Hyde Park Cuisine

Annotation

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. In administering her kitchen the housekeeper Should know how to keep from worrying, and how to save time, strength and money. If she has proper training and a fit sense Of pro portion as to What Is essential and what is non essential, there will be little difficulty in any Of these directions. Moreover, she milst know that food must be palatable, digestible and nourishing. Everybody sympathises with the little boy who asked his grandmother to please not give him nutritious food, but food that tasted good. And yet, while the first requisite of good food is that it should be palatable, care must be taken to recognize the fact that the palate is a guide to food which is very easily and In our country very Often perverted. Next In order comes digestibility, and here is a field for far more knowledge than a housekeeper can command with eve n extensive study Of the subject. More food in this country is rendered useless for its purpose by poor cooking than can be estimated and much of this wastefulness 13 due to the desire to have the work done quickly. In general it may be said that the more hurriedly food is prepared the less palatable and the less digestible it Is. A return to the slow cooking which was known in the days of the Dutch oven and the banishing ofthe present methods of using gas would be. Real steps in ad vance. It must be remembered that the slow cooking demands less strength and time and attention from the cook than do the quick methods.