Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1916-03-03


John nill, barrster. and an Eng
lishmau, We assume, is out in bro
ehure entitled FOOD Talks' which
should cause future generations ID
rise up and call him blessed.
John Till. harfieter is more than
a bauistcr ana more than 4 cook,
because he Is the former and moi
the latter and has made good cooking
ana sensible eating both vocation
and an nVocation lie knows good
cooking when IT IS served, ana lie
knows what The rnw material oufhl
to be and tho particular season of thu
yenr when II ought 10 be served. Give
ear 20 his philosophy.
"Dnt the art [of cooking1 has long
ceased to flourish In the Kitchen.
speak Of America. The emulation Of
the French cuisine Is largely confined
to French phrases sprlnkled over the
menu to excite anticipations which
the kitchen IL incompetent 10 fulflll
Culinary excellence h. de-
pendent upon two things food
ana the method of cooking IT, In
other words, II comprchends both the
supervision OF the pot and what goes
into It. And the chief If not the sole
reason. why food in America h gem
orally poor Is that there Is no intel
ligent supervision Of the pot and its
contents. The result Is that fine cook
Ing has vanished from tho average
table, and only the husk Of French
phraacology remains
Next we come to cold storage.
which means keeping something un-
der cover during the period when It
is scasonable. and dishing it UP at
q period when II Is unreasonable
Freezing does more than ruin the
flavor or meat and poultry II IL
eoneeiyablg responsible for the pre-
vnlence of dyspepsia and kindred i'll
among Americans. So If YOU want 10
avoid dyspepsia avoid frozen foods. :
Speaking Of fish. he says.
obviously it should be cooked
soon after II IL caught and this can
NV We UNIV WIN liHll AAiiA lttN tRiiif
from distant waters. There is also
grave danger OF an active fermcnt be
ing formed IN fish over three days
old"
II you would have Gags. az eggs
are at their best. LEI the hens that
lay them be fed on grains, fresh meat
and green food But using the words
of Mr.. hin. "let the interest in the
egg antcdate that OF the hon And
be careful about your oysters. lie
says
"Two thousand years ago the Ro-
/ mans cultivated oyster beds. but II
| has taken the Nandals Of the present
! day 10 ruin the oyster by floating him
| In fresh water after taking him from
the bed"
lie tells us there are certain funda-
mentals which must not be lost SIGHT
OF in making soups.
Most soups had nearly said all
soups--consist of Noah's arr, Of
vegetables or an Italian alphabet OF
vcrmicolh, set adrltt In an upen sea-
| Reef eaten as beef, must hc three oi
! four wcoks in rlpening IL It is 10 De
| tender tut beef for soup must b,
/ fresh
When he comes TO turkeys, Ne an,
told that "a turkey is something mote
than "a bird is priyilegc--anA
like most privileges, It is abused Re
tween Thanksgiving and March 81
turkey time. yet more turkeys M,
eaten In summer which Is the wron.
scason. than In winter which is th,
right season"
The kind OF chicken your table Ia.
doesn't depend on its outward ap
nearancc or the market from whicl
you buy IL. 10 be OF the proper tex
turc. plumpncss and flavor al
these depend upon how the hrd b
fed" The chicken for the cpicur
should be fed con a mixture OF cora
wheat, barley. buekwhcat and kaffi
corn ground fine and baked int
cakes" The cakes. we are told
should be mixed with milk before III,
chickens get them
And finally Ne come 10 the salads
II salad Is too sour 1t viii pro
ducc aciditv of the stomach ON th'
other hand, oil, 81 it be Of the rcaui
site quality. is an excellent lubricant
But a good salad calls fer something
more than miscellany Of eseulent
and dressing. Even a great painte
mikes brains with his paint, 30 il Il
necessary 10 mix a salad with skill
and intelligence"
In his Food Talks" John Hil. bar
rister. ia a liberal education and /
bcncdictlon.