Show Lf f V Jf n If tV I iii i r I Food for Reflection I IBy By D. D M. M CORY i t Copyright My window faces the domestic offices of ot- faces 0 of the house opposite Between the branches of ot a spreading cedar I Ican Ican Ican can see right Into the beautiful kitchen with its modern modem polished rang range Its regiments of ot shining copper pans Its rows of ot warm tinted casseroles and terrines Better netter still I can watch the white-gowned white st d' d presides over the culinary temple what time she prepares delicacies for the lucky beings who are privileged to employ her I do do not Ji know them th them mI I I have never neverseen neverseen neverseen seen them I am merely am merely a desolate stranger come to for summer summer In Ina country a a country village a and d. d by hazard anchored anchored anchored an an- in cottage rooms overlooking a little Tudor manor house bouse As for the tho summer It has not come In its place Is a n caricature done in dull damp depressing greys For myself myself my my- self self I ache for tor nutriment For they give me nothing to eat in the cottage at at least they give me nothing eata eata- ble I have suffered a barbaric dietary of ot tepid chops leathery steaks and sodden vegetables sodden vegetables for nearly a n fortnight fortnight fort fort- n night and so so when the the kitchen windows windows windows win win- dows opposite are aro re thrown brown open as they are to-day to my eyes search the view within with a longing both of ot emptiness and the remembrance of ot past good cheer The ghosts of ot real dainty satisfying repasts haunt me as ns I watch the proceedings of or the cook Something Js s toward there Is activity in the kitchen and lucky chance has given me a front seat seaf for the show Food It surrounds the Interesting creature creaturo In the kitchen Even at this distance I can distinguish Its main features tinted Coral red mullet those woodcock of ot the sea lie He reposefully re- re like Vere de do Veres in a row Near them is a heap of ot sweetbreads white and round Beyond Is an open dish lull full of ot the tender portions of ot most spring like chickens and in the foreground saddle of ot mountain mountain moun moun- tain tan lamb It Is fa powdered oer o'er like a alady's alady's ladys lady's face through which a sweet rose blush peeps No living picture can c compare with Will It And all aH around on the table by the window and adjoining shelves are the access accessories rh s of ot civilized cookery Condiments Condiments Con Con- and sweet herbs the glazes the and the fondants In jars the essences and the n flavorings In bot bot- Molds strainers a marie bain-marie a arise rise a everything everything from fonds do de cuisine to to the the thelast last word in culinary material abounds in this Lu Lu- cullian land fairy There are noises in the cottage behind behind behind be be- hind me commonplace me-commonplace commonplace sordid noises that irritate But I put my fingers over my ears cars and lean further out of ot my leaded casement in order to con concentrate en- en n- n the whole of my attention on the scene seene that Is unfolding before my eyes Instinctively I know that I am abo about t tto to witness the operations of ot an adept a a cordon bleu There is a deftness deftness a light touch about her that convinces me Of t it She has done with prelim prelim- now and applies herself to a a special process process process-a a soup evidently A pan Is removed from the stove and brought to the the table table taJ lo by the win win- dow In it I spy a white roux of ot creamy reamy consistency undoubtedly consIstency undoubtedly a roux of ot flour and clarified butter probably butter probably seasoned with mushrooms The scent cent of ot it seems to come to me across the road the road the scent of ot nuts hazel-nuts There are mushrooms on the table the table the dear white delicacies and delicacies and when she begins begins begins be be- gins rubbing these through a sieve and adds them to some veal stock and then scatters cubes of ot chicken and salted railed tongue into the basin I know this queen of ot purees to be no less than Agnes Sorel The The pan pan goes back to the fire and she turns her attention to the red mullet How shall shaH I describe what follows s1 Bald Dald words can do no justice to her treatment of these caraline coraline cor car aline aUne dreams tell nothing of the deft way in which she makes the cisel along their sleek sides Mr mouth waters as I watch her ber sprinkle lemon juice upon them What emotions stir me as she dips them in the tho marinade of ot white wine flavored with thyme bay leaves parsley and shallot Imagine Imagine Im Ira- agine the fragrance I see her scatter chopped fennel over all before they disappear in envelopes of ot oiled paper to be gently grilled and served as they stand At this this juncture