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Show KITCHEN SENSE vs. KITCHEN SCIENCE Ono would naturally think that ! with Misa Dods' and Alias Corson's cooking acltoo'a, Marion Jfclarlaud'a popul-ir conk books, tilled with formulas for-mulas and bills ot fare, and Mother Biiixhi r'a voluminous collection of recipe-?, this s-eueration would have ! nothing but well-cooked food. Enough instruction has been given and enough 1 books ou the subject iasueJ to m ke every Udy iu the laud a kitchea art-idt; art-idt; yet, iau't it a fact that the poople ! ji i ot today have worse cooked din- ! nera limn were spread befora their pareuto? It ia possible to carry ! Bcienee too far in some directions, and it may be the kitchen is ona of those I 1 places that has been thus invaded. I t H K f- onfilra . j.1 JU nun cliuuu .v-. to know the difference between ! , wrong procosaes and right processes and the scientific principle which make the difference; but the human stomach, aa well as tbe human appetite, ap-petite, might fare better if there were I les3 of a slavish reaped for science ami more ol an intelligent regard for common sense and natural tastea. Perhaps tbe trouble lies in the fact that Bcieuee haa been only half acquired, ll'df-learucd people are the iuojt ignorant, ig-norant, because ihey imagine thorn-! thorn-! Helves perfMCt, and act upon that fahse theory. Ifaperaon goaa to a hotel, or reaiauraut and the same coudi-linn coudi-linn nrevaila at many private boards where intelligence and good old rules have beeu sacrificed to etylo and book , thcoriea for a meal, be has spreiut before him food that ha been prep red according to scientific me'.hoda; but it is neither inviting nor nourishing. Kitchens have been turned into chemical laboratories, and a blind obedit'neo is paid to weights and measures and clocka and thermome-tera. thermome-tera. Intelligent discretion hai beon Burreudered to printed rules; and the result ia compoundj and composition that may be mathematically, chemically chem-ically and scientifically correct, but they are confoundedly incorrect in every other wj. Tbe fare of t i fashionable hotel or restaurant will soon do one of three things to a man kill him, make him a confirmed invalid, or develop in him a cast iron I Btoruach. But wo are more interested in the home people. Thoee who live at hotels, ai a rule, can afford to be sick, or, inconvenienced; indeed, they rather prefer a moderate degree of illness, and like to have aomething the matter with them, against whtoh they can complain. The beat practical cooks are these good, old-lashioned gentlewomen gentle-women who know very little abjut chemWtry and science, but are blessed with a large degree of common sanse, and kuGwIedgeof the human stomach and pilule. They seldom fail in the production of desired culinary results, mid their tables are always woH sup-p!kd sup-p!kd with whok'tiouie, palatable t'jod. Tney adhtre loosely to formulas, aud ift:ely employ weighing and measur ; iug. Tho ecalea and pin, cup give iheiu ou!y a general idea of quantity, and tor the reit they rely upon "juJgiueut," wnich means they follow j thi guidance of experience-. Oae of these houstwivt'S will Like a cup ot WiUr anil stir Ibur in it uutil tho de-.ucJ conshtcHcy ia obtained, aud it ia morally certain that tho compound com-pound will produce good broad when who wul have tided her oveu by the insertion of tie r hand, aud ua?d her InJmont in deciding when the loaf is fuliy bkLd. The modern kitchen expert measure the wte'r, we;ghs tho flour, tests the temperature oi the oven with a thermometer, ani re moves tae loaf wi:eu the clock ya it has bc;r. in long enough. Scisntitij-caily Scisntitij-caily he ia correct, but bia bread ii a failure So i: is wtih te homs-cducAt'xl homs-cducAt'xl hcuicw.fe ia all th:s various COtup' -.iuds aud inrein'.s. Slie know h?r businois too well to trust to sciies or measures or re;ipei in sacU important mat I era ai the preparing pre-paring of food that is expec'.eJ to ba enjoyed aud to ba healthful. She may UTe eeen cne of t'ae fancy irn- pitmeuta lor pounding beef-dttak, land she may know that the operation breaks the fibres, but she also kuoxa ttiat it permits the rich juicea to ea- , capo in cooking, and that the result is u dry, tou'n steak; hen :e the pcundtnj; proct-w h not gone through with. Sue may uA uuderslauJ, the theory of evapiration, aud c-re nothing no-thing about the boiling point of water, hut she knows that when tho teakettle tea-kettle sends forth a rapid stream of vapor, and has stopped singing, the water ia in the proper condition for making tea. She never talks learnedly about the heat hardening or aofleoing albumen, but ahe knows just how to ireii iresu et;3- 1U D'"J '""J be bs ignorant aa a block ej wood about chemistry, science and book ruled; but she will pri-pare a meal that will discount in every thine, that is heilthliil and piUta llo anything tint C'io bo concocted by tho "expert " Tuere is rnsru rel iiouriilnnent, onfort and ctin-olitin in a dinner prcparr-d by ono of those go d old dymc-e, than can bo found in half a dozen ol the meala gotten together by rule, lecipe aud acience. We do not wiii to discourage chemistry, scientific knowledge and professional system in tho kitchen; but the raee wuuld 1)0 mor healthy and happy if the domain ol practical tkiil were not invaded quite bo overpoweringly by ecalcs, thermometers, clocks and theories. |