Mrs. Wilson's Cook Book Part 42

Many housewives have the impression that the preparation of the delicious accessories of the cosmopolitan meal is expensive. Well, I hardly need tell you that the French housewife is noted for her thrift and that these dainty tidbits are frequently portions of leftovers from a meal, sometimes the sc.r.a.pings of a saucepan or a tablespoon of meat, vegetables and gravy.

Have you ever had just a small piece of fish left over, entirely too small to serve by itself? And rather than leave it on a plate or saucer to form an acc.u.mulation you think, "Well, I can't use it, so into the garbage it goes."

Now this tablespoon or two of fish would have made you a few delicious canapes; by flaking it and then putting it through a sieve. Place it on a platter and then add

Two tablespoons of b.u.t.ter, One teaspoon of paprika, One tablespoon of grated onion, One tablespoon of finely minced parsley.

Work to a smooth paste and then spread on a narrow strip of toast.

Garnish with a slice of hard-boiled egg.

The canape, though it bears a foreign name, is not necessarily an expensive addition to the menu for the family, nor is it elaborate.

This delectable morsel is rather dainty, delicate and used as an appetizer that helps to start and stimulate the digestive juices and thus cause them to flow freely for the digestion of the food.

Canapes are usually served cold, on a plate covered with a doily; the canape is placed on this. They need not all be alike; the bread may be cut with various sandwich cutters or it may be cut into finger widths and then toasted lightly and spread with the prepared paste.

Meat, chicken, cheese, nuts, olives, etc., may be used in place of the fish. If you have just a spoonful or so of peas, beans, spinach, cauliflower or asparagus you may use it in place of the fish, thus making a vegetable canape. Try two canned pimentos in place of either meat or fish.

EGG CUTLETS

Make a cream sauce, using six level teaspoons of flour to one cup of milk. Dissolve the flour in the milk and then bring to a boil.

Cook for five minutes and then cool and place in a bowl and add two hard-boiled eggs chopped fine and

Two tablespoons of finely chopped parsley, One tablespoon of finely grated onion, One and one-half teaspoons of salt, One teaspoon of paprika, One-quarter cup of fine bread crumbs.

Mix and then pour on well-greased platter. Cool for four hours. To mould, form into shape and then dip in flour, then in beaten egg and then in fine bread crumbs. Fry until golden brown in hot fat or vegetable oil. Serve with tomato sauce.

BAKED EGGS IN CORN CASES

Make ten corn m.u.f.fins, from the following mixture:

One and one-quarter cups of milk, One egg, Two tablespoons of syrup, Two tablespoons of shortening.

Beat hard to mix and then add

One and one-quarter cups of sifted flour, Three-quarters cup of cornmeal, Five teaspoons of baking powder.

Beat thoroughly to mix and then pour into well-greased m.u.f.fin pans and bake for thirty-five minutes in a hot oven. Now cut from the top one slice from each of the four m.u.f.fins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce.

Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce.

SPANISH OMELET

Beat whites of three eggs until stiff, then carefully cut and fold in yolks of three eggs. Then when well blended, pour in hot frying pan containing three tablespoons of shortening; cook slowly, shaking frequently until mixture is dry on top. Now spread with a filling prepared as follows:

Place in a bowl

Two tablespoons grated onion, One-half cup of well-drained tomatoes, Four olives, chopped fine, Two tablespoons of finely minced parsley, One-half teaspoon of paprika.

Cook this mixture in two tablespoons of shortening until hot, spread on omelet, fold and roll, turn on hot dish, sprinkle with paprika and garnish with finely chopped parsley.

EGGS A LA GRENADIER

Cook three ounces of macaroni and then place in a bowl, and season highly. Add

One onion, chopped fine, Two tablespoons of finely chopped parsley.

Now fill into five pimentos. Place in a baking pan and bake for fifteen minutes. Remove and then place on a hot platter, flattening well; then place one poached egg on each pepper. Cover with cheese sauce and garnish with parsley.

CODDLED EGGS

Place a teaspoon of b.u.t.ter in an egg gla.s.s or custard cup. Break in two eggs, then add one teaspoon of b.u.t.ter and place in a cup of cold water. Bring to a boil and cook for three minutes. Lift cups on saucers, dust the eggs lightly with paprika, and serve. Use two eggs for each service.

How to utilize and serve leftover food so there will be no actual waste has perplexed many young housewives, and as one woman writes me: "I try to keep down the leftovers, but every once in so often they just rise up and conquer me."

Every housewife knows that, no matter how carefully she plans there is sure to be a small quant.i.ty of leftover meat, gravy or vegetables. And just what to do with them is almost a daily problem. Two essentials are necessary to successfully utilize leftovers: First, good seasoning; second, attractive appearance.

The French excel in serving leftovers because they so thoroughly understand the art of flavoring and seasoning. The French housewife knows very well that she may only have a _pot au feu_ to serve to the family, but the family knows that the delicate, attractive manner in which the food is put on the table would appeal to the epicure, though the table is but a plain ash top, scoured to the whiteness of the snows.

HOW TO PREPARE A f.a.gGOT OF SOUP HERBS

Place in separate piles:

One branch of parsley, One-quarter leek, Two branches of thyme, One-half carrot, cut lengthwise, One bay leaf.

Tie in bunches and then dry thoroughly and place in a fruit jar until needed.

FRENCH SEASONINGS

Each housewife prepares her own seasonings from her garden. You know, she grows them in the garden, and as the leaves become abundant she picks them each day, dries them thoroughly, and then places them in separate containers. She prepares the f.a.ggots of soup herbs and has them ready for instant use.

GARLIC

Few American persons know of the garlic but as a rank, pungent flavor.

To the foreigner garlic is as sweet tasting as the onion and its flavor delightful in food. Just that dash that it needs to give it zest. Separate a clump of garlic into cloves and then peel and place in a fruit jar. Now bring one pint of white wine vinegar to the scalding point and then pour it over the garlic. Place on the cover and set in a warm place for two days. Use this vinegar for seasoning gravies and use the garlic, cut into tiny bits the size of a pinhead, for flavoring.

For serving, use individual ramekin ca.s.seroles, baking sh.e.l.ls, and thus make for efficient and quick handling of the food, in which the food itself is presented in a most attractive way. A good blend of seasoning is most important, so I am going to give you a French housewife's secret. Mince four medium-sized onions very fine, then place in a bowl and add

Six tablespoons of salt, Two teaspoons of paprika, One-half teaspoon of thyme, One-half teaspoon of sweet marjoram, One-quarter teaspoon of sage, Pinch of cloves, Pinch of allspice.

Rub together until thoroughly mixed and then put in a warm dry place for twenty-four hours. Put through a fine sieve. Place in a bottle and use one teaspoon of this mixture in place of salt.