Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-22
Nv MRS. M. A. WILSON

co,y,40At. 1859: * NJ; c:,;:a ~ A. wilson. A"
,y>uE French housewife does not have
i IN worry about baking. for the
h.tsr makes such splendid bread, rolls
paS ,S nastries that she would find 1t hard
a"H as.Jssi 10 duplicate; then. again, her
,,.,vehsn is not suited for this work. The
tisehe,, In France is Aot the large room
~ the Colonial housewife: rather 1t is
g, :,.t large enough for her to do the
ss.ork necessary for her family. Some
.,,nes this kitchen Is n room that ls
built of the other part OF the house,
ord its main feat,ire Is the great fre.
.,isce while In some other parts OF
Rrsnce the chief feature OF the Kitchen
!, tiled sort Of table arrangement
under a great chimney. with a sort OK
framework covering the top OK the
tav a,ns 60 that pots and pans may be
elnf tbcm. A brisk charcoal fire Is
rbs kitchens are small, and there is
.heolutely no lost space. Neither does
~ housewife or the Bonne Femme, ms
shs is called, have to worry about stor-
:nS foods. etc. Nothing ts kept on hand,
sbs French housewife buying from meal
80 meal. or, as on many occasions, just
.uarvh FOR one day. This does not re-
s,,Vrs her TO have refrigerator and
Sther storage places for food.
'' The housewife Of France. Is by no
,,:sns a poor housekeeper: she can and
Joss give her family plenty Of mex
nensiye, nourishins food, cooked BY the
fone. slow, moist process, and the
skiiiet as used In this country 10 prac:.
ticslly unknown in many parts OF
france. Madame Artoine, whose nus.
band was a famous chef IN one OF the
cafes famous before the war tor its
splendid food, has siven me come nne
Too quickly they will be spoiled, 70 keep
a. mind slow. moist cooking for real
suecess with the dishes from Sunny
France.
This 10 Q delicious sausage that. has
/ splendid flavor, and ss quite easily
made. Put through the food chopper
Three medium. .sis6 onions,
TINY BIT Of porlic,
-Four branches OF pdrsEcy,
Three branches Of celery, =
Four ounces Of salt pork,
Turn in a mixing bowl and add
One and one-hdf cups of, stale bread
Eot has been soaked IN cold ,cater and
Asn turned IN q cloth and pressed dry,
Tpo teaspoons of salt,
One teaspoon OF, pepper,
Ono teaspoon Of thyme.
Mix we'll and form IN small sausages;
now roll each sausage in a lettuce leaf,
Ind then wrap two thin slices Of bacon
lbout each sausage, tying with a piece
6f string. Roll in -four and place In
leep saucepan containing about three
tablespoons Of shortening. Brown slow.
y. Then add three tablespoons OF
iour and brown the flour slowly until
] dark brown. Now add
Bring quickly to @ boil and add
Eight small onions,
Ono carrot, oat In tiny bits,
Ind cover closely and simmer slowly
Ior two hours. Serve on o piece Of
boast.
Epsule on Poitrine De Veau Farc!e
This Is a stuffed shoulder, or breast
bf veal, and will give variety to the
menu.
Have the. butcher select nice breast
" veal and make a pocket in 1t. Wipe
F!th a damp cloth. Now place in a
hiking bowl
TIo cups Of stale breaa.Hhat hos
leen soaked IN plenty OF cold tudter
md then turned IN q piece of cheese.
Noth and presscd dry,
-Four ounces Of solt pork, chopped
inc.
One.holt cup Of onions. chopped fns,
One-hdlt cup of grated ra,o carrot,
Three quarters cup of the green tips
II celery, chopped fine,
One teaspoon OF thyme,
OHe.holf teaspoon of salt,
~ of garlic, size of a small ped.
Place one-half cut Of shortening in
skillet, and when smoking hot add
the prepared filing and cook slowly like
mashed potatoes. Let cool and then
hll into the prepared pocket in the
breast of veal. Sew the opening with
piece Of string and q darning needle.
Rub the hrpast we'll with r,lnnfu Of