The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-08-20
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BY JANE EDDISGToN.

I've great chef. expert in making
pastries. often or usually takes three
kinds Of shortening for his paste The
baker mixes several brands ar grades
OF -four IN order to get mixture Of
the highest efficiency Tho greatest
tea drinkers in the world have hun
ircds OF professional tea tasters con
startl| at work for them. These men
buy great bulks Of tea Of dincren;
sorts from Tho market and then thew
make blends. a little OF this and "A
little II that. getting sometimes one
hint IS deccrvedly famous from tho
standpoint Of It's perfection Of flavor
Much the ssine thing is done with cot.
fee
The sophisticated drinks are really.
miStures of similar things whether
alcoholic or simply fruit punches. and
IN these cases the good mixture IL yery
mueh Q matter Of individual skill
Many cooks consider a frying r.
which rs half tried out suct and hals
lard The best fat FOR most purposes
combinations made, and the most IA
nous nsh stews ~ the world are q
great mixture. Of fishes. although the
ordinary cook Knows nothing Of mix
Ing FISH iavors or even Of gar
rishine one FISH With some other and
smaller ones
The old Ola polrdas aud Sslmun-
cund1s were great mixtures of meats
They are no longer much used and
meat combinations for sausapcs stuff
ngs, and so-callrd SALADS are things
roin. on, ~ use. because from the food
standpoint; they are not good while
~. vegetable combinations. IKE veg
ctaolc soups and macedcines remain
lettuce Salads-Lcttuce salads are
best II made Of several kinds Of let
tNce and chico'y. These things are all
'nrass. IN sense, hut ono IL likely
Ii l.
sWeeter ana the combination is
agreeable
There are any number or t-uit com
olnauons ana these are good often.
hut bananas should not he put with
the subacid fruits or cater with lemon
lhieS Some people "a, lemon juice
with all fruits instead Of cream, but
eaten with bananas Il makes them
harG on the digestion
Not onl> Is IL necessary TO have n Ger
tain dietetic harmony i'm dishes. hut il
= T"rN necessary IL have i in the
%holc menus. The more YOU know
about dictctics. and the different di-
Festlve opponents Of foods the harder
NAV hc 10 make a menu ihat satisfies
your Judgment Yet :, great chef who
probably hsd only inetinc, to guide
INN ~ far as dicteiics was concerned.
SHio, long aSo, TINT II was as difficult
!" 'ua<c = menu as a piano program
and digestive facts. We may say that
IL ~ As difficult as arranging flowers
perfectly $, Roses and peas are both
sweet. but different, so Nc do no, com
pine Them, although swcec flowers go
together generally better thar scented
and uHscentcd Carnations with orchids
are not comfortable The pansy har-
monies with few things
Ana so II Is with foods and il is
far more vital that the food cornbina
non ne true than that the flower COM
n'hatoh give us aesthetic pleasure
that is, physical happiness is more es-
scntial But If we VIII look NJ foods
rs something fine .: themselves and
At particular one as having an indie
pcncou' individuality. we Will not mix
inharmonious things with H. The
French habit OF eating vegetable
quite by itself, AS Il course. is good
one, but the vegetable must he OK
quisitclS prepared.