Newspaper Page Text
THE WASHINGTON HERALD," SUNDAY, ' JANUARY 14, 1912.
Edited jV Marion Hakland
AWAIT T2fS JA2tVHlCT-
7 A4 4 r 9 .
- -A f-l isr-s-j-sssl-l ? Vssf--sL rYsl-tf
JW r M
1 mm mWEiS
tW v t 1 1 AiTADurr
r-ri N esteemed and Intelligent corre-
" "I have noticed that your "Family
' V Meals (or a 'Week Include almost
dal y mention o( canned fruits and
vegetables. lt have read so much of
late years concerning poisonous adulter
ations of canned provisions and so sick
ened oi er the novelists pictures of can
nine establishments, that we bae ban
ished them from our tsble. If 1 mistake
not. you refrained for years from recom
mending these, foods. Would you mind
letting us know what has altered your
views Unless my memory is at fault. I
read several years back an article from
jour pen making revelations of deleteri
ous chemicals discovered by you in pre
served pears. That story was one of the
fy AN jou tell me why for the last
( f ew n,onths my cakes fall no
I matter how carefully made and
whether coal or gaa range Is
used? They are almost sure to
fall In the cooking or soon after they are
taken from the oxen
" I have been a housekeeper for twenty
) ear and used to be a good cake maker
" Mrs. W L."
The probability Is that your batter la too
thin. This Is, ottener than any other cause,
the mistake ln cake making. Thin batter
puffs up like a souffle when baked, and,
like the souffle, collapses In cooling.
Or the fault may be ln too rapid baking.
Do you cover the cakes during the first
half of the time they are in the oven? And
is the heat steady? Try making the bat
ter a trifle more consistent.
Thee Good Recipes.
" My offering Is three recipes that have
never failed me. They may help some
Newly-wed who likes to get up homemade
" GRAHAM BREAD Two cups of bread
dough, one egg. ene tablespoonful of -lard,
one-third of a cupful of sugar, graham
"Mix Into the dough as much of the
graham flour aa you can by using a spoon.
Let it rise and make Into a loaf Set for
the second rising and. -when It is light,
" WHITE CAKE. ALIAS BKIDES DE
LIGHT Two cups of sugar, one and a
half cups of milk, half a cup of butter,
three cups of flour, three teaspoonfuls of
baking powder, whites of four eggs. N.B
This cake has never failed
" FUDGE Two cups of sugar, one cup
of milk, two squares of unsweetened choco
late. Boll slowly, stirring little, until when
a little dropped Into cold water may bo
formed with the fingers Into a soft ball.
Then add butter, about the size of a wal
nut, and set aside to cooL
Do not beat until It Is perfectly cold.
Just before pouring It out of the kettle add
a cupful of English walnut meats broken
to pieces. If at ,any time the fudge Is too
hard, beat again, adding cream.
" In answer to a request made by a Min
nesota housewife I add this recipe for:
" REALGERMAN KAKFELKUCHEN
One cup of bread sponge, one tablespoon
ful of lard, half a cupful of currents. Flour
to -fce a dough not quite so stiff as that
things which set us against canned foods.
Or was It written by somebody else
" We' are painfully restricted in the matter
of vegetables all winter long My John
cannot abide the smell of cooking turnips
and cabbage in the bous. and the young
people will not eat onions If they are go
ing out in the evening. This shuts the
door of the kitchen against three of the
vegetables one may buy In winter. We,
ring the changes upon carrots, sweet and
white potatoes, and rice, macaroni, and
hominy until we long for green stuffs.
If you can offer valid reasons for ad
mitting canned beans, corn. peas, spin
sch. and young beets to our table, we shall
cue you yet another debt of gratitude.
" One thing more I suspect one rea
son why canned foods sre not more pop
ular Is that few cooks know bow to pre
pare them for eating Can you drop a
hint or two In this direction?
" OjJe Or Tour Disciples
Condition of Decade Ago.
I am right glad that you have-asked the
questions I here set down I bear the
same in effect often from other corre
spondents. The prejudice against canned
foods dies hard. By the way. I thank you
for not saying " canned goods'" Somehow
I alwa s connect the idea of " goods "with
a ard stick. Under conditions which ex
isted a. score or even a decade of yean
ago, the objections to the use of them
entertained by you und other intelligent
housemothers were not groundless. Novels
and new spapers may have piled the muck
rake over-zealously in bringing to light
the unspeakable abominations of slaughter
house and canning factories. There was
foundation for the shocking tales One
could hardly pick up a paper that did not
contain the report of somebody poisoned
b eating csnned corned beef or potted
salmon Now and then a chemist told
of analysis excited by suspicion of fam
ily o- Individuals who bad suffered agonies
of indigestion sfter indulging freely In
for bread Just before baking spread with
soft butter, sprinkle with sugar and cin
namon. Mrs. L. A. R."
