Evening star., 1902-08-16
this country In France the difference i.

marked.
Consomme, which means literally boiled
to rags is double stock, and is the con-
centration of the f1avors of several meats
ana vegetables. 1t may be prepared from
beef, chicken and veal, with either favor
predominating.
Bouillon, on the contrary, is merely
preparation from bouille, or boiled beef
"A properly prepared conscmme is firm,
clear, straw-colored jelly. representing
much careful labor on the part of the cook.
1t is too expensive for an everyday soup.
but makes dainty entrance TO a state din
ner or luncheon.
A popular soup among the French COM
mon people has for its foundation the
heads, necks, feet. heart, livers. gizzaras
and tips of wings of two chickens or fowls.
The other ingredients are a half pound of
the breast of pork, two tablespoonfuls but
ter or drippings, one heaping tablespoonful
of flour, pint of water, one onion, one
and one-half pintS of turnip cut in long
pieces, one pint of potatoes cut in cubes,
one-half pint sliced carrot, salt, pepper, a
bouquet OF sweet herbs and bit of garlic
If desired. The soup is known as Abatts a
la Bourgeoise, and its method of prepara-
ton, as given by Miss Parloa. is as follows:
Skin the head, cut off the bill and remove
the eyes Parboil the feet. when the skin
will slip off like a kid glove. Cut the neck
In two or three pieces, and the heart, liver,
gizzard and pork into small bits. Put the
butter into a stewpan. and as it begins to
cook to a fine brown. Remove the pork and
stir in the flour When it has Drowned add
the water and stir until a smooth gravy.
Now add the pork the ahattis or bits of
chicken and the carrots, and season with
salt and pepper. Add the herbs, cover and
cook gently for an hour. Then stir, add
the turnips and potatoes with the rest of
the salt and pepper and cook until the vege-
tables are tender. Mutton or veal may be
used in place of the "abattis,'' but if NUT
ton is used, omit the pork.
A good wrinkle comes from the head
of family, when the children are apt to
bolt their breakfast cereal without the
necessary chewing. When the saucers of
mush are brought in, a spoonful of grape
nuts is sprinkled over the top, before add
ing the cream and sugar.
When the family is small enough to
warrant individual service, fllet of sole
prepared in this way for luncheon or din
ner makes a dish quite dainty enough ''to
set before the king" Divide the fillets
lengthwise, making four long thin pieces.
Rinse and dry thoroughly. season with salt
and pepper, cover with flour or fine bread
crumbs. dip in beaten egg, then in crumbs
again and fry from two to five minutes in
deep, smoking hot fat. Have ready on a
thin plate a creamed spinach foundation,
lay the fillet on this and spread over it a
thin layer of mashed potato to which lit
tie cheese has been added. Set in the oven
moment or two to brown, and serve on
the tin plate, which can be slipped on a
silver salver pretty china plate.
Pure olive oil-not it's counterfeit pre-
sentiment of cottonseed or peanuts with
out doubt, the best tissue builder known.
It's use both internally and externally is
being widely advocated. A well-known San
Francisco man who has reached the ripe
age of 10G years and still preserves his
faculties almost unimpaired, attributes his
longevity and good health to the free and
constant use of the very best olive oil. 1t
forms large part of his daily diet and is
also employed externally to keep his mus
cles firm and joints flexible. If he has an
earache few drops are poured into the
ear and kept there with bit of cotton. A
lame shoulder receives a good rubbing with
the oil. Not a pain or ache, he declares,
can withstand its application.
1t has long been observed that those who
treat olive oil as a common article of food
and use it as such are generally healthier
and stronger than those who do not The
American housekeeper has still to learn
that there are many ways of using the oil
beside in salads. 1t may be used with good
effect as substitute for butter in COM
pounding the ordinary brown or white
sauce. A teaspoonful of oil added, just
before taking up, to every quart of split
pea, bean, potato or other soup lacking fat,
greatly increases its richness as we'll as
havor. child soon learns to like the taste
of olive oil on bread in place of butter
while any kind of cold meat that is to be
recooked is improved by having little oil
poured over it at least half an hour before
heating.
Almost better than the oil itself are the
picked ripe olives, luscious with OIL rich
perfect in flavor. In the east it is still hard
to find them without going to the Turkish
or Italian stores. On the Pa cific slope their
superiority to the green olive is so fully
recognized that the black olive has SUI
perseded its fledgling brother at all we'll
bred tables. They may be bought loose in
bulk and cheaper than the green ones.