Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1879-10-10
Economical Cooking.

We believe that the French cooks
have the reputation of being the most
economical cooks of all nations, and the
subjoined extract from very gossipy
and interesting article in an exchange
shows how matters are looked after in
the French kitchen
Suppose that one egg is left, or one
potato. Here, Bridget, or the house
wife herself, says one is not worth
keeping and throws them into the
swill-tub. The French housewife is
not tempted by that unhappy institu-
ton always yawning ut hand. On the
contrary, suppose the egg is soft
boiled; she drops it in tin cHp, and
makes it hard-boiled at once One
hard-boiIed egg chopped fine is what
she needs in composing a salad, and the
French housekeeper is wise in behalf
of good health, of good taste and of
the beauty and variety of her table, to
have salads innumerable - rs many
kinds of salads us Bottom had wigs.
There is the egg the salad shall grace
the tea-tlble. Or. there is the one po-
tato. Your French housewife knows
the value of soup; she does not make n
huge soup and expect her family to
dine upon it; she does not have her
soup always of one kind she varies the
kind; and she has small dish OF soup
as prelude to our dinner; here she
serves health and variety. The potato
nicely cut in wedges shall be one of the
ingredients of her soup. The begin
ming of her soup is generally of bones.
She has stone jar and the bones are
usually trimmed closely out of the I'M
cooked meats, sprinkled with salt and
pepper, and put in this jar, over which
cloth is tied. and it is kept in very
cool place. Almost every day, with q
few bones and variety as to other in
gradients, she will concoct wonderful
soup-a white soup, brown soup. a
clear soup, vegetable soup, and the
spoonful of beans and peas, the few
slices of tomato, the remnant of the
rice or the macaroni shall not be ig-
ANONYMOUSLY cast out, but the soup
shall be as is most convenient to the
stock on hand, and all these fragments,
neatly kept, are to 60 therein. The
French are not remarkably religious,
but they do follow up the monitor,
gather up the fragments that nothing
be lost In one of our families, sup
pose that we have a cup of milk left
from breakfast; in our closet is slice
or two of sponge or cupcake, n snail
saucer of jelly or preserve. In the
American household the milk is fire.
quently thrown out or one of the chill
dren is hidden to drink it up Biddy
adds the jelly or preserve to her own
breakfast, so she can have the saucer
to wash The cake is given to children
as an intcrlude to meals, to spoil their
appetites. Lo the foreign housewife
The cup of milk with an egg. little
havoring and triao of thickening
turns to custard; the cake is cut in thin
pieces, spread with the conserve and
laid in white pudding dish; the GUS
tard is poured over it; it goes for ten
minutes into the oven; the white of an
other egg is, with little sugar, con-
verted into meringue, and spread on
top; now the yolk of the second egg is
beaten with little cream or milk, su
gar and spice, into sauce, or instead
of the cream little homemade wine
or the juice left from some canned
fruit is used. and there is sauce for
the desert. We eat it. Delicious
What dainty, extravagant things these
foreign people use. Instead, we Amer
leans would have thrown away the
chief part OF the dish, and would have
provided for desert huge pie, more
costly and not half SO wholesome"