Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-04-05
nr MRS. NJ. A. WILSON

tcopyro"'' All rights reservedJ
,,,HILE was attending the semi
w .,n,aI meeting Of the Home
'n,;cs sn Association in Atlantic City,
Ecopo"d and walking along the esplenade,
~ o., -, of the majestic ocean, with its
the thes.,s"slIv s.su, pounding and rolling waves.
peIprtt ,hp thought TO my mind that
nrGusm f. s.ou,d he a very opportune time for
ms nvsoviyes TO take stock, as it were,
re ,ho culinary part Of the household.
oi.;ds id are beginning to show n slight
Sh.oiro 10 return to housework, ana the
aIs.sn.swife should accept this as a sign
to return TO the preparation OF the good
"nd nutritious home cooked foods.
Away with the delicatessen meals
ro,nrn TO the elegant and disnited man
nor Of entertaining ones friends IN
ones own home and then regaie them
ui,b all the home delicacies.
WY This thing of taking your friends to
,.,,I IN dine surely leads the guest to
s.i;ore svt, the hostess is incapable of en-
.u...tsinInu the guest at home. And as
". W.. ,bnusht follows another, then one is
wy WY ~ believe that madame is poor
ran,steener n and is unwilling to exhibit
her lack Of knowledge, u..
The modern maid will find today that
..,,oh ha. been done this last four years
~ n.u, i,nb,en her burden. There are cleo
W. w. cashiers and irons. 1t is now pos
.J .it, % rise at I o'clock, prepare break
f.U,' s.,. and still have the laundry on the
n, i'ns by 10 80 a. m. This gives plenty
~ ~, limo 70 devote to other tasks. The
m ,s s"r nsn he gone over daily with the
r.smrm cleaner and the exposed sur
,oces NJ the woodwork can be gone o7er
ri,h mons and oiled busters. House
work. indeed. seems almost Ike play,
Nor has the inventor slighted the
Litchen equipment; there is the electric
rsrcclator, the toasterss and chahng
dish. which will surely hghteh the
nrsparatlon Of meals. :,
The adjustment Of the returning maid
,hnnid no ouite easy, if she will be
wlling 70 realize that, while many new
Inventions have Iightened the burden of
bosc Who must look after the material
cleanliness Of the house, science has also
discovered, and is now using. more ef-
6cent means OF preparing food for the
nutrition Of the body.
PHYSICIANS today know that much OF
the ills of the body are due to FAULTY
nutrition; that people suffer from this
il due to large extent to poor and
in,snitary methods OF caring for. storing
and cooking the daily food which Is
needed for the bodily upkeep.
For example, take the making Of
rresm sauce. This sauce Is used for
cream soups. over certain vegetables.
With baked fish, In au gratins and so
on. Years ago the housewife blended
-four and butter. added hot milk and
stirred the mixture until 1t was smooth
and creamy. Today science tells her
that this is decidedly wrong and that
k,,s n
temperature and thus causes sepa-
ration Of the fatty particles. This
separation Of these little particles starts
an active degeneration, which makes
the sauce unfit for food, thus causing
intestinal disturbances.
But, perhaps ] hear some one say
that the butter doesn't burn when 1t
is blended with the -four in the soup
perhaps not. but the separation takes
place Just the same while boiling the
milk. This causes the casein to become
hard before it has had chance to
blend with the -four.
How 10 Make Cream Sauce
Measure the milk in a clean sauce
ran and add the -four and with a wire
milk and then place on the stove. stir
constantly until the mixture reaches
the boiling point. Reduce the heat and
then cook slowly for five minutes to
dcIterize the starch in the -four and
thus remove the raw taste. Seasoning
is then added, and il you wish the
butter favor. just two level table
spoons Of butter; stir until melted and
then II ia ready to use.
Now about proportions. Gone are
The old hit and miss ways and in their