Kansas City daily journal., 1895-06-09
FRENCH COOKING.
A GOOD DINNER FOR A WARM
DAY.
Nv Mrs. Will n. Low, French Woman
with Expericuce In the Method of
Cooking as Practiced in
Her Native Land.
,copvrirht 1905 by Mrs. VIII II. Low.)
Ir Ali 4 n DASrE SDIfP.

| ITALIAN PASTE. SUI H.
| Un French. Potage a la Pate dItalieD
The word potage in French, is eeneraily
used for soups IN which ihere & Is no i pread; aT:
| occasionally called potages, when they are
! light and delicate; When they are more
! heavy and substantial they are called
italian paste is composed OF the same in
cut in the shape OF letters and numbers.
1t takes a little longer to cook than vermi-
| celle.
In one pint and half OF boiling bouilon
sprinkle and sur two tive ta,nleispo2nfu,ss, ,niyp ,s,r,9 9t
| i've or forty minutes. Pour in the tureen
'"' CHICKEN LIVER STEW.
| IN French, Ragout de foies de volaible)
This is a very delicate light eniree, The
term prfe in Freneh nnsr the wtb mad All
liately after. the ish. Al modest family
ance, but / think that this particular dish
could hardly satisfy hearty appetite.
age for a luncheon.
Eight large chicken llvers.
Five or six sprigs of parsley.
One-quarter pint of bouillon.
one-duarter pint of white Wine.
one Tablespoonful of butter.
one small Glove of garlic
one small teaspoonful of flour.
If YOU have no hOuillOn, mix IN the same
quantity of water a little extract of beef.
The ordinary California white wine is
expensive than imported wine. Even on
the table Il Is Gfranly betsr In ,i,s,a taste and
of European brands But to return to our
Keep the livers whole. Cut carefully the
gall out of each one without breaking it.
Bslns very pittsr 1t would spoil the liver, liver;
in boiling water for minute or two. Take
them out and put them in a saucepan with
the the b9uiIIiIon' wine, parsley tied in a bunch
pepper. Let them cook for fifteen minutes.
Put them on the dish on which they, win
while, melt the butter in small saucepan
and stir ii, the flour, then the broth in
has been strained Boil for minute or
two, pouTr, on II the liyers and serve.
The smallest sized beans | have found to
be the best, Pick and wash a half pint Of
one ,' pint Of cold waer t - When % Tsa they bo
put IN q small teaspoonf1il of salt; Let
II necessary the water H eyaporatSd f pTiS IN the
process of cooking, should be replaced with
IN qad When served yet et there re shoua
be enough of 1t to keep them from being
Say Sss Mhn neaf d9ne H. the Ss
covered and made to boil harder until Of Il
butter, which must melt, without boiling.
Pour them on the dish. with little
'Hoppeu p.A pDANDERLioN ER.iIt5SNsees SALAD. 2Tel S"e'n
Dandslion appears with The iirst frs day, days Of
be tender and sweet. II it is old, large and
green, it is tough and has become too bit
ter to be used for salad. Cut the root off
and wash the leaves with care, as, like
field salad, It contains great deal of sand.
Drain and shake the water out. Put in the
salad bowl. sprinkle chervil and chives on
the top. Dress with salt, pepper, oil and
vinegar.
BOILED EGGS
I'm French, OeufS a la cogne.)
Translated literally, Oeufs a la cogne
would he "eggs in the shell" They are
called so. it must be supposed, because in
France, boiled eggs, are always eaten di-
recty from the shell.
The eggs used for boiling should never be
more than forty-eisht hours old. When
there is any doubt about their being new
laid, they should not be boiled. but pre-
pared in some other way.
Have in a saucepan as much hard boiling
water as will surely cover the eggs when
put in. In this manner they will cook
evenly. Put them in all at the same time,
II possible, leave them in three minutes
and q half Put them on the dish covered
with folded napkin, as. Il they, are eaten
one by one In the shell, those left in the
dish will in this manner be kept warm:
Eggs must he eaten as soon as cooked, they
do not improve in quality by waiting, and
when boiled they keep, cooking, even out
side of the water, as long as the shell is
hot. Better wait for them. than have