Celeri-rave en Salade.
—Trim carefully a bunch of celery, leaving on as much of the root as possible. Cut in half and boil in salted water till tender. Then trim into even sticks and season it very piquantly with French mustard, a few young onions, pepper, salt and finely chopped parsley. Garnish with lettuce-leaves and slices of beet.
Pouding aux Figues.
—Mix in a large bowl a cupful of breadcrumbs, half a cup of farina, a pinch of salt, a cup of suet, cut fine, a cup of powdered sugar, a minced carrot and a cup and a half of chopped figs. Grease a baking mould, line it with whole figs, and empty the mixture into it. Cook for four hours, the pan standing in water. Serve hot with a rum sauce.
LET US EAT FISH
A FAMOUS FRENCH LUNCHEON À L'AMÉRICAINE
Only in the Latin countries has fish as an edible ever been fully appreciated and, as is the case with most other things gastronomic, it is in France that the food possibilities of the denizens of the water have been brought nearest perfection.
Over here we have always seemed to regard fish as useful chiefly for stocking aquariums or for furnishing sport for the vacationist, along with golf, tennis and bowling. True, we have become rather well acquainted with certain sea foods, the oysters, Blue Points and Cape Cods; we have a nodding acquaintance with some of the clam clan, especially the Rhode Island branch, and the Little Necks, the blue bloods of the family. And, of course, we are familiar with the crustaceans, the lobsters and the crabs.
And we know, too, certain succulent sea delicacies that come to us from Palm Beach shores and California and Oregon regions, tuna and halibut, bluefish and salmon as it comes to us variously prepared for the table. In short, we Americans are fairly friendly with a number of the aristocrats of the water, but on analyzing the situation we come to realize that as for knowing the “finny tribe” as a whole well enough to get complete gastronomic joy out of the situation, it remains that it is only the French people who are so blessed.