Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-12-05
HOMEMAKERS COLUMN.
Correspondence ON topics Of interest 70 the ladis.
q sohcitod. Address: Editor H0AMA
Column. Oxford Democrat scum ksz'ss No
Art IN Cookery.

Art in Cookery.
II ono could produce meal that was
Artistic and at tho same time historic
there would be no question - to whether
It were wise to use art IN cookety.
Who has NOT read with interest that -.
NOUS introduction to Quentin outward
In which Sir Walter Scott describes the
wonderful meal which he attended
ct the ohateau of tho French marquis
whore the old servant was "maitre d. no.
tel. maitre do cuisine, whole suite OF at.
tepdants In his own poor individuality"Y
The menu 10 masterpiece OF psrfec-
ton OF detail both artistic and culinary.
It appeals even to the modern palate
with its quaint description OF the diner
emit courses. Beginning with "soupe
maigre- delicately favored; matelot OF
pike and eels." Although Scotchman.
Sir Walter was ''reconciled to the latter.
Then follow In correct order: "fetit'
plat of boulli-exquisitely dressed 20 q
to retain all the juices; 30 thoroughly
tender nothing could be more delicate"
The potage arranged In small dish OF
two was equally we'll arranged. "bus
the browning glory Of the feast, "and
what "the old maitre d'hotel valued
himself upon - something superb" was:
ian immense assiettee OF sp'nacn' nos
smoothed into q uniform surface, put
swelling into hills and declining Inso
Wales over which swept gaiian! stsg
pursued by packlof hounds IN i1ii oiy
and q noble field of horsemen with ougle
horns held upright and brandished atter
the manner of broadswords, hounds,
huntsman and stag being all very artis-
tically cut out OF toasted bread"
It bad taken the "best part OF two
daysn to bring this work to perfection
and the marquis himself had conde'
scended to help make some of the hg-
ures. After this remarkable entree ~
came an exquisite dessert OF cheese,
fruits, salad, and delicious white wine.
Through the magic description OF Sir
Walter, this famous dinner has become
classic against which the wonderful dish
of spinach stands out like bas.relief OF
enticing browns upon q luscious green
background.
When one considers that It took two
DAYS of continuous work to complete
this one dish he may appreciate some
what the fact that the time consumed IN
preparing meal has always been ais-
proportinstely long compared with the
time spent in consuming the same. :.
A certain young lady once remarked
that she never wanted to learn to COOK
"beoause one could spend whole morn
ing preparing dish, while the family
could calmly eat 1t up in FIVE minutes"
This same person took good insur'
ance business left BY her father and car
ried it on 80 successfully she could aftord
to hire woman to take care OF her
home and she never married.
There is truth, however, In her re-
mark, although 1t 10 not entirely true,
for no woman spends An entire morning
every day on only one dish. Still the
question of what proportion Of time
shall be devoted to the preparing OF
meals is most important one.
The expert who can command good
prices for her services is expected to
prepare her dishes with artistic care;
she usually has helpers to assist in the
work and Is, OF course, . business
woman. But the expert In Domestic
Science would be careful not to spend
too large proportion of valuable time
on one dish. She plans her menu to
conform to the limit of time and space,
and with no waste Of effort.
The woman who is married and can
have no servant, who must prepare the
meals for the family within restricted
sum and who, owing to the many duties
that press upon her, must give % small
q proportion of time as possible to that
time. consuming process-preparing q
.bo,,ld fhio nnnoon oynond rnnCh
time, If any, on the artistic arrangement
of her food and table?
The good housekeeper always system
atizes her work; and the woman who
does 90 systematize usually prepares her
meals with an artistic insight. The ar
tistic touch 10, after all, only certain
kind Of orderliness, and with order
"Heaven's first law''-as Q foundation,
one can work out q simple or more COM
plicated scheme az she has opportunity.
The conscientious housekeeper soon ac-
quires certain facility In arranging her
table and follows instinctively some sym.
metrical form of arrangement, whether
1t be of furniture, dishes or food. These
forms may be elaborated indefinitely.
1t is the wise woman who studies the
balance of adjustment 80 that even the
expression Of an artistic idea shall mt
into the household scheme.
One may spend nine hours day on
the meals; or one may spend half that
time; but much time must be spent on
the planning and preparing of meals
even with the most rigid system. That
artistic arrangement should receive some
attention most housekeepers will agree;
and in considering this question only the
bousekeeper who Is conscientious and
looks upon her occupation "a she would
upon profession counts.
It does pay to arrange table and food
in an artistic manner. The effect upon
the family Is agreeable, and every one
knows that an attractive table with skill
fully arranged dishes conduces to good
digestion. This does not take too much
time II the housewife plans her work ef.
ficiently, 80 that, II only q few moments
can be spent on the art side, those few
| moments can be 80 filled with concen.
| trated effort that the result will be most
effective. 1t may be 90 planned that one
side shall not take from the other side.
As, for instance, the effort for art should
not encroach upon the effort to produce
favor and tsstefulness In the food.
We remember lady who ct church
suppers used to bring wonderful loaves
of cake built in stories made with dut-
| ings of frosting and decorations OF arti-
fetal fruits and flowers, and convention.
al patterns in various ookors; but ono
seldom took more than one taste OF
these works of culinary art. The cake
was a. tasteless a the famous apples OF
Sodom and Como rrah. For steady
home consumption flavor always stands
first and art second.
Anyone who can combine culinary
work of art with Q favor that will make
an article of food disappear In five min
utes 10 Q genius and his work 10 master
piece. he may not produce dish that
is historic as we'll az work of art, but
he will acquire reputation that 10 worth
having.
The impression of well-arranged
table with daintlly. prepared dishes ID
stimulating and leaves pleasant MEM
DRY in tho mind, and II the special dish
disappears at once, 1t should give the
producer much satisfaction. It 10 .
proof that one has achieved . success.
has combined art with flavor into one
| harmonious whole.
IT, in mt aasv In nroduoa diah that Ia