Notable additions to our store of recipes.
I wish you had said how soft the bread
dough must be which would allow enough
graham flour to be worked In to entitle
the product to the name of "graham
bread" Don't lou mean bread sponge?
Let us hear from you again on this little
As you will see. I have taken thellberty of
substituting "teaspoonfuls" of baking
powder for your " tablespoonfuls " ln the
recipe for " bride's delight." Tbe larger
quantity was undoubtedly a slip of the pen
Having made the like on sundry occasions,
I can comprehend how It happened. Three
tablespoonfuls of baking powder to three
cuptuls of flour would have made an odd
combination which would have been any
thing but a " delight"
At least, this Is my Idea of the propor
tions I recall that I once wrote " pounds "
Instead of ounces, and, had not the proof
reader " queried " It. the atrocity would
habe been published. -I hav e always been
grateful to that man!
Anenl the "Turkey Question."
"Just now tho 'Turkey question' Is
uppermost In the public mind. Now that
Thanksgiving and Christmas are among
the things that were, I want to tell house
mothers of my economical way of serving
the parts of the national bird left after
the feasts are over.
" First Takeoff with a sharp knife all
the meat that will come away ln nice.
large, neat pieces and serve cold or warmed
up In the glblet gravy. 4
" Second Break apart the bones and
pick out and oft all tbe small pieces of
meat which adhere to the carcass. Put
Into a small pan with some of the stuffing
and a tew stalks of celery. Chop this fine,
make Into balls or rolls, roll In egg and
cracker crumbs, and fry as croquettes. V
"Third-Put all the bones thus denuded.
Into a kettle, cover with cold water, and
season welL Cook slowly until the bones
are perfectly clean, remove them, and
strain tbe soup. "Sou will have a most ap
petizing broth for the first course of jour
dinner of cold meat, with the croquettes as
an entree. "Mrs. F. A.D."
Sou might have made a scallop of the
first gleaning from the skeleton which
canned oyjtera or fruits. It -Is not a'- fully than they could be were they picked
ways true that "there must be fire where by the housewife's own hand and cooked
there is much smoke." In this mstterof in her own kitchen. The manufacturers
canning the smoke became an offense tn Invite and desire Inspection of their ad
the'nostrlls of the community, at length, mlrably appointed works. The one and
lou are correct in thinking that I had sufficient preservative Is HEAT, held con
my say anent canned pears five or seven tlnuoualy at a given point until the work
years ago. I did much of my own pre- of sterilization is complete. Cans and
serving and pickling at that time and we rubbers are likewti e sterilized a Is every
never bought canned fruits oranyvegeta- part of the machinery with which the
ble artificially preserved except, occasion- foods come Into contact.
ally, tomatoes for soups. A remark of a I am thus circumstantial in statements
member of my family In regard to the relative to this Important subject because
"brunette complexion" of my Bartlett tn times past I shared fully in the dli
pears as contrasted with what the critic trust of canned foods cxvrassed by our
termed the " chemical blondes " sold by present correspondent, and did not hesitate
grocers, put me upon the scent. A chem- to declare my sentiments. I owe it to con
ical analysis of the contents of a can of stltuents and to the reformers to whom I
pears put up by one of the most respects- award the honor of the great end enefl
ble canning houses In the country revealed cent change Is the conditions we oneede
ln three tablespoonfuls of the fruit enough plored, to explain why I recommend the
sallcllc acid to dose an adult. free use of that which I then deprecated.
