"Kate," remarked Emeline, " I have been preju-
diced all my life against stewed chicken, because
the gravy was so inefficient, — such a wretchedly
demoralized mixture, tasting a little of chicken
and very much of water and raw flour. But stewed
chicken, a la Cousin Kate, has my hearty ap-
l^roval. In England we sometimes found stewed
chicken that was very nice. It was as this would
be if you left out the cream and added some
pickled mushrooms. Mushrooms give a deli-
cious flavor to the dish."
"Beef, veal, and lamb, are all delicious when
stewed in the same manner," I said to Alice.
Then Emeline continued :
"Kate, I wonder why it is that women abhor
the kitchen, and so detest pottering among pots
and pans ? You open this subject to me in a new
58 COOKING AND CASTLE-BUILDING.
light, and I lose sight of the drudgery and un-
pleasant work in my interest about results, and
my inquiries after the cause. When we consider,
there is nothing of greater importance than this
question, What shall we eat, and how shall it be
cooked ? For what order of men and women we
are, depends very much upon the food we eat.
The world seems divided mainly into those who
live to eat, and those who regard eating a trouble-
some and expensive necessity, but a nuisance.
There are very few who eat to live in the truest
sense."
"The trouble, Emeline, is, that people don't
think; they go stumbling and groping through
life because they haven't found out that their
brains are for use. They never consider or
think about these things. If mothers realized
that the food their children eat has a positive
quality ; that it actually contains the principle
of life or death, health or disease, they could
not be so indifferent. Did they realize the
vital importance of this matter, they would no
sooner trust to a slovenly, unskilled cook the
preparation of their children's food, than they
would the washing of their expensive laces. Do
they care more for their Honitons and Valen-
ciennes than for their Toms and Marys ? I think
not. But one washing of a fine lace by a care-
less Bridget, reduces it to useless rags, whereas
FOOD AND FANCY. 59
these living and breathing jewels are destroyed
more slowly, and the mother does not see the
wear and tear of bad food so palpably."
One evening Emeline and I were sitting on the
western veranda watching the sunset, when Alice
ran lightly up the steps. Her hat was in her
hand, and her beautiful hair, unconfined by comb
or plait, floated at will in wavy splendor. Her
cheeks were glowing and her eyes sparkling as
she spoke excitedly,
Page 23
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"Kate," remarked Emeline, " I have been prejudiced all my life against stewed chicken, because the gravy was so inefficient, — such a wretchedly demoralized mixture, tasting a little of chicken and very much of water and raw flour. But stewed chicken, a la Cousin Kate, has my hearty approval. In England we sometimes found stewed chicken that was very nice. It was as this would be if you left out the cream and added some pickled mushrooms. Mushrooms give a delicious flavor to the dish."
"Beef, veal, and lamb, are all delicious when stewed in the same manner," I said to Alice. Then Emeline continued :
"Kate, I wonder why it is that women abhor the kitchen, and so detest pottering among pots and pans ? You open this subject to me in a new
light, and I lose sight of the drudgery and unpleasant work in my interest about results, and my inquiries after the cause. When we consider, there is nothing of greater importance than this question, What shall we eat, and how shall it be cooked ? For what order of men and women we are, depends very much upon the food we eat. The world seems divided mainly into those who live to eat, and those who regard eating a troublesome and expensive necessity, but a nuisance. There are very few who eat to live in the truest sense."
"The trouble, Emeline, is, that people don't think; they go stumbling and groping through life because they haven't found out that their brains are for use. They never consider or think about these things. If mothers realized that the food their children eat has a positive quality ; that it actually contains the principle of life or death, health or disease, they could not be so indifferent. Did they realize the vital importance of this matter, they would no sooner trust to a slovenly, unskilled cook the preparation of their children's food, than they would the washing of their expensive laces. Do they care more for their Honitons and Valenciennes than for their Toms and Marys ? I think not. But one washing of a fine lace by a careless Bridget, reduces it to useless rags, whereas
these living and breathing jewels are destroyed more slowly, and the mother does not see the wear and tear of bad food so palpably."
One evening Emeline and I were sitting on the western veranda watching the sunset, when Alice ran lightly up the steps. Her hat was in her hand, and her beautiful hair, unconfined by comb or plait, floated at will in wavy splendor. Her cheeks were glowing and her eyes sparkling as she spoke excitedly,