Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1884-05-06

81. ny
w.srs 90 F,ssn N LAck OF kSow trpcE
oN rHE rAKr 90 0vR cooSs.
rBo.iea Herald. Az. nI
Ss.i FrcncA restaurant kesper oi B.
ton ths other dsy
.Your waste In ths kiteheu l. xreAi,--
lss1casable Ia ne svsrNgV AmsTican
l,s.shold thefs Is more neat for sxsmpls.
49,. a. ~ss'.J than woali supply thrse
,riinary Frsu-u .Nmiies of The sane slts.
Why = .alsi Year cooks. A. rals. are
,ot oooks a. al where 40 they come
fromf Fron ths poorer classes % yonr
g-ssis. who 90 not knos hos % I've. Ani
ave nsser learned ths Art % oooklng. Ia
Frasos Il .a pNrt-asd vsy importAu,
psrt-of re edacstion % every girl hat
10 D. taught the ART of cooking f'r u =
Al srt 10 which Ne leArusr mast gather
eer knosie.ixe iron ths sxpsrieucs % oth-
srs A. zach a. In any branch taaght 10
srhoois iuspiration Ia mailing uss ani
.ccsttabls dishes never comes o. the no
vice bot ouly - the accomplished oook.
rsersf,rs. fron ne hlghest 10 ne lowest.
sssry Frcnchwomkn i Supposed o. be
,tAsr proacient 10 the AT % cooking or
O. Aare soough knosie,ise % u D. direct
,ss work % hsr kitchsu. Herr. hos fes
suos anything ahout cooking Hos many
es,n knos hos o cook Potstoes' TIE
Frsach cook ths.r meats Ani vegetables
iharoagaiy. sud waste nothing Thsy
nsss then palstao,e by spPct.llng sauces
ani grasies. ant more easily dlgcstoie ~
tas manner lu which thsy coos and nan.
lru.sts hen. Take ths artlcis % hcsf. Coz
stsmp's. I can ccok "a 10 auadred ar
fsreui wsys-ycs. nore thaa q huutrc'i.
TIE d.sh-- ooa.i make % IL wouii make /
o.e-ha'f ne anoaut Of neat sssisfy tAs sp. l
petite. anf
tKa,E ~ pYsrEruC sHnsFroNs
b. conisni with. Dyspspsia-thAt !. an
American disease. which cones from eA,- |
lag 10 mach heavy. iutirestihie fcod. IN I
Francs ue have % dyspeptios- some |
tine gresi eaters have Indigestion. hat it /
= only . Temporary troubie which can b.
renedied by sbstinence. not q diseass hke /
iysprr.la Wei. yoa oan boil erol. stew. /
-oasi ant In fact cook bcef la q variety ~ /
says fhat w0ud tsks iosg time - tc. /
scrlbe When besfs cooked u i usually /
con5ined win things that wiii give Il
.tvor-bolisd. Coz exanPic. with onions. |
sick % cinnamon. tayms. laurel leaves. |
e.chAioi. q Glove. etc. etc not al of
thsss. but such things a. arr ueciei for /
shat = designed. The meat. amer boil. /
lng. ls taken oct And prepared 10 various /
wsys. which I uecd not name TIE water /
made iut0 soap. n the bccf l. roasted. /
i = served With an sppetiEing sauce, a.
rosst bssf cold roast beef etc. Then /
whsi rsmAins T. stsvvt with vegetables Of /
tarloas kints Then thc coii roast or /
BOILED besf may be made into salad /
whai rsmains can b. hashei ant The bones /
lsed for mAklng soap along with soap |
stock Even ne neat taken from The soup /
siock can b. served up win = sance whicA
coosAlns euoagh % stock - .uPpiy ths
food substances Which have bccn extracted
from it IN France TIE substance 10 the
houes l. largely extracted by boiling, and
sysn ne marrow l. saved and sold Al
comparatively high price 10 that oountry
io hs used a. atoasi dressing Thsn there
a., besf "a node. IA provencai. "A
u.snon. mlranton. gratiu. etc all being
iAe result of peculiar Nays % cooking.
ani al having distinctive ChAracteristics
-1t al pnint.bis. and a.. uutricious. and
90, nat all distress The stomach ansr
satug Fof soup- we have them iu al
varsty-ths.r name l. isgion. Our oooks
steu can make nost palstAole ant very
,lirroas soup cat % vegetables. with
ol'y q ltile ht adied Pea soap, oc.n
soap isuul soap sni soup with Oulons.
carrots. etc are
wuotEsoNE ANp SorEIsuiSo.
A,i By ne say. Ia ne tell yoa hat, 10
France. whsn neat Is served q l. accom-
1ar.ei wi,A oaly one hind of Vegetables.
Hsrs you loss me distinctive savor of any /
..s sy havIug banber The fact -. 10 /
France. we atiaeh more lnPortAnce 20
50, ~ esi thsn you 40 10 his country, /
ilf go ss DO not consame a. much good /
neai a. you a.. and waste u0thins wAieh /
can BE- eaten. Bat ve put oar ART Into
nss.ug IL paistaoie and digestiole ve Pui
vork tnd skll luto oar cooking Dit yoo |
ever ca Hamoarg steaki Ne Wei. |
yog iaks piece % good leaa beef grind
q %? eae pot 10 salt, pepper ast onions
,ao9pet aas then break In eggs saflcient
,,i ul1 The whole up together. Fiatten
.lio q cAkenks mass. and fy t I'LL done
n ssee; butter. In msking other dishes
ssc4 las L. PeculArliY. but al Are made,
trst D. os pslatAble; second. 10 BE- salts
J.ng ~ ne appetite. ant third. " b. eas-
ly t.gesthie Thea. ~ study economy.
We sAsie uothlng that can BE- used Tor
ipod The resah IL. that we can I've much
cleaqef than Americans 90. and uuch
aeitsr. Your people waste bscsnse they
OBJ not kaov 70 cook. nyoa have roast
'lrtsy-aner q meal % two from H. What
'enA.ns = thrown away. We would then
nake fricAsee. or . stew. or . soup q h,
Al "a MS skste n0ns of L. The same i
rae u mosi other neat, and especially
traeof vegetAbis which have been lst over.
Ias eooking In France. sxcept, Of coarse.
70 hotels knt restaurants. I. d0ne mostly
y somen NAE cooks are What msy oe
'alei professionally IN France They study
cookery ant practiss 10 a. Doctor soald
Nlty and practice medicine. There is no
~AJ shAi eAn so tast ths waste In Amer
.eAn Kitchens can b. stopped ou; - teach
yoer American girls. your cooks. boz 70
eoos properly and administer The sfsirs
Or ne kitchsn economically. and 70 &C
sonpiish Ms they must have he right
'nd o. training By teachers Who know
iod Practice What thsy teach"
rOulEr sxrs
Aprstiy toilet set Cor q ehHmosr nay