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About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Sept. 24, 1911)
Omaha Sunday Bee Magazine Page
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CT the potatoes to the shape
of large, elongated olives,
and let each weigh about
thrta ounce. Gently cook them
in butter, in a aaucepan, and take
eara to turn them over.
When they are cooked, withdraw
them, and then (lightly flatten them
with a fork without breaking them.
Drain away their butter; return
them to the aaucepan with three
ounce of freah butter for every
two pound of their weight, and
cook tham with lid on until they
have entirely absorbed the butter.
TZZtfcl laaWala isnsaiBansBaBv jJ
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t i - ii '" 11 11 1 1 11 1 1
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Rabbit Saute with '
Skin a young rabbit, clean out the entratle
carefully and cut It In piece. Put the liver
aside, heat oil. butter and lard In a frying
pan (poele) or a shollow aaucepan, add the
piecee of rabbit and put them on a hot fire.
Seaaon with salt and pepper, add an onion
chopped fine, a piece of garlic the !ze of a
email pea. a dozen peeled muahroome, three
tomatoea also peeled and chopped with aeeda
removed, a good sized pinch of chopped
parsley and a glass of whit wine. Cover
the saucepan and finish cooking at a moder
ate fire. If the rabbit le young, fifteen ta
twenty minutea will be sufficient cooking.
And Such Dinners as This You Will Be Able to Prepare
Every Day from Directions to Be Given in This
"Potatoes that melt In the
"The great chef waa taken prisoner
In the Franco-Carman War."
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"Ha prepared 'pechea M'lba
the divine) elngsr.
HIS newspaper 111 pabllsh a series of
practical artlclea apon the art of cook
ing, by M. ATite EscoSier, who ta by
universal consent the) most famous chef In
the world. These artlclea begin next week.
In thesa artlclea M. EscoSier will" Initiate
the American housewife and the American
public into the most precious secrets of
rrench cookery. He will explain not only
how to prepare the richest dishes that are
placed on the table of Emperors and million
aires, bat also the simplest dishes with tha
most economical matrlai8. The great value
of French cookery la that It teaches us how
to obtain the best results with the least
expenditure of money.
M. Escoffler has been frequently spoken of
aa the German Emperor'a chef. An epigram
matist haa called him "the chef of Em
perors and the Emperor of chefs." The facta
concerning hla services to the German Em
peror axe these: In 1908 the Emperor paid
a visit to tha newly launched monster of the
Hamburg-American Line, the Amerika. This
was a very unusual honor from a reigning
aoverelgn. and the directors of the line, to
show their appreciation, determined to give
hla Majesty the finest banquet possible.
With this object they engajred M. Escoffler
at great expense and he prepared a banquet
for the Emperor on the ship. After dinner
the Emperor, who waa In an exceptionally
jovial mood, aummoned tha chef before him
"Monsieur Eaeoffler, that is the finest din
ner I have ever eaten."
The great chef bowed his appreciation of
tha compliment. The Emperor then asked
him some questions and learned to hla sur
prise that while serving aa a very young man
with tha French army. M. Eaeoffler bad been
taken prisoner by the Germans.
"Monsieur Eaeoffler," tha Emperor then
said, "tt I had known you were so good a
cook I would never have let you go."
M. Escoffier now acta aa supervising chef
for the great Rita-Carlton chain of hotela,
making hla headquartera at tha Carlton
Hotel. In London.
M. Escoffler la the author of scores of
dlshea now served In the great restaurants
of the world. One of them, for Instance, la
that exquisite dessert, "peches Melba."
One day in Paris Madame Melba told M.
Eaeoffler that she waa very fond of peaches
with raspberry Juice, and aaked him how ha
could combine them. Here la his recipe:
Poach the peaches in vanilla flavored
syrup. Dish them in a timbale upon a layer
of vanilla Ice cream and coat them with a
While discussing plans for writing the
forthcoming aeries of articles In thla news
paper. M. Escoffler said:
"It will give ma great pleasure to tall
Series Written by
M. Escoffier, the
Greatest of Modern Chefs
Who Next Week
Articles for This
' - "v',;:V -
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ter tn America, aa your white beans have a
finer skin than ours. I must say, however,
that I do not approve of the custom of putr
tin tomato sauce on beans, aa I think It
spoils the flavor of the bean.
"You have another splendid cooking resource
In your oysters. I find that American oysters
are decidedly preferable to French for cook
ing purposes, because they have a milder
flavor. You can cook American oysters to
perfection with some mildly seasoned sauce,
but if tney were French oysters their flavor
would penetrate everything. I still prefer
French oysters when eaten raw, but that la
a matter of personal taste. Then you are
very lucky to get your oysters so cheap.
"The cranberry la another American prod
uct that Interests m very much. It cer
tainly makes a very excellent, wholesome
and appetising sauce with game, and one
that we lack In Europe. I expect to put up
American cranberries for European consump
tion. "To know how to make a good aauce la the
most Important part of the art of cooking.
I shall giva my readers a lot of advice on
this subject, which, I believe, will be useful
to them. A bad sauce will spoil the best
of meat, while a good aauoe will make even
poor meat tolerable.
