The Washington herald., 1909-06-24
OF OFINTERESTTO WOMEN
FROM WOMAN'S
POINT OF VIEW

lntemperance has been laid 70 bad cook
ing on more than one occasion. but no
actual proofs were produced until recent
y. 1t now remains for women to fight
II with the only possible weapons.
knowledge Of the art OF cooking simple
foods and the desire to put that knowl-
edge 10 practical use. There has never
been time when cooking was not i'm
portant. but in these days OF high prices
It Is Of the greatest Importance 10 not
only cook well. but be able to utilize
every scrap OF food for which good
money is paid out.
In French kitchens vegetables are
scrubbed thoroughly with brush kept
for the purpose and soapy water with
careful rinsing afterward, and the peel
ings are then put into she soup kettle
which Is an institution OF every French
home. The slow cooking extracts all the
nutriment from every Ingredient and the
variety Of meats and vegetables accounts
for the rich flavor Of French soups. The
stock pot is warranted TO cut down the
food bill and Is the basis Of economy in
homes where money Is scarce We can
follow that example, but We cannot keep
down our expenses TO the French level.
because we cannot buy IN the small guam
titles known across the water.
A half or even a quarter OF a chicken
Of the best grade Is offered for sale in
France by tiny shops which furnish
neat living for each owner. Vegetables
and Fruit ora eofd et,-r,- - ..L,,-,f-- q, - l..
large quantities, and housewives do their
own marketing each day and with much
care Nothing is allowed 10 spoil and
waste Is regarded as sinful The same
thrift characterizes every department OF
lie, and only the wealthy spend lavishly.
The American idea IS TO buy literally.
good one when the family Is large. In
small families. however. the waste Is
frightful under such a system unless the
members eat more than is good for them.
Soup is not usual IN families where Il
would do the best good. and fruit is not
as common on the bill OF fare as u should
be. The water in which vegetables are
boiled is thrown away when 1t should be
used as the foundation Of nourishing SOUPS
for luncheons or dinners. Take a ham
bone. for instance. after Il has been
practically scraped II VIII favor q pea
soup dehciously. and many careful house
wives always remember 70 put IL 10 THAI
use. Baked beans make a palatable soup.
and celery leaves and unattractive pieces.
Ike the tough ends OF asparagus. make
wholesome cream soups that leave little
room for meat and vegetables and heavy
derserts.
am an advocate OF soup at least once
a day. Ike II In all its forms, save the
tasteless. watery variety. and the stock
pot is an Institution IN my own kitchen.
Generally a new maid has 10 be broken
10 my methods OF soup-making. for I
rarely find one who is familiar with anv
but the canned kinds I can make a
luncheon quite 10 my liking on good
soup. whole wheat bread. q green salad.
cup OF freshly brewed tea, and fruit.
either raw or cooked. and the state OF
my health proves the value OF such
meals Ny dinner menu always includes
a soup because my family has a liking
for f. I do not find II IN many OF the
homes I visit. principally because the
inmates have not been educated 10 il. I
imagine.
Rieh desserts are not wholesome. par
ucularly IN warm weather. yet there are
families depending upon the weekly
wages OF workingnen in which they often
figure as well as cake and pastry. There
is long list OF simple puddings. like
rice. sago. tapioca, corn starch, sea moss.
blanc mango. Indian. and Custard. which
are better for the health and easier on
the purse. and they are not as well known
as they should be. Stewed fruit and
baked fruit are delicious, and raw fruits
and berries IN season should not be over
looked. II well-cooked food viii keep in
temperance at bay il is the duty Of every
woman 70 learn the art OF cooking and
bring UP her daughters Thoroughly
grounded in an accomplishment better
than piano playing or daUbing IN oils. I
know that anything that savors OF pIav
has the greater attraction. but life is