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Show In France Cooks Do the Marketing American Visitor Tells of Customs and Menus of Country. One of my great pleasures when I go to Paris, writes a widely traveled newspaper woman, Is to have dinner at the apartment of one of my American Amer-ican friends who lives at the top of a house on a tiny street over on the left bank. It Is one of the oldest streets In Paris, and the house, In fact, Is the one In which Balzac Is said to have written many of his great novels. and vinegar and adding the fresh tarragon and other herbs which give character to the salad. It Is, by the way, only In the homes that one gets great variety in salads, unless yon count hors d'oeuvres, which Invariably Invari-ably contain several variations of salads. I have had, however, all kinds of Interesting combinations of piquant foods when I have been fortunate for-tunate enough to have been Invited to share a meal at home with some of my French friends. In the American Amer-ican households you will even get your tomatoes skinned. The French consider that flavor Is lost by skinning skin-ning a tomato, and while perhaps I Imagine it, the French tomatoes seem to have particularly tender skins. Interesting additions to salads are bits of anchovy, herring or sardines sar-dines and raw or cooked mushrooms. Fresh tarragon and chevril, which lou must give complete uiiecnous to the taxi driver or you may miss it by a mile or so and have to return re-turn on your, tracks. After you have climbed four flights of stairs you come into a cheery living room looking look-ing into the tree tops of the gardens of the inner court and on the tower of a lovely old church. As you wait for dinner to be announced your appetite ap-petite is aroused by alluring odors from the nearby kitchen, where the little French mald-of-all-work is putting put-ting the last touches to the meal which she not only has cooked but for which she has marketed. American Amer-ican housewives 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. Marketing Market-ing In Paris Is done daily and In very small quantities. It is a matter of moment. Every article Is considered consid-ered separately. More than one shop will be visited in the interest of the best and freshest vegetables in the we nna it aiincuit to outain nere, are usually present The standard dessert is cheese, served always with French bread rather than with crackers, and fruit. At this dinner, however, we were given a special treat of frozen dessert des-sert which came from a confectioner famous for his ices, particularly those of the "bombe" type. 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 benedlc-tlne. benedlc-tlne. This evening small raisins which had been soaked in the cordial were an unusual addition. Desserts of this sort are practically always purchased from the confectioners, as are the pastries, and are not made np at home. After the sweets came Camembert and Roquefort cheese and then "American" coffee and cordials cor-dials In the living room. After all there Is nothing like a home meal In France, or in any other country! choice of the most tender chicken In the selection of the perfect fruit. When we sit down at the table 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 h-id tlnv notatnes which are typical of Salads a L'Andalouss. S tomatoes. 1 pimento cap cooked rlc 1 clove garlic in bread 1 minced onion 1 tablespoon minced parsley yt cup olive oil 14 tablespoons tarragon ; " teaspoon salt Vinegar Pepper Lettuce Skin and quarter tomatoes; cut pimiento. Mix oil, vinegar and seasoning, sea-soning, add onion and clove of garlic inserted In piece of bread. Mix carefully care-fully with rice and pour over tomatoes toma-toes and pimiento. Chill one hour, remove garlic and serve with lettuce. B. Bell Syndicate. WNU Service. the tiny potatoes which are typical ot France, and small onions and baby carrots, all brown and crisp on the outside and soft and tender Inside. We had our choice of red or white wine to add the last touch to this course and then enjoyed watching our hostess mix a perfect salad, measuring meas-uring just the right quantity of oil |