Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-04-28
.CTICAL FRENCH COOKING.
How to Save Your DrippingS ana
What to DO with Them.

Copyright 1893 by Mrs VIII. III. LOW
In France many soups are made with
out meat Sometimes butter and eggs,
again milk. and often again grease
saved from the drippings OF roasted beef:
veal and poultry are used The fat Of
mutton is not delicate enough, and Is too
strongly favored. When meat has been
roasted. there is always at the bottom OF
the pan a mixture of juice ard fat. Care
fully pour the grease which Is on the top
into n saucepan, keeping the juice tndcr-
meath to serve with the meat. Place the
grease on the fire and let IL cook until
il has stopped sizzling. The sizzling in
dicat.s that there Is still liquid in the
fat. which would prevent Its preserva'
tion. unless II had been thoroughly evap-
Grated. Pour through a fine strainer into
an earthen jar. in which IL will keep in
definitely. II in a cool place. The grease
of different meats can be kept in the
same Jar Just as they happen 10 be cook
cd: the mixture VIII be an Improvement.
Not only can soups be made with these
drppings, but If may also be used for
irving PURPOSES. instead Of butter. In the
cooking OF certain meats. Three jars
OF II could be on hand all the time. one
FOR frying fish. second for vegetables,
fritters etc, and the. third could con-
tain the portions kept for soup and meat.
These three different Jars are necessary,
as the grease left from frying can al
ways he strained back into its recepta-
Gle without mixing with an injuring the
other fat. My experience Is that the
meat cooked for q family Of three will
soon accumulate enough drippings to fiji
three l-quart jars. once month, unless
emptied by using remove all the grease
melt and strain anew back into the Jars,
which should first have been well wash
ed and placed for few minutes in boil
ing water.
CHEAP NORMANDY SOUP.
/ tablespoonful OF grease.
3 leeks. medium size.
| potato. medium size.
l teaspooniul OF salt.
\ pinch of pepper
IL Of a small cabbage.
The savoy cabbage is the best OF all
cabhages II has not the sour, bitter
taste Of the common vegetable, and does
not smell so strongly when cooking.
Put In q saucepan one pint and half
Of water. the drippings, salt and pepper.
When the water bOils add all the veget-
tables. previously picked washed, ano cut
into small pieces as big as dice. Boil
until cooked about half an hour. Pour
In the soup tureen. at the bottom of
which Is some weil-browned bread also
cut in small pieces let stand three or
four minutes. and serve.
ROAST VEAL.
An Objectionable thing about veal In
this country is that the calves are killed
too young 1t would be an Improvement
If 10 were possible 10 convince those
interested in the question. that the flesh
butchered before they are at least six
weeks or two months old. The best
butchers. however. keep the best meat,
and al some of these stores good veal can
BE- obtained.
The proper temperature Of the oven has
much to DO with the success of q roast,
but Ills can only be learned with time
and habit. An over-heated oven will
scOrch the met without cooking il. II
too cool, the meat. heating slowly, VIII
lose all It's juice and become dry and
tough. Yet dark meats should be rare
and need n quicker heat than white
ma " flOTCfIlllN
and consequently. have 10 roast NOR"
slowly If ii is noticed that the meat
is browning too rapidly, piece Of but,
tered paper laid on top Of II and removed
later will obVlate the difficulty. Veal
needs a half hours cooking for eacn
pound of meat
The Join kidney parO Is the best cut
for a roast. II the kidney Is there de-
tach II from the meat. take of all the
fat I'm which ID Is wrapped Uhis fat cut
in small pieces and melted, IL good
addition for your jars OF grease, ron ~
IN the flexible part OF the meat liking II
with an iron skcwer. ffre wooden
skcwers stick to the meat while cooking
and are troublesome 10 remove. Veal Is
naturally dry and needs FREQUENT
basting.. for that purpose put a table
spoonful Of grease or butter in the pan.
Sprinkle the meat with salt and pepper,
and set In the oven. Have II Drowned
and cooked equally well on all Sides.
Trim the dish with parsley.
SB1NAIh.
\ good vegetable TO serve with veal j.
spinach: il seems 10 harmonic with II
better than any other. excepting, perhaps,
n PURGE d'oscille (sorrel in English. or a
PURGE Of chicory l will give to-day the
rcciDe for spinach
. quarts of spinach.
A bit 81 butter.
4 pinch OF pepper.
Spinach can never be too carefully
clcansed. Drtach the leaves from tue
root ana wash il in seven or eight dit
ferent waters-even then the SAND my
not be entirely removed. Have about
three quarts of boiling water. well sailed
plunge the spinach in IT, and let II COOK
for twenty minutes. strain and press
all the water out and chop very fne
Pit the butter in saucepan on the
IRE let II melt. and add TO the spinach
with "A dust Of pepper. STIR wen untli
the butter is well mixed with the spinach
then sprinkle over teaspoonful OF
flour. Still stirring. add half glass
Of cream: cover and let simmer on me
back OF the stove for eight or ten min
utes. Stir again before serving.
CHICORY SALAD.
Only the white part Of chicory should
be used for salad. The green portion u
TOO tough and may be cooked ana seTVec
ss a vegetable The little curly leaves