Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-07
Ry MRS. NJ. 4. WILSON

Cor!It9ht 1871. by Mrs. " 4. wilson.
All rights reSeru"dD
ENACH living thing, whether it is in
IL the sea below. in the mir above, or
product of the soil. has season in
which it abounds. This season is dt-
vidcd into three parts. namely tn" be
ginning when 1t is high priced second
the harvest or food tide. when it is
abundant and therefore reasonable IN
price. and then the cbh tide Whrn ths
article is becoming high priced and
scarce again.
4 knowledge Of this is necessary for
,hn chef and steward and II should be
vitality important TO tho un-t"-dat"
housewife.
nrcolette-In France tho shclled'
grrcn and immature young kidney bean
In this country the string bean or but
ter bean il meant. They are canned IN
tin and glass and also dried
TIitch-Au English term for bacon
and tho side of salt pork.
Flonndpr or f1at fSh Found along the
coast This fish is fllcted and used I"
renIacr the fllpt Of sole. 1t is in season
.arly in spring until late in the fal',
Flour-Nladr from wheat is usually
DESIGNATED by This term. Other vnrle'
ties are rye. corn rice, barley Hour
All except rye lack sufficient gluten to
ho used for making loaf of bread by me
Yeast process. They can, however, D'
made into many attractive not brcad'
mullins. pancakes. etc.
Wheat flour is divided into two dis
,i,ct varieties -- suring and winter
wheat. Tho milrr today makes an all d,
round blend Of -four which may be used
for all baking purposes.
81
,rd ra,pnt and whole and graham tiours,.
Soft wheat lacks tn" strong gluten OF
hard whpnt and is usually blended with
hard wheat or madr into pastry -four.
Various standard brands can be de-
uprLrd upon to give satisfactory results.
Fnkc--A fish inhabtng northern
| Atlantic waters. II resembles the houn'
| der somewhat.
Foic Gras--Thc term applied to SSnG;'
rnlly prepared livrrs Of geese. ms
drlicacy is imported in jars, terrineS'
I tins and in TIL" following styles: Pate
de foir grns; purce de foie gras; sau
ccshou dc toir gra> foio firas au nhturrI'
| To serve: Chill and use. spreading
/ lightly on crackers or toasted bread
/ In patcs: Made by lining sma IL pans
| with pastry, using some OF either the
I purcc or tho eauCCSsOn de foie graS
| hard boiled eggs und little bacon
! Cover with top crust and bake in tho
oven
The word "saurcssou" means sau-
/ sugc.
! Fondant--A creamy white mixture
made BY cuohiag sugar and water TO-
gpthrr and using this mixture for bon
/ bous, irings, cakes making cream dr"pS
and chocolatr creams. The standard
formula l.
IWo cups NJ sugar,
7hrCr quarters cup OF pGtcr,
ono. hGU teaspoon Of cream ot tartHr
ThrcC 'qJlrSpo0ns Of phitc corn S'rup
Stir 20 dissolve the sugar and theI
cook tu 30 degrees on the candy ther'
mometer and then turn from the par
on an Oiled plattcr-a large meat plat
tcr-aud let cool. Beat with woodoi
paddle until creamy and then kn"a'
like bread dough. Place in bowl anC
rovrr and let stand for twenty toul
hours to rip"n. Rcmclt in d0ubl
boiler and US" to dip nuts. ice CAKES
etc
Forcrrneat- \ mixture of herbs, mea
Iand seasoning. chopped to fine Sausag
consistency. Use for stuting birds
fowls and certain pieces Of meat; aIS'
used for croQucttes.
FOwl--This term applies to the barn
yard specimen Poultry of unknown
: age that is too tough for the regula
70 cooking can be made tender by lon
slow moist cooking in the frcless cook
er.
= French bcans-Thc English name 70
D the small strnglcss variety of the gree
or string beans.
French drcSSing-A salad drosSin
{ made uf three parts good table oil an
7 one part vinegar; salt and pepper an
y littc mustard and one-half tcaspoo
: Of sugar to every half Gun of oil used
r French rols-This is n term apple
to all hard and crusty rolls.
n Fried cakes-Name given 10 dough
T. nuts. crullcrs and other pastry.
u FrijoIc bcans--A Spanish bean Of tn
. kidney type.
d Fritters-A batter mixture in whic
4 meats, fsh and vegetables and fruits NJ
e dipped or mixed; such as oyster, bn
l mana or apple fritters.
:, Frogs Legs--The hind legs of II
n large frogs, delicacy, surpassin
chicken. Many farms raise frogs fc