Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About Omaha daily bee. (Omaha [Neb.]) 187?-1922 | View Entire Issue (Sept. 24, 1911)
The Omaha Sunday Bee Magazine Page CtyprV g-ht. ltll. ay AnniicM-IwtKw, Great Brltaia BlarM Itttinti n .7 B lip rrl" Ofernprr J? . J , vu3 vc. L- U Li Li U li v3 Li Li L.i.inl'i3 V f?(T A I Hall 0 IX 51I1IW IE! liLIt ) Melting Potatoes a la Bernhardt 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 fv' I I j "-y; -TT mm t i - ii '" 11 11 1 1 11 1 1 sg - j Rabbit Saute with ' Mushrooms 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 mouth." "The great chef waa taken prisoner In the Franco-Carman War." rwnrnH:i - V ) I! , I! , ,iTi.lW i Li'' M i-r'- :;hii v "Ha prepared 'pechea M'lba the divine) elngsr. for 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 and said: "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 raspberry puree. 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 Mona. A. Eaeoffler, the Celebrated French Chef, Who Next Week Begins a Special Serlea of Cooking Articles for This Newspaper. ' - "v',;:V - I -aV ' 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 gourmets love. "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 rabbit." "American the beana are better than French kind." 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 New Gulanav 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- ' keeping. ' "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- 1 s , I , 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 Scorns Diamonds! 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 0