Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1912-07-04
THE ART OF COOKING.

From Constant1noplc comes the
port that q committee of experts recent
ly valued the cutlery and kitchen uter
sils of the shah of Persia at SIS. 900. O0
No other court in the world, not evd
Spain, a the C~onstantinople corr
%spondent. has UGH an elaborate cove
ton of valuable pots and pans as
Persian monarch. They are all ca
cred with a heavy coating of gilt on
INSIDE. Even the plainest of the ute
Sils in the shah's kitchen is of silv
The salt and sugar caniSters that q
used in the kitchen are massive Silv
devices, while forks, plat
and dishes used in the dir
of solid gold and the ma
knives have handles in
many precious stones. we
prepared in the shah's eX
and pans and served with n
beware delectable and no
proportion to the value of
and dining room equipment
ace? Who will believe it?
Contemporaneously with this
from ~Constantinople comes the
from New York of the arrival in
city OF Nicholas Soyer, grandson
Alexis Soyer who won great
as a cook in England at the time of the
first worlds fair in London, and who
was brought over to this country by the
founder of the house of Vanderbilt in
the expectation that he would witch the
world with noble cookery, but who sub
s%equently returned to Errope. conclud-
ing that the Americans did NOT under
stand his art. Nicholas Scyer was chef
IN the kitchen of the late Kirg Edward,
of the house of Soyer, has a high ren,-
tation as a cook. But he does not make
his daintiest recipes in gold lined dishes,
In fact, he is the inventor of the system.
of cooking in paper bags. NJ. soyer has.
no doubt of his own Importance. Here
is what he said in an interview with a.
reporter for the New York Sun
Cooking, 1 say without qualifications.
has gone backward to a great degree.
Modern cooking as it is practiced is the
curse of the world. The average kitchen
is the tomb of the digestion and the Gre
matory of peoples health. i worked for
nine years on a plan to get away from
these conditions. Most of the time 1
put into i%nventing and developing the
paper bag. With my grandfather's
stove adopted by the British war office
the British soldier now gets his roast
beef. potatoes and gravy and pudding
handed to him hot from the over in a
paner bag and there is no more COM
plant about unfair distribution Of
rations.
Il was travelling chef to King Ed
ward VII for seven years. Most Of this
time was while he was Prince of Wales,
and my Headquarters were at MARI
borough house, though l used always to-
go to the south of France with him and
upon his yacht. His majesty never,
cared for fancy dishes. He preferred.
plain bourgeois cookery. For instance,
the two meats he liked most were filet
of beef and saddle of mutton, and al
most invariably I gave him one of these
for his dinner. Turtle soup was the
only soup he would partalse of, and at
dinner every day as regularly as clock
vryOr0y I@ y~,,1 D1r ~ 5000 -.., 10 kl$N il
Ths meat saa h rs }ie eedx asI ., anasl T aswh ess'
| cooked two flets for him. to be sure
that one woul be exactly right.
81 left the royal service because there
was no chance for further advancement.
| the head chef being a master of his art
Afterward / was chef for the Countess
of Suffolk. who was Miss Letter, Of
derstood cooking, been all over the
world. She often tried to lind fault
with my dishes but could not. One day
she said to me: I want a poulet q,
pAmericane.'
There are a good many ways of
anne. I said, but I know of only one
good way. So I cooked it in a casse-
role, with rice. the chicken so we'll done
that you cut it with a fork. instead Of
a knife. Never again did the countess,
seek to make unusual tests of my Skill"
The probability is that M. Soyer with.
his paper bags cooks as good or better,
dishes than ever were prepared in the,
gold lined kitchen utensils of the Per-
sian shah: but it is quite likely that M
Soyer has numerous rivals. Doubtlasf
when the Soyers left Paris for Lond
some good cooks remained behil
Doubtless there still survive in
southern United States old negro man
mics who can make chicken as enticin
to the palate as he can. The probabil
ity is that there are German cooks 4
Milwaukee who could give MIN a whir
producing culinary triumphs OF whic
he never has heard, but which woul
command the enthusiastic applause
lovers of good eating.
The object of this writing is not
disparage M. Soyer. No doubt he is
good cook, or he could not have satf
fled Kin Edward for seven years., 4
King Edward was a conno1sseur in
that pertains to gastronomics. 1t Is p
fectly safe, however, to express disbe
in the plenary efficacy of costly kite
utensils to ensure culinary exceller
There have been In o
where culinary utensils were entir>
lacking. Think of what is achieved
New England clam bakes, where ever
thing that is to be cooked is cover
with seaweed and sometimes buried y
der a heap of sand. Think of what
been done in American kitchens W
old fashioned cook stoves, or even
still older fashioned ireplaces.
apparatus. It depends chiefly upo1
capacity and the genius OF h co
High Pressure Water.
From Casters Magazine.