Evening star., 1935-06-27
French Ideas
In Cookery
Are Needed
BY EDITH M. BARBER.

HAS DNClI 1dlIiOuS AOl kClACl dLlOllcs
With them gastronomy is an art and
is given the acclaim it deserves. Just
as much effort is used in the pro-
duction of cook book as in the prep
aration of any other literary product.
The Acadamie Francaise itself. one
year published reproduction of the
oldest treatise on cooking, both in
old French and new.
I am sure they would appreciate
some of our typical American dishes
If they had a chance to taste them,
whether or not they have been in
herited from our Indian predecessors.
My experience has convinced me
there is no country which has so
many excellent native products avail
able all the year around. 1t is true
that the volume" of business which
is necessary to support our large
commercial restaurants has naturally
taken away some of the individualism.
This has been especially true during
the time of prohibition because before
that period the charge for wine COW
cred some Of the cost for foods. The
cost basis in restaurants and hotels
was unknown in this country before
repeal. While, of course, we never
will 60 back-and probably should not
as far as this is concerned-I see no
reason why certain amount of indi-
vidualism should not return. The
large number of eating places Of the
tea-room type are certainly giving
us much better food than it was pos
sible to get except in expensive places
in prohibition days.
There is one thing that this country
needs, and that is larger variety of
fresh herbs at the everyday mar
ket-tarragon, sweet basil and ether
herbs of this sort as readily available
as parsley. The recipes I am giving
you today are from French cook
books in my large collection.
CauIiflower and Mustard.
head cauliflower.
IA teaspoon sugar.
"a teaspoon salt.
"a cup butter
p tablespoon tarragon vinegar.
l teaspoon prepared mustard
e teaspoon minced parsley.
Separate the caulif1ower into flower
cts and cook covered in just enough
water to cover the bottom of the pan
with the salt and sugar. Cook Is min
utes and drain. In the meantime melt
the butter and add the rest of the in
gradients and cook one minute. Serve
with callIif1oWer.
Consomme, Eggs, Cheese.
pints well seasoned consomme.
eggs.
4 cup small croutons.
Butter.
y pound grated cheese.
Boil the consomme and poach the
eggs in the boiling soup. With great
care put them in individual soup plates
or petite marmite dishes. Pour the
consomme over them. Add croutons
which have been Drowned in butter to
each plate and sprinkle with grated
cheese. Serve at once.
Sauce Provencale.
2 cloves garlic.
3 anchovies.
2 egg yolks.
tablespoon water.
n pint olive oil.
Juice of one lemon.
Pound the garlic. the anchovies.
Add the egg yolks and water and stir
well. Pour in drop by drop the olive
oil. Add lemon juice. Serve with cold
meat or fish.
Eggs With Tomatoes.
6 tomatoes.
new potatoes. cooked.
2 or 8 onions, small.
Sprig of parsley.
/ Glove garlic.
hard-cooked eggs.
Cut the tomatoes in half. cover with
salt. Slice potatoes. Slice onions
finely and chop parsley and garlic.
Cut the eggs in fine slices and mix all
together carefully so as not to break
the eggs. Season with oil and vinegar.
Copyright, 1880