Evening star. [volume] (Washington, D.C.) 1854-1972, 1880-10-09
MADAME TALKS AGAIN.
Nine Persons Fed Well on SIS 8
Week-EcOnOmica Housekeeping

Week-EcOnOmicaI Housekeeping
81 cannot give you exactly the English for
near my meaning" said Madame. II do not
teiieve that rec'aufe is always as good dish
as when the plat is freshly cooked, but stu
there are some kinds Of ragouts which improve
much by the recooking. even tell you when
Ii happens that things are better when re-
Warmed-say my dish is thin and not concen-
best OF cooks. Then If you make rechdute and
90 IT well, you improve things. Now you trans
late rechdute; what 1t mean? Not twice cooked.
ene enc ae 1eaf a1e
violent heat and gentle warming. Dol make
use OF such? OF course do. cannot afford TO
waste anything. But that Is not the-whatI call
It? Yes, the overlap. There are ten thousand
things that come In that scheme-category-
what you will. Now, will explain. Yesterday
some fishing friends send US large blue fish, too
More than half remain. What shall do? Why,
make fish pate for breakfast. On. it is easy
! enough. The fish, 1t was taken OFT carefully.
| an oyster or two, very little anchovy sauce.
some parsley, little mace, small piece butter,
and 1t come to table hot aud brown, and we
warmed dish, for it was new Now, to-day we
shall have for dinner, with some other things
small nllet OF beef and smoke tongue. Very
certainly, though we shall have two or tar e
people to dine, much OF the f1llet and SON lite
or the smoke tongue will he left over. | already
have In my mind some idea what Shall be don
VIII, with the remains tomorrow. for a good
housekeeper, and that means al eoonom
1cal one, always looks ahead. I shau GU
up what is left over OF the meat, AID
m1nce the tongue fine. and the cook will frs a
chopped onion and add little pepper and salt
with little stock, and then We'll make some
paste as for pie, and we will have s3olas.
which viii viii be very good; You make rIssoles by
cutting the piece dough In small square, put
ting small tablespoonful of your fd,'cie In each
You turn over ends, like pincushion and II 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 theme Have
some friend to send you some truflle. aud chop
In piece not bigger than my thumb. You laugh
at my enthusiasm. You know what happen TO
me! rms very summer spent some weeks in
a MOTEL with my family, and things cooked very
bad, and waste-waste bad enough to ruin the
proprietor. see the cook throw away every
gay six, eight feet OF sheep from leg OF
he have, them throw away?" and he
laugh and say they were not good" / tell
him, wait, you see. VIII you tell the cook to
let me show him how to cook them and Il good
will you eat them?" and he agree and 1 get
them. Of course, you know that l make pied
dfthOuton la pOuIette out of them 1t Is very
simple. You clean tie foot and barbon until
tender; you keep the stock and boil it down.
you make white sauce with much parsley, and
give dash of lemon to 1t last. | happen to
md an Intelligent nt1'm,aiton in that hotel
look On sulky. The landlord eat and was salts
he'd that know about what l talk. When |
first come to New York, and Gid not know how
markets are manage, say to my bonnie, You
go to market and buy me half dozen sheep'S
feet, and she say: mo. ashame to do that
The butcher man he VIII take me for beggarr
Nv ould you mind giving me the cost OF your
food?"
SPY no means, Mademoiselle. We are seven
In family; with two servants, that makes nine;
with one guest almost every day, cannot afford
for grocer. market-m man, bread, milk more than
SIS week, and should my bills ever be more
retrench. do not include wine, hot tea and
c01ee-coffee twice day is always served. All
my butter Is lot used so extravaganza as In
American families Why, when you use meat
for breakfast, DO you want butter? Perhaps
ntne-tenths OF the butter l use will 20 to the
preparation OF vegetables. | think two pounds
OF butter is all we use / think we eat much
more bread than an In American family. Where
what my cook does. Now, you make cal
food during the week; breakfast, luncheon, din
ner-that makes that 1S9 times COurertS are
laid. Divide that by s15 in week and see how
little II comes TO, ana yet we do not stint, for,
II l remember, told you once that believed II
man or woman or Child work they must eat
good food, enough of It, and SurtOut, that It
must be well cooked. 1t is not SO difficult after
all when you make up your mind that 1t must
DE done. II do not do it | should like to know
how dress my children myself. You think It
very small? Why, know a French nleRdge In
New York-famiiy one more than mine-that
live we'll, quite we'll, on sl2 week, and could
do il II 1t were necessary."-N. 7. Times.