something takes her out of sight and I suffer agonies agonIes' lest Jest this be the end of ot the entrancing treat But Dut no no I have needlessly needlessly needlessly need need- lessly alarmed myself She is js back again drawn by those alluring sweetbreads sweetbreads sweet sweet- breads as I might have guessed a creature of ot her artistic temperament would be A new happiness surges through through-me while she lards them with bacon baco and truffles trumes How lIow tenderly she places them in the shallow cocotte and surrounds sur sur- surrounds roun rounds Js tI them m with a garnish of ot already already- prepared prepared vegetables cut en julienne How sweetly perfect to o observe her addition of or the brazing liquor and the powder r of or minced trum truffles S that crown crown her ber work and give the give the mark hallmark to toa I a Rt e Veau Demidoff 0 Now it If is the turn of ot the selle dagneau dagneau dagneau dag neau Happy happy littie saddle You are aro to be treated a a. before before be be- fore tore the open fire until you ou become fascinatingly golden brown and so teach reach the perfect state for ch nature d di del ned ned ul Nor shall you go to table in solitary splendor for see your mistress has potatoes in trim square slices slices' all ready for immersion in a nutty bath of hot bot fat Nameless will they enter It It to emerge puffed purred with pride at nt bavIng having hay hav ing been converted into do terre lees Think oh oh little saddle sad die dle- how few among English roasts ever have the privilege of ot being eaten in such bulbous company company and and be bo grateful A salad too will will- wait walt upon you Coeur de Romaine crisp and I bleached with chI coree like a n curled darling made aromatic by a few tow drops of ot wIno wine vinegar gar and soft with a n sprinkle of ot olive oil I But Dut these are side Issues s. s The Tho psychological moment for their preparation prep prep- I has yet to arrive Nor will the noble bundle of ot asperges blancs that o occupies a n side table be touched I for the present My sense of t fitness I tells me of their place in the Amphy Amphy- scheme Something within me mea a a sepulchral cadence that I cannot restrain restraIn Induces induces me mo to dwell upon them For a few moments moments' I close my eyes and let my imagination riot in an dream of food ot-food food As time passes the kitchen is lit up It is the tl dinner hour One by one the dishes are passed through the J I i r a 1 r i I i. i a aI I Sank Back with Closed Eyes serving hatch and I picture the oak paneled room dining-room that recel receives es them I see the shaded table with its Us central bowl of roses the white nap nap- napery ery the ol old silver the thin glassI glass I taste the dishes I have haye been watching watching watch watch- ing in the making I sip wines of a cru worthy of ot each delicate morsel But I digress The joint gone the cook redoubles her activity She is working against time on an Somehow I have missed the initial stage of t its evolution but I recognize a pate a fine when ben she with withdraws draws it from the oven Do I not know its Hs constituents Powdered sugar and eggs flavored with vanilla and maraschino the maraschino the bottle is there thereto to tell me But Dut something more than a simple must be In the cooks cook's thoughts else why this ardor I sit up Presently Presently Presently Pres Pres- I tremble with excitement Can It be beT Yes it Is X A Surprise e My Iy cordon bleu is going to surpass herself For behold She pr produces duces machine and coats the with vanilla and strawberry Ice alternated with layers of ot crushed marrone places This again perfection agaIn perfection on perfection perfection- she coates with meringue an meringue an Italian Kirsch meringue for tor a thousand On top she sets a barquette banquette of ot fine paste in ina a flash the noble edifice disappears disappears dis dis- appears behind the oven doors I count the seconds holding my breath I detect an anxious look on the cooks cook's face This is her herr piece de resistance and anda a moment too long or too little will utterly mar It The suspense suspense sus sus- pense pens is terrible My heart knocks against my rIbs I. I turn my head away A A click The The oven doors are aro opened With a a. a rapidity born of long practice she whips out the dish I surrounds it with silver cups of ot Kirsch applies a a. lighted match and eureka the Surprise a n la Ia goes flaming to the sacrifice I sink sing back with closed eyes weak i and nod limp Ump Again a seismic resonance I stirs innermost recesses As As' I wipe tb the moisture from my mT agitated brow brow- a broWa voice recalls me me to myself to You an an bac bacons bacon's ns n's gettin cold 4 Jt IS sir 1 r I For me mo the he liver lv and and bacon may petrify night To-night I feed t f ta J a |