Bon appétit! – (PIP # 84)

By Louise Peloquin

     For over 70 years, L’Etoile offered readers a varied menu of international, national and local news while keeping everyday needs in mind. Helpful household hints appeared regularly as PIP’s # 13 and 21 have demonstrated. (1)

L’Etoile – September 3, 1924

CANADIAN RECIPES

VOCABULARY AND CUISINE TERMS

TO MARK (MARQUER) – To place and arrange ingredients in an orderly fashion inside their suitable container.

TO MASK (MASQUER) – To cover a prepared dish with sauce.

MENU – List of meal courses.

TO SIMMER (MIJOTER) – To cook slowly, on low heat.

TO SIMMER (MITONNER) – To soak and boil slowly and for a long time.

TO TENDERIZE (MORTIFIER) – To tenderize meat by conserving it for a few days in a cool place and by pounding it before cooking.

TO ADD LIQUID (MOUILLER) – While cooking, to add water, bouillon or other liquids in order to increase the quantity of sauce.

TO BREAD (PANER) – To sprinkle bread crumbs on meats, fish before grilling or frying.

LARD (PANNE) – Pork fat to make shortening.

TO PARE (PARER) – To pare meat is to remove the extra skin and fat in order to make the cut look more regular and attractive.

L’Etoile – December 19, 1924

AD:

YOU HAVE NEVER TASTED

SUCH GOOD SPAGHETTI!

Foulds’ Spaghetti is different from all others you have ever tasted.

It has richer flavor – more food value  – is more nutritious than ordinary quality spaghetti.

It is made with choice Durum wheat. During the fabrication process, each piece of useless matter is eliminated.

A purely nutritious product with a distinctive savor and taste. As nourishing as meat – and much more frugal! It can be prepared fifty different ways – each is a cause for delight that tickles the palate.

Foulds’ Spaghetti

Famous for years in the West – The East is asking for it now!

RECIPE:

Try this today!

SPAGHETTI COOKED

WITH SALMON

1 cup spaghetti

1 cup canned salmon

1 and 1/2 cup milk

1 TSP salt

1/2 TSP pepper

3/4 TSP paprika

1/2  cup diced green pepper

1/2 cup bread crumbs

Cook the spaghetti in boiling salted water until it becomes tender.

Melt 1 TBS butter in a casserole dish.

Add bread crumbs.

Layer the spaghetti and green pepper alternately with the salmon.

Season each layer with salt, pepper and paprika.

Add the milk.

Add the remaining bread crumbs.

Add the remaining butter.

Cook for 30 minutes in a moderate oven (325 degrees).

White fish, halibut or canned tuna can replace salmon if you wish.

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L’Étoile – March 2, 1925

COD BOURGEOISE

After soaking the cod to remove the salt, cut the fish into 2 or 3-centimeter slices.

Soak the fish in a bit of milk and flour it.

Melt butter in a large frying pan. When it is hot, add the cod and the onions and potatoes cut into rondelles.

Season with pepper, no salt.

Cover the pan and cook over low heat.

Serve hot, basted with the melted butter from the pan.

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L’Etoile – October 22, 1924

CREME AUX POMMES

Beat three egg whites into a light mousse.

Gradually add 5 or 6 TBS of applesauce.

Continue beating until the mixture has the consistency of whipped cream.

Sweeten according to taste. (2)

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1) Helpful. Hints from La Ménagère – PIP # 21, posted on February 27, 2024.

https://richardhowe.com/2024/02/27/helpful-hints-from-la-menagere/

Food conservation in Lowell – PIP #13, posted on January 2, 2024.

https://richardhowe.com/2024/01/02/food-conservation-in-lowell-1917/

2) Translations by Louise Peloquin.