Worcester morning daily spy., 1898-02-09
Comfort 10
Tout a We
Doctor of Cookery.

Comfort Jones, Doctor of Cookery:
In reading your useful letters to your
friends, and the hints you give in Good
Cookery, I, son of sunny France, but
now Americanized, except in matters
culinary, have often felt like giving you
glimpse of good cookery, as l under
stand it. AS you request comunica-
tons, accept the offered privilege and
will offer some suggestions from my
standpoint.
In the first place we, andI use the term
to include caterers of both the French
Italian school, cater to the eye as
we'll as the taste. A great many people
think they have a good dinner if it looks
well. First, then, you must arrange your
table lastly and then display and serve
the food with equal judgment.
If you have cut flowers or towering
plants, give them place as a center
piece on your dining room table, with
such other flowers, bon-bons and fruits
as you may have around the central fig
dre.
Then your plates, silver and such
glasses as required, with napkins, salt
cellars, etc, must be placed in posi-
ton so as to give the most artistic effect
possible. You have then performed your
first duty to guests, who, when they
come to the table, have something to
please the eye, a sort of guaranty of
better things to come. The secret of sue
cess is often in making good impression
at the start.
In the serving of your dinner, do not
mean the capability of the person who
brings it to Re table-do not forget that
the food may also be dressed up" for
company. A bit Of parsley here, leaf
of lettuce there or sprig of watercress
in THE right place may be used. They
are inexpensive, but essential in the sys-
TEN that pleases the eye. Again, if you
have an elaborate dinner, let the color
of the sauces and GRAVES be not for
gotten. Variety in this is spice you
should never neglect to use.
But we leave the dining room and go to
the kitchen. We must have some soup.
A French dinner without soup would be a
seven days wonder, and no American
dinner should be without it. A soup lays
the foundation of a dinner; it is the
groundwork on which we build 1t should
be light and palatable, but, above all
else, free from grease. A greasy soup
makes one shiver. l say light because it
should prepare the stomach, warm it, If
you please, but never overload it
We cannot make good soup without
good soup stock, and it is here we will
take our first lesson in French coking.
Too many people think any old or stale
mic Of RI far cyfeN IN
the contrary, the sweetest and freshest
ingredients should enter into it. AS stock
is the foundation Of all fat soups, and
numerous sauces and dishes you will
desire to experiment with, a housekeeper
should always have supply on hand
It will keep quite long time in cold
place and is always ready for use.
A good soup stock should have a char
acter Of it's own and L would make 1t by
combining vegetables with beef, veal
and fowl in about the proportion of five OF
six parts Of beef, two of veal and one OF
fowl This Will be expensive" OF
course somebody will say, but it is not so,
The beef you use will be the cheap pieces
like the neck, shin or flank; the veal the
shin bone or hook and the fowl may be
tough and old, as it gives more flavor
than a chicken-and every particle of
the meat of the fowl may be used to good
advantage in other dishes To be more
explicit, to make a soup stock that will
give you plain bouillon soup of superior
| delicacy and flavor and serve as a basis
for many others, take: Beef Ozone and
alb, five or six pounds; veal, two OF
three pounds; one fowl, two small car
rots, one small turnip, one onion and a
few branches Of celery Place the meat
in about six quarts of cold water, being
sure. the water covers it. Place the ket-
tie where it will boil slowly for while,
taking off the scum. When the stock is
clear. say in half an hour. add your veg