Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-03-15

Assorted Sandwiches, Olives
Baked Apples with Nuts and Cream
Chocolate Cake
Tea.
A friend who has been for the last two
years studying the nome ne or inc
French peonle. sends this description of
the French cuisine from n vegetarian
standnoint. with recipes for some OF the
dishes that may we'll find place in our
I.onten dietaries. "Certainly," she says,
there is a growing inclination to follow
Il vegetarian diet, and the reason is not !
only one of health In Eprope generally !
meats are high in price and outside of |
Great Britain. inferior in quality. Added !
IA t,,is the fact that the soil is cultivat- |
cd "a the last point Of productivness, that
no space is wasted. and that small grow |
ers are not absorbed by the wholesale
cultivators. IT is plain that the produce
is suf1,cienliv varied in kind TO meet many
t.stes and cheap enough in price to in
vito tho looscning Of French purscstrngs.
tight drawn through they are. Without
5nubt the saving OF expense IN using ve-
yctables in place Of meats has much to
do with the fad for a vegetarian diet IN
! any French family. The proof Of this can
| he found in the choice made Of dishes at
| a public table where the price of the meal
is the same whether meat or vegetable be
selected. The meat dishes are always the
first chosen, vegetables though eaten as
| senarate courses being esteemed as trim
| mincs''
Apart. however from reasons of econ
o,ny. quite a large class Of persons re-
fuse meat dishes and this has led to the
invention OF numerous plates made en-
l,irolv of vegetables but 50 inseniously
rot nm that nothing is lacking in tasti-
moss mr.. let ND hope. in nouristing quail
ties. While staying at country mouse
a long way from Paris and many miles
from a town where meats could be bought
I partook of such diet for week or
two before 4 found thai there was not
| nartit,e OF meat in any Of the delicious
crouuettes, couuilles. pdtes Or even ra-
gouts that were served on the Beautifully
set table Ilousekeepers in Europe no less
, | than in America are pleased to ne asked
for the recipe or dish on their taole' m
deed, II a guest says nothing about what
. lhe-or chiefly she-is eating, tn" question
will he asked quite frankly, 'Do you ind
the menu good
. This heinr the case | began to ask for
, he written recipes Of certain disheS
: mad nhea' ana eve" w. e. '''' ~. 49,,
house was supplied from one of the most
abundant gardens ! have ever seen any
where. Everything was deiciously fresf
l ana uustinted in quantity. Neither OF
1 these conditions might prevail in Paris 81
t a place where il would lie necessary t(
g buv. nroduce. 50 that whether or no.
t these dishes would he as delicious else
: where. connot say. In following the
REGIMES the result as enjoyed il. can
j not he guaranteed unless ingredients are
n ne cord nc those that were used by thi!
d lut,le French cook.
Q rho NOM, naturally begins with soup
d rho ,,anrer of serving oysters in Franc,
Il NOT heinc what an American would wish
!. "a follow. for besides the fact that oys
f ters are not so good as are those o
n A,,o,ic, ,b.v mr.. served uuinvitngly
a wiz ~, the half shell. the oyster. al
t though a small one. is split as the shell
: is opened and hes shas''S s,"S.s'
nven .mn,ovod in taste by being cold
g., Ia. =; . rars luxury in France. wv
H. ,l,t him. be,tcr--' in America r.
,,,o so,ns thor. watch are no, to he OK
l. ,eu.d
SOlf ia Hr'-'T
b" ,,,,o sauce nan throw a couple q
n ,,,,,fnts n, dry bread crumbs. that is til
II n,,,,,, =, cha bread. not the crust. Cove
~ ,,.i,h r,.,.r cnoueh to subnerCe the breac
u a.,a cal, and nepper and let it simme
! ,,n ctroin through fine siev,
a., n,oa linn OF butter. Have read
t. ~ 49, sn,,n trten The yolks Of thre
l. ,,.. n..,, beaten with cream. Before re
ID moving the soup from the fire and ai'e
~ c,,. 81 "f.culc de pomme d
l :, ,,a..,to starch that is mixed
e, ts c,,rnstarch and serves
< p"'- .,io,,a, also Tho so,p mn.
ms 49, a'' hnt not boiling when it
e. oe WY .' aacs IN fine tureen and mi,
e. "a'u ,. w. AID serve1 II neople a,
BY '" t',a he,ore the inaradicnts a,
s,a'eu az .,n s,,n viii ,osa none of i
re an "''N'
d. 'e''
ly PUREE DE POIS.