Woman's Realm.

Auckland Star, Volume XXXII, Issue 149, 25 June 1901, Page 2

Woman's Realm.

THE COOKERY OF LAST

CENTURY

As a rule, ancient recipes are extremely extravagant in the matter of eggs. Their fowls must have been better behaved than ours in the twentieth century. They seem to look on ten or twelve eggs as a mere detail.

Another noticeable feature is often the immense number of ingredients required for what appears to be a simple dish. They will name about twenty1, when modern chefs would advocate about ten.

By this I do not mean cookery is less carefully done than of yore, far from it. Our culinary notabilities are perfect artists in their special line, and know well the importance of a judiciously composed bill of fare—^all the more skill is needed on this latter point, because the menu is so curtailed that what is served must be absolutely faultless.

Sages of the day prophesy that in the space of another hundred years no one will be able to spare the time to devour what we now understand by a meal. They will recruit exhausted nature with condensed tablets, each representing so many ounces of meat, vegetables, etc.