Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1911-02-18
81 Confessions
e/a. young
ON0nse&eeper
by Barbara BQyV
HEaRT
on0 1
HONE !
TALKS
Cook Books.

y EBORE was married, when visited housekeeping friends, | wondered
, why their recipes we're such a conslomeradon of odds and ends gathered
from everywhere. They'd have recipes clipped from newspapers old,
yellow, weH-thumbed baking powder books of recipes, and recipes friends had
given them written o scraps of paper. used TO view the tumble with inward
scorn and say to myself that when / went to housekeeping would have no
such mess. would buy a thoroughly scientific, upto-date cook book one
gotten up by N authority on cooking who knew food chemically and scenhhcai-
bb and would cook by this book.
| bought the book. paid a good price for H. 1t had beautiful ilustra-
tons of how to sci a table for the various meals, and long lists of the con-
situents of various foods though will confess that albuminoids and proteids
and names like that did stagger me a bit. Still knew was on the right road,
and just to have a book like thatying around lin the kitchen made me feel that
my housekeeping was of the right kind.
One day wanted to stew some rhubarb. hid me to my cook book to
And the scientific method of sewing rhubarb. Rhubarb was not mentioned
within Its pages. looked for pie plant and cudgeled my brains for any
other name by which rhubarb might be known among the high-broWs II cook
eat. Or was everybody supposed TO know how to cook rhubarb. knew, OF
course, the cooking of it was a meter OF sugar and water and fire. But l
thought would like to know the scientific proportions of each. However,
ws compelled TO fall back upon tradition and cook rhubarb In the good old
way OF my mother
Another time thought would essay a pot roast In vain hunted for
pot roast through the pages OF my scientific cook book. "Of course, 1t is not
called by SO plebeian a namen excused the book. Still in one place was told
what TO serve with pot roast, so Il 1t val pot roast In one place, why no. In an
others mediated upon praised beef, brown stew and potauReu, wondering
IL these could be pot roast. Potaufeu sounded we'll. Maybe that was It, So
cooked a potau-feu and served 1t according to directions for serving a pot
roast which does nts seem at al. scientific, In spite Of the cook book.
Pies are dear % my heart, Or rather to my palate. But all that received
from my cook book when sought the recipe for lemon mernguo pie was a
warning that pies are very indigestbh, and that the conscience OF the writer
really would not let her prnt. recipes FOR pies.
Cream pufs, chocolate cellars, chocolate layer cake-al these deHcacies
we're also omitted. Probably they weigh o. her conscience also. 1t must be
very narrowing to be so conscientious. It is bad enough to have the Ten Com
mandmens and things like that on ones conscience, but to burden II in adH-
ton with the question of pies and cakes and things of that sort for the world at
large would, should think, be more than any conscience could stand.
Cranbernes also are not mentioned. do not know what Is the mat
ter with them.
However, by this time had frsntcany gone to work to collect recipes
have now as heterogeneous a collection as any Of my friends scf no
longer. neeky collect