The Providence news. (Providence [R.I.]) 1891-1906, 1898-02-07

Comfort Jones. Doctor Of Cookery:
In reading your useful letters To your
friends. and the hints you give in Good
Cookery, l, a son Of sunny France but
now AmericanizCd. except i'm matters
culinary. have often felt like giving you
glimpse of good cookery, as under
stand 1t. AS you request comunica-
ticns. l accept the offered privilege and
VIII offer some suggestions from my
standpoint.
In the first place We, and / 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 good dinner II IL looks
well. First, then, you mus. arrange your
table tastily and then display and serve
the food with equal judgment.
IL 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
Cre.
Then your plates. silver and such
glasses as required, with napkins, salt
cellars. etc, must be placed i'm posi-
tion 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 a good impression
at the start.
In the serving OF your dinner, do not
mean the capability of the person who
brings il To the 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 i'm the sys-
tenn that pleases the eye. Again, If you
have an elaborate dinner, let the color
of the sauces and gravies be not for
gotten. Variety in this is a spice you
should never neglect 10 use.
But we leave the dining room and go TO
the kitchen. We must have some soup.
A French dinner without soup would be
seven days wonder, and no American
dinner should be without II. A soup lays
the foundation OF a dinner; IT is the
groundwork on which we build II should
be Light and palatable, but, above all
else. free from grease greasy soup
Il
should prepare the stomach. warm il, IL
you please, but never overload Il.
We cannot make good soup without
good soup stock. ard IL is here we Will
take our first lesson I'm French coking
Too many people think any old or stale
piece OF meat Will do for soup stock. on
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 20 experiment with, a housekeeper
should always have a supply on hand
1t will keep quite a long time I'm a cold
place and is always r1g-dy for use
A good soup stock should have a char
acter of its own and | would make II by
combining vegetables with beef. veal
and fowl in about the proportion OF five or
six parts OF beef, two of veal and one OF
fowl This viii be expensive" OF
course sombecdy will say. but IL 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 O df as IL gives more flavor
than chickon--and every particle OF
the meat OF the fowl may be used TO good
advantage i'm 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 (bone and
alb. five or SIX pounds, veal. two or
three pounds; one fowl, two small car
rots. one small turnip. one onion and "A
few branches e celery Place the meat
ia about SIX quarts 90 cold wetef being
sure Tho water rUlDra ID Biara tho fsrf.
lie where u VIII boil slowly for a while.
taklng on tht scum. When the stocls S
eiesI, say in half an nc Al, add ysA yss-