whipping, strain
ing, and chopping for the final touch of
bits of white Of egg, or tr1ffie-in this
case both. And this is but introduce
ton to the real dinner, what follows
being equally bejuggled from roast, to
entree, and all the file of attendant
sauces, to the 'pousse-cafe,' rightly
named. 1t is quite safe to say then
that the average fashionable dinner
contains, under the system of which
this recipe have read would seem the
keynote, not less than fifty ingredients.
The stomach is a sturdy organ. 1t
bears much from its owners, and it
works energetically to dispose of all
that is offered it, but at these combina-
tions it revolts, or remains poWerless,
and no form of medicine, patent or
! special prescription. can hinder natural
results The business man born under
simpler conditions of living, but whose
money is made in the present rush and
stress of business methods, is tempted
afresh long after natural appetite is
satisfied, and presently we have another
case of appendicitis, daily more COM
mon as these methods with tooG be-
come more possible to the aspiring
that curiouSly and evasively indefna bic
thing we cali society If this were
medical lecture, would show you, inch
by inch, as it were, what these combina-
lions stand for, and the madness of
making the human stomach their recep-
tace. For what is the first office of
food? To build body; to give to each
cell of the wonderful structure its own
congenial and needed nourishment. that
SO each stone in the human temple be
laid fair and free from all bemish, its
mission the building up of a home
whose substance retines day by day, in
which the spirit may dwell untroubled
and unhampered to the end.
leave these extremes. Come down
| to the great middle class who follow
these models closely as they may, and
| it is true that loves labor is lost and
worse than lost in countless prepare
tions that bejuggle food and tempt to
constant overeating. | am aware of
| the great wave of interest III slmpllti-
cation of food that has come in with
advanced physical culture, with some
| definite thought as to simpler life as a
whole, as we'll as with new and Saner
methods of treating disease. We doc
tors give less and less medicine, but the
natter of right food as the real medi-
cine is but in the infancy of its handling.
What you as women will do with your
children; how far you yourselves will
think out into self control which will
act quietly and insensibly on them, on
the whole question who shall say?
| That great numbers of women are seek
ing earnestly the best way, l know, but
the mass are still untaught, and the re-
suits are in our enormous asylums for
idiots and detectives, or form the mate
rial out of which arises what we call
the present epidemic of crime. AS to
the temperance question, no woman
who offers husband, son or guest seven
teen ingredients in a single hors
d'euvre, need wonder that too much
wine is taken and later something
stronger than wine. The food habit
carried to it's extreme is as pernicious
as the drink habit, a new
thought about it all, the only escape.
Yet SO rooted and grounded are most of
us in superfiuities, that change is al
most impossible. The more need then
for all mothers to study the laws OF
food under intelligent direction, the
laws of life as whole, and realize that
one word is the keynote to the whole
neutrality-suspicious.. No less beauty,
but more and higher; no less comfort,
but more, since every faculty will work
more surely and happily when freed
from the weight and strain born of oul
methods with the body. The life is
| moro than meat vpf tho meat leo m u