Show THE FRENCH MENAGE that it in not t the affair Cla claimed trued lor I or it an english writer who has evidently buffered suffered inveighs rather severely against the long extolled thrift of the french housekeeper bouEe keeper which if it be thrift is according to his big notion pernicious ions economy he ire considers the meager served and reserved res arved until the last scrap is to consumed con which make up the course dinner or of the french people moat most ansa unsatisfactory I 1 I 1 factory and far from at appetizing pet izing it has been eaid said ho he quotes that a french housekeeper will serve a grilled chicken feet making it a substantial course this be he denies demes net the service bat but the substantial part of it aa As to the soup of the provincial i french home ho be asserts it is 13 not a thing to be bd described by the uninitiated and it is certainly not riot meant for a dell deli cate palate it tastes like hot water in which quantities of cabbage have been boiled then he goes on to affirm the only dish of meat will often con mst of that which has been need used in tho the mailing making of the soup this testimony la Is borne oot out by baamer amer ican travelers who get very tired of roup meat es Ps a dinner dish for the flavoring an aal I 1 finishing of a dish the I 1 french are but the allegation that the sauce Is made more important than the substantial ant that the garnishing varnishing garni shing takes prece derce der ce over the dish it surrounds rounds is not witti without out foundation the waru knonz cf of the french cook i who waa a bager by serving a boot 0 o jie beell and stowed and simmered and finally nerved with an entrancing nance sauce it 1 a illustration tit of much I 1 french cooking |