The Dalles daily chronicle. [volume] (The Dalles, Or.) 1890-1948, 1892-01-08
rr.nsl cooker terms.

| EreneA Cookery Terms. ksRE
With the best of Anglo-Saxon inten-
Gons it is sometimes q little difficult to
avoid the use of French terms in cookery
or a bill of fare.S Here are some that one
encounters constantly: Relieve is no dish
in particular SO far as the style of pre-
paration is concerned, but answers to
the word remove" and consists of
dish replacing another, a donbling, SO to
speak. of the the same course before going
on to the next. 1t is therefore not un-
usual to find in large dinner relieve de
potage, relieve de rot, de gihier, etc. En-
tree is a made dish served after the fish
or in its stead, where it is not obtain
able, and preceding the rots or roast
meat. After the latter comes the entire
mets, j. e., sweets or puddings
I The term ,hors deuvre is the most diff
fcult to particularize. When cold it
comprises all side dishes which are really
accessories to the meal. As such they
/ can be and are eaten indifferently either.
before or after the soup; they are always
placed on the table when it is being laid.
and are often left there until the entrees
have been served. They consist of rad
! ishes, olives, caviar, boutargue, all man
ner of salt and smoked fish, sardines,
anchoyies and IA variety of dainties.
{ Hot hors d euyre are almost unlimited,
4 they are very acceptable .at large din
ners, and are generally served immedi-
ately after the soup and before the fish;
| they are often fried or baked, and are
! then usually such things as can be dished
on napkin, such as patties, rissoles,
] croquettes, vol-auvent, etc.; obviously,
however, the series can be very much
extended. At ordinary family dinners
/ they are often served as and instead of
an entree. Providence Journal.
/ The Boy Who Discovered the ssSaw By,
! A few years ago green country boy
applied to the superintendent of a west
: ern railway for work, and, somewhat
against the superintendents wish, ON ac-
count of the danger to life and limb at
tendant upon such occupation, was given
! a place as brakeman of freight train.
On one of his first trips it happened
that his train met another freight train
at a station where the side track was
not long enough to accommodate either
Of them. The conductors were debatin o
which train should back up to a point
/ where. they could pass, when the new
4 hand ventured to suggest that. neither
should back; that they could pass each
other by means of the short side track if
the thing was managed right.
The idea excited good deal of laugh
4 ter on the part of the old trainmen, but
the boy stood his ground.
well, how would you go about it??''
asked one of the conductors, confident
that the lad would soon find himself
against stump.
The boy took up astick and traced in
\ the sand a diagram to illustrate his plan.
GOOD graciousr' said the conductor,
Il believe that will do itr'
And it did doit. Today every train
man in America probably knows how to
'ssaw by'' two long trains ON a short side
track, but it is not so generally known
that the thing was never done until an
inexperienced country boy, who is now
the manager of great railway line,
worked out the problem for himself
Washington Post. -ss-ss--j