The Economy of a Good Table
■ ■*- Dainty cooking, not such as tempt men to gluttony ,is whafcsour housewives should itudy. A good table^ does not depend upon the amount of money spent but the manner in which it is spent. Let every scrap yield all the nourishment in its power. Let every mistress turn her attention to scientific cooking for three months, and with her intelligence she will serve better meals than, twothirds of the so-called cooks. Vegetables and cereals are wholesome and far less expensive than meats, but. of course we must, or at least we think, we must, have meat on our tables twice a day, if not in some families three times. A 'meat table' is the mest costly and extravagant of all tables .—Table Talk.
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Southland Times, Issue 10199, 3 July 1889, Page 4
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129The Economy of a Good Table Southland Times, Issue 10199, 3 July 1889, Page 4
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