Probably jars, tin boxes, and canisters are provided in sufficient quantity to put away and keep stores properly. But for all that, as it would seem in a most ingenious manner, loss and waste are contrived. Raw sugar is kept in the paper until it rots through it. Macaroni, rice, and such things are left a prey to mice or insects. The vinegar and sauce bottles stand without the corks. Delicate things, which soon lose their fine aroma, as tea, coffee, and spices, are kept in uncovered canisters: the lid is first left off, then mislaid. The treacle jar stands open for stray fingers and flies to disport themselves therein. Capers are put away uncovered with vinegar, and when next wanted are found to be mouldy. Perhaps the juice of a lemon has been used; the peel, instead of being preserved, is thrown away, or left lying about till valueless. Herbs, which should have been at once dried and sifted, are hid away in some corner to become flavourless and dirty, and so on with every kind of store and provision.
It is impossible to calculate how many pennies are lost daily, in a large number of houses, by the absolute waste of pieces of bread left to mould or thrown out because trouble to utilise them cannot be taken. Whoever thinks anything of the small quantities of good beer left in the jug; it is so much easier to throw it away than put it in a bottle? Or who will be at the trouble of boiling up that "drop" of milk, which, nevertheless, cost a penny, and would make, or help to make, a small pudding for the next day? Then, again, how many bits of fat and suet are lost because it is too much trouble to melt down the first, and preserve the other by very simple and effectual means?
Butter in summer is allowed to remain melting in the paper in which it is sent in, or perhaps it is put on a plate, to which some pennyworths of the costly stuff will stick and be lost. One would think it would be as easy at once to put it into cold salted water, if better means of cooling could not be used.
If we pause here, it is not because we have exhausted the list of things most woefully wasted, mainly from want of thought, but because we have not space to enumerate more of them. We can only add that the importance of small household savings cannot well be overrated, both because of the principle involved and because of the substantial sum they represent together. There is no need in any household for even a penny a day to be wasted; and yet if we look closely into things, how much money value is lost daily in some one or other of the ways we have mentioned. In the course of the year, the daily pennies mount up to many pounds, and we are sure that it is much safer once in a way lavishly to spend the shillings than to be habitually careless of the outgoings of the pence.
Although it is not necessary that the mistress of a household who can afford to keep servants should herself do the cooking, or spend much time in her kitchen, it is absolutely necessary that she should understand the best methods, and know how everything should be done.
Many people will say that it is unbecoming for women to be gourmands; we agree with them, and that it is equally unbecoming for men to be so. But to be a gourmet is another thing; and we ought not to lose sight of the fact that food eaten with real enjoyment and the satisfaction which accompanies a well-prepared meal, is greatly enhanced in value. Professor C. Voit has clearly pointed out, in his experiments and researches into diet, the great value of palatable food as nourishment, and how indispensable is a certain variety in our meals. "We think," he says, "we are only tickling the palate, and that it is nothing to the stomach and digestive organs whether food is agreeable to the palate or not, since they will digest it, if it is digestible at all. But it is not so indifferent after all, for the nerves of the tongue are connected with other nerves and with nerve-centres, so that the pleasure of the palate, or some pleasure, at any rate, even if it is only imagination, which can only originate in the central organ—the brain—often has an active effect on other organs. This is a matter of daily experience. Without the secretion of gastric juice the assimilation of nourishment would be impossible. If, therefore, some provocatives induce and increase certain sensations and useful processes, they are of essential value to health, and it is no bad economy to spend something on them."
It is surely somewhat singular that Englishwomen, who have excelled in almost every other craft, should be remarkable for their want of skill in cookery. They have not been dismayed by any difficulties in literature, art, or science, and yet how few are there among us who can make a dish of porridge like a Scotchwoman, or an omelette like a Frenchwoman! The fact would seem to be, that educated women having disdained to occupy themselves either theoretically or practically with cookery, those whose legitimate business it has been have become indifferent also. The whole aim of the modern British cook seems to be to save herself trouble, and she will give as much time and thought to finding out ways of doing things in a slovenly manner as would go to doing them properly.
No doubt cooks have often so much work of other kinds to do that they cannot give the necessary time to cooking. In a case of this kind, the mistress should herself give such help as she can, and bring up her daughters to help in the kitchen. People in middle-class life often expect the cook to do all the kitchen work, and frequently some of the house work. Of course, in small families, this is quite possible to be done, and it is always best for servants, as for other people, to be fully employed. But in large families it is impossible the cooking can be properly done, when the cook is harassed by so many other occupations. Thus, because it takes less time and attention than cooking smaller dishes, huge pieces of meat are roasted or boiled daily, and the leg-of-mutton style of dietary is perpetuated—declared to be the most economical, and, in short, the best for all the world.
Probably it is because bread and butter can be bought ready made, and involve no trouble, that they are held to be the chief necessaries of life in every English household. Some children almost live, if they do not thrive, on bread and butter. Thoughtless housekeepers think they have done their duty when they have seen that a sufficient supply of these articles has been sent in from the shops. When we insist that everyone should have home-baked bread, at once we shall be met with the "penny-wise" suggestion that home-baked bread costs more than baker's, because, being so nice, people eat more of it. Good bread, we need not say, is far more nourishing than that which is made from inferior materials or adulterated even with non-injurious substances for wheaten flour. Then all the other difficulties come to the fore: cook spoils the bakings, the oven is not suitable, and so on. To all these we answer: A good housekeeper, one who looks beyond the sum total of her weekly bills, who thinks no trouble too great to provide such food as will maintain the health of her family, will have home-baked bread.
There are other points in domestic management which do not receive the attention they deserve. Of these we may cite the use of labour-saving machines and of gas for cooking.