Evening Republican, Volume 14, Number 237, Rensselaer, Jasper County, 5 October 1910 — INDIAN IS GOOD COOK [ARTICLE]

INDIAN IS GOOD COOK

Woman Wastes More Than She Uses, Says Prof. Barnard. Bpeciall«t In Household Economy Says American Man, Because of Wife's Culinary Inefficiency, Not as Well Nourished as European. New York. —Go to the squaw, thou housewife, consider her ways and do likewise. At least such is the advice of prof. Charles Barnard, specialist in household economy, and one of the foremost figures at the household show recently held in Madison Square garden, says a writer in the New York World. What Professor Barnard is not telling eager inquirers at the garden of the superior housekeeping methods of our great-great-grandmother, Minnehaha, he is busy with the “housekeeping experiment station,” which he maintains at Darien, Conn., for testing uuder the most simple housekeeping conditions all new materials, methods, utensils and appliances which may prove useful in the home. “The American housekeeper, compared with the housewives of France and Germany, is an unlettered child,” declared Professor Barnard to me yesterday. "The American man, because of his wife’s culinary inefficiency, is not so well nourished as the European making half the income. At least 20 per cent, of the money spent on the American table is absolute waste.” Professor Barnard, mild of voice and eye, spoke with an earnestness that belled his manner. "The American woman,” he added, “does not know as much about cooking as the Indian squaw.” “Cooking, though it is part of the profession of wifehood, does not interest her. She ‘can’t be bothered,’ she says. The merchant’s wife vies with the millionaire’s wife in buying only the most expensive cuts of meat. Steak, chops; Bteak, chops! swings the unvarying pendulum of the week’s bill of fare. "Now, only 24 per cent of a beef, for instance, can provide the expensive porterhouse steaks, Delmonlco roasts, etc. The other 76 per cent Is made up of the cheaper cuts—chuck, rump, round, shank, navel, brisket, etc. “This meat if properly cooked, that is, slowly cooked, is more nutritious and has a better flavor than tenderloin. But the poor man’s wife won’t take the trouble to cook it Her husband may say, ’We’ll have to economise. Let’s buy a little cheaper meat.’ But when she gets to the butcher’s and sees another woman buying something more expensive she feels ashamed of what she intended to order or else says to herself. ‘What’s good enough

for her- is none too good for me,’ and buys a porterhouse steak instead. ‘‘There’s another type of woman that would rather spend her. husband’s money than her own time. She ‘can’t be bothered’ cooking. But”—here Professor Barnard brightened up perceptibly—“a solution has been found even for her. It is tireless cooking. Have you ever tried it?” I confessed that my education had been neglected in that respect “That’s a trick the Indian squaw has taught us,” Professor Barnard continued. ‘There are 16 or 20 different fireless cookers on the market, so you see I’m not booming anybody in talking about them.”