EGGS A LA GRENADIER

Cook three ounces of macaroni and then place in a bowl, and season highly.  Add

  One onion, chopped fine,
  Two tablespoons of finely chopped parsley.

Now fill into five pimentos.  Place in a baking pan and bake for fifteen minutes.  Remove and then place on a hot platter, flattening well; then place one poached egg on each pepper.  Cover with cheese sauce and garnish with parsley.

CODDLED EGGS

Place a teaspoon of butter in an egg glass or custard cup.  Break in two eggs, then add one teaspoon of butter and place in a cup of cold water.  Bring to a boil and cook for three minutes.  Lift cups on saucers, dust the eggs lightly with paprika, and serve.  Use two eggs for each service.

How to utilize and serve leftover food so there will be no actual waste has perplexed many young housewives, and as one woman writes me:  “I try to keep down the leftovers, but every once in so often they just rise up and conquer me.”

Every housewife knows that, no matter how carefully she plans there is sure to be a small quantity of leftover meat, gravy or vegetables.  And just what to do with them is almost a daily problem.  Two essentials are necessary to successfully utilize leftovers:  First, good seasoning; second, attractive appearance.

The French excel in serving leftovers because they so thoroughly understand the art of flavoring and seasoning.  The French housewife knows very well that she may only have a pot au feu to serve to the family, but the family knows that the delicate, attractive manner in which the food is put on the table would appeal to the epicure, though the table is but a plain ash top, scoured to the whiteness of the snows.

HOW TO PREPARE A FAGGOT OF SOUP HERBS

Place in separate piles: 

  One branch of parsley,
  One-quarter leek,
  Two branches of thyme,
  One-half carrot, cut lengthwise,
  One bay leaf.

Tie in bunches and then dry thoroughly and place in a fruit jar until needed.

FRENCH SEASONINGS

Each housewife prepares her own seasonings from her garden.  You know, she grows them in the garden, and as the leaves become abundant she picks them each day, dries them thoroughly, and then places them in separate containers.  She prepares the faggots of soup herbs and has them ready for instant use.

GARLIC

Few American persons know of the garlic but as a rank, pungent flavor.  To the foreigner garlic is as sweet tasting as the onion and its flavor delightful in food.  Just that dash that it needs to give it zest.  Separate a clump of garlic into cloves and then peel and place in a fruit jar.  Now bring one pint of white wine vinegar to the scalding point and then pour it over the garlic.  Place on the cover and set in a warm place for two days.  Use this vinegar for seasoning gravies and use the garlic, cut into tiny bits the size of a pinhead, for flavoring.