American Woman's Home: Or, Principles of Domestic Science Part 13

And, as if these dreadful ills were not enough, there have been added methods of medical treatment at once useless, torturing to the mind, and involving great liability to immoralities.

[Ill.u.s.tration: Fig. 62.]

In hope of abating these evils, drawings are given (Fig. 62 and Fig.

63) of the front and back of a jacket that will preserve the advantages of the corset without its evils. This jacket may at first be fitted to the figure with corsets underneath it, just like the waist of a dress. Then, delicate whalebones can be used to stiffen the jacket, so that it will take the proper shape, when the corset may be dispensed with. The b.u.t.tons below are to hold all articles of dress below the waist by b.u.t.ton-holes. By this method, the bust is supported as well as by corsets, while the shoulders support from above, as they should do, the weight of the dress below. No stiff bone should be allowed to press in front, and the jacket should be so loose that a full breath can be inspired with ease, while in a sitting position.

[Ill.u.s.tration: Fig. 63.]

The proper way to dress a young girl is to have a cotton or flannel close-fitting jacket next the body, to which the drawers should be b.u.t.toned. Over this, place the chemise; and over that, such a jacket as the one here drawn, to which should be b.u.t.toned the hoops and other skirts. Thus every article of dress will be supported by the shoulders.

The sleeves of the jacket can be omitted, and in that ease a strong lining, and also a tape binding, must surround the arm-hole, which should be loose.

It is hoped that increase of intelligence and moral power among mothers, and a combination among them to regulate fashions, may banish the pernicious practices that have prevailed. If a school-girl dress without corsets and without tight belts could be established as a fashion, it would be one step gained in the right direction. Then if mothers could secure daily domestic exercise in chambers, eating-rooms and parlors in loose dresses, a still farther advance would be secured.

A friend of the writer informs her that her daughter had her wedding outfit made up by a fashionable milliner in Paris, and every dress was beautifully fitted to the form, and yet was not compressing to any part. This was done too without the use of corsets, the stiffening being delicate and yielding whalebones.

Not only parents but all having the care of young girls, especially those at boarding-schools, have a fearful responsibility resting upon them in regard to this important duty.

In regard to the dressing of young children, much discretion is needed to adapt dress to circ.u.mstances and peculiar const.i.tutions. The leading fact must be borne in mind that the skin is made strong and healthful by exposure to light and pure air, while cold air, if not excessive, has a tonic influence. If the skin of infants is rubbed with the hand till red with blood, and then exposed naked to sun and air in a well-ventilated room, it will be favorable to health.

There is a const.i.tutional difference in the skin of different children in regard to retaining the animal heat manufactured within, so that some need more clothing than others for comfort. Nature is a safe guide to a careful nurse and mother, and will indicate by the looks and actions of a child when more clothing is needful. As a general rule, it is safe for a healthful child to wear as little clothing as suffices to keep it from complaining of cold. Fifty years ago, it was not common for children to wear as much under-clothing as they now do. The writer well remembers how even girls, though not of strong const.i.tutions, used to play for hours in the snow-drifts without the protection of drawers, kept warm by exercise and occasional runs to an open fire.

And mult.i.tudes of children grew to vigorous maturity through similar exposures to cold air-baths, and without the frequent, colds and sicknesses so common among children of the present day, who are more carefully housed and warmly dressed. But care was taken that the feet should be kept dry and warmly clad, because, circulation being feebler in the extremities, this precaution was important.

It must also be considered that age brings with it decrease in vigor of circulation, and the consequent generation of heat, so that more warmth of air and clothing is needed at an advanced period of life than is suitable for the young.

These are the general principles which must be applied with modification to each individual case. A child of delicate const.i.tution must have more careful protection from cold air than is desirable for one more vigorous, while the leading general principle is retained that cold air is a healthful tonic for the skin whenever it does not produce an uncomfortable chilliness.

XIII.

