Show toH Q O FRENCH DISHES T HE French cook Is gifted In being beng be be- ing ng able to make very ery delightful dishes from the most simple ma tennis Choux a la Creme Put a tablespoonful of butter In hi saucepan with a cupful of water a n teaspoonful of ot sugar a piece of lemon peel and a little salt Boil Boll well together stir sUr In two tablespoon tablespoonfuls fuls of flour and cook until thick Allow this paste to cool then work Into It two eggs and sufficient milk to make a n drop batter Heat Beat a n kettie kettle ket keto tle tie of lard or use a deep frying pan drop the paste from a spoon into the hot fat making lumps about the size of 01 an egg When slightly brown and well puffed remove and drain them When cool scoop out outa a little from the tile top of each and till fill with sweetened and fla flavored ored ored whipped shipped cream Jelly JeBy or preserves may be used In place of the cream If pre pre- Boeuf a la Mode Take the under part of ot a round steak place In a deep earthen dish and pour o over er It spiced vinegar Let the meat ment remain In this tills several hours then lard it with strips of salt pork Make Incisions a few Inches apart and stuff stull with seasoned bread crumbs Use pepper onion thyme and marjoram Bind the beef Into Loto shape and dredge with flour Cut two onions and one half of a n turnip and a n small carrot and try fry In n a little fat Brown Drown the meat all allo allover allover o over er place on a trivet in a pan and add boiling water a n bag of herbs vegetables and simmer until the meat is tender Take out remove the strings and herbs place on a large hot platter surround with the vegetables and potato balls and onions 1932 Western Newspaper Union |