The Evening standard. [volume] (Ogden City, Utah) 1910-1913, 1910-09-03

Jhe evolution OF rich sort of broth; rapt sort
OF broth: a broth with the bodies of crawGsh and
seraphS In equal parts. That's your crawdsh blsquc
and VIII do very well Tor introduccr to the Courr.
bouilon Cour-rrrrr- -rbooyong II you really want To
pronounce 1t PROPERLY which of itself should be sut
Client induce desire 10 live In New Orleans rot.
withstandlng occasional yellow fever or so
Think of something Ike this-a thick, thick stew
made of fish, all carefully boned so that you may
be absolutely unofraid II has the ravshments of
rich about 1t and upon It and within It, 1t is
almost gelatinous and gutnously glorious Il makes
yon want to lick your fingers. 1t Is very highly sea-
soned II YOU really want to know, for your creole
likes his seasoned things He likes his peppers and
paprlkss and he understands the full measure OF the
greatness Of garlic. which Cbeing by gostrono-
oursevesi must entitIe him. of course, to our
sufficient generation. He talks about these things
with soft appreciation and soft vowel sounds and
inconstnncy of the consonantal
"Eadlng as great part in life" can hear Mr..
Pltou say I'VE cad an sceb longer dan we talk an
work. Ave you ever toughdt dodt2 Some day we
VIII die. Let us feel d'adt our dinners ave been
goot an d'adt d. seasoning righdt"
We see his hand go up to his mustache
pacenty In the stn air and hear vibrating ecstn-
sizes of the distant canary floating in through the ye-
netans. Those ethereaized things (Which were once
fish, but are now souls floating about the amber
spaces the nspritngly lactea cour.r-r-rrbooyong
come to swoonIng waves of sense and disor-
sonlzc the years. But to proceed with the dinner
The Dainty Dishes
There veal Il Ia Chmbolln which could stand
any name 1t nice. There were chIcory salad
and good. savory, permcating, steamIng goose
(oh the Drowned, Drowned flesh of 10 with chestnut
stufing and ounce Jelly There was eggplant done
In the creole style. There cNndied yams chose
with the red skns) and the kidney beans they do In
Louisiana. Then there chlcory salad. and pine
apple jelly. and rice cake and black coffee which I'll
tell you about But first I'll tell you of the veal
You'll probably make some yourself You're
unimaginatve II you don't Wei, you get your veal
by hook by crook you your veal. Then up
into large squares stew blt Take 1t or and
augment # with three cloves garlic, IL you please
and onions, If you don't object Put in three
green peppers Go even far as TO sp In spoonful
of oil Now cover up your pot and shove 1t the
steam Let the steam cook Take half pound or
rice. which you've been developing independently If
l know YOU at all and add It. Let 1t simmer together
for five minutes Then superinducc a OF to-
matoes Che tomatoes from a can tomatocs) and let
1t cook till done. You may eat then II you're good
girl and won't talk too much. The coffee? Surely
wouldn't dsappont you for the world
or course there are correes and coGees There is
much difference between coffee and coffee az there
s between literary loungers and sell notions
tho road The Turkish coffee is cyllising ln1u.
They do that In mik-not drop of water.
Boil and when It's boiling put the coffee Into IT, let it
boil for a minute two If you're a crank then
strain 1t and let her go.
In France they always buy their coffee bean and
crack as they IT, thus conserving It's essential
potencies. The French are strong upon the pur-
chase of those large packages of commercial com
modify which groccrs call coffee In shops. They
a coffee wisdom, have the French-a phrase. by tho
way, which seems almost sound enough to form
breakfast food advertisement
There is lure In the creole drip coffee, too though
which is most unmsta kabe. Once taken II Is thIrstcd
for In unhoy WAYS To lack II is TO mak% your
genial polished creole creature Of asperty and
acid il Is tho first thing he cries for when he comes
East He VIII cheerfully the skyscrnpers Il
he be but provided with his drip Unfortunately.
he has to take the skyscrApers.
The secret? II you've heavy bellcd bag
Of red flannel hanging up somewhere with cup under
lt-tbats IT, There's coffee In that red nanDcl Thu
conees been roasted Boiling water los been poured
through 1t has percoalcd and drps Into the little
cup beneath. Drip-drip-drip just Ike bat That's
drip coffee Try It some time, though itll color your
cups and possibly decorate your inside. However,
you won't mind that II YOU drink cocktails Anyhow.
nobody see IT; and that's The main thing
And cocktails remind Of drinking other things
than coffee They have pleasant littlc thing in New
Orleans. 1t is called pus cafc-lteraly, push the
coffee down II Is pleasant pushcr. IL Is coDfccted
through the medium OF a little krschwasser. compc
tent amount OF maraschlno and tnee of btters
Just like that.
And do you know. by George that Tm feeling con