The Washington times., 1895-06-19
COOL FRENCH DISHES.
Recipes Wherewith the Cook Over
comes the weather.
Copyright, 1895. by Mrs. VIII q. Low)
L 4 s

Recipes Wherewith the Cook Over
comes the Weather.
Copyright, 1895. by Mrs. VIII H Low.)
ITALIAN PASTE SOUP
Un French, POtage a la Pate dItalie.)
The word potage, in French. is generally
used for soups in which there is 70 bread.
Soups into which bread has been cut are
occasionally called pctages, vixen they are
light and delicate. When they are more
heavy aud substantial they are called
soupes.
Italian paste is composed OF the same in
gradients used to make vernliceIIe. It is
.ut IL the shape of letters and numbers. 1t
takes a Little longer 10 cock than vermi-
celle.
In one pint and half OF boiling bouiIIOn
sprinkle and stir two table. poonfuIs OF
Italian paste. Let cock slowly Tor thirty
five or forty minutes. Pour in tEe tUrCen
aud serve.
CHICKEN LIVER STEW.
(Iu French, Ragout &c Foes de voIaiue.)
This is a vtIy delicate Light eutree The
term eutree in French means the made dish,
which in a IegulaT dinner. with all the con
veTo onal courses, is served Immediately
after the fish. At nCCCSt amiIy table
it is often made the piece of resistance. butI
think tEat this particular dish could hardly
satisfy a hearty appetite. However. il
might beCSed wit advantage fOEa luncheon
large chicken IiveTs
. or g spTgs of parsley.
IA OF 4 2 mt OF tCunlon.
IA OF a nj OF white wiLe.
l tablespoonful OF butter.
1 shaliOt
l small Glove of garlic
1 small tablespoonful of -four.
II you have no tou Hon mix N tie same
quantity Of water little extract OF beef.
The ordinary California white wine is
very coed Tor cooking purposes and less
expensive than imToIttd wire. Even on
the table II is certainly better Ii taste and
more healthy tnau poor cheap mutations of
European brands. But to return to our
stew.
Keep the lIvers whole. Cut carefully the
gail OUt of tac ore without breaking it
Be ne very bitter. It wCuId Eoll the liver
reude9 tnG il unfit for use Plunge the livers
in boiling water for minute or two. Take
: them out and put them IN a aUCepan with
the bOU.llon, wILe, parsley tied in lunch.
the shalIot, garlic, and q lite salt and
pepper. Let them cock for fifteen minutes
Put them on tie dish on which they viii
be served aud keep them warm. Meanwhile
melt the butter IN a :nalI saucepan and
stir in the flour, then tie broth in which
the lverS have cooked. aud which has been
strained. Boil for a minute OF two, pour
on the livers and serve.
WHITE DRIED BEANS
The smallest sized beans 1 I ave found to
be the hest. Pick and wash & haif pint OF
white beans. Put them TO cock with about
one pint of Geld water. When they hoiI,
put IN snail ttasI IOOniul of salt. Let
them boil slowly for three or Our hours
II necessary the water, evaporatcd N he
process of cooking, should he replaced with
boiling water. The beans must rot swim
in liquid when served, aud yet there should
be enough Of it to keep them from being
dry. When rearly done, IL the evaporation
has not been sufficient, they hOUld he uE-
covered aud made 10 boil harder until OF a
| good consistency. Before serving put in 4.
| dash of pepper and tie SIZE OF an egg OF
butter, which must melt without boiling.
! Pour them Gu the dsh, with "a little chopped
/ parsley spTinkled over them.