Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1903-10-03
FRENCH CHEFS THRIFT.
Having an Accurate Eye for Quantities
and Ingredients He rs Swift
and Economical

'One of nay interesting experiences
during two months stay in Paris re-
GENTLY" relates a New York woman.
was a session of a cooking class con-
Quoted by a chef and intended for house
keepers as we have them here The man
worked at a sort of counter simply fitted
and used very few utensils The elab-
crate arrangements our professional
demonstrators think necessary were miss
ing. The whites of eggs were beaten
in a deep copper kettle. a long whisk be
ing used. The chopping bowl of the
American kitchen with its half-moon
knives was not to be seen. Instead was
used that tool of trade of the French
chef-a broad-bladed knife taperng to
a sharp point. 1t was evidently kept
in perfect condition, and with it he cut
chicken and mushrooms into dice for
pate filling, minced parsley fairly to
powder for his sauces, sliced vegetables
to wafer thinness, or cut them in blocks
as he wished-all with the greatest ease
and quickness, ending by separating d
fish into filets with the same flexible
blade. To stir sauces and other mix
lures he used three sizes of wooden
spatulas These he explained were much
better than spoons for the purpose, as
they go into the corners and are, be
sides, easily and thoroughly cleansed.
The thrift of the chef was noticeable.
as well as his accurate eye for quantities.
Cherries for a pie were stoned and set
aside with apparently no thought of their
bulk. but when they were put in the deep
dish for baking, they filled it 20 4 nicely
that would have been spoiled by two o.
three more or less. the juice from -tf
fruit was poured off into a bowl to be
kept to flavor a sauce that wouldf be uS6l,
with a blame mango the next day. 10
whites of some eggs whose yolks we're
needed III the days lesson were put Hsidf
for meringues. the chef explaining as if
did so that it is the yolks. not the HhIaS
of eggs that spoil quickly He said, too.
what will also be a new word to many
housekeepers. that meringues should he
made with egg whites that are at least
day old. Most of us have fancied that
eggs could not be too fresh for this pur-
pose.
Another fallacy he exposed related 10
the making of mayOnnaise. When asked
If the oil, eggs, etc. must be chilled. he
laughed and replied: Not at all: have
made it with oil that is blood warm He
then proceeded to toss one together liz
about the time it takes a skillful clerk to
mix glass of ice cream soda water. and
he used about the same slapdash method.
The result Wes perfect mayonnaise Of
Just the right degree of velvety thickness,
To garnish some meat he fried the par
sley dipping the curled ends quickly two
or three times in hot fat, then punching
It in two piles which he arranged at
either end of the meat loaf
"A delicious tomato sauce was made in
this way: Into a saucepan went bit Of
butter the size of a hickory nut, a small
onion peeled and cut fine, a teaspoonfUl
Of carrot. and a bit of thyme and parsley
all minced fine with his faithful knife.
These We're mixed moment with the
wooden blade. then a teaspoonful Of flour
added, and the whole stirred smooth. 4
small tin of tomato paste was empticd
into cup. and bouillon, made with beef
extract, added till the cup was half full.
The two were stirred together then
poured into the mixture on the fire.
dash of salt and pepper sprinkled over
and the sauce left to cook two or three
minutes while he went on with some
thing else. At the last a little sugar was
added, perhaps half teaspoonful and q
little water as il seemed bit thick the
whole strained. and il was ready to serve
with a dish of kromeskies that had beer
developing through the lesson. No taSt-
ing of the dishes was permitted. We
guessed their perfection by their appear
ance. We could buy any complete dish
10 carry away; otherwise the dinner
cooked was served that night at the table
Of the manager under whose auspices ting
lessons were conducted. New Yer
Evening Posi-