The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-07-19
HOW A CREOLE COOK CATERS.

dUM A CkEOLE C0UA CAIEhO.
She Buys Flowers Tor the Hot Weather
Breaifast-Heavy Cookery Unknown.
Going to market is the morning event
with Creole cook.
Where Felicie and her confreres mys-
teriously brew their savory broths the
market houses are open only until nigh
noon, and in the morning GOODNESS she
wends her way leisurely thither, pur-
chasing only days supplies at the time,
knowing nothing OF the theory that
wholesale buying of provisions means
economy to some.
She has the dishes Of today and to-
morrow vel. arranged in that sapient
brain beneath the gay turban, and she
bargains with the fish and vegetable
mongers knowingly, selecting in delicate
portions the best and freshest of their
stock. Truly, yon would be surprised
and somewhat skeptical as to your break
fast were you to examine the contents of
her basket, with no knowledge of her
methods.
SUNDAYS BREAKFAST AND DINNER.
Sunday being always a sort OF fiesta with
FeIicIe, she goes first to mass, then to
1AdIACl--ll4C 4Ald4 hClc ale OOCA III
her domain.
1t seems very meet and right that flow
ers should he upon the morning table,
and the tasteful Creole has q pretty way
OF tucking a dainty bunch of violets. a
surig of sweet olive, or if it be early
spring, an orange blossom spray into
each seryiette. The good. old-tiyne idea
OF a centre piece obtains with my Creole
cook, and she arranges an epergne OF
silver, its crystal spouts overlooking with
delicate blossoms, in the centre of the
table.
When the family is served, shrimp.
large and luscious, glowing pinkly
through splintered ice is the first course
ssFingers were made before knives and
forks'' is thesmotuo here. Olive oil and
lemon Juice make salad OF the mollusk
If preferred and a leaf or two of crisL
lettuce Is laid upon each plate, the rosy
tint OF the shrimp contrasting artistically
with the cool green.
Felice knows well the value Of water
bred meats as hot weather food, and after
the shrimp you may have fricasseed OF
soft-shen crabs; these are deliciously
cooked: perhaps somewhat too hot with
red pepper to suit the average taste.
Then, as it is q. feast-day, you are IA
vored with chicken steWed in savorl
fashion, its rich gravy giving favor K
plain boiled rice you do not remembe
having enjoyed before. With this j,
served piantains, fried and sugar coated
To those who have visited Felice'
haunts the plantain must surely
remain pleasing remem branoe
It seems strange that this delicious
s.bread-fruit,' as 1t is sometimes called
is not found further north; it spoiis les
readily than the fig and banana and i
really both delicate and nutritious. :
daky omelette aux continues supplies tn
flo &c 10
ouintessence Of the stimulating berry
staining the cup copper brown and Civ
ing grateful sense of satisfied appe
tite.
For Sundays dinner, to which Their
are always invited guests in the Catholi
fashion OF the Gaul, the noble redsnappe
may be served la court bouillon, thi
takes first place among culinary triumph
with the creole cook.
Court-bouillon is fish boiled in sea
soned water, and its preparation is sim
pie enough, the principle being TO hav
the fish impregnatec with the combine,
condiments and wine.
Make bed in the bottom of your fish
kettle of half a dozen tomatoes, tW
onions and two carrots, peeled and sliced
an orange and lemon washed, but no
-s-aled, and also sliced: season with sal
and few tiny red pepper corns, and ii
MP a sprig or two of parsley, some thym
and a bay-leaf into a bouquet garni t
nut in the kettle. Upon this savory De
lay your fish, and cover with half re
wine and half water; cover, and when tn
LIQUID boils well the fish is done. Lift !
carefully and Icy upon large dish wher
Won have already spread some sma
squares of toasted bread. Pour th
gravy over and serve with garnish c
crisped parsley. You have a dish far SUI
passing the famous flour and twent
bIsckbirds'' of the nursery ditty to ST
before the king.
A ragout or saimi as an entree roa:
and perhaps wild duck whose flesh lbs
the flavor of the salt marshes over Whic
st flies, and which Felicie serves a
Merengo; salad; and for dessert an ic
some grated Gruyere or Parmesan cheese
and you finish with the inevitable tin
cups of fragrant black coffee, clear
brown crystal, yet strong and aromatic
MONDAYS ECONOMIES.
MONDAYS breakfast will be a dellca
rechauffee Of yesterdays fish freed fro
bones and faxed. Rub together tw
ounces OF butter, teaspoonful OF d.
mustard. a little cayenne pepper and sa
to taste; moisten to q paste with lemo
Juice; put the fish into small shells
one large one, as cow ;ient, cover wit
the paste, crate dried bread-crumbs ov,
and heat thoroughly, about ten minus
usually
With this Felicie serves some ere
tossed up with lemon-iuice; some die
shaped potatoes fried in boiling lard; 8
0melette aux fin herbes, coffee and Il
usual accomplishments, and you enjoy
dainty and nutritious meal.
For dinner, yesterdays roast re-ente1
after a ciear consomnle or perhaps pure
in plate or a vol au vent, while the co
NJ remnants Of game or poultry are utiIiz,
in salad OF lettuce with plain Fren.
dressing, creamed potatoes and possib
one other vegetable, with cafe noir al
grated cheese.
FELdclE's BREAKFAST eRIARDs.
rrr,esf7ax,s brea K fast NAV rreeent Wv,