The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1892-08-05
lBOuT The HOUSEHOLD.
low the Norman Makes the InBipid
Pear a Delight 10 the
Palate.
The Making Of Several Kinds OF
Soup and Other Table
Delights.


Preparation Of Several Kinds Of Fruit
Currant biscuits and TOmsts Toast
-varisus Other Recipes.
The apple annals would I'LL a bookcase;
mt the+psar being 10 exclusively cultivated
10 yielded plenty Of fruit. not always Of
hs finest favor. and not, like it, cousin the
kpple, capable Of being mads into cider,
nd that distinctly Rossnnair dainty,
(ucre do pomme. Bat the Norman IL noth-
Ing unless The II shutting one eye on . bar
Rain;'' and ~ these people make III best OF
bysrythina in the way Of food, in their
economy Il included the treatment Of the
pear.
Out Of . hundred methods I choose a few
which are characteristic. First. Tor their
fslish and variety; secondly, became they
ire economical; and lastly because they are
EASILY prepared. II any professional osn-
o~ctionsr reads this hs ID assured that
nearly al these recipes are used In making
he conhserie sold Ill over Normandy in
Fhe best sweet shops in grss and small
towns. %
One method. which ia local to Ronen
aad obtains ~throuRhout Normandy, 10 tho
beignet, which Ia q sort Of q gloritisd dump
ing. and can be bought ut this many pretty
confsotionsrs' shops with which the great
pathedrRl city il s%prinkled. For the bsignets
des PORES, one proceeds in this way: Good
sized pears, but not the besa quality, IRE
chosen, and they are peeled and then boiled
= . thin syrup favored with cher
Fv or vanilla or lemon Or orange,
III thu YAnF has M flavor af ito ovup
When they are cooked 80 that a broom
hplint can penetrate them land as they
cook unevenly the prooess must be
watehed), they arc drained on a drain made
for fruit. which resembles those made for
glasses. Care must DO taken that the pear
keeps it, shape, that the flower end ia
scooped out, and that the stem il strong
and as long AZ possible. A good puf-pasts
ID rolled very thin and ont in circles large
enough to wrap the pear, the center OF each
Of these is pierced, the stem pnsssd through
the hole, and the paste pressed about the
pear and joined together by binding to-
Rether at the flower end.
The pear is not covered with paste until
II is cold. II TO serve hot. the "confsction'
il fried in boiling fat or oil and sprinkled
baked a light golden brown. These dain-,
ties cost two and three cents apiece, and are
a Rouennais industry. just as frontage q ls
creme ia.
Another method is PORES a rherrison
(hedRehoR), which is made of the same
what is really . rather insipid affair into
something delicious. For this sweet, one
cuts ovals OF the ssme paste as for the
previous one, but = little larger than the
Rize of the pear, and those ovAis are baked
to q light brown; whom cool. a pear, prepared
and q spoonful of the thick syrup il poured
over each one, and they are put to eool.
This done, the pear IL made to bristle like
a hedgehog with little slivers cut from
blanehed almonds. Almonds, by tho way,
and indeed all native nuts, are much used
in Normandy oooking.-Demorest. .@&
Recipes.
PORES = la Riohslie-Upon inoh-thiok
squares of sponge cake. steamed or heated,
large halves of a very superior pear, though
not necessarily the rarest. ara laid Zone on
each square), which have been first cooked
in a rich syrup colored with cochineal. Ono
is erved on a small plate, and over the
pear is poured a sufficient quantity Of the
red syrup to make the pear and sponge
cake juicy, but not sloppy. As simple as it
sounds, u certain knaok is required to
make the desert look pretty.
PORES a la Conde.-Let a oupfull of we'll
washed rice simmer in milk, either at ths
back of the stove or in the oven, until il il
CUOAcus AAO d lltbAS hhlI AuO bDE60 E4DI6-
spoonful OF sugar. Pour it into a shallow
sustard-moid, or into the center Of a soup
plate Cor two), until level with the inner
circle-the basin of the plate-and put 1t on
ice. or aside. to COOL. When firmly set, re-
verse on a pretty china or glass plate or
then lay upon it halved pears pre-
pared in a rich syrup, red and fla
vo1ed with cherry or orange, until
the top is covered, then pour over it the red
syrup. Upon the top pile a little Alps Of
whipped cream, sweetened, and favored
with vanilla. This ia served cold ut de-
jeuner (uncheon) or at dinner, but could
be eaten at any collation.. 1t 10 pretty and
substantial, as we'll ~ relishnble.
Apples with apricots.-Pars, core and
quarter some nice sour applsB. Put them
to cook with two halves of dried apricot for
each apple. When tender, make smooth by
beating or rubbing through q colander, and
Bweeten. Dried apples may be used in place
of fresh ones.
Tomato soup.-Use ncarly three quarts
of strained beef stock (same as for bean
por' idge) to one can of tomatoes; book the
tomatoes in separate kettle until nearly all
but seeds will pass through a fine strainer;
strain, add salt If needed, sugar (blaok
pepper if llkedl, mix with stock and sim
ME slowly for an hour or 40; eaten with
fancy crackers or toasted bread IL nice for
a dinner course or for tea in cold weather.
IN. E.. Farmer.
Baked Peaches-Psaches which are ripe
but too hard for eating are nice baked.
Pare. remove the stones, and place In loose
layers in . shallow earthen pudding dish
with a little water. Sprinkle each layer
lightly with sugar, cover and bake.
Currant Biscuits-One pound of sugar,
one pound OF butter. one and a half pounds
OF flour. four eggs. one teaspoonful of Gin
namon, one teaspoonful of nutmeg, ono
pound of currRnts. Beat the butter and
sugar together; whisk the eggs, and add to
IL the other ingredients. Roll the dough
out in sheets, Ont 1t into cakes, place them
on tins. slft white sugar over the top and
bake them in a moderate ovon. The cur
rants must first be picked. washed and
dried before they are put in the cakes.
Observation-Disclosures three pounds OF
loaf sugar in two gallons of water, then add
the well-beaten whites of three eggs, and
two ounces OF ground Jamaica ginger; IL il
we'll to moisten the ginger before adding it
to the whole with just u little water. Now
place this over the fire in a porcelain kettle,
bring slowly to a boiling point, skim and
stand aside to settle; when cold add tho
juice OF one large lemon and a quarter of
yeast cake dissolved in two tablsspooufuls
of warm water; mix thoroughly and strain,
Fill into bottles. cork tightly and tie the
0 ,ks; stand at once in a cool place. 1t
will be ready to use in about two days.
BAKED Pears-Hard pears make an exoel-
lent deselt when baked. Pare, halvs, re-
nove seeds and place in . shallow earthsn
Ssh with = cup Of water to each two quarts
Of fruit. II the pears are sour a little
HOURr mnv Ia aHdA1. Rnk Ia Dloanlv covs~a,l