Miss Parloa's kitchen companion

The simplest form in which the foie gras is canned is the most popular, because it is the cheapest, and the livers can then be prepared in any way that suits the housekeeper's taste. The price of a small jar, holding about half a pint, is $ 1.25. This is enough for a small dish. Pâté de foie gras is nearly always served cold in some form, and is generally served at a luncheon or supper, if at all. Suggestions to Housekeepers. The list of the canned, potted, and bottled delicacies for the table is very long, and one can buy at first-class groceries almost everything that would be needed for a dinner, and few of the dishes require any preparation for the table other than heating. If a housekeeper should desire to make a selection of these prepared articles, for her use when away from the markets, she can send to a first-class grocer for his catalogue. She will find there a list of soups, fish, meats, vegetables, preserves, wine jelly, dessert biscuit, etc., from which to choose. RELISHES. India chutney is a sauce that is held in high favor by gentlemen. It is not very expensive, and keeps well. It is a combination of apples, onions, ginger, vinegar, lemon juice, sugar, and other seasonings. Sometimes tomatoes are used. It is served the same as pickles, to which class of relishes it belongs. It is also added to some fish sauces. Soy is a sauce made in China and Japan. It is a thick reddish-brown liquid, and is used in many fish sauces. The queen olive is very large, and is particularly well adapted to the purposes of cooking ; therefore, when the olives are to be used as a garnish in a sauce or a salad, or when they are to be stoned and stuffed for a relish, the queen variety is the best for use. The " baby " olive is considered as the most desirable for ordinary table use. Stuffed olives come bottled, the same as the plain fruit. They make a pleasing variation as a relish for the table or for a picnic party. FLAVORS. Some of the flavors which have been in use in European cookery for the last century or more are beginning to be used freely in this country. Cordials are among the most popular flavors for various kinds of creams and jellies. They are made by adding a rich syrup (obtained by boiling sugar and water together) to distilled spirits, and flavoring the mixture with various fruits and spices. These cordials are always rather thick. They are sometimes clear and sometimes slightly colored. Mention will be made only of those used in cookery. Maraschino is flavored with a bitter cherry. Cura$oa is flavored with orange-peel. Noyau is flavored with the kernels of the peach and apricot. Eau de vie de Dantzic is made of brandy, is highly flavored, and has gold leaf distributed through it. This cordial is used in making jellies. There is rarely enough gold leaf in it to give a pretty effect, and a small quantity may be cut up fine and put in the bottle when it is opened. A small book of gold leaf can be bought for half a dollar or a less amount. Cordials are very strong, and only a small quantity is required to flavor a dish. In buying rum for cooking purposes, get Santa Cruz. A small pint bottle will answer in a small family for a year, if it be used only for flavoring creams or puddings. CEREALS. Flour.