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Show French Recipes By Expert Cook U -To Appear Daily i Miss Cliff Offers Suggestion on Potage au Riz and Two Delicious Sauces I Mlw Cliffs eperial French recipes will appear In The Telegram from day .to day, as will nil other necessary announcements an-nouncements on the sc hool. Here are j some of her recipes: IPOTAGE AU RIZ.' "Put half a pound of well-washed I rice Into a saucepan with two quarts : of vegetable stock and boll until tender. Move the saucep.in to the side of the ; fire ami stir in a cup full of stewed tomato? and three tattlespoons of 1 butter. Serve wit h sippets of toast. These may or may not be fried In butter but-ter as you prefer." SAUCES. -One of the very simple s.iuees much served with fih or boiled ham is made as follows: "Put one tablespoon full of mustard In a half cup of the water in which the fish or ham was cooked, add two tablespoons table-spoons of white wine vinegar and let 'this come to a boil, add two slices of J lemon and let it stand for five min-jutes. min-jutes. Remove from the fire and add , two eggs thoroughly In-afen with a 1 teaspoon full of water. Season with salt and pepper, but do not allow it to boil or It will curdle." . " "Another very luscious sauce which : entatln a little mote trouble, but Is ! quite worth It. Is Jauce Piquante. ! "Kor this we cut two onions in sli es, ! (also a carrot and two shallots and put into a saucepan with is table-spoon' (of butter, -ftace over low hMt on the (electric rang, add a sprig of thyme, j ia tablespoon full of minced parslev, a 'small bay leaf and two cloves. When, the onions are a golden brown add aj tablespoon full of flour, a little plttin- J stock and a tablespoon full of vine- gar. Boil up again, strain thru a wire: sieve and season with salt and pepper' j |