The Tupelo journal., 1906-03-02

Make Cooking a Pleasure-"Fancy
Cooking Nothing More Than Old
Recipes in New Dresses-Season
Carefully and Garnish Lightly.
BY ETA ROWSEY SCHLOENBACH
Copyright, 1905, by Joseph b. Bowles.)
Scientific cooking is no longer scoffed
at as a fad for rich women who wish
to learn to make pretty dishes, or for
young girls who form cooking classes
for fun.
It is recognized as being essential to
health. Physicians now make 1t I'M
peratiye that in most OF the large nos
pitfalls the nurses shall take a course in
cooking before receiving their dlplo-
mas. The more carefully and scien-
t~ifically the food is prepared the less
need there is for medicine. Inc one
prevents, and the other cures, and An
ounce of prevention is worth a pound
of cure"
In scientific cooking we know why
we put meat in cold water to make
soup, and why we put it into boiling
water if we want a piece OF boiled
meat for dinner. 1t is an illustration
of cause and effect. We are taught the
action of different food principles in
the human body; for instance, that Ia
cold weather we should eat foods rich
in heterogeneous substance and starchy
matter, because they produce heat; we
are taught what tends to build up bone
and tissue; what produces fat M
what is indigestible; that, for in
stance. a properly cooked egg is the
easiest thing to digest and contains
more nutriment than meat.
A perfect knowledge of cooking is
q blessing to any woman. For instance
it enables one to take an inferior piece
of meat and by proper treatment sendl 1t
to the table a most tempting, palatable
dish.
Our grandmothers were all good
cooks, no doubt, and in making pala-
table dishes could not be excelled. But
they had no fixed principles and | have
yet to find the old lady who can tell
me how she made a particularly tempt
ing dish, let alone why she did thus
and so. Ask n n of them how
long she baked a pie and she will say
until it was done through" Ask a
modern scientific cook and she will
answer "a fruit pie from 80 to 40 min
utes; a shell for filling from 10 to Is
minutes; a custard pie until a knife
inserted will come out clean, ETC."
The woman of former years did not
pretend to know the action of food
upon the human body. Her n aim
was to give to her family good things
to eat and plenty of them. Luck fig
ured largely in her cooking and what
was good one day was just as likely
not to be SO good the next. This was
because she did not work from a fixed
recipe, did not measure, did not time
in short, worked in the dark. Rus
the economy of your great-grandmoth-
ers' and the science of modern chem
lists"
What coal is to the locomotive food
is to our bodies. 1t is the fuel which
produces heat, power and action. Com
UuSllOn SOCo Ol III hS anna pooy
Just as it does in the locomotive. Only
in the latter the combustion is con
fined to a particular place, whereas in
the former it may go on in all parts,
giving forth heat and motion.
To tell how to prepare food which
will whet the appetite, satisfy it and
provide nourishment to the body is the
object of scientific cooking.
Cooking is distasteful to many wom-
en-. This would not be the case if
the cooking was done in pleasant, at
tractive surroundings.
Cleanliness and order are two essen
tial features. In these days attractive
kitchen utensils can be bought for lit
tie money. Heavy pots and kettles are
not necessary. One good iron saucepan
and kettle are all that is needed in
that line. Let the other things be light
and easy to handle. There is not a
woman who would not rather wash a
white porcelain-lined pan than an iron
one.
Always have at hand plenty of clean
dish cloths and towels. A clean, damp
cloth is very convenient to have when
one is mixing to wipe sticky fingers
upon.
We heal so much about fancy cook
ing" 1t is nothing nor than old
recipes served in new dresses. A pref
%;Ixr chonad mold will Oiyyn q n1oocinO