Perth Amboy evening news., 1920-05-03

average housewife can suCCosstullv
make. u the high-class French
cookery that constitutes various
dishes hat not only appeal to the
appetite. hut are garnIshed and dec
GRATED to attract the artistic scnsi-
bilities. Thai these two branches uu-
doubtedly dovetail and compel with
each other is an assured fact.
My object in arranging these re-
cipes Is to give the practical home.
cook an opportunity TO try the dishes.
SO dear to the sons and daughters Of
La Belle France In many books
written on French cookery the re-
cipes are sufficient to provide food
for twelve to fifteen persons. but
these recipes will run on a much
smaller scale.
For success il is quite necessary.
aye, even most important to be ac-
c%rrate. Careless measuring and mix
ing viii undoubtedly result in failure.
French chefs have considered
the art OF cooking a mental task. It
Is the same in every other business;
a business man viii employ a book
keeper and n cashier to manag his
accounts and handle his money; a.
chauffeur to drive and care for his
car; a doctor to care for his health
ana a chef to provide him with nutri-
ment that he may be well and live
long.
The French long ago realized that
to employ ignorant and incompetent
persons to provide the w~herewithal
to maintain life is dangerous and
that those OF us who do so usually
pay immense damages in i'll health.
With this act in mind hat the per-
son presiding over our kitchen stands
beside our physician. able either TO
master the secret OF life or else,
through ignorance and earelessness.
cut short the span Of life before it
reaches its prime.
Time, I'm an old-world kitchen.
meant very little. If, in order TO gain
it, something must be sacrificed. So.
as apprentices, we first learn that
absolute Cleanliness in the kitchen is
most essential; a little dust in the
drawing room matters very little, but
a dirty saucepan or skillet may en-
danger life by causing ptomaine
poisoning. So, rather let other things
go and know that our cooking uten-
sis are immaculate. :
A woman may make excuses for
dust and disorder Of the family Nv
ing room, but never for the kitchen.
The kitchen in which the actual
preparation of a meal IS going on is
always a place of entioement to the
masculine mind, but the kitchen that
has dirty utensils and is carelessly
kept denotes a poor housewife and
one who is most willing to take O.
chance with life.
Pot au leu or Beef Broth
This undoubtedly is the best of
broths and is the daily substance of
the working class in France. A stock
pot Is vitality necessary. The house,
wife of France uses a large earthen-
ware crock with a close-fitting lid,
which is sold for this purpose. The
stove arrangements. which usually
burn charcoal, make this kin Of
utensil most suitable. An aluminium
kettle with a close-htting lid will be
most satisfactory for the American
woman to USE. but this stock pot
must be kept sacredly for this pur-
pose; to use 1t for other cooking pur-
poses will spoil it for a stock pot.
Soup does not nourish, rather, 1t
stimulates. Taken at the beginning
of a meal, 1t causes the digestive
juices to flow freely n thus pro-
mote n good digestion. 1t also in
creases the activity of the muscles of
the digestive tract. thus promoting
good health.
In the good old days" when good
soup meat could be obtained for a |
fraction of the present cost, 1t was
the custom to use large amounts of
meat. The prices today prohibit this; I
yet 1t is possible to make a good pot
au feu at a very reasonable cost.
All butchers AVE bones and trim
mings which, because little or no use
has been found for them in the
household, must be urned into
chicken food and fertilizer. However, !
good bones can be had at reasonable
prices. Have the butcher crack three
pounds OF bones and select rib and
chime bone. also a small knuckle, If
possible. Wash in cold water and
then place in a saucepan and add
One pound OF meat from the shin
or neck
EYva nuarta ~ water |
One large carrot. cut In dice
One large turnip, cut In dice
Three onions
Two cloves
One handful of celery leaves, either
fresh or dried
One faggot OF soup herbs.
Bring to O boil and cover closely. !
Simmer Just below the boiling point
for three and a half hours and then
remove the lid Season This amount
will provide soup for two or three
meals. For dinner strain n then
filter through Japanese paper nap
kins, aid in a colander or through
two t~hicknesses of cheesecloth. Moo
dies, alphabet macaroni or fancy cuts
of vegetables may be added II de-
sired. Part Of this stock may be used
for gravies.
cessfully, II is very important that a
good slow fire is used. The French
use a charcoal fuel for this purpose.
The long, SLOW boiling is essential.
When the broth is done, remove the
meat. skim the fat while the soup is
boiling, using a large fiat spoon. Then
strain. 1t Is an accepted fact that
the broth should be q rich golden
color. This makes 1t attractive to
the eye. To give the broth this color
use caramel.
Caramel
Place four tablespoons Of sugar IN
an iron saucepan and add n table,
spoon OF water and cook until it turns
a very dark brown. Add three-quar-
tiers cup of cold water, boil to q sirup
and then strain. Cool and pour in a
bottle and cork closely. It will keep
in a coo place.
How to Use 1t
When ready to serve the pot au !
- LII int cr1airlnnf IN m NIL ln