State

Page Twelve THE STATE November 17, 1934 Eating:— Yesterday and Today TIIFKK lias boon quite a change in our eating habits, boro in 14'orth Carolina. Л large part of this <■ re<l it goes to the ladies who eon- duet “e4M»king schools” in our va¬ rious towns. Mrs. Grimes, in the aeeonipan.ving artiele. compares the table* of yesterday with the one of t4»day. II?/ ALICE ntIGGKR C. It IMIS ACCORDING to Ruekin, the /% Anglo-Saxon won!, lady, mean* & Ж loaf -giver. I am wondering wlial the Anglo-Saxon word i* for loaf maker; could it pos-ibly lie rook? It’s mu<di more fun l*ing a loaf maker than being a loaf-giver — a creator rather than a distributor. Tie1 French have a clever eonception along this lino, for I’ve lieen told that the creator of a culinary masterpiece is decorated with as mueli ceremony as the creator of a musical masterpiece or of a literary masterpiece. Be that ns it may, all of us know that the French head the list of culinary ar¬ tists. America, especially American wom¬ en, arc now seeing the artistry in food and food preparation as never before: each year in greater numbers. N’o form of entertainment or instruc¬ tion sponsored hv business firms or newspapers is quite so popular as a Cooking School, and the hundreds of women who have packed the State Theatre in Raleigh during the several days of this week to attend a eooking- school. attest to this fact. Cooking Schools Always Popular Though cooking-schools have long since ceased to bo n novelty their draw¬ ing power “corns to increase, and the one being given by Mrs. Katherine Delaney from the Deboth School of TIomomaking of Now York and Chi¬ cago under the auspices of the News and Observer, is no exception. It was good to sic the young women, some mere slips of girls, eager to learn. Their pencils and pad* were much in evidence, and older, more experienced housewives were ju-t as eager to take in the detail* of a now dish. What strides women have made within recent years, not only in the preparation of the daily meals but in the making of menus! A balanced meal has be- eoine the first thought in the making of these menus. Calorie.-, pro lei n*. vitamins an- words rommonly used by to¬ day's housewife, but practically unknown l<> the housewife of yester¬ day. And green vege¬ tables are fast coining into their own, with leafy vegetables being the cure-all in nearly every diet. Flow much nicer, a green leaf rather than a dose of medicine! The idea in former years of a well furnished table was that of plenty— a “groaning table" as it was called. Meats were much in evidence and bread* in super-abundance. Salads, except potato, were rarely seen but now nearly every fruit and many vegeta¬ bles. both cooked and raw are served in the well balanced inid-dav or eve¬ ning meal ; and mayonnaise, or some kindred dressing, has become almost as common ns butter. Collards Come Into Their Own Colin rd* and turnip-greens were relegated to the kitchen for the serv¬ ants. On several occasions when as a young houwkeeper, white hard- headed cabbage — "store bought" — was on my dinner menu, the cook would ask for a separate portion of meat so that she might cook collards instead Mrs. Katherine Delaney, of New York and Chicago, one of the leading cook¬ ing school instructors, who was in charge of a school sponsored this week in Raleigh by The News and Observer. for herself. One day, I decided that I'd taste those collaribt, so the cook brought n portion to the table. Since then on any winter’s day I'll give a wide berth to "store-bought" cabbage if collards are to lie had. I’ve often wondered why turnip tops are called salad. I've never seen them served at any place or at any time except as a vegetable, and cooked ju-t one way-- boiled, and mighty satisfying eating they are too. Raw fruit was rarely served on the tallies I.f yesterday, not even at break¬ fast. and the serving of fruit-juice at meals i* quite recent. Fruit was usu¬ ally served cooked as a dessert; pie, pudding or dumpling. The typical heavy Southern break¬ fast has praeticnlly disappeared. Fruit or cereal — toast, bacon and eggs, cof¬ fee. is now the standardized breakfast practically throughout America. There are many reason* for the passing of the heavy breakfast, other than for health's sake. In the days of the heavy breakfast, thero were servants in the kitchen to keep the table supplied with piping hot waffles, batter cakes fresh from the oven, biscuits or rolls, corn meal mullins or egg-bread. The servants were also on hand to lift the china lid from the dish of steaming hot chicken hash, hominy, or baked potatoes. But we don’t have as many servnnts today as we did in the past. Besides, the expense of raw materials is much greater, and the family budget contains a longer li«t of necessary ex¬ penditures. Though we of yesterday may long for those lle*h-pots, yet we know that the food of today is more healthful, more easily digested, more suited to one’s bodily needs. And the frying-pan is no longer the superlative cooking utensil which it once was. Several years ago a travel¬ ing medicine company опте to a North Carolina town. Not having much suc¬ cess with their sales, they left after a stay of only a day or two declaring their gladness to leave a town where everything was fried except the cof¬ fee. and that that would have been fried if possible. Labor-Saving Devices One of the great helps to be gained from the present-day cooking-school is the learning of the labor saving de¬ vices, and also tho learning of new ways of doing the always necessary (f onlinurd on page twenty-seven)