Evening star., 1901-10-12

again in great demand, and often seen
on well-appointed tables.
In pondering upon the intricate problem
of how to keep the household machinery
moving without friction and yet without
adequate help, We may find some sugges-
tons from the methods employed in France
There housekeeping has become systema-
tiZed, so that it is much easier than in this
country. The French housekeeper is re-
lieved of many of the cares and much of
the hard work that is done in our houses
Except in the country, there is no baking.
or washing done in the house. The laun-
dress comes once week, bringing the clean
clothing and carrying away the soiled The
bread and milk is brought to the door each
morning and also the sweet butter if one
desires. If the French housekeeper attempt
ed to have the work done in her house
that the American woman thinks she must
have accomplished each day and week she
would find it a hopeless task, for she has
no modern conveniences and work has been
specialized for so many generations that
she does not think of trying to get servants
who can perform varied duties. Breakfast
is simplicity itself. A cup of coffee or
chocolate, without cream, and a slice of
bread or roll if inclined to extravaganza
Nothing is bought in the way of provision
that is not absolutely needed so there is
no caring for supplies. If there are six
people in a family, there will be six eggs.
SIX chops or six rolls; never by any chance
enough for a second helping or an unex-
in without an invitation. In the deieuner
la fourchette, which comes at noon, the
first course is usually eggs and bread; the
second chops, garnished with a vegetable
and the third, bread, fruit, jam or cheese
Sometimes the clear, black coffee is served
While butter is used in cooking it is not
served at the table. While the dinner at
night is served in courses, it is not nearly
so elaborate as an American or English
dinner. The sauces are an important fea-
ture in French cookery and rouX, both
brown and white, is always kept in stock
Nearly every one is partial to a bit of
bacon occasionally for breakfast and food
specialists aver that prime bacon will do
the work usually left for cod liver OIL While
there are varied ways of cooking bacon
an English method that always gave COM
plete satisfaction was as follows: The
rashers were cut of uniform thickness and
laid in baking tin. overlapping each
the fat of the slice underneath. The tin
was then placed in the oven, and left until
the meat was cooked. The bacon cooked
in this way never varied in appearance,
the lean being tender and the fat cooked
through, but not "chppy."
A half a pound of cheese is more nourish-
ing as regards to composition than the
same amount of beef; but 1t must be borne
in mind that the beef is much more read
lily digested. This is a point that should be
taken into consideration in comparing the
value Of one food with another.
The incest way to serve butterfish is as
you will find them at the French restau-
rants They are fried a delicate. crispy
brown, then served with a spoonful of
sauce tartar and a small round boiled po-
tato. Tartar sauce. as you know, is simply
mayonnaise. with chopped pickle and olive
added, and a little finely chopped parsley
to color.