GOOD COOKING.

There are but a few things on which health, and happiness depend more than on the manner in which food is cooked. You may make houses enchantingly beautiful, hang them with pictures, have them clean and airy and convenient; but if the stomach is fed with sour bread and burnt meats, it will raise such rebellions that the eyes will see no beauty anywhere. The abundance of splendid material we have in America is in great contrast with the style of cooking most prevalent in our country. How often, in journeys, do we sit down to tables loaded with material, originally of the very best kind, winch has been so spoiled in the treatment that there is really nothing to eat! Green biscuits with acrid spots of alkali; sour yeast-bread; meat slowly simmered in fat till it seemed like grease itself, and slowly congealing in cold grease; and above all, that unpardonable enormity, strong b.u.t.ter! How one longs to show people what might have been done with the raw material out of which all these monstrosities were concocted!

There is no country where an ample, well-furnished table is more easily spread, and for that reason, perhaps, none where the bounties of Providence are more generally neglected. Considering that our resources are greater than those of any other civilized people, our results are comparatively poorer.

It is said that a list of the summer vegetables which are exhibited on New-York hotel-tables being shown to a French _artiste_, he declared that to serve such a dinner properly would take till midnight.

A traveler can not but be struck with our national plenteousness, on returning from a Continental tour, and going directly from the ship to a New-York hotel, in the bounteous season of autumn. For months habituated to neat little bits of chop or poultry, garnished with the inevitable cauliflower or potato, which seemed to be the sole possibility after the reign of green peas was over; to sit down all at once to such a carnival! to such ripe, juicy tomatoes, raw or cooked; cuc.u.mbers in brittle slices; rich, yellow sweet-potatoes; broad lima-beans, and beans of other and various names; tempting ears of Indian-corn steaming in enormous piles; great smoking tureens of the savory succotash, an Indian gift to the table for which civilization need not blush; sliced egg-plant in delicate fritters; and marrow- squashes, of creamy pulp and sweetness; a rich variety, embarra.s.sing to the appet.i.te, and perplexing to the choice.

Verily, the thought must often occur that the vegetarian doctrine preached in America leaves a man quite as much as he has capacity to eat or enjoy, and that in the midst of such tantalizing abundance he has really lost the apology, which elsewhere bears him out in preying upon his less gifted and accomplished animal neighbors.

But with all this, the American table, taken as a whole, is inferior to that of England or France. It presents a fine abundance of material, carelessly and poorly treated. The management of food is nowhere in the world, perhaps, more slovenly and wasteful. Every thing betokens that want of care that waits on abundance; there are great capabilities and poor execution. A tourist through England can seldom fail, at the quietest country-inn, of finding himself served with the essentials of English table-comfort--his mutton-chop done to a turn, his steaming little private apparatus for concocting his own tea, his choice pot of marmalade or slice of cold ham, and his delicate rolls and creamy b.u.t.ter, all served with care and neatness. In France, one never asks in vain for delicious _cafe-au-lait_, good bread and b.u.t.ter, a nice omelet, or some savory little portion of meat with a French name.

But to a tourist taking like chance in American country-fare, what is the prospect? What is the coffee? what the tea? and the meat? and above all, the b.u.t.ter?

In writing on cooking, the main topics should be first, bread; second, b.u.t.ter; third, meat; fourth, vegetables; and fifth, tea--by which last is meant, generally, all sorts of warm, comfortable drinks served out in tea-cups, whether they be called tea, coffee, chocolate, broma, or what not.

If these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned. There exists another department, which is often regarded by culinary amateurs and young aspirants as the higher branch and very collegiate course of practical cookery; to wit, confectionery, by which is designated all pleasing and complicated compounds of sweets and spices, devised not for health and nourishment, and strongly suspected of interfering with both--mere tolerated gratifications of the palate, which we eat, not with the expectation of being benefited, but only with the hope of not being injured by them. In this large department rank all sorts of cakes, pies, preserves, etc., whose excellence is often attained by treading under foot and disregarding the five grand essentials.

