New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-03-07
A TALK ON FRENCH COOKERY.
ECONOMICS SECOND NATURE TO THE
FRENCH HOUSEWIFE.

[
FRENCH HOUSEWIFE.
IN. a, the most interesting In the course OF lect-
ures being delivered by Miss Parloa at the YOUNG
Uomen,s Christian Association was that or yes'ef-
day afternoon on 1.-THE Characteristics OF frehcn
Cookery" Under her showing. the eiesah. ecu
omIes" practised by the French house"ie-"no
from tradition and training is almost uncohsc'ousS
careful and scrupuous about unnecessary vast
were an inspiration for her audience 10 eu''''"o Wv
same virtues OF frugay.
"Their caretulness." said Miss Parloa' mas no
tincture of meanness about It; they are not al all
sord!d and no one thinks OF being ashamed Oh 'i'o
most rigid economy. With provisions nearly WIZ %
high as In this country. fuel unconscionaoy Gear
and incomes small the careful utilization OF every
thing is really a necessity. After getting meai
with lust a handful OF charcoal. II bit as large as
a walnu; IS left water Is sprinked over 1t TO ex-
tnguish the blaze. and the atom IS laid asiue iof
next time. II long. slow cooking Is needeo' TWO
pieces of hard coal used TO supplement- inc cha'
coal Nothing is bought in the way OF provision
that Is not absolutely needed II there are Six Peo
pie in a family there will be six chops SIX eggs or
six rols-never by any chance. provision LOT
second helping or an unexpected guest. 1t wou'd
considered the height Of mpoiteness Tor any ONO
TO drop in without an invitation
'The butcher thinks nothing OF being called upon
for one chop. a sous worth Of meat, pair OF
chickens feet or a bone. The grocer sells sous
worth OF vegetables. one egg, half lemon Vi an
ounce Of -four with as much suavity as though INC
order was a large one. Flour is always sold by inc
ounce as no baking is done in the house. anu hou'
il only needed for thickenins sauces. etc.
THE laundry work IS all sent out ana 10 econo-
mize new enameled cloths are used on the taoes
frequently instead OF table linen Peroieu"' Is
nearly dollar gallon, and although PARIS stiec'
are brilliantly lighted at night. the houses are no
tceably dark"
The reason as explained by Miss Parloa why peo-
,i,- In II
they live so differently from the way they nave oeen
accustomed to here Breakfast is simplicity ltseil
CUP OF coffee or chocolate without cream. anu
slice of bread or roll If inclined to extravaganza
The characteristics of French cooking are definite
and scientific knowledge Of the forces they are deai
Ing with and careful attention TO the smallest de-
tails from the raising Of animals or vegetables 10
IN. manner in which they served and eaten at
the table. w.t.,
..Tbere Is an unwritten law said Miss Parloa.
"anong all classes as 10 the manner OF eating iood'
Table manners are always refined. but all people
cat slowly and keep up a general conversation OF
light bright kind which helps digestion. As peo-
nile they are temperate in food and drink In read
ing a French cookbook It may seem as though all
the dishes are fussy and e.abora;e-so many things
are combined in one dish. This is. however mat
The French make course Of a single dish: In
the deteuner la fourchette, which comes at noon
the FIRST course is usually eggs and bread the
second chops, garnshed with vegetable and
served in glasses tcaspoonful being. the usual
allotment. Sometimes. at the close. black coffee
not served at the table. Bread is made and sold
under Government inspection: .. . -,
cookery These are made Of -four, twice the guam
tity of butter, seasoning and milk eroth1s or
1T is faliacy to suppose that the French sea
their principal seasonngs. and these they use
generously. They are, however delicate In texture
Ao.-o ing n
A very popular dish among the common people
is abatts la Bourgeoise. the directions for which
were explicitly given
A sAvoRY DISH.
The foundation Of this savory dish is composed
OF the heads necks feet heart liver, sizzard and
tips Of wings of two chickens or fowls. the other In
gradients being one-half pound Of the breast OF
pork two tabespoonfus OF butter. one heaping
tablespoonful Of -four pint Of water one onion
half pint Of sliced carrot one and one-ha p!nts
of turnp cut in long pieces and one pint OF po-
tatoes cut in cubes; pepper salt bouquet game
bill and remove the eyes parboll the feet and skin:
live liver '% szzs s and pork in small pieces Put The
butter In stewpan: as II begins 10 brown ADD
Take out the pork and stir in the -four. When
brown add water, and let tbs sauce Doll minute.
son with the salt and pepper Add the herbs Cover
and cook gently for hour Then s add
and cook until the vegetables are tender. Mutton
veal may be used in place or the aoattls. but IL
mutton Is used omit the pork
a delicious foundation for q pot au leu Is mace
from half O dozen pairs of chickens feet cooked in
| three quarts OF water until smmered down 10
| and one-haf pnts of stock DO not season.
| This makes most delicious jelly. .
In roasting birds and poultry in France. the feet.
| scalded and skinned left on, and often the
| head as well. In this the head Is skinned and
| the eyes and bills removed. .
| In the next lecture. Saturday March 20, at
O'clock Miss Paroa will take up the selection and
/ care of vegetables and groceries