The sun., 1901-08-03
THE HOUSEWIVES CORNER.

nutil dish il nearly filled or until all
N.,ai. Steam an hour,
CHAT WITH THE HOUSEWIFE.
W. have borrowed many cooking terms
fam tn, iIuti0n which is sand 10 excel III
tA" art the Frcnohand made th"m
household words without always under
standing their full meaning
i'nr instance We speak of an entrap
sSitliout knowing that il hpS 4 distinct
pu~itinii on the menu. We regard 4
simply as fancy dish. without regard
o. tie rule which says that il should FOL.
luW the principal course of the dinner,
thD roast Or other meat disli-that. with
uavunmaiS,.. which always means il rich
salad dressing hislur, that is meant
lar white soup made Of snrl
fish bnulinn clear s"up much lik,
tfuth. hUt not 81 strong as cuusumne.
which is huiIrd down until very rich,
aud crouucttc. which Is a savory mincn
nf fish Of flesh made with sauce into
shapes and fri..,l. are ordinary terms nf
cGuelng which ought 10 need No rNplana
ti6il
There are other French terms which
should he just rs familiar .tu grhtin Is
4 familiar method Of pIoparn. food with
>atrc" ANA crnmlS far baking and briis.
III" il word that describes the process
uf cooking meat in . closely Uncovered stew
lFln - that il retains its own flavor and
tEusr of the vegetables and ScaS0ninss
Pa, with it.
A laeeut Is Il rich brown stew "
nir,n aud vegetables with mushrooms ~
mythnE eSc If that nature, and y
ri>solr is i rich meat or fish mncc, relied
iii thin pastry aud fried
S.tlt 4. . ,..lI ~
nar"rcd stew of game. eut nj and
dressed when half-roasted. anl timhale
is i Kind If ri" in 4 mold
Souir Is very light whipped pllh
ding ur onl"lrt, ana nrriingue Is tho
term used 10 denote Il sauce Of beaten
sugar and whit" Of egg. lhcn there ara
piunnnt. which applies t" sances in
which acid prrdominatcs, nnd uuanpll !.
Il forcemrat With broad. ynlkS Uf egg,
md pl"nty If seasoning. and last ~ IN
hr term saHtc, applied 10 the tossing nf
n,";li and vegetables over the fire III II
iltle fat.
French raoks depend greatly mon
sacrs and garnishng for effects. We.
Americans. Use few Sanccs and are con
tent to have our food ycry neat uct','
Simpl, Aui good of itS kind There never
WA. ANA never can hc, any excuse FOR
tniidN serving. or food SET down any
Whcrc grease in the wrong place. snucc
spilt oyer the edges Of the dish or lit.
Sgch things louk worse II an nlnimr:ltc
d'nnrr than ~ plain one II costs but
: little NOR" in money, care and time. ia
Z lave tidy. attractive table. aud ihc
happiness and comfort il brings mor.
than inak" NJ for HE outlay 4 bit nf
groom about tho food iii thr dishes, and l
f"w f"w"rS pn tn" tnEl are not pieces
"f fooislhrss; they are merely Il touch
ni Refinement which increases ihr plea.
sllrcS Of The table
Golden rules are NOT ~ reserves, for
perSannl living. They ara applicable IL
ln kitchen, for without cleanliness ana
; ltnctunitN, good cooking is mn itnnns.
sihility Tim" i lost IN leasiug dishes
! dirty. Clean AMI clear as yon "a. 4
GOOD cook wastes nothing. not even IN
! hour ~ the incoming which has to Ii,
RIM after al day.
y time for everything. hast" without
hurry strong fire for roasting. I t.lcnr
"nr f"r boiling, u quick one fur fish. ana
4 slow one for meats. are golden rulr.
!, for The kitchen which no cook can affor.
4 tu ignore.