It is not right that we should hare to
Before Days of "Pure Food." "Te opon " " "?? ,0"5
' ' when our overheated houses and lessened
-And this stuff." wrote the Indignant outdoor exercise engender bile and a eon-
chemlst-one of our best wtio reported the gested state of the whole system. It is sn
result, - Is fed freely to children all over unspeakable comfort to me-nd It mutt
the United Btateat" be to numberless other housemothers tone
Simultaneously with thla discovery by a able to order green and succulent adjuncts
private citizen, a meeting of- eminent physi- to the heavy and heating meat dithea which
dans, held In the largest city In our coun- belong to the season. And it la a genuine
try. condemned. In no measured terms, satlsfsctlon to me that I may eonsden-
other products put up In airtight cans, as tiously assure those who do me high honor
highly deleterious to the-bumsn stomach, when, like our correspondent of today, they
It was openly suggested at that conven- CaH themselves my " disciples "-that they
tlon thst the alarming Increase of Bright! may set before their households the
disease In America within the last quar- kindly fruits of the earth " In the depth
ter century might be In consequence of of winter as fearlessly aa In summer,
the lavish use of such preservatives as sail-
Vw kh,.-,!A , .!. --.- Now, u to th treatment of canned food
jay puDiiCsa-Uon or tne siruett pear story . y . .....,
to which you refer drew down upon my un- or to mske them palsub to the
.dentine self a storm of proUst from M"r pc!fon,( ,dh not ""J,Jh
:,?: ?r:j ??. i,f .: : '?, - , do mor. ,. , .
head of the Hat. An excellent medicine In
skilled hands, as were, doubtless, others of
"" "-"---; --h -f-.- ... ri
of my constltuenu-the housemothers of
the land-I replied that "we do not take
our physic at random with our tctuals."
i Then came a reaction of common sense
and scientific revolt. The most benefl-
cent Uw that has been enacted since we
the country to the other. Men like Dr.
Harvey P. Wiley held with steady hand
the searchlight that brought the hidden
things of darkness into public view Heavy
penalties await the manufacturer who uses
adulteranta In the preservation of food and
falls to te'l the truth In the label affixed.
to can or parcel.
Canned Foodi Made Safe.
Intelligent men with the fear of God be-
fore their eyes and the love of their brother
man In their hearts combined to make can-
nlng safe and honorable. Having watched
the progress of this reform from Its Incep-
tlon until now, I wish I had space and time
in wMch to tell the story as I should Bke to
lay It before my big family. They must
take my word for It that canned foods
ere now prepared for them far more care-
would have gono further than the cold
meat by reason of the addition of crumbs
and milk. The second scrapings might
have been wrought Into a toothsome and
ev en elegant salad by the help of the celery
lour dinner would have been savory and
tempting. Cold meats are seldom either
ln winter. We thank ou for showing how
far a turkey may be made to go Contribu
tions dealing, with entrees which are really
leftovers, yet which play their part gal
lantly, appeal to me with peculiar force.
"Turkey rack soup," as the southerners
name It. la a prime favorite to our house
hold It Is a sort of final cheVr sent after
the vanishing bird who was good to the
" Some wek ago the following question
and answer appeared tn theHelpingHsnd:
" ' I see that you answer questions on
household subjects, and especially on man
agement I am a young housekeeper, and
my husband doesn't earn good wares. I
should like to know how we can live on U
a week and have nice things to eat I
don't wantanythlng elaborate. Nora.
" ' A puzzle which I submit to a comlt
tee,of the whole. Can two healthy persons
live and keep In tolerably good plight upon
ti a week for food alone? If to, tell us how,
giving figures and food.'
" I purpose to answer this question ln
the afflrmatlvelf you will resign tbe menu
corner to me for one week. The bills of fare
I Inclose may be filled at the price named
by " Nora.' I tend a list of .purchases that
prove this. Tou need 'not print the menus
If you are not convinced by the examina
tion of this list that my claim is valid,
v ' PBAcncsr, HovsKMOTHXB."
Coffee. Hominy. Urtr.
Tea. Baked apples. Cheese and crackers.
, Bean soup.
Itamburter ttesk. Onions.
r -' tUQKDAY.
you cooked, unseasoned material to be pre-
pared by yourself ss you may Judge best.
None of the canned foods should be turned
dlreetIy tim tD, juU opne, tm orflM,
,nt0 the ilucep or th. dl8h , wnlcn
u ,erTwL 0pen Ue j.r MVer
,, v.f. ,v., , ..,.. . ,
the contents Into, an. uncovered,dlsn- The
sir takes off the "close" taste Inevitable
tn tntA t1it i tn hmt4rT)lr mlA
To ,erate " It by this simple process,
ln ra. home we add I0r t0 c,Bnt(j
fruit beforesendlnglttouble ItUusually
too tart for the palates of those who like
sweet things sweet." Cream la passed
.h ,.,,., .nd k-,,1,. .r..r ,h.r .
luclired. A ucious conserve Is made by
turnlnc y,,, ., fronj canned peaches,
,oalnr a cupful of sugar for a quart Jar.
