The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1880-10-28
A FRENCHWOMAN,S ECONOMY.
She Tells how Nine Persons can be Fed Well
ON $50 Week.

She Tells how Nine Persons can be Fed Wei
on S15 Week.
81 cannot give you exactly the English
for it. 1 suppose the word overlap would
come near my meaning" said Madame
II do not believe that rechau6eis is always
as good dish as when the plat is freshly
cooked, but still there are some kinds oil
ragouts which improve much by the re.
cooking. l even tell you when it happens
that things are better when rewarmed-
say my dish is thin aud not concentrated
enough. That sometimes happens to the
best of cooks. Then if you make re.
ehau6e and doit well, you improve things.
Now you translate rechaute what it
means? Not twice cooked, but some
thing warmed up again. Great differ
encc, you perceive, between suhjecting
food to violent heat and gentle warm
ing. Do I make use of such: Of course
l cannot afford to waste anything. But
that is not the-what call it? Yes, The
overlap, come in that scheme-cate-
gory-what you will. Now, | will ex
plain. Yesterday some fishing friends
send us large blue. fish; too much to eat
one all one day, but it has been boiled.
More than half remain. What shall l
do? Why, make fish pate for break
fast. Oh it is easy enough. The fish, it
was taken eff carefully, not broken. I
make IL crust, put in fish, with an oyster
or two, very little anchovy sauce, some
palsy, little mace, small piece butter, aud
it, comes to table holland brown, and we
think it very nice. / do not call that a
twice warmed dish, for it was new. Now,
to-day we shall lave for dinuer, with
some other things small fillet Of beef and
smoke topge. Very certainly, though
we shall have two or three people to dine,
much of the 6let and some little of the
smoke tongue will be left over. l al
ready have in mind some idea what shall
be done with the remains o.morrow, for
go,d housekeeper, and that means an
economical one, always looks ahead. I
shall cut up what is left over of the meat,
and mincc the tongue fine, and the cook
will fly chopped onion, and add little
pepper and salt with a little stock, and
then we'll make some paste as for pie,
and we will have rissoles, which will be
very good. You make rissoles by cutting
the piece dough in small square, putting
q small tablespoonful of your .tarcie in
each. You turn over ends, like pincush-
ion, and if you want you paint each one
with leetl egg and you bake. Would
you have these rissoles so that you shall
fall in love with them? Have some
friend 10 send you some trufle, and chop
in piece not bigger than my thumb. You
laug at my enthusiasm. You know
what happen to me? This very summer
/ spent some weeks in q hotel with my
family, and things cooked very bad, and
waste-waste 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 I ask the landlord
why be have them throw away?'" and
he laugh and say "they we're not good"
l tell him, "Wait, you see. Will you tell
the cook to let me show him how to cook
them, and if good will you eat them, and
he agree and 1 get them. Of course you
know that 1 make pied de naouton a la
poulette out of them. 1t is very simple.
You clean the foot ard barboil until ten
der; you keep the stock and boil it down;
you make white sauce with much parsely
and give dash of lemon to it last. 1
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 I know
about what talk. When I first come to
New York, and did not know how mark
cts are manage, I say to my 6onne, you
go to market and buy me half a dozen
sleeps feet and she say, NO.; l ashame
to do that. The butcher man he will
take me for beggar.'
"Would you mind giving me the cost
of your food?"
"By no means, Mademoiselle. Weare
seven in family; with two servants, that
makes nine; with one guest almost every
day. Icannot afford for grocer, market
man, bread and milk more than SIS
week, and should my bills ever be more
retrench. I do not include wine, hot
tea and cofee-cofee twice day is al
ways served. All 4! my butter is not used
so extravagant us in American families.
Why, when you use meat for breakfast,
do you want butter? Perhaps nine-tenths,
of the butter I use will 60 to the prepara-
ton of vegetables. think two pounds
of butter is all we use. l think we eat
much more bread than in an American
family. Where my economy comes, |
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 1S9 time courerts
are laid. Divide that by SIS in q week
and see how little it comes to, and yet
we do not stint, for, if I remember, l told
you once that I believed if man or wo.
man or child work they must eat good
food, enough of it, and, surtout, that it
must be we'll cooked. 1t is not so diff
cult after all when you make up your
mind that it must be done. If l do not
do it 1 should like to know how [ dress
my children myself. You think it very
small? Why, know French n'enage in
New York-family one more than mine
that live we'll, quite well, on So week
and I could do it if it were necessary. -
-Ne,y York Times.