The Chautauquan, Vol. 03, May 1883Chautauqua Literary and Scientific Circle
History
The Chautauquan, Vol. 03, May 1883
Chautauqua Literary and Scientific Circle
Chautauqua Institution -- Periodicals; Chautauqua Literary and Scientific Circle -- Periodicals
Now let us make a practical résumé of the subject: There are ten meats
and ten vegetables in the market and twenty-one meals in the week to
provide for. Let us first think of Sunday, for every man wants a good
dinner on Sunday, especially if he has done his duty at church, and
contributed his rightful portion to the Lord’s kingdom. If a woman
has but one girl, or servant, it seems only right for her to take
Sunday about with that servant, or propose to do so, that the poor
girl may also know occasionally the pleasure of putting on her good
clothes early Sunday morning and walking with a quiet conscience to
the house of God. And then it gives the lady of the house a good two
hours to reflect upon the drudgery that the hired laborer does for the
household—and if she be an inexperienced woman, she should learn to
cook one dinner a week. Perhaps these are rigid rules, but they bring
good results to a woman’s heart and home. Suppose you have purchased
some game for Sunday dinner: see that it is prepared for cooking on
Saturday, so that the mere roasting of it will cause you little trouble
on Sunday; and if, in addition to this, you and your husband have
determined, instead of having six vegetables, as most American tables
present, to have but one and a salad, let it be in this instance mashed
Irish potatoes and celery, or lettuce, or even fine-chopped cabbage,
if no other acid can be had. If you have not had soup, manage to
compensate by beautiful desserts, which are easily arranged on Saturday
also. Blanc mange or custards are better by being cold. Then you can
have fresh fruits, and after dinner coffee. Does this seem a meagre
and miserably arranged dinner, or does the following combination,
which I not long ago found on an American table, seem better? Fish,
beef, onions, eggs, cabbage, dried peaches, and pickles, before one’s
eyes all at once! There is as much difference to an æsthetical taste
between the simple but harmonious dinner, described above, and the
incongruous, distasteful dinner just mentioned, as there is between a
well-selected costume on a pretty woman, and an ugly mixture of color
and cut, covered by laces and jewelry, on an ugly woman; or, between
a tastefully arranged drawing-room and a hodge-podge of furniture and
drapery, which have no one element of similitude.
Public-domain text, read in full here on John Shaqi.
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