The Cairo bulletin., 1908-03-12
Food for
Reflection
(Copyright.)
BY d. NJ. Cory

can see right into the beautiful kitchen
with its modern, polished range, 1t,
regiments OF shining copper pans, III
rows of warmtinted casseroles ant
t terrines. Better still, can watch tn,
white-gowned priestess who preside!
over the culinary temple what timC
she prepares delicaoies for the lucky
beings who are privileged to employ
her.
do not know them; have never
seen them. | am merely a desolate
stranger come to look for summer in
country village, and, by hazard an
chored in cottage rooms overlooking
little Tudor I2aor house.
As for the summer, 1t has not come
In its place Is a caricature, done in
dull, damp depre ssing greys For my
self, ache for nutriment. For they
give me nothing to eat in the cottage
at least, they give me nothing eata.
BILE. have suffered barbaric dietary
OF tepid chops, leathery steaks and
| sodden vegetables for nearly a fort
night, and so, when the kitchen win
dows opposite are thrown open, as
they are to-day, my eyes search tho
view within with a longing both Of
emptiness and the remembrance of
past good cheer
The ghosts of real, dainty, satisfying
| repasts haunt me as | watch the
| proceedings of the cook Something
| is toward there Is activity in the
kitchen, and lucky chance has given
me front seat for the show.
Food II surrounds the Interesting
creature In the kitchen. Even at this
distance l can distinguish its main
features. Coraltinted red mullet,
those "woodcock of the sea-" lie re.
posefully, like We're de Veres, in a row.
Near them is heap of sweetbreads.
white and round. Beyond, is an open
dish full of the tender portions of
most spring-like chickens, and In the
foreground, a dainty saddle Of noun
tain lamb. 1t is powdered DER like a
lady's face, through which sweet
roseblush peeps No living picture
can compare with It!
And all around, on the table by the
window and adjoining shelves, are the
accessories OF civilized cookery. Com
diments and sweet herbs; the glazes,
the pralins and the fcndants in Jars
the essences and the fiavorings In bot
ties Molds, strainers, bain-mare, a
cisel, daubiere-everythin from
fonds de cuisine 10 the last word in
culinary material abounds In this Lu-
cullan fairy-land.
There are noises in the cottage be
hind me-commonplac sordid noises |
that irritate. But | put my fingers |
over my ears and lean further out OF |
my loaded easement in order to con
centrate the whole of my attention on |
the scene that is unfolding before my
eyes.
Instinctively know that am about /
to witness the operations OF an adept
"a Gordon bleu. There is a deftEess,
a light touch about her that convlnces
me of It. She has done with prelim.
inaries now, and applies herself to q
special process-a soup. evidently.
A pan is removed from the stove
and brought to the table by the win
dow. In it | spy white roux of creamy
ccnsistency-undoubtedly a roux OF
-four and clarified probably
seasoned with mushrooms. The scent
OF 1t seems to come to me. across the
road,-the scent OF hazelnuts, There
are mushrooms on the table-the dear
white delicacies and when she be-
g'ns rubbing these through a sieve and
adds them TO some veal stock, and
then scatters cubes of chicken and
salted tongue into the basin, know
his queen of purees to be no less than
Veloute Agnes Sorel!
The pan goes back to the fire, and
she turns her attention to the red
nullet How shall l describe what
'ollows? Bald words can do no
Justice to her treatment of these cor
lline dreams tell nothing Of the deft
way in which she makes the cisel
ilong their sleek sides. My mouth
waters as | watch her sprinkle lemon
uice upon them. What emotions stir
ne as she dips them in the marinade
II white wine favored with thyme.
ay leaves. parsley and shallot? I'm
CINE the fragrance! see her scatter
hoped fennel over all, before they
isappear in envelopes OF oiled paper
D be gently grilled and served as $
hey stand"
At this juncture. something takes
er out of sight and | suffer agonies
st this be the end of the enhancing
iatetic treat. But no, have need
'ssly alarmed myself. She is back
gain. drawn by those alluring sweet |
reads, as | might have guessed :
feature of her artistic temperament I
ould be, r
A new happiness surges through me c
lille she lards them with bacon and a
uff1es. How tenderly she places a
EN- in the shallow cocotte and sur. c
unds them with a garnish Of already n
'epared vegetables cut en- julienne! II
ow sweetly perfect to observe her q
ldition of the brazing liquor. and the 1
wider of minced trufles that crown y
II work and give the hallmark to G.
Ris de Neau Demidoff! h
Now II is the turn of the selle dag.
L