There is many a table garnished with three or four kinds of well-made cake, compounded with citron and spices and all imaginable good things, where the meat was tough and greasy, the bread some hot preparation of flour, lard, saleratus, and acid, and the b.u.t.ter unutterably detestable, where, if the mistress of the feast had given the care, time, and labor to preparing the simple items of bread, b.u.t.ter, and meat, that she evidently had given to the preparation of these extras, the lot of her guests and family might be much more comfortable. But she does not think of these common articles as const.i.tuting a good table. So long as she has puff pastry, rich black cake, clear jelly and preserves, she considers that such unimportant matters as bread, b.u.t.ter, and meat may take care of themselves. It is the same inattention to common things as that which leads people to build houses with stone fronts, and window-caps and expensive front-door tr.i.m.m.i.n.gs, without bathing-rooms or fireplaces, or ventilators.

Those who go into the country looking for summer board in farm-houses know perfectly well that a table where the b.u.t.ter is always fresh, the tea and coffee of the best kinds and well made, and the meats properly kept, dressed, and served, is the one table of a hundred, the fabulous enchanted island. It seems impossible to get the idea into the minds of many people that what is called common food, carefully prepared, becomes, in virtue of that very care and attention, a delicacy, superseding the necessity of artificially compounded dainties. To begin, then, with the very foundation of a good table:

--_Bread:_ What ought it to be?

It should be light, sweet, and tender. This matter of lightness is the distinctive line between savage and civilized bread. The savage mixes simple flour and water into b.a.l.l.s of paste, which he throws into boiling water, and which come out solid, glutinous ma.s.ses, of which his common saying is, "Man eat dis, he no die," which a facetious traveler who was obliged to subsist on it interpreted to mean, "Dis no kill you, nothing will." In short, it requires the stomach of a wild animal or of a savage to digest this primitive form of bread, and of course more or less attention in all civilized modes of bread-making is given to producing lightness. By lightness is meant simply that in order to facilitate digestion the particles are to be separated from each other by little holes or air-cells; and all the different methods of making light bread are neither more nor less than the formation of bread with these air-cells.

So far as we know, there are four practicable methods of aerating bread; namely, by fermentation; by effervescence of an acid and an alkali; by aerated egg, or egg which has been filled with air by the process of beating; and lastly, by pressure of some gaseous substance into the paste, by a process much resembling the impregnation of water in a soda-fountain. All those have one and the same object--to give us the cooked particles of our flour separated by such permanent air-cells as will enable the stomach more readily to digest them.

A very common mode of aerating bread in America is by the effervescence of an acid and an alkali in the flour. The carbonic acid gas time formed products minute air-cells in the bread, or, as the cook says, makes it light. When this process is performed with exact attention to chemical laws, so that the acid and alkali completely neutralize each other, leaving no overplus of either, the result is often very palatable. The difficulty is, that this is a happy conjunction of circ.u.mstances which seldom occurs. The acid most commonly employed is that of sour milk, and, as milk has many degrees of sourness, the rule of a certain quant.i.ty of alkali to the pint must necessarily produce very different results at different times. As an actual fact where this mode of making bread prevails, as we lament to say it does to a great extent in this country, one finds five cases of failure to one of success.

It is a woeful thing that the daughters of our land have abandoned the old respectable mode of yeast-brewing and bread-raising for this specious subst.i.tute, so easily made, and so seldom well made. The green, clammy, acrid substance, called biscuit, which many of our worthy republicans are obliged to eat in these days, is wholly unworthy of the men and women of the republic. Good patriots ought not to be put off in that way--they deserve better fare.

As an occasional variety, as a household convenience for obtaining bread or biscuit at a moment's notice, the process of effervescence may be retained; but, we earnestly entreat American housekeepers, in scriptural language, to stand in the way and ask for the old paths, and return to the good yeast-bread of their sainted grandmothers.

