Show I In France Cooks I Do the Marketing American Visitor Tells of Customs and Menus of Country One ot of my great pleasures when I Igo Igo go to ParIs writes a wIdely traveled newspaper woman om Is s to hale ha dinner at the apartment of one of my Amer Amerlean Amerlean lean friends who lives of at the top of ofa ofa a house on a tiny street over 0 er on the left bank It Is one of the oldest streets street In Paris and the house In fact is the one In which Balzac Is said to ha have hae e written many of his great novels You must give complete dIrections to the taxi driver or you may miss It by a mIle or so and have to re return return turn on your tricks After you have climbed four flights of stairs you come Into a cheery living room look looking I Ing Into the tree tops of the gardens of the Inner court and on the tower ot of a lovely old church As you walt wait for dinner to be announced your ap appetite appetite petite Is aroused by alluring odors from the nearby kitchen where thE I little French maid of all work ork Is put put- putting tIng the last touchEs touchE's to the meal put put-I which she not only has cooked but for which she sho has marketed Amer Amerlean I lean Ican housewives es In ParIs usually find that It Is an economy to leave the marketing to the cook who buys much more thriftily and much better than they can themselves Market MarketIng lug Ing In Paris Is done dally daily and In very small quantItIes It Is a matter of moment Every article us Is consid considered ere ered separately More than one shop will be visited In the Interest of the best and freshest vegetables vegetables-in the choIce of the most tender chicken chicken- In the selection of the perfect fruit When We sit down at the table n a huge brown pot arrives and when Its cover Is lifted the Intriguing odors give promise of one of those famous soups which we all enjoy so much over there With this we had of course crisp French bread fresh and flavorful then came another brown casserole of chIcken surrounded by bythe bythe the tiny potatoes which are typical of France and small onions and baby carrots all brown and crisp on the outside and soft and tender render Inside We had our choice of red or whIte wine to add the last touch to this course and then enjoyed enjo ed watching our ho hostess tess mh a perfect salad meas measuring just the right quantity of oil I I I I and vinegar and adding the fresh tarragon and other herbs which give character to the salad It 18 s by the way only In the homes that one gets great varIety In salads unless you count hors d oeuvres whIch InvarIably invariably ably contain several variations of salads I have had however all kinds of Interesting combinations of piquant foods when I have been for for- fortunate fortunate enough to have been Invited to share a meal at home with some of my french friends In the Amer Amerlean Amerlean lean households you will even get your tomatoes skinned The French consIder that fluor Is lost by skIn skinning ning a tomato tom and while perhaps I ImagIne It the french tomatoes seem to have particularly tender skins shins Interesting addItions to salads are bits of anchovy herring or sae aar dInes and raw or cooked mushrooms Ii Fresh resh tarragon and chevril which we e find It dIfficult to obtain here are usually present The standard dessert Is cheese ser sered ed always with french bread rather than wIth crackers and fruit At this dinner however we were gh given en a special treat of frozen des des- dessert dessert sert which came from a confectioner famous for tor his ices particularly those of the bombe tj type pee As you know the bombe Is a combination of Ice and mousse The mousse Is usually flavored with some very fine cordial such as curacao or benedic benedictine tine This e evening small mall raisins which had been soaked In the cordIal were an unusual l addition Desserts ot of this sort are practically Uy always purchased from the confectioners as asare asare are the pastries and are not made up at home After the sweets came Camembert and Roquefort cheese and then AmerIcan coffee and con cor- cordials dials In the living room After all there Is nothing lIke a home meal In n France or In any other country I Salado a 3 tomatoes 1 pimento i cup cooked rice 1 clove clava garlic In bread 1 minced onion 1 tablespoon minced parsley par SA k cup olive oil 1 tablespoons tarragon teaspoon salt Vinegar Pepper Lettuce Skin and quarter tomatoes cut pimiento Mix on oil vinegar and seasoning sea sea- seasoning add onion onton and clove of garlIc Inserted In piece of bread MIx care care- carefully carefully fully with rIce and pour over toma tomatoes toe toes and pimiento Chill one hour remove garlic and serve with lettuce 0 Sell Ben Syndicate SyndIcat Service Benke |