New-York tribune., 1908-07-12
A SPECIAL DIET
Cooking Teacher GiUes Aduice to a
PuuI Without an appetite.

once been pretty, but now thin papery ana
broken at the edges.
.They won't grow she answered
"And your teeth are the same way" said the
cooking teacher.
yes" answered the woman who wrote; and
have had to take strenuous measures to Keep my
hair in"
you're not assimating your food" said the
cooking teacher ''You eat from a sense OF du'S
and not because you enjoy doins so
The woman who wrote admitted the truth OF
these allegations. -,
"You need some new tastes" went on the COOK
Ing teacher. "You ought to get channs oiSn anu
do little cooking for yourself
But have a gas stove. nave t"O-i0
apartment ,,
"Then it's all plain sailing. 1t shouldn't be very
difficult for you to cook few meals 1or SoUiSe-'
and then you will get little variety
The result Of this conversation was thdI
aavz later the writing person presented hersen at
the cooking school armed with white aproii anu
had lesson in light Housekeeping . -.
.eyou can get a lot of help out of canned Things
said the cooking teacher by way Oh ih'iou" ~ !,
"co to reliable grocer and ask him 10 recoriliienu
, rood brand Then examine the cans before you
omen them The tin is thnnest on top because 'il
is where the can is opened Th1s' theleio - -
nont of least resistance and the TN WIZ
80 II there is any fermentation But thal Is ~ NJ
lho .btr, To look for. When a grocer mus
ni conned stuff ferrnentins he taxes /. IL 80
CELLAR boiIs 1t over and reseals the o"l - -a-
dences Of this operation are easn! ue 70 80, And a
ba found at the bottom of the can ,rbev
- has hean twice sealed, take IL p<0 -,
won't make any protest when theS NAN
the trick .a IN a variety
tomatoes and sardines can De useu ~, - e-st tinoe
of rays Have the tomatoes steven ~ .,uo,,ch q
Then cook the rest little and put 'he-l- o,1 can
sieve They will keep DAY VI '
make tomato bisque of thern- . .5 ,oured
1,tco+s Won can eat with a liquid cus'ai - :
over them and another time you can - g -,,cb as
- +ber, and beat 1t into whipped CREAM a. - oo+
a., -a, will take The sardines you c0
With a little lemon juice the frst tni' q. btff Of
| -o,, car remove the skin and DoneS' au
! ~i,a and make sandwiches OF theiii- - I'll,
| .,s teen nuts on hand. A few OF thei n1-p =
/ o,+ IN case of necessity. And don ave- -th1a
| game kind Of bread. Vary IL as iiu 80 g. 70
| - IN or Won to get the very best milk lila. - 70
f. - W nov % cents quart for mine anu 'ne' @
| - - ,ava mint bottles, which many OF tne i,i :.
| dealers won't do. This milk has sIeaO -. .,
| craaro hut you had better take Cream ,obo~
| o, like IT, If you don't want 10 get A on 80
80 80 a make one of your laundry tuos ans"e
- ra Rut he careful not TO let the uraii
- at g+onned up You had better dlssoiSe q
! oo,,n1e of bandfuls OF washing soda IN heo %
| boiling water about twice week anu p
| the pipe.v
| - 49,. or three said the pupil. One IL OF
,.+oa tomatoes and onions, with French oresSihs'
and the other of potatoes. celery ana onions, ~
| potatoes, apples and onions aiSo VII"
| dressing" ,,, that
| 80 bother vo,, with any more. You wouion
care IN learn to make mayonnalse!
| mo like the French dressing so wen ~ 'i
| never feel any desire for anything else' aAS"
/ the pupil TT, D.. lothian yr,to
"Then it isn't worth your while to bother WITH
| .lao-,ornaisa And now we are going to cook our
| dinner"
Lamb eoop, Fried Tomato mseaTen With
| Na Wine jelly.
| rb. bisoue was made by adding the tomato puree
/ to a thin white sauce and the tomato sauce was was
prepared in the way. only with the uAet
| that the white sauce was thicker
| THE secret Of making white sauce salu INC
,oo1,;rg teacher as she measured two teaspoonfuIs
| of butte- into a tiny saucepan, rs to COOK tho
Aour in the butter Usually it either isn't cooked at
all or IS cooked in the milk. In the nrsI case II
| causes fermentation the human stomach cannot
deal with raw starch and in the second IL pfoouces
| oorstination raw flour cooked in milk being used
IN extreme cases of diarrhna. 1t is very dehcale
oneratop to cook flour in the butter. and Nhen
| one of NV pupils do 1t know she can 90 any
| tbing use the smallest size saucepan 1 can get,
so as TO have least surface exposed 10 the nre
The butter was now put over the fire, and when
il had melted two teaspoonfus of flour previously
measured were stirred in. the stirring pelnS con-
| tinued until the mixture bubbIed up and said as
| nIainlv as ANYTHING could, I am done. Then
| half a Gun of milk was added Meantime the to-
| rnato which had been put through a sieve to re-
| move the Seeds cooking with a teespoonful OF
| sugar in another saucepan When the sauce was
| resdv this was removed from the fire and pinch
| of soda added to keep the milk from curdilns In
| case the heat had affected it.
| 1.-The soda is a precauton which we can omit in
| winter" said the teacher. In hot weather we
| don't want to run any risks.
| Half a cupful of the tomato added to the
| sauce which was not allowed to boil after this.
| Salt and pepper were also added and when every
| thing else ready the bisque was strained into
! cups.
| All this time various other operations going
| OIL. The macaroni boiling in salted water and
the chops were in the frying pan.
! Frying is an easy way of cooking things.
said the cooking teacher, "and It is only harmful
| when 1t is done wrong-when the pan isn't hot
| enough so that the meat isn't scared quickly
and when it is allowed to cook in lot OF grease
which soaks into 1t and spoils its flavor and food
value. But If put the meat into very hot
| pan scar it quickly both sides and pour of
| the grease it fries out. 1t will be perfectly
| wholesome"
| When the chop well scared both sides
! and there more chance, II any, of the
juices escaping, it seasoned with SALT the heat
| was moderated and the pan covered, and It was
left to cook slowly for a considerable time. for
the pupil liked her meat well done.
| But you ought to learn to eat 1t a little rare,
said the teacher, because 1t is easily di-
| gested."
Finally all the grease poured of and
| couple of tablespoonfuls OF water put in the
pan, making a rich gravy
| BY this time the macaroni done and only
| needed to have the tomato sauce poured over Il.
| 'If you want to make macaronl au gratin
added the teacher. use white sauce and grated