"A mistaken Idea haa spread around tha
world that French cookery la necessarily very
rich and elaborate. We are equally proud
of our simple and wholesome dishes and our
good, economical housekeeping. I hope to
make Americans realize this, although I shall
alao tell them a-'out tha luxuries that the
"For my part I think that a dinner for a
family party of eight or ten. con
sisting of a soup, a roast with two
vegetables and a sweet la as good
as can be desired."
"Wonders may be done with
beana are better than
This Lady Is in Real Weedi
She's a Widow
PROBABLY youe often won
dered why tha sombre drap
fiaga of. widow are called
Vaedav" Tfcoae drajdnga are fre
quently of expensive matarlala, ar
tistically faahkmed and usually very
becoming. Young widows, espe
cially, are rather particular about
their mourning garb, and usually
manage to make tha costume Indic
ative of grief over tha lose of a
hueband lead emphalav rather than
otherwise, to nhalr natural attract-
Then wcy eaU tha fashionable
Insignia of grtaf -weeda"!
Perhaps tha accompanying photo
graph of a Papuan widow in mourn
ing doea not solve the mystsry; but
tha coincidence, at least. Is rather
atartling. for her mourning garb la
fashioned literally of weeda native
vegetation from tha fields of Dutch
Tha death of a husband la the sig
nal for much walling by all cf the
women of the village, but it la only
tha widow who hedecka herself for
tha occasion. When a husband
diaa hla widow Immediately daubs
her face with yellow ochre and puts
on widows" "weeds."
She procure bunches of the rank
est and moat uaele-ss vegetation
near tha viEage veritable weeds
and with this material fashions
fringed girdles for the body and
tufts to bind about both tags and
arma Thoa. tn her "weeds" she
goes about during the whole period
of her mournln which laata tul
aha fete another husband.
A Papuan Widow Wearing Actual "Weeda."
Americana all I can about French cookery,
for I feel America la the greatest field In tha
world for such work. Americana are decid
edly fond of good cooking and they axa al
ways eager to try new things.
"There Is no reason why America should
not enjoy a cuisine as fine aa any in the
world. You have an abundance of good pro
visions at comparatively moderate prices
You are particularly fortunate In having a
splendid supply of good fruits and vegetables
at low prices. In this respect you enjoy a
decided advantage over Europeans. A peach
la a costly luxury in Europe, while it is
within reach of every man in America.
"Then in your plentiful supply of fine to
matoes you have an Invaluable cooking re
source. I should advise Americans
to make a more frequent use of
tomatoea. One of the dishes I hope
to popularize in America is "toma
toea a lav Provencale.' Tola la a
favorite dish in Southern France.
With one or two good tomatoes,
prepared in tola way, a large slice
of good bread and perhaps a glass
of wine, one can make an excellent
meal It la good for the health to '
dine in that way occasionally. To
matoea can be grown so easily In
the back yard of a sububan home
that a thorough knowledge of how
to use them becomes a moat valu- -f
able resource in economical house- '
"Another American product that 5" - '
I like very much la your bean, both
the white and the brown varieties.
One of our favortte dishes is roast
mutton with white haricot beans.
I believe thla can be made even bet-
, I, mi - --an illiiaiamajs-f
"Tomatoea should ba cooked In
mora different ways."
Mm. Rita Marry, In One of Her Oriental Dances.
This Fascinating Dancer
Paris, September It.
H A LL Parts" la laughing over the farcical and most
o-iginal denoumem of the effcrta of a certain
Vlcomte, possessed of more wealth than discretion, to
win the aftectiona of that fascinating Oriental dancer.
Mme. Rita Harry who happens to be a contented wife.
iime. Harry, whose wonderful art and immense daring
In the way v.. scanty draplngs have earned for her a
great reputation in all continental capitals, neglected
to respond to the young Vlcomte's repeated love mis
sives. In fact, she handed tha said missives over to
her husband, who merely lajghed and tore them up
Gradually it Beeped into the young Vlcomte's mind
that mere love letters were hardly calculated to inspire
In Mme. Harry reciprocation of his sentiments. So ha
took a stroll down the Rue de la Paix one day and pur
chased a "perfect love" of a "La Valliere" of diamonds
and pearls, which that same night he carried with hint
when he occupied his accustomed seat at the theatre
where Mme. Harry waa playing.
By virtue of his rank and wealth, the Vlcomt waa
permitted to go back of the scenes. Now, Mme. Harry
has a pair of flashing, violet eyes, and In one of her
bare-limbed attltude-e she us them with thrilling effect
in a pose of queenly defiance.
"Mme. Harry," said the Vlcomre. presenting te opn
casket with Ha costly contents revealed, "permit me to
offer this token of my most respectful admiration of
your beauty and your art."
Instantly the dancer became frozen In the pose de
scribed, her violet eyes flashing scorn Into the fright
ened onea of the Vlome who incontinently fled,
carrying the jewels wlrh him.
Since that night the young Womte haa been miss
ing from his usual haunts, being wise enough to real
ise that the tale of his discomfiture would not lack
means of general circulation which it has not
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