Evening journal., 1916-09-01

ter, II a stamp is enclosed Tor answer
When the usual young housekeeper
undertakes TO make cake, a pud
ding, or a batch Of doughnuts she us
usually starts in the very middle of the
problem. She uses a recipe some
friend has given her. or she scans
through the recipes in a cook book,
picks out one that sounds good and
proceeds.
She doesn't know what the action of
the various foods is; not knowing this
she is incapable of "remodeling" a
recipe When she starts to cut down
the expense of a particular good
sounding recipe, she is quite liable to
make her recipe chemically and
dietetically unbalanced. The dish
comes out" most unsatisfactory and
in nine cases out of ten she throws
it all away to escape the good ma
tured teasing of the family. Thus she
wastes not only the foods used, bus
her time for she has not even learned
where her mistake was.
Your Kitchen Laboratory.
You've watched with interest the
juggler who turned water into wine
and theE back to water This chemi-
cal action is not nearly so intricate
nor important as the chemical action
of various foodstuffs The fact that
too much will produce a soggy cake
too much shortening a greasy cake, too
much baking powder a dry, crumbly
cake. or that the moisture improperly
added milk causes streaks is OF great
est interest TO the housewife; her
success depends on just such knowl-
edge.
The common way of starting in the
midde Of this big cooking problem
means countless disappointments and
unnecessary expenses. Learn funda-
mentals in cooking just as you would
in any art. Eevery housekeepei
should learn how 10 cook before she
starts to prepare special dishes
In maki1g housekeeping a science
however. there is often a little danger
Of making it too complicated To these
young housekeepers who have LITTLE
training in cooking when they star
in their business Of being a housewife
many of the books on this subjec
seem to them very complicated.
Cook books are written by womel
who have had laboratory and clas
room training in domestic science. a
well as practical experience. Many o
them are teachers. and yet few book
on cooking make any pretention as ,
teaching the science of cooking.
Learn Recipe Adjusting.
The average housewife opening he
book at random. finds a recipe tina
she thinks she would like to try an
then discovers that she has not al
the ingredients at hand. or that tn
recipe calls for more butter or egg
than she can afford, and so she feel
forced to abandon making this par
ticular dish, which we will assume {
be a cake. Now. il this young house
keeper had learned her foundatio
cake recipe. she could have simplifie
the printed direction so as TO us
fewer ingredients, or. in the directio
of economy. she could have use
fewer eggs or substituted a cheape
shortening for butter
l heard a very well known dome
tic scientist lately speak Of maxim
recipes fool proof that is, leavin
nothing TO the readers knOwledg
Done in this way. each recipe took u
a half page or more. generally a fu
page. and two-thirds of the direction
were simply repetitions Of precedin
recipes.
The French make cult of sauces
French cooking includes such a va
riety Of them with such a wide rane
Of ingredients that one might imagir
it would take life time TO mast,
them. Yet. the average French d'
mestic servants make deliciou
sauces. and a good many of them Yo
would understand this If you atsende
the lesson on foundation sauces at u
Gordon Bleu and realized that Il
same sort of instructions-if les
technical and expert-goes on in e.
cry household. There are practical
only two kinds of sauce. a white an
a brown sauce The principles
these were most carefully explainC
and each pupil was forced to mix an
stir and heat over and over agai
When the foundation is perfect, it
comparatively easy to add differe
materials and condiments
Knowing Basic Rules.
Suppose you are following a reci
for an elaborate sauce for fish viii,
includes delicate seasoning. The fou
daSion for this is a white sauce.
the cook book reads, the simple
and most common OF sauces r
there are more culinary sins comm
ted under the term. white or crea
sauce" than in any other branch
cooking. A white sauce should
perfectly smooth. so cooked a
blended that there is no trace or tas
of any thickening; otherwise, it wou
he labelled Library Paste" and Il
lized as such. And unless the fou
dation sauce is perfect, the expensi
foods used are without flavor. Ma
two sauces well and you can make (