Evening Republican, Volume 19, Number 102, Rensselaer, Jasper County, 30 April 1915 — Essence of Good Cooking [ARTICLE]

Essence of Good Cooking

The essence of good cooking lies in four things: the ability to preserve, develop, improve and vary the flavor of foods. The French excel particularly in the art of verifying the flavor. A small piece of meat suffices them to make a whole lot of vegetables redolent of it. Conversely, they use all sorts of vegetables to impart their unique flavor to meats —in soups, stews, sauces and the water in which meat or fish is boiled. The combinations and variations are endless. An English epicure declares that the secret of the excellence of French cookery lies in the lavish use made of vegtables. “Where we use one kind the French cook uses twenty.”