Daily press. [volume] (Newport News, Va.) 1896-current, 1906-02-17
THE VENETIAN KITCHEN.
u Would Bother an smcrIcnn Cook
10 Prepare Ncai.

ia Prepare Mcai.
Any one who keeps house in Venice
will lind that the pic,uresuueness Of
surroundings il carried ont in all the
details of life. The A,y,hen. for in
stance. will lie more primitive Than any
kitchen YOU have yet seen IL Your apart
ment IL anything short Of II palace 1t
Is apt To he Il spacious room. around the
top Of which runs n row of shelves
flied with pewter plates. There are
| rows OF copper pots AMI saucepaus,
end there are fascinating earthen
niSl,es and casSprOles OF every size. and
IN The inventory there is sure To he u
round wooden board with stubby
/ handle. TO turn out The Stcamiug pollen
IN on. roIcnia is nothing in The world
b,it an cNcellently made cOrnmeni mush
IA corDmeal inush with the inushiness
loft out. for Ia h" PEI feel p"~nta must
bav" consistency. EcShles the exact
proper fnnS of wntc". sail and meal. po-
lcnta. to br good. must hc stirred con
t,nually nud II long cudgcl for This pur-
pose Is another item in the Kitchen fur
niShing. Onr polenia was cooked in q
copper poi hung on y rrau" over a wood
tire. nnd his brings ne 30 the cooking
arm nGrnienS. There Is no stove in
This Neuetiau, Kitchen: there Is nothing
! tn cook or by means OF which an Amer
| lean cooS could turn oyIt II square meal.
There is II wide s0apstonp hearth. the
! site of The ordinary raugp. surmount-
| al hy an imposing hood ON this
hearth. without aid of androBs Ia built
wood fire. The sticks are long. and
| enly onc end is light cd. The other end
| extends out on the edge Of the hearth.
aud DC the lighted ends burn down the
stick Is pushed back into the dame On
either side OF this fire stands a forncllo,
M carthcnwarr vessel something like
large square Roworpot
In these ar" made charcoal fires quite
large enough 10 heat two hatirons at
In" same time This is oil the cooking
arrangement There ia no place for
| roasting Or baking No bread. cake or
| biscuit il ever made in an Italian
house. II you wish to roas, turkey
VI large bird you send il in liz pan.
with The butter for It's busting to The
| baker. who rousls il 10 n beautiful
brown FOR from > 10 ! cents. The
smaller fowls ar" roasted in Que OF
| thc large copper caseeIoles. aud by
! ttIrning and twisting and FASTING in-
eessanily the bird il perfectly roasted
90 on" would wish There is 10 place
for Keeping anything hot on this en-
| bry0nic raugc. aud with only three
| Dihces for cooking something must be
| cooked first and ser aside to make way
| for other dishes. On the other hand
| there could not br n more economical
way Of cooking. IN a very few mo-
ments tb" charcoal fire burns at full
pitch. and il one wishes for just enough
aud no more Ia broil Il chop one may
har" il without having 10 light re
sufficient 10 cooh an entire dinner as
one would have 10 do with us. for The
fuel for an American kitchen range
costs anywhere between 70 and 80
cents day In Italy fuel. including
both wood and charcoal. costs 10 cents
day for a family Of moderate siae.-.
Pilgrim.
Peppermint.
The preparation of peppermint il es-
pecially an American industry. Tho
peppermint IL cut when IN bloom, like
hay. dried. placed in close wooden watts
and steamed The oil cells burst and
the oil passes upward with the steam.
which is condensed and conducted into
receiver, where the oil rises and IL
piped of. II takes about $50 pounds
Of dry peppermint to produce ont
pound Of oil. An acre Of laud yieida
from six 10 ton pounds Of oil. oftey