Show khedives Khe dives ex chef gives cooking tip great chefs chef a ore are born not made rarely if over ever do they rise to the th heights in their profet profession islon by dint of perseverance in europe and the E east ast a chef with the truo true gastronomic instinct la Is creao ared jealously tie ile expects and obtains the treatment of ru au ambassador bas ills II 11 I 1 1 I 1 dishes are or the sa s1 t pride of his ri master aster to bo be H Gedo jIan boasted of to friends in n the batem ind and bazaars bur anra such a chef la Is haroutoun sometime chef to tho the family royal of 0 the khedive of egypt now BOW the owner of a bizarre gold coast restaurant in 1 chicago in hla his forty three thre years yeara us as a chef I 1 Haroutoun a word has been law lav in tile the cuisines cul cui alnea sines of three ahr egyptian princes and one princess the mother of the khedive when lord kitchener was waa virdar of before tho the trouble in the soudan toun cooked for him one of favorite dishes according to Hirou teun was kabb ft a dish made from rauk milk fed baby lamb prince jamiel nother another of hs his masters was fond of dried cream and honey a preparation which Is one of Harou zealously Fe crets prince saad was a keen of a confection makes entirely ont of f hour flour butter and nuts nuta in many of ills his admirable uses evaporated milk will ii la Is simply frh cwb ws milk sterilized in cans and with sixty per cent of thu the water re mored becaj of ft a homogenizing through th roul which crap emp orated milk la in put pul the fat globular globules glo bules buler in the milk are rc broken up into microscopic particles and distributed tri buted throughout the milk where they remain in homogeneous huspen slon elon this breaking of the tat fat globules glo bulea bules gives a distinct buttery flavor to every drop or of the product a flavor which ordinary market milk mleh does not have says he uses evaporated milk in preference to market milk in the preparation of til all sorts sons of baked dishes as well as la in cooking |