3G2 



DOMESTIC ECONOMY. 



[Chap. IV. 



cdied by putting a little luinii of potash, sulcriitus, or soda in the Avatcr. If 

 too much is used, it causes the vci;;ct:il)Ies to fall to pieces. 



SS4. Reasons Tor Improved Cookery. — Erasmus says: " Bad fcudin^:: makes 

 tlio vulgar seditious and quarrelsome." Perhaps this will account for the 

 ([uarrclsunio cliaracter of some families. We seriously think every young 

 Woman should have some knowledge of cooking. Ignorance iipon this 

 subject ought to be a reproach. Yew nations have the wealth of material 

 for fine cookery that we possess. Fisli, flesh, an<l fowl are abundant ; fruits 

 and vegetables unsurpa.ssablc, and can 1)0 raised without great labor or ex- 

 pense, and it is owing to our own culpal)le carelessness in all that pertains 

 to health that we are not tJio healthiest, best fed, and best trained people in 

 tlic world. Yet Americans generally undervalue preparations for eating. 

 Disdaining gluttony, despising pampering to fancies, they run into tlie oji- 

 posite extreme of neglecting that which is of real value to their bodies. This 

 inattention proceeds not from inability to comprehend the science of cook- 

 cry, nor real dislike to good things, for their appreciative power of such is 

 on a par with that of other nations ; but tliey grow up with tlie idea that it 

 is unbecoming to be dainty, and lieneatli their dignity and independence of 

 cluiractcr to think too much of their stomachs. American mothers too 

 seldom instruct their daughters in the culinary art. 



In early times necessities were stronger tlian comforts ; kitchens were un- 

 furnished with conveniences; cooking utensils were clumsy and scarce; 

 pots and kettles did double duty ; iron skillets were used instead of sauce- 

 pans. This is •not and need not be the case now. Every farm-house siionld 

 have all the modern improvements for cooking, and then as a general tiling 

 our cooking should be better; and as necessities are no longer stronger tlian 

 comforts, the reason that we lack the comforts is because our young Ameri- 

 can housekeepers lack the knowledge, and, for a certainty, their Irish cooks 

 do not possess much of the science of the useful art of cookery. 



Every beginner thinks it an easy thing to learn, and, without any knowl- 

 edge of the necessary rudiments, expects U) blunder into some sort of pro- 

 ficiency, so that in time the mistakes come to be regarded as the rule, and 

 tliey abide by their own experience, rather than accept of rules that science 

 teaches. 



Another, and perhaps to most people the most important reason for im- 

 proved cookery is, the economy of food. " What shall we eat ?" and " How 

 shall it be cooked ?" should be made a part of the household economy of 

 every family, particularly every one who purchases food by tlie wages of 

 daily labor. This question is not an idle one, and oidy interesting to those 

 who live in cicics. It is equally so to those who furnish the city witli 

 food. Let us glance at the prices which the consumers in the city have 

 to pay. 



Of late years, the price of butchers' meats in New York, at retail, have 

 been frequently at the following rates : 



For roasting pieces of beef and beef-steaks, the nominal price per pound 



