Neufch§,tel,/. A soft kind of Swiss cheese.
Parisienne (a la),/ Parisian style.
Parmesan. A kind of Italian cheese.
Perche, / Perch.
Persillade, /. Parsley sauce.
Picalilli. Mixed pickles chopped fine.
Pique, / Larded with strips of bacon.
Poch6,/. Poached.
Polonaise (i la),/ Polish style.
Poulet,/ Young chicken.
Puree, /. Ingredients rubbed through a sieve.
Ragout,/ A stew of meat, highly spiced.
Rissoles, / Minced fish or meat rolled in thin
pastry and fried.
Roquefort Imported cheese.
Royale , / Royal.
Salade,/. Salad.
Sauer kraut, g. Cabbage pickled.
Saut6,/ Thickened gravy.
Souffle, / Light baked pudding or omelet.
Spaghetti, //. Similar to macaroni.
Supreme,/ White cream sauce made from
chicken broth.
Tartare,/ Tartar.
Tasse,/ Cup.
Terrap^ne,/ Terrapin.
Timbale, / Pie crust baked in a mold.
Tutti f rutti, //. Various kinds of f rulta.
Mil ess
A WRITER on the art of cooking has made the assertion that there is
more waste among the poor than among the rich, and explains it
by saying that the former have not learned how to use the odds and ends
that come in their way, while the latter have brought it to perfection.
Wastefulness is no indication of a generous nature, and yet we have met
those who imagined that if they did not show a careless, improvident,
spirit that they would be considered close. No greater mistake can be
made than this. Does not the Bible speak of the careful wife thus: "She
looketh well to the ways of her household, and eateth not the bread of
idleness."
ECONOMICAL LIVINQ.
To the young housekeeper whose first steps in the care of a home are
but a series of experiments, the words economy, comfort, and thrift saay
have but little meaning, but, ere long, the wish to make the most of every
new relation will cause her to ask imperatively for advice in this direc-
tion.
First, in the scale of economics, comes the knowledge of "how to
choose" that which is nearest the ideal in nourishment, and "how to cook
it" so as to get the greatest benefit out of it.
In our favored land, meat is one of the principal articles of diet, but
in the older countries, the laboring man is only able to obtain it once or
twice a week. Perhaps the all-wise Father so ordained it, if it be true,
as modern physicians tell us, that meat makes muscle not strength.
A small family in America will often waste what in a French home would
be enough to keep a household, for all the details of a French woman's
kitchen, no matter whether she be rich or poor, are managed with the
utmost economy. The food, although inexpensive, is cooked with such
relish, and in such disguises, as to induce a belief that an entirely new
dish is presented.
WHEN AND HOW TO BUY.
No more of any article for consumption should be purchased than
necessary for the number constituting the family. Many things for the
88
WASTEFULI^ESS.
(^^3^i^
Page 38
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Neufchâtel,/. A soft kind of Swiss cheese. Parisienne (a la),/ Parisian style. Parmesan. A kind of Italian cheese. Perche, / Perch. Persillade, /. Parsley sauce. Picalilli. Mixed pickles chopped fine. Pique, / Larded with strips of bacon. Poch6,/. Poached. Polonaise (i la),/ Polish style. Poulet,/ Young chicken. Puree, /. Ingredients rubbed through a sieve. Ragout,/ A stew of meat, highly spiced. Rissoles, / Minced fish or meat rolled in thin
pastry and fried. Roquefort Imported cheese. Royale , / Royal. Salade,/. Salad. Sauer kraut, g. Cabbage pickled. Saut6,/ Thickened gravy. Souffle, / Light baked pudding or omelet. Spaghetti, //. Similar to macaroni. Supreme,/ White cream sauce made from
chicken broth. Tartare,/ Tartar. Tasse,/ Cup. Terrap^ne,/ Terrapin. Timbale, / Pie crust baked in a mold. Tutti f rutti, //. Various kinds of f rulta.
Mil ess
A WRITER on the art of cooking has made the assertion that there is more waste among the poor than among the rich, and explains it by saying that the former have not learned how to use the odds and ends that come in their way, while the latter have brought it to perfection. Wastefulness is no indication of a generous nature, and yet we have met those who imagined that if they did not show a careless, improvident, spirit that they would be considered close. No greater mistake can be made than this. Does not the Bible speak of the careful wife thus: "She looketh well to the ways of her household, and eateth not the bread of idleness."
ECONOMICAL LIVINQ.
To the young housekeeper whose first steps in the care of a home are but a series of experiments, the words economy, comfort, and thrift saay have but little meaning, but, ere long, the wish to make the most of every new relation will cause her to ask imperatively for advice in this direction.
First, in the scale of economics, comes the knowledge of "how to choose" that which is nearest the ideal in nourishment, and "how to cook it" so as to get the greatest benefit out of it.
In our favored land, meat is one of the principal articles of diet, but in the older countries, the laboring man is only able to obtain it once or twice a week. Perhaps the all-wise Father so ordained it, if it be true, as modern physicians tell us, that meat makes muscle not strength. A small family in America will often waste what in a French home would be enough to keep a household, for all the details of a French woman's kitchen, no matter whether she be rich or poor, are managed with the utmost economy. The food, although inexpensive, is cooked with such relish, and in such disguises, as to induce a belief that an entirely new dish is presented.
WHEN AND HOW TO BUY.
No more of any article for consumption should be purchased than necessary for the number constituting the family. Many things for the
WASTEFULI^ESS.
(^^3^i^