Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-06-07
=. ups- N. A. WILSON

cow4om. ,sst "a t,,oss. * 1Ms.sryesj M.s; a. ""''"'
.-,ur French housewife. as a hostess,
.,.fcrs to entertain her really inti-
~ friends at dejouner or at little
..hsons. These repasts are quite In
,-,-.,s - and the menus arranged for these
tss.ions usually contain the tavorite
IGss' %sb Of those who are the guests OF
the day. .u, .r-.r,es The tsble in
aSntail for an informal meal. GOV"
iun tbe table with a rich damask cloth
crss snsrklipe silver and crystal--all
sno .Iph makes most attractive table.
ms.Idon, do these affairs become ex-
o.uont-the usual thrift and economy
uat uaytash honsewife in the country districts
81 tne,n.;sed tne and accented In Madame
', the chateau or mansion. 10, =,
.ne ,o.te IL the motto-utilizeN all
70 IL the slogan In these homes across
icoos sso Y. in sunny France. Haphazard
tne ear,emnts make for waste. SO this
MIrstts Gallo woman carefully plans the
tn.onyen,ent tn, Of her menu, consuming
maonsntly with the. cook for. unhke
.sr n.s Of the domestics in this country.
sSnss daughters Of France VINO presiae
~ 'h the kitchen take real PRIDE IN tne'r
.o,k and are very uuVp' ~
's.,n bargain for madame.
snsIp up.o 40 a real French dejeuner or
luncheon. = p. FAMINE
"%,s ,%,t., Chilled Olives
sa,ea sl,et,ss ,I of Sweet Bread, Bourgeoisie
Ca@pl,. .aeo,ettea String Beans
fIaseo' Cheese Dressing
LETTUCE Tarts Cafe Noir
r.tsd ose,di' Crackers With Fromage
Mints
po,,to a Ia Bonne Femme
p,ace In n saucepan
o.e pourd Of real bones,
TT IT, oyuces Of bacon, minced tHe,
TSyrs quarts Of cold Udter.
pr,rv 10 A boil and then place on the
:,mmering burner and cook slowly Tor
.mo hours, Now, just ms soon as you
rnV nl.ce tho stock on the simmering onrner'
cut in dice
One carrot,
Ine tvrnip.
oss.i "s .iait cup of finely chopped onions
% gosr,s outside leaves Of lettuce,
,hyedded cerp fine.
Uhor The stock is cooking one hour,
..s two bouillon cubes and the pre-
a..od a.d vegetables, This is usually pre-
psred the day before and reheated when
needed. na
ant IN all meat; then set aside until
needed, .,s r..,
nair Of sweetbreads with cold water
tst as soon as they come from mar
u, and add one tablespoon Of lemon
jnice Let stand for two hours, then
wash and Mace in a saucepan and cover
witb boiling water and cook for twenty
minutes. Cool and then set on ice.
Pare and cut in dainty pieces
One large carrot,
7,ro large turnips,
Tuo branches Of celery.
Parboil and then mince fine two
ounces Of bacon. Fry. Skim out the
bacon and add
Ore.hdlf cup Of chopped onions.
The prepared vegetables.
One cup Of mushrooms. pared and cut
IN pieces. .,
Toss gently and then add
One and one-hdt cups OF cream
Nucc.
And the cooked bacon.
Season with salt and pepper and
q little pinch of thyme and a bit OF
garlic :,
sdr,lep.
The meat picked from the zeal bones.
Divide into six individual casseroles
and then cut the prepared sweetbreads
in six pieces. Cut each piece in three
and place on top Of the prepared vege
tables Cover with strips Of bacon and
bake in moderate over for twenty
minutes. Serve in the casserole.
Flageolettes are small species of lima
beans Sock two thirds cup of beans
In plenty Of cold water overnight. In
the morning cook very slowly until
ttnder. and then drain and season with
nlt and pepper and little butter.
String beans-cut in pieces one inch
long. Cover with boiling water and
cook until tender. Drain and add
One minced onion,
Bit Of garlic,
One. quarter cup Of DeH- seasoned
French dressing.
Cook slowly for five minutes.
Prepare the lettuce by cutting large
mead OF lettuce into six parts, just as
you would cut cabbage. Cut from the
center and then wash well and place
in water to crisp, Place. in plates and
erve with cheese dressing.
Place in n bowl
Tno thirds cup Of salad oil,
Que teaspoon Of salt,
0ns.hdt teaspoon Of pdprika,
Une'qunrtcr teaspoon Of mustard,
One.halt teaspoon of potodered sugar, -,
-Four tablespoons Of rinegdr,
cheese,
Tiny bit Of garlic.
Beat with fork to blend thoroughly