Show In n France Cooks oo s Do of the e Marketing g Amel American ican Visitor Tells of Customs and Menus of f Country One of or my great grent pleasures when I Igo Igo go to Paris writes a widely traveled newspaper roman oman Is to have base e r at the apartment of or one of my Amer Amerlean lean Icon friends frienda who lives Ilves at nt the top or of ora ofa ofa a house on a tiny street over on the left ert hank bank It Is one of the oldest streets In Paris Parts and the house In fact Is s the one ono In which Balzac Is sold to have written many of hIs great grent novels lou Iou must give o complete directions to the taxi tail driver or you yon may ml miss It by a mile or so and have to re- re return re return turn on your pour troths tracks After you have climbed four flights of stairs you pea some come Into a n cheery heery living room look lookIng lookIng lookIng Ing Into the tree tops of the gardens of the Inner court and on the tower or of a lovely 10 ely old church As you walt waft for tor dinner to be announced your year ap appetite appetite petite Is aroused by alluring odors from the nearby kitchen where shore here the th little I rench maid mal of all al work ork Is put putting tang the last touches to the meal whIch she not only his has cooked but for which she has marketed Amer AmerIcan Amerlean Amerlean lean Ican housewives In n Paris Parts usually find that It Is an economy to leave the marketing to the cook who buys bops much more thriftily and much better than they can themselves Market MarketIng Marketing MarketIng Ing In n Paris Is s done dally and In Very small quantities It Is a matter of moment Every Lvery article Is s consid eyed ered separately tore Shore than one shop I sill be visited In the Interest of the I best and freshest In vegetables vegetables In the choice of the most tender chicken In ln the selection of the perfect fruit w When hen hen we sit down at the table n a huge brown pot arrives and when Its ts co corer er Is lifted the Intriguing odors o gl g ive promise of one of those famous soups which we all enjoy so much mach machover over there With this we bad had of o 1 course crisp French bread brend fresh and then came another bro brow n casserole of chicken surrounded by bythe bythe the tiny potatoes which are typical of o f France and small onions and bab 9 carrots all nIl brown and crisp on the th e outside nod and soft sott and tender render Inside 11 e a had our choice of red or whit white e wine to add the last touch to this the s course courso and then enjoyed watching g our hostess n a perfect salad mess mens measuring tiring just the right quantity of of oil I and vinegar and an adding tile the fresh tarragon and other herbs which glue give character to the salad It 18 Is by the way only In the homes that one gets great variety In salads unless you count hors d oeuvres which invariably ably contain several variations of salads I have had however all kinds of ot Interesting combinations of piquant foods when I have been for for- fortunate fortunate enough to have been Invited to share n a meal at nt home with some Rome of my French friends In tile the Amer Amerlean lean households you will even get your tomatoes skinned The I rench consider that flavor Is lost by skinning skin skinning ning a tomato and while perhaps I Imagine It I If the 1 I trench rench rench tomatoes seem to hive have particularly tender skins skiM Interesting additions to sands are bits of anchovy herrin herring or sar sardines sardines dines and raw or cooked mushrooms Fresh tarragon and chevril which we find It di difficult to obtain here are usually present The standard dessert Is cheese sensed always with I rench bread rather than with crackers and fruit At this dinner however we were gl glen gisen en a special treat of frozen dessert dessert des- des dessort sert sort which came from a confectioner famous tor for his Ices particularly those of the tho born bombe be type As you know the bombe Is a n combination of Ice lee and mousse The mousse Is Isu u usually flavored with some very fine cordial such as curacao or tine This evening small raisins which had been soaked In the cordial sere tere nn an unusual addition Desserts or of this sort are practically always purchased from the confectioners ns as asare asare are the pastries and are not made up at home After the sweets came Camembert and Roquefort cheese and then lien American coffee and cor cor- cordials cordials dials In the living room After Arter all there Is nothing like a home meal In France or In any other country I Salada a 1 I tomatoes 1 pimento Y cup cooked rice 1 clove olova garlic In fn bread 1 minced onion 1 tablespoon minced parsley cup olive oil 1 Ii tablespoons tarragon i teaspoon salt Vinegar Pepper Lettuce Skin Shin and quarter tomatoes cut cu t pImiento Mix tIt oil oll vinegar and sea sea- seasoning seasoning seasoning add onion and clove of garlic e Inserted In piece of bread brend Mix care care- carefully carefully car fully with rice and pour over aver toms toma tomatoes tomatoes toes and pimiento Chill one hour remove remote garlic and serve ser with lettuce Q Dell Syndicate Syndicate Service |