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Show UONOMU'U. U)UhlU. PnoitAiibV In no country on the tarih la there ao much oxtraragiiuro and waateln the puparatlon and uo of food as In America. This is ts peclally thu ciuhi lu the Went, and li lamely oicatloncd by tho bcuntlm which nature j roducis for the uwof man being more abundant here (ban olxcwhere. It lintrhap notgenirallr uudoritood or weu Imagined that this vtry Itnttousntii alw contributes its quota to tho jwor cooking aud come-quent come-quent dyspepsia which prevail to suih auexknt that lometimvs lalcntnon-trum lalcntnon-trum Inventors and vendors nroeu ablvd tnaniasi great fortunes In an tutoiiMilngly short rlod. In wrti of tho worl I where food Is lessabundaut en) lu make the U at of what they have, the remit Utug that there Is not only smillnr waste but greater caro Is be ttotri-d In preparation fur line. As n preventive, as well as cure for d s ftin, there U ncarce ly anything that excels good cooking. When the consumer coin-blmswith coin-blmswith It llrtity of fresh nlr aud reaoonab'u exert he. he will bo but llttlaktllictwl h llh ft sluggish liver nud Its gloomy and deprt using results. l.dvard Atkinson, a UlMltugulahud Hoiitouluii, la fteking to "scatter ittdi of klmlr.i" by ventilating thu sul Jett of economy lu tho ue of food, tfipeelally among tho working tUmes of the ople, and explaining his Ylewa with ruard to rojer methoJs nf prt-larlugtt. prt-larlugtt. One of hta articles outhl theme Npfirrs In a recent Imub of the Chicago Av - - We i tract the following follow-ing fmm It The atoek put or I' " fctl nf ,h PrtiHhman MVtxiih. pt.- of the frying lnof tli AtnertAan A alow hent ile r(rd from the irelil comb jmI Ion of very aaull am unt f fuel, epedally ehmi,tak" the plare ot the wntUfuI ipen4Hur of t-oml tu out Iron atorr. "The wa nf meat begin Willi u at thecootitry kUuv titer iMie Within a few vetraan Hm atrettireftla of rnnt were thrown away by tint iutclisr In the tieiahtarhftod of my m"! t plivco. U 1th In two yer npou king fr An ox tall for making anup 1 fmnd that that up-t-endago waa w.l to Urn fhtloUiiig la1e lUhment. The hetd f a beef, If proper-ly proper-ly eleanM may f rhj In wnldercr the 1.CU ack li Tir (ho aoun pot, Tliat i rarelj, II etr ir uel for food In ttila country, wfirii I unlearn, 'Thegreatral Mane m ihla country i to ho found lu tho igtioranvi of Hie imtt nf p-xtpltj how to doa) with meat after they hire lK.u(lit it. "fbtre are a ureat many working no-men no-men In cltle who are nbllgftl to cook their own food very qukkly atthp nm hour, or el-e In live on food whteh doea not eonlatn the proper work ration. Titer btiv I be highest pri.vd an I inoit teuder plrces of meat bonaim Ihepo can be rMked tmlckly. 'If thetruo way were fomprrbsnded, tlierlghlwKy inasto u of, the tougher but .ually nutrition pieces of inc.1t would U plad in atiiuhlo crockery dUhe,lhe0 4lUbeair veels would be 1 Icml In a instable oven a email oil lamp HithlM nl olpht and In the mora Ing a nutrltlout inefit slew, aoup stock, oatmeal or salt lUh eoiked In milk would bo found ready either to bo eaten at hiTnkfat with tti bread hnkel over tbo euntnglatnp all nip lit; or It n mild bo ready to Ite wanned oer for the noonday meal. If n hot dhh were desired without tho expenditure of any of tho noontide hour for the preparation of the meal .then the tougher portion of Urn meat would be ut Into the pan Immediately. aN tr breakfast, trcatod with aultablo relbhea and llavorlngi, many vegetablee I laced In other vcuelt, tho lamp lighted aid left burning live hours, when the dinner would be round ready to be wn od, tender, mitrltloun and appotUing, without any attention having boon required re-quired In the Interval of work. "Iloththe real wate of fonl a rut the tmewaite of time are to I found in tho atlemt to cook quickly which almost Invariably remit In cooking badly. Hot!, tho truo airing ot time and tlm true wring of food are to bo found hi learning the right way of preparing the material, then pnttlng It under the right condition and thoro lent Ing It whero thooegulnted meaaure of right heat mny work upon It t certain number of hours "Thia U tho art wnUh lan he learned from thorn who bare mastered the aclenco of rooking. It can bo learned I ti n Mingle week, perhapa In a day, by thoNO who ran rtad lotcltlgentty and comprehend com-prehend whut la prlntod, with a little t racUoe,H |