Rensselaer Semi-Weekly Republican, Volume 41, Number 124, Rensselaer, Jasper County, 26 November 1909 — INGENIOUS COOKERY FRAUDS. [ARTICLE]

INGENIOUS COOKERY FRAUDS.

How Cod Becomes Salmon and Becomes Veal. It has almost passed“into a proverb that many of the dishes served up in cheap restaurants whe-re nothing is wasted are, to put in' mildly, mysteries But, on the hand, most people who patronize fashionable and more ambitious restaurants are generally content to adeept the menu for what it is said to be. The blind trust is, however, in many such restaurants some what abused, and the amount of “faking” whi.h goes on today in some oi the well to do establishmencs would probably surprise those v/ho are tininitiated in the higher branches of ax_....ra; _ Tor -in; ‘unco, sa s the London Tit' Bits, by the ad ’ krar of J.y.egALabk juice just before 1. ing dLlled up, cod cutic-r- are, at . .aramr-wherr rai mon is v ry drar, rat Iraor? ■ ers as sain on era —anti 'are, a ?cL .less; to' say. eI: rrgc; a- ace •: rd I n gly. Ta I s “deception,” accorcing'' to aii ex-chef of. one of Lxiiloii's-J.eafliiig .restaur■ahts, is widely pr' eticed not'eniy in bet’t’>r-7e)fte9--fet : i ? n• s, but ii -ftlse-&;t •sc;r.y o's tlragr at I'nere. • . AiE.dther popular trick as practiool' .„liy the. lestmrdteuf is to serve as veal b .of dene up overnight-in-suHed bandages, while a skilful chef has very little diClcuiiy in ' palming off whiting for so?.: o. t i. auras who pride the on Liu- sxra .Incss of their judgment of cooking. Good peas at certain ascus of the - natural lit, a. luxury--quftfi~be-’-yond the re the“ffiair of age means, while even caterers for fashionable hotels themselves frequently have the greatest difliculty in getting -a sufllcTently large ijuantLy to.meet the-de.pain!. However, to .take peas does not oirar any great diiheuity in times of stress, .and 'by adding rag; - ra : ; . - ,u ..-ea, amt ' qei e commonly sxveu up as as g.eai L:as-.along witn ti e diura and .tiavor- . irra ~ ir-rav potato; wa;c;i more oiten than not comes item abroad. Rpast veal sei veil with a thick white sauce makes, say s -i well known chef, £a,t;.sLiCxi-xy ..sabs'tluite fox. ttnr breast or care an, and tnerei.irc-■ it does-nut come anogether as a surprise to learn that, tne breast of one ••chicken” lias be.a known to satis--fy tweive hungry diners. “Tiie istaff -Tako-.-:gao.d-:.-carQ.:.:ot_Xlie-. breast of a chick; n,” was the comment of a waiter who was being lor the first time initiated into the mystery of how to feed a dozen people off one chicken. Perhaps the cleverest deception practice! by enihmiii. chefs is the art ci mtfntifackiriiig the lobster patty, so dear to the heait ot the epicure. Tnis appetizing dainty would' at first, sight seem to dtiy even the most ingenious cookery faker. However, Leie again Lie artful chef, ha;. Overcome appareniJy insuperableldiliiculties, and many loathsome icoi;;na iooster patties ate thus net always quite what they are said to be. The deception 'is woriied" in this way; A common crustacean is boiled and the meat carefully chopped off and put into a mortar, 'while afterward part of the shell is added. The mixture is then vigorously pounded as fine as possible, and on the addition of flavoring it would tax the powers of the most critical connoisseur to detect any difference between this gastronomic mixture and the genuine lobster patty. a~ •