Md boiling the sirup for half an hour after
the augar U dissolved Then pour It boIUng-
hot over the peaches, cover closely, and do
not use until next day As the fruit la
not cooked ln the sirup It does not loss
I asked my grocer last week the price of
a certain brand of pickled peaches, and was
told "80 cents! This for a quart Jar!
I bought a quart can of a brand I knew
I could trust, snd when It came home
drained off every drop of the sirup and
brought It to a boll In a saucepan. At this
point I added a cupful of vinegar with a
last Not a scrap of him should be thrown
away until the bones are drained of every
drop of savorlness.
Recipe for Taffy Apples.
"Could Sou kindly give me a redpe for
taffy apples? 1 have children who love
them dearly MM. W. H."
As your letter did not reach me until the
Sunday specified had passed I cBnot com
ply with your request ln full. It Is never
practicable to answer a query In tbe paper
within a week after It comes to me. Tbs
mail la Immense and a certain degree of
order in replying to queries must be pre-
Tea. TBsked potatoes.
Ten eeet can ucaato soup.
Irish stiw with vegttaslts.
Hlmesr. Cofft. Left ever ef hash.
Tea. Toast Baked apples er potatoes.
(The dinner menu Is wanting at this point
The two may have dined out or fasted for
the rest of the day Editor.) '
Hominy with moluses. Coffee. itfU toait
PoUtoes. Tea. Cheere and crackers.
Remainder of tomsto soup.
Htmourger steak. Fried potatoes.
Bread sad butter
T LUNCHEON. 1
CoceM snd cracker.
few blades of mace, aix whole cloves, and
as many pepper corns. Bringing It to
quick boll in a covered saucepan to keep
the strength of the vinegar, I poured It upon
the peaches left ln the Jar. screwed down the
t?Pvd Mt t,We fr fUr d7 W".h Jore It falls. It Is a delicious accompanl
Pickled peaches as rood as those of the mt t0 t j , tt0
fancy brand, at a cost of 3) cents, count-
lng all Ingredients. In these days of high p,... .,. v..
prices It Is no mean achievement to sav t2SJB nL,Im . ,,,,,
W cU upon on. quart of sweet pick... , !XZt?
r,, , r. ,. r- are willing to undertake it. for the process
till of Culinary Lconomy. u simpie.
BAKED PORK AND CANNED BEANS. SPINACH SOUFFT-E. This Is an ex--Here
again Is a bit of economical con- eellent left over from th dish I have Just
trlvance. Canned pork and beans may be described.
hid. but they cost a third more than the Turn the remnant of spinach a la crime
can of bean by Itself. Into a bowl and beat Into It a cupful of
Turn out the beans an hour before you milk Into which you hsve dropped a tiny
are to cook them. Boll a bit of streakod bit of soda, then the whipped yolks of two
salt pork for the same time, put the beans eggs and the stiffened whites ef the same.
Into the bake dish, scoop a hole In the Beat all hard for a minute and pour Into
middle In which bury the pork. Set the ves- a buttered bake dish. Bake, covered, twenty
set containing the water In which the pork minutes, uncover, brown quickly, and serve
was cooked ln snow or iced water to throw before It falls.
up the fat. Skim this off and put Into the If yon have no left over from yesterday.
pan tn which you save drippings. Add to chop a esrr of spins ch fine, season with
the skimmed liquor a tablespoonful of salt, pepper, -a teaspoonfu! of sugar and
molasses, a saltspoonfu! of made mustard a little nutmeg, then proceed aa directed
and a dash of pepper. Mix welt and pour with the cold spinach.
over the pork and beans. With a fork CANNED GREEN PEA& Turn from
work these gently to let the liquor reach the can an hour before uilng. and drain
all parts Bake, covered, half an hour, oft every drop of liquid. It gives a "flat"
Uncover and brown lightly taste to thepeas. Now lay ln Iced water for
This dlih will be more delicate tn flavor half an hour. Put over the Ore In enough
than when the raw beans are prepared for boiling water, slightly salted, to cover the
baking by the ordinary method. The sav- Pea an Inch deep. Bring to a quick boIL
lng in time and trouble Is a consideration, add a smsll lump of sugar; cook for a
and the lessened cost ln money Is some- minute more, and drain. Serve hot, stirring
thing to be thought of a teaspoonfu! of butter Into the peas after
GREEN CORN SOUFFLE.-O10P a can dishing them
of green corn One Whip the yolks of two The foregoing rules for preparing canned.
eggs light and beat them Into the com. foods for the table prevail, with slight
8tlr In a tablespoonful of melted butter variations, with all vegetables thus pre
and the same of sugar, with salt to taste, 'erred.
