New-York tribune., 1902-08-02
GOOD HOT WEATHER DISHES
RECIPES ORIGINATED BY FRENCH
HOUSEWiFE-A BED OF SORRELA


For cucumbers fried in batter. pare three or four
of good SIZE cut them in thin Slices. sprinkle Win
pepper and salt and let them stand twenty min
utes. Meanwhile, make batter with one wen
beaten pint of -four one teaspoontul ,3 OF
butter, one teaspoonful of baking powder + sai.
mn if 3i is s smantb a Drain M the cucumber slices
dip them into the batter and fry in deep fat. Drain
on brown paper and serve hot.
For German pufs there will be required four
eggs pint of milk five tablespoonfuls OF srted
-four and one tea easpoonful of salt. Beat the yolks
and whites of the eggs separately. To the yolks
add gradually alternate portions Of the nour ana @
milk until both exhausted and there are no
Jumps Fold in the whites last and bake in cups
like popovers.
This recipe for cornmeal mullins was selected
from among housewives choicest formulas: Two
cupfuls Of Indian meal. two cupfuls of -four two
eggs. heapng tablespoonful of sugar, one heap
Ing tablespoonful of melted butter. two teaspoon
batter.
To prepare tomato fritters, scald and peel as
many tomatoes will be needed and chop them
fine. Season with salt and pepper and stir in
enough flour to make thin batter. With the
flour mix about half teaspoonful of soda. Fry in
butter or lard over quick fire and serve hot.
Nasturtium vinegar is In high for salad
dressings and for certain sauces in which vinegar
is used Fully blown flowers best for the use
Put them into large glass bottles. and shake them
shallot and one-third of a Glove of garlic. and
| fill with white cider vinegar. Let this stand
| two months. Then strain through cheesecloth,
stir in one-half of cayenne pepper and one
half tablespoonful of SALT bottle and cork securely
| A delicious tomato salad is made with reinforce
ment of onions and cucurbers. Scald, peel and
slice thin four solid tomatues. Put one-half OF the
pieces III the bottom of salad bowl. and sprinkle
a wh shopPss e te res salt Of R
season them in the same manner 81 fand m ,h tne od
| and sprinkle with oil and vinegar
| A bed of sorrel is the inevitable feature Of
French woman's kitchen garden. for the plant is
| used in France much spinach is here trench
sorrel unlike sheep sorrel common here. has
| large leaf but the acid quality Sorrel soup
made after the manner of French COOK, is sure
to be pronounced good. Wash and break the leaves
and cook them slowly in butter without browning
until most Of the water has been drawn out Inen men
chop potatoes fine, season them with SAT- ana pep
tnto tbe kettIe with the sorrel Cook until the
potatoes are done and serve
| Chicken smothered in onion is another invention
of the French cook Cut a chicken In two, and pan
broil butter until it is delcateiy nrowiSu, .h
sEe se he mea Cover closely and slowly
until the onions are done
Only French or German cook fully understands
the value of garlic. Used properly, 1t gives more
delicate favor than onion Here Is way 10 use
il with tomatoes: Wash six tomatoes and cut them
in two. Lay the pieces. cut side down in pan
with hot butter and let them cook slowly lew
minutes Sprinkle them with pepper ano sait anu
two cloves OF garlic chopped very nne ooEeE tne
mar closely and cook them until the tomatoes are
| soft
For an omelet with onion, mushrooms or aspaia-
on. water is better than milk. To make an onion
omelet chop fine tiny onions or leaks ana mn
them with six well beaten eggs. four taoespoohus
n, water and pepper and salt. Mushroom or as
paragus omelet may be made In sle sttie -
fha yegeta bles may be first cooked ana sprihheu
over the omelet Just before II is folded
Panade or poor mans DISH is fIehch u
vice for using stale rolls to advantage Gut three
or four hard rolls into small pieces put 'hein i'o
a La+t1e nour over them a quart OF boiling wn.e,.
and season with pepper. salt. butter afu a a.. ~
garlic. When the rolls are thoroes's ' ~
panade is ready to serve
Onion SCUM IS popular in certain French quarters
ss an after theatre dish. Only black bread stile
as can be VIII answer the purpose Cover II with
bof,inp water While IL Is softening iry IN the
rhefing dish butter several sliced sIaI oIIa.
When they brown turn In the pfeau anu "'
and season with salt and pepper