Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1898-08-11
tcopyright,.
My Dear Mrs. NJ:

MY Dear Mrs. M.
/ intended to send you a personal let
ter in answer TO yours. but 1t seemed to
me that many women who cook and
who meet with unfamiliar terms fire.
Quently in recipes, and who do not try
them because Of these terms. might
appreciate an explanation similar to
the one you desire. and so concluded to
kill two birds with one stone" as the
saying =, although a woman probably
could not throw a stone to kill any
ching. Now as to these terms, most Of
which are French. you know that from
the chefs OF that beautiful country,
France. we get the recipes for most OF
our daintiest and most appetizing
dishes. for they have way of seasoning
and serving unlike any other people.
You sag you were obliged TO give up
trying a recipe because It was la Nor
mandie. and you feel that you should
take a course In French Not at all; just
profit by another's study. Stick the list
which l will give you in a scrap book
and then go ahead.
Now a la Normandie really means that
apples are used in soAe way in the
preparation of the dish.
l. Anglaise (the English) indicates
that the food is roasted or broiled in
the simplest way. according to English
ideas.
In Italy everything in the food line
is fixed up with all sorts OF things, and
in consequence / Italienne is the desig
nation OF a dish garnished with a savory
paste, or Is dressed with Parma cheese.
Amy dish containing cabbage appears
quite aristocratic when It masquerades
under the name OF la Flamande.
Another common garden vegetable,
fhe onion. when put into any prepare
ton in a quantity. gives that dish the
rather musical title OF a la soubise.
Paris is supposed to be the very center
OF luxury. and so any very fine confec-
ton, laden with luxurious garnitures. is
termed a la Parisienne.
Maitre d. Hotel really meaEs mas
ter of the house." but 1t generally signi-
fes a simple style Of cooking.
If you find cafe noir on the bill of fare
It only means black coffee.
A la jardiniere, a mixture OF vegeta- |
bles stewed in their own sause.
Amy sort of relish comes under the |
heading OF hors-d oeuvres.
A la Crecy sounds quite fine. but II |
generally indicates a PURGE or thick |
soup made principally Of carrots.
A la prinunere designates a collec-
ton of early vegetables prepared in al
most any style.
Pate de Foie gras is the Joy OF the
epicures. pie of fat livers.
Vol-au-vent, a light, puffy crust. filled |
A. ~. a
Pot-pourri. minced cooked meat and
or a mixture Of fruits and
sugar.
Huitres aux champignons indicates
a delicious way OF preparing oysters
with mushrooms.
Many times you will find a recipe for
a sauce au beurre voux, which would
seem much simpler If it said, with
Drowned butter"
When beef is stewed in large piece
and served with a gravy you often see
this, "bouill''
Compete; you often find recipes for
compete of apples or other fruit: this
indicates that the fruit is stewed in a
syrup.
Any acid sauce has the right to change
is name to sauce piquante.
Warmed over dishes, even to Boston
naked beans, appear in finer shape when
We say rechauffe of so and so.
A la Provencale means that the dish
las had olive oil and garlic introduced
nto its preparation.
A la Bechamel, with a white sauce,
made from white stock and cream, first
prepared by a celebrated chef named I
3echamel. s
A la blanquette implies that a white
neat is warmed in an egg sauce
souffie, a very light fuzzy pudding. G
Now, If you find any recipe any time s
hat has an unfamiliar term will try Z
D decipher it for you. and do not hesi- I
ate to ask me. r
Yours culinarily.
Comfort Jones. Q
norfor Norl~o 4.