If acid and alkali must be used, by all means let them be mixed in due proportions. No cook should be left to guess and judge for herself about this matter. There are articles made by chemical rule which produce very perfect results, and the use of them obviates the worst dangers in making bread by effervescence.

Of all processes of aeration in bread-making, the oldest and most time-honored mode is by fermentation. That this was known in the days of our Saviour is evident from the forcible simile in which he compares the silent permeating force of truth in human, society to the very familiar household process of raising bread by a little yeast.

There is, however, one species of yeast, much used in some parts of the country, against which protest should be made. It is called salt-risings, or milk-risings, and is made by mixing flour, milk, and a little salt together, and leaving them to ferment. The bread thus produced is often, very attractive, when new and made with great care.

It is white and delicate, with fine, even air-cells. It has, however, when kept, some characteristics which remind us of the terms in which our old English Bible describes the effect of keeping the manna of the ancient Israelites, which we are informed, in words more explicit than agreeable, "stank, and bred worms." If salt-rising bread does not fulfill the whole of this unpleasant description, it certainly does emphatically a part of it. The smell which it has in baking, and when more than a day old, suggests the inquiry, whether it is the saccharine or the putrid fermentation with which it is raised. Whoever breaks a piece of it after a day or two, will often see minute filaments or clammy strings drawing out from the fragments, which, with the unmistakable smell, will cause him to pause before consummating a nearer acquaintance.

The fermentation of flour by means of brewer's or distiller's yeast produces, if rightly managed, results far more palatable and wholesome.

The only requisites for success in it are, first, good materials, and, second, great care in small things. There are certain low-priced or damaged kinds of flour which can never by any kind of domestic chemistry be made into good broad; and to those persons whose stomachs forbid them to eat gummy, glutinous paste, under the name of bread, there is no economy in buying these poor brands, even at half the price of good flour.

But good flour and good yeast being supposed, with a temperature favorable to the development of fermentation, the whole success of the process depends on the thorough diffusion of the proper proportion of yeast through the whole ma.s.s, and on stopping the subsequent fermentation at the precise and fortunate point. The true housewife makes her bread the sovereign of her kitchen--its behests must be attended to in all critical points and moments, no matter what else be postponed.

She who attends to her bread only when she has done this, and arranged that, and performed the other, very often finds that the forces of nature will not wait for her. The snowy ma.s.s, perfectly mixed, kneaded with care and strength, rises in its beautiful perfection till the moment comes for filling the air-cells by baking. A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled. Many bread-makers pa.s.s in utter carelessness over this sacred and mysterious boundary. Their oven has cake in it, or they are skimming jelly, or attending to some other of the so-called higher branches of cookery, while the bread is quickly pa.s.sing into the acetous stage.

At last, when they are ready to attend to it, they find that it has been going its own way,--it is so sour that the pungent smell is plainly perceptible. Now the saleratus-bottle is handed down, and a quant.i.ty of the dissolved alkali mixed with the paste--an expedient sometimes making itself too manifest by greenish streaks or small acrid spots in the bread. As the result, we have a beautiful article spoiled--bread without sweetness, if not absolutely sour.

In the view of many, lightness is the only property required in this article. The delicate refined sweetness which exists in carefully kneaded bread, baked just before it pa.s.ses to the extreme point of fermentation, is something, of which they have no conception; and thus they will even regard this process of spoiling the paste by the acetous fermentation, and then rectifying that acid by effervescence with an alkali, as something positively meritorious. How else can they value and relish bakers' loaves, such as some are, drugged with ammonia and other disagreeable things; light indeed, so light that they seem to have neither weight nor substance, but with no more sweetness or taste than so much cotton wool?

