Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-08-11
GOOD
COOKERY.
A permanent, original and copyrighted
feature. Please send any sugges-
tons or recipes to our special
editor addressed
GOOD COOKERY.
(CopyrighO

(CopyrighO
My Dear Mrs M:
l intended to send you personal let
ter in answer to yours. but it seemed to
me that many women who cook and who
meet with unfamiliar terms frequently in
recipes, and who do not try them because
of these terms, might appreciate an eX-
PLANTATION similar to the one you desire
and so concluded to "kll two birds with
one stone" MS the saying Is, although II
woman probably could not throw a stone
to kill anything. 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 dnintiest and most appetzng dishes.
| for they have a way of seasoning and
/ serving unlike any other people.
You say you were Obliged to give up
! trying u recipe because 1t was u Ia Nor
/ mande, and you feel that you should
| take a course I'm French. Not at all; just
profit by another's study Stick the list
which I will give YOU in a scrap book
and then go ahead.
! Now Ia Normandie really means that
/ apples are used in some way in the pre-
/ paration Of the dish
! l. Anglaise Ohe English) indicates that
| the food is roasted or broled 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
ton of dish garnishcd with savory
paste or Is dressed with Parma cheese
| Any dish containing cabbage appears
quite aristocratc when 1T masqucradcs
under the name of n In Flamande.
Another common garden vegetable, tho
onion, when put into any preparation in
n quantity, gives that dish the rather
musical title of a la soubise.
I Paris IL supposed to be the very center
of luxury. and so any very fine confec-
ton. laden with luxurious garnitures, is
termed a la Parscnne.
Maire d. Hotel really means master
of the house." but it generally signifies
q simple style of cooking.
| If you find cafe noir on the bill of fare
It only means black coffee
A Ia iardiniere a mixture Of vegetables
stcwed in their own sauce.
ANY sort Of a relish comes under the
heading of hors-d oeuvrcs.
A 10 Crecy sounds quite fine. but it
/, generally indicates a PURGE or thick sour
made principally Of carrots.
A la printinore designates a collection
i, , of early vegetables prepared in almost any
,, style
Pate de Foie gras is the Joy of the
epicures pie of fat lvers.
= Nol-au-vent. light puffy crust, filled
with oysters or chicken, crcamed.
; Pot-pOurri minced cooked meat ant
!, vegetables, or a mixture of fruits ant
: sugar.
Hultrcs aux champgnons indicates
delicious way of preparing oysters witt
u mushrooms,
/ Many times you will find a recipe for
sauce au beurre voux which would seen
j., much simpler If it said, with Drowned
u butter
When beef is stewed in large pec,
and served with n gravy you often Sc,
: this, 'boui'i."
Compete; YOU often find recipes TO
. compete of apples or other fruit: th
indicates that the fruit is stewcd in
syrup.
Any acid sauce has the right to chang
. It's name to sauce piquante.
!, Warmed over dishes, even to Bostol
. baked beans, appear in finer shape whei
we say rechauffe Of so and so.
II a la Provencale means that the ds'
" has had olive oil and garlic Introduce
n into its preparation.
= A Ia Bcchamel with a white sauce
made from white stock and cream. frs
prepared by a celebrated chief name
Bechame
4 In blanquettc implies that a whit
u meat is warmed in an egg sauce.
!, Soutflc, a very light fluffy pudding.
:, Now. IL you find any recipe any tim
= that has an unfamiliar term I will try I
u dccipher 1t for you, and do not hestat
. TO ask me.
u Yours culinarily.
Comfort Jones,
10 Doctor Cookery.