Perth Amboy evening news., 1920-05-04

Copyright, 1920. BY Public Lcuset
CO. All rights resCrved.)
Buuillc
Successful cookery depends a very
great deal upon the seasoning and
.navoring OF the various foods, so be-
fore we go further into the various
preparations % food it would DC well
to consider the havoring OF a fagEOt
OF soup herbs or bouquet garnish
which consists of
One-half branch Of celery, cut
~lengthwise,
One-quartor of leek,
Two branches Of parsley.
Three branches of thyme.
One-eighth carrot. cut lengthwise,
One-half large onion,
Onc-quartcr pod Of red pepper,
One-half bay leaf.
Thread the onion, pepper and bay
leaf on a string and then tie the
balance in a bunch.
Prepare one-half dozen faggots and
place them where they viii dry out.
then store In a fruit Jar.
Wash and then dry both the white
and green leaves of the celery. Rub
between the hands to powder and
then sift through "a coarse sieve. Tie
loosely in small squares OF cheese
/ cloth Or pieces of Well-Washed mos
quito netting and place about one
I LstUAGs AOUl bl tAE ItAAEAN BNN NHA GA
leaves in each square. Store in jars
or tin boxes for future use.
Prepared Seasoning No. ?
Place in a bowl
One-half cup Of salt.
One tablespoon of white pepper,
One teaspoon Of cayenne pepper,
One-half teaspoon OF mustard,
one teaspoon OF paprSa,
O~ne-quarter teaspoon Of cloves.
r. 4H.a-Aar-ET~ So. I al Zoo Tnnna
onions, grated inc. Mix thoroughly
and then place on a plate in Is warm
oven TO dry out. Rub between hands
occasionally TO blend and when dry
put through a sieve. Store in closely
lowered jars and use enc teaspoon Of
this mixture to every quart Of soup,
stews, ragouts. roasts and eminces.
Prepared Seasoning To. 1
Aromatic spiees-Place / na bowl
One-half ounce of powdered thyme.
One-eighth teaspoon OF powdered
mace. joram,
One-eighth ounce of rosemary,
Two teaspoons Of powdered sage,
Three bay leaves, cut into tiny bits,
One-quarter oBnce of grated nut
one-half teaspoon of powdered
cloves,
Two ounces Of black pepper,
one teaspoon of cayenne pepper,
One teaspoon OF mustard,
Mix thoroughly and then MI Into
Jars and seal securely. Use in sau-
sages. forcemeat-made dishes. meats
etc.
The BouilIe
Remove the meat from n pot au fet
and set aside to cool. Pick all the
lean meat from the bones. The French
housewife makes many attractive and
-iappetizing dishes with bouille. She
realizes that bouille, or boiled meat,
l has lost much of its savorincss in the
pot au feu and is not attractive In
appearance, but by serving II in var
ious dishes 1t becomes not only at
tractive IN appearance, but is also
satisfying as a food.
Beef a Ia MerOlton
Cut thin slices from the cold-boled
meat. allowing about one ounce pei
1 person. Now place three tablespoons
Of shortening in a frying pan and add
Cover closely and smother verl
gently until tho onions are tender
Brown lightly and then add three
level tablespoons OF -four and still
until well-blended. Now add
One cup of thlnly sliced onion,
Four tablespoons of water,
One teaspoon Of mustard,
Two tablespoons OF vinegar,
Atd1A'QOllD vi NAA alAAtAs
One teaspoon OF prepared seasoning
No. 1.
One-eighth teaspoon OF prepared
seasoning No. 2.
Add the prepared meat and Their
turn into n baking dish. Spread the
top smooth and sprinkle with coarse
breadcrumbs. Bake in a hot over
for twenty minutes. Serve in Il baS-
ing dish. This dish may be cooked
I'm a ettYnrrEa, nA 4Ira. TF gfcrr. 90, n1a1-
of the bouille IL not sufficient to meas
platter. then garnished with point
OF toast.
The bouille may be heated int,
tomato sauce and garnished viii
finely chopped parsley.
BOuiIlc C~roquettes
Put the meat picked from the bones
through the food chopper. adding part
of the bouiile il not 81 Client to meas
ure one and one-half cups. Place fl
a howl and add
Three onions, chopped fine,
-Four branches of parsley,
one teaspoon of prepared season
ing No. 1,
One-quartcr teaspoon of prepare
seasoning No. ..
One cup OF prepared cream sauce.
Mix thoroughly and then turn OF
a wcll-greascd platter and let COO
o L AckE ~ 4t& ~ AAAtA4 - ~ &AAAA tAA1
half hours. Form into round cylin
ders and then roll lightly in -four. Dir
in egg mixture and roll IN fine crumbs
Fry until golden brown in hot vege
table cooking oil.
To Prepare the Sauce
Place in q saucepan
One-half cup of stock,
Onc-half cup of milk,
Six level tablespoons OF nour.
Stir to dissolve and then bring 70
boil and cook slowly for five minutes
This sauce must be very stir, the.
add to tho balance Of ingredients.
BOuilIe a Ia F1amande
Put sufficient meat through tn
food chopper to measure, when hnoI
chopped. one cup. Place in o bow
and add
Two onions. grated.
one teaspoon Of prepared s%casonin
No. I.
one-quarter teaspoon Of prepare
seasoning no. ..
-Four tablespoons Of finely nrince
celery.
-Four tablespoons Of finely mince
parsley,
Mix thoroughly 20 blend.