Some persons prepare bread for the oven by simply mixing it in the ma.s.s, without kneading, pouring it into pans, and suffering it to rise there. The air-cells in bread thus prepared are coa.r.s.e and uneven; the bread is as inferior in delicacy and nicety to that which is well kneaded as a raw servant to a perfectly educated and refined lady. The process of kneading seems to impart an evenness to the minute air-cells, a fineness of texture, and a tenderness and pliability to the whole substance, that can be gained in no other way.

The divine principle of beauty has its reign over bread as well as over all other things; it has its laws of aesthetics; and that bread which is so prepared that it can be formed into separate and well-proportioned loaves, each one carefully worked and moulded, will develop the most beautiful results. After being moulded, the loaves should stand usually not over ten minutes, just long enough to allow the fermentation going on in them to expand each little air-cell to the point at which it stood before it was worked down, and then they should be immediately put into the oven.

Many a good thing, however, is spoiled in the oven. We can not but regret, for the sake of bread, that our old steady brick ovens have been almost universally superseded by those of ranges and cooking-stoves, which are infinite in their caprices, and forbid all general rules. One thing, however, may be borne in mind as a principle--that the excellence of bread in all its varieties, plain or sweetened, depends on the perfection of its air-cells, whether produced by yeast, egg, or effervescence; that one of the objects of baking is to fix these air-cells, and that the quicker this can be done through the whole ma.s.s, the better will the result be. When cake or bread is made heavy by baking too quickly, it is because the immediate formation of the top crust hinders the exhaling of the moisture in the centre, and prevents the air-cells from cooking. The weight also of the crust pressing down on the doughy air-cells below destroys them, producing that horror of good cooks, a heavy streak.

The problem in baking, then, is the quick application of heat rather below than above the loaf, and its steady continuance till all the air-cells are thoroughly dried into permanent consistency. Every housewife must watch her own oven to know how this can be best accomplished.

Bread-making can be cultivated to any extent as a fine art--and the various kinds of biscuit, tea-rusks, twists, rolls, into which bread may be made, are much better worth a housekeeper's ambition than the getting-up of rich and expensive cake or confections. There are also varieties of material which are rich in good effects. Unbolted flour, altogether more wholesome than the fine wheat, and when properly prepared more palatable--rye-flour and corn-meal, each affording a thousand attractive possibilities--all of these come under the general laws of bread-stuffs, and are worth a careful attention.

A peculiarity of our American table, particularly in the Southern and Western States, is the constant exhibition of various preparations of hot bread. In many families of the South and West, bread in loaves to be eaten cold is an article quite unknown. The effect of this kind of diet upon the health has formed a frequent subject of remark among travelers; but only those know the full mischiefs of it who have been compelled to sojourn for a length of time in families where it is maintained. The unknown horrors of dyspepsia from bad bread are a topic over which we willingly draw a veil.

Next to Bread comes _b.u.t.ter_--on which we have to say, that, when we remember what b.u.t.ter is in civilized Europe, and compare it with what it is in America, we wonder at the forbearance and lenity of travelers in their strictures on our national commissariat.

b.u.t.ter, in England, France, and Italy, is simply solidified cream, with all the sweetness of the cream in its taste, freshly churned each day, and unadulterated by salt. At the present moment, when salt is five cents a pound and b.u.t.ter fifty, we Americans are paying, at high prices, for about one pound of salt to every ten of b.u.t.ter, and those of us who have eaten the b.u.t.ter of France and England do this with rueful recollections.

There is, it is true, an article of b.u.t.ter made in the American style with salt, which, in its own kind and way, has a merit not inferior to that of England and France. Many prefer it, and it certainly takes a rank equally respectable with the other. It is yellow, hard, and worked so perfectly free from every particle of b.u.t.termilk that it might make the voyage of the world without spoiling. It is salted, but salted with care and delicacy, so that it may be a question whether even a fastidious Englishman might not prefer its golden solidity to the white, creamy freshness of his own. But it is to be regretted that this article is the exception, and not the rule, on our tables.