The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1880-10-28
a RRENcHwoMAH,s ECONOMY.
sho Tells how Nine Persons can be Fed well
ON 01D Week.

sho Tells how Nine Persons can be Fed Wei
ON 010 Week.
~ cannot give you exactly the Englisl
for 1t. l suppose the word overlap would
come near my meaning" said Madame
L do not believe that rechau6c is alwayl
as good q dish as when the plat is freshl,
cooked, but still there are some kinds O
ragouts which improve much by tho re
cooking. even tell you when it happen,
that things are better when rewarmed--
say my dish is thin and not concentrated
enough. That sometimes happens to tn,
best Of cooks. Then if you make re-
shdu6e and do it we'll, you i'm prove things
Now you translate rechu..gc, what II
means? Not twice cooked, but some
thing warmed up agsin. Great differ.
ence, you perceive, between suhiectiup
food To q violent heat and gentle warm.
Ing. DO make use Of suchs Ofcourso
l cannot afford to waote anything. But
that is not the-what call it9 Yes. the
overlap, come in that scheme-cate.
gor?-what you will. Now, will ex-
plain. Yesterday some fishing friends
send us large blue fish; too much to eat
one all ono day, but it has been boiled
More than half remain. What shall /
90! Why, make fish pate for break
fast. Oh it is easy enough. The fish, il
was taken Off carefully, not broken. I
make crust, put in fish, with an oyster
or two, a very little auchovy sauce, some
palsy, little mace, small piece butter. aud
1t comes to table hotsand brown, and we
think 1t very nice. I do not call that a
twice warmed dish, for it was new. Now.
to-day we shall lave for dinner, with
somc other things, small fillet of beef and
a smoke tonge. Very certainly, though
we shall have two or three people to dine.
much of the fillet and some little of the
smoke tongue will be left over. al.
ready have In mind some idea what shall
be done with the remains tomorrow. for
go7d housekeeper, and that means an
economical one, always looks ahead. I
shall cut up. what is left over of the meat,
and nince the tongue fine, and the cook
will hy chopped onion, and add little
pepper and salt with little stock, and
then we'll mako some paste as for pie.
and we will have rlssoles, which will be
very good. You make rissoles by cutting
the piece dough ia small square, putting
small tablespoonful of your .tarcie in
each. You turn over ends, like pincush-
ion, and if you want you paint each one
with a leetl egg and you bake. Would
you have these rissoles 80 that you shall
fall in love with them? Have some
friend 10 send you some truffie, and chop
in piece not bigger than my thumb. You
laugh at my enthusiasm. You know
what happen to me2 This very summer
spent some weeks in hotel with nv
family, and things cooked very bad, and
waste-wnste bad enough to ruin the pro-
prietor. see the cook throw away every
day six. eight feet of sheep from leg OF
mutton. One day ask the landlord
why he have them throw away ?,'' and
he laugh and say "they were not good"
l tell him, "Wait, you see., Will you tell
the c4oS to let me show him how to cook
them, and If good will you eat them, and
he agree and get them. OF course you
know that | make pied de n,ouson a Ia
pcuiette out of them. It is very simrle.
You clean the foot ard barboIl until ten.
dor; you keep the stock and boil it down:
you make white sauce with much pnrsely
and give dash of lemon to It fast. I
happen to find an intelligent boy in that
hotel kitchen who do what I say, while
the head cook looks on sulky. The land.
lord eat. and was satisfied that know
about what | talk. When first come to
New York, and did not know how mark
ets are manage, say to my 6onne, sYou
so to market and buy me half dozen
sleeps feet and she say, NO; I ashame
to do that. The butcher mar he will
take me for beggar.'"
Would you mind giving me the coat
of your food?"
by no means, Mademoiselle. Weare
seven in family; with two servnnts, that
makes nine; with one guest almost every
day. ! cannot afford for grocer, market
man, bread and milk more than $15
week, and should my bills ever be more
I retrench. I do not include wine, hot
tea and cofee-cofIee twice day is al
ways served. All lmy butter is not used
so extravagant us in American families.
Why, when you use meat ior breakfast,
40 you want butter? Perhaps nine-tenths,
OF the butter | use will go to the prepara-
ton of vegetables. think two pounds
of butter is all we use I think we eat
much more bread than IN an American
family. Whore my economy comes, I
think, is in overlooking what my cook
does. Now, you make calculations how
many times we have portions of food du.
ring the week; breakfast, luncheon, din
ner-that makes that 189 time courerts
are laid. Divide that by $40 in n week
and gee now little 1t comes to, and yet
we do not stint, for, If remember, I told
you once that 1 believed if man or wo-
man or child work they must eat good
food, enough of it, and, s,trtout, that It
must be we'll cooked. Il ia not so diff
cult after all when yon make up your
mind that it must 0e done. If / do not
do it should like to know how dress
my children myself. You think it very
small? Why, know o French menage in
New York-family one more than mine
that live we'll, qI,ite we'll, on $l2 week
and / could do it 1T were necessary
New York Times.