Dissolve a bit of soda not larger than a pea
In a tablespoonful of hot milk, and ad. Creamed Com fot Soup.
to the, mixture. Lastly beat the whites CANNED CORN SOUP if possible get
of two eggs toastandlngfrothandwhlptn.1 creamed corn for this. Tour grocer should
Turn Into a buttered pudding dish, cover, be able to procure It for you.
and bake In a quick oven for twenty mln- If yon cannot, chop the corn tine and put
utes. Brown quickly and serve at once be- It over the fire with a pint of weak soup
tr ed. Consoling myself for the Inability
to do as you wished and as I should like
to do, with the reflection that the children's
lore for the delicacy Is likely to be peren
nial. I offer the coveted recipe.
TAFFT APPLES Get clesn. sound lady
apples. Stir a cupful of sugsrlntoapintot
molasses and when the-sugar has dlssolv ed
set ov er the fire where It will beat slowly to
a boll. Cook for twenty minutes after the
bubble becomes general, and drop Into the
mixture a teaspoonfu! of baking soda- Da
cot stir the sirup or It may granulate. The
soda, will take care of Itself and with much
flzxllnr and foaming blend with the add
In the molasses. Shake the pan to prevent
Tea, Heinlny UbUssts.
.. . DINNER.
Cedfito. Corned beef hub. Rice snd milk.
?. " IB' bolUd with rice. Ormsgrs.
(Another break occurs ln the zdenu. It
Is evidently so carefully prepared-and. so
neatly written that some explanation other
than Inadvertence should be made. The
moit plausible la that the joung" couple
took three meals per weekat the house of
friends or relstlves. There Is no menu for
breakfast or for luncheon on Saturday.
Fea coup. Umb boiled with lire. Oranges,
(Bread serted with every meaD
The foregoing- U submitted td the Judg
ment of housewives who clamor for eco
nomical menus which shall yet combine
palatableceta with nourishment, variety,
and cheapness. They are also referred for
careful consideration to the scores of Johns
who prick, up their ears at sound of " four
dollars a week enough for a family of two
or three." and forthwith demand- of their
respective and. harried spouses. "Why
cannot you do what other women and
housekeepers -do? There Is not a. doubt
that, the above meals may be set upon the
table for the tum'named by the compiler
in reply to "ora." Will ocr critical John
be content with n for his healthy, hungry
self ? w ahould like to heir from -wive
and husbands upon t point suggested.
Gvr2yhr ra r-
Sttd JBrrt r, i
scorching at the bottom. Watch It con
stantly and lift the saucepan Into tbe air
for a minute, should the boll become vio
lent At the end of half an hour test the
sirup with a spoon to see If It Is brittle. If It
spins a thread from the tip of the spoon
and hardens Inttsntly when dropped into
Iced water It Is done.
Turn Into a bowl to cool and make ready
the apples by running a long splint of wood
or a hat pin or a toothpick Into the stem
end. When the taffy Is more than luke
warm yet not hot enough to burn the finger
dip the apples In and hang them from a line
stretched across the room. Let a few
dinging drops fall before you hsng them.
There should be a smart current of frosty
air blowing through the room and over
them to cool tbe taffy quickly. Tou will
perhaps) have to dip them several times, let
tins the candy covering then get hard be
fore yon do this. The sticks are necessary
to keep them ln shape. It would sot do to
lay thsm down or to let them touch one an
other. The success of the redpe depends upon
the brlttleness of the boiled sirup.
Burnt Sugar Cake.
"An Inquiry was made a 'lttle while ago
for a burnt sugar cake. It was reftrred
by you to the committee of tbe whole, of
which I am a part May I ask your consid
eration of the following;
" BURNT SUGAR CAKE To prepare the
burnt sugar, melt one cup of sugar ln a
granite pan till It Is a liquid and throws oft
an Intense smoke. Have close at hand one
half cup of boiling water, which add to
the sugar, stirring rapidly. Let It boll for
a moment, when It Is reiily for use. Cake
part: Beat one-half cup of butter to a
cream, adding gradually one and one-half
cups sugar. Beat till creamy. Add yolks
of two eggs and blend, thoroughly. Nex,"
add one cup of water and two cupsof flour;
beat five minutes; then add three teaspoons
of the burnt sugar, one-teaspoon of vanilla,
and one-half cup of flour ln which two tea
spoons of baking powder have been sifted.
Lastly, add the whites of the eggs beaten
stiff. Bake ln three layers and put to
gether with the following frostlnj:
""Frosting Two cups brown Sugar, one
third cup milk, and one tablespoon of the
burnt sugar Boll till It hardens In water,
add a. few drops of vanilla, and then beat
till creamy enough to spread on cake. A.
delicious cake and well worth the effort en
stock. If you have no stock on hand use a
10 cent can of beet soup. Cook gently for
half an hour, then stir ln a tablespoon
ful of butter cooked to a roux" with one
of flour; a teaspoonfu! of onion Jule, salt
and pepper to taste. Boll up coco and
GREEN CORN CHOWDER.-Chop the
corn. fine. Peel and mince an onion and fry
It brown ln a great tablespoonful of butter.
Turn Into a saucepan and add the chopped
corn, tour pilot biscuits that have been
soaked hslf an hour In enough mils: to
cover them, and two dozen potato balls.
cut with a gouge, then parboiled. Season
with PPPer, salt, and a tablespoonful of
chopped parsley, and pour Into the saace
pan three cuptuls of boiling- water. Sim
mer slowly half an hour, and stir ln a cup
ful of not milk which baa been thickened
v lib, a roux of a tablespoonful ef butter
stirred up with one of floor ln a frying pan.
Serve aa soon as the roux-ls mixed with
the other Ingredients. This Is a. nourish
ing and palatable soup, although it has no
bate of meat stock.
SPINACH Jl LA. CREME. Turn the
spinach from the can aa hour before cook
ing It. 'When you aro ready to do this mince
It fine and set over the fire la the inner ves
sel of a double boiler, the outer betas filled
with boiling water When the spinach. Is
hea Ung make a roux In a. frying pan of 000
tablespoonful of flour and two ef butter.
When this is a smooth blend" stir It
Into the hot spinach. Season with white
pepper and salt to taste, with a teaspoonf ul
of white sugar, a dash of nutmeg, and a
teaspoonfu! of lemon Juice.
Beat all together over the fire and cook
for ten minutes, stlrrlr often. Heat half a
cupful of cream ln a separate vessel with
a bit of soda the size of a pea. and when
It Is scalding hot beat Into the spinach.
Cook three minutes more, stirring and beat
lag all the time. Serve smoking hot. gar
nishing the dish with triangles of toast.
tailed. The burnt sugar left over may be
bottled and kept ln good condition foreome
length of time. It Is used In our family for
giving gravy a brown color, also.
" I w as much Interested In your article on
cooking In. paper bags I sincerely trust
that the near future w til bring to light more
definite rules foe paper bag cooking.
".A. H. S."
The art of paper bag cookery la still in
Its Infancy. It has exdted attention ln New
Tork dty amounting to enthusiasm, still.
It can hardly be said to have taken the
cooking world by storm. There are nota
ble difficulties to be overcome. I advise
women who are at what is technically
known as " light housekeeping " to make
personal .trial of the new method. The
bags are cheap, and I have yet to hear of
any article of food that was Injured by
the process of preparing It for the table
In the hag. At the-dinner to which I re
ferred a fortnight ago, held In a famous
restaurant fish, sweetbreads; and chickens
were cooked to a nicety ln the bags; also
"Alaska bake" and fancy cakes.
What Are "RSleUes"?
Some weeks ago we printed an In
quiry as to the nature and form of "rill -ettes."
A member wrote for directions
how to make them appending a redpe for
a dish she had eaten and enjoyed In Paris
seven years ago which embodied " half a
pound of fresh rtllettes." I avowed ray
Ignorance frankly and begged for enlight
enment This Is supplied by a Pennsyl
" Upon page 184 of Itoutledge's French
Dictionary -we read: 'Rlllettes Minced
"This work was printed for George
Routledge & Sons. London, by Bernhard
& Tauchnitx, Leipzig;
"Is thla what 'F.L.' wants? C.L.A."
Tou may be right and the definition cor
rect la which cose "rlllettes" would
seem to be a refined edition ot the plebeian
Tet " F. L." should not have had so much
trouble ln getting them in her dty market
Hear her plaintl
" The r(llettes which New Tork restau
rant keepers pretend to make ore worth
less for our purpose."
So, tn spite ot Messrs. RoutledgevBern
hard., and Tauchnitx; we re sent groping
la the fog again. Who can tell us what
the Taunted " rlllette " Is?
v t 1 4utf