THE ECONOMY OF THE HORS D ' CEUVRE.
[To Ills Emiroa or Tli• " SYKOTATOR."1 Sin,—In your review of Home Cookery in firer Time in last week's issue you say that you do not feel quite certain that the practice of eating hors d'onevre every day is really wise from the point of view of economy. As it is a matter of some importance, may I draw your attention to what Miss Betham- Edwards says in Home Life in France at p. 89 P- " Until lately I had regarded the hors d'ccuvre on luncheon tables of modern households as a luxury, an extravagance of the first water. A French lady has just enlightened me on the subject. ' The hors d'oravre an extravagance I ' she exclaimed. 'It is the exact reverse. Take the case of myself and family, three or four persons in all. We have, say, a small roast joint or fowl on Sunday at midday, but always begin with a hors d'cettere, a slice of ham, stuffed eggs, a few prawns, or something of the kind. As French folks are large bread eaters, we eat so much bread with our eggs or prawns that by the time the roast joint is served, the edge of appetite is taken off, and enough meat is left for dinner. So you see the hors d'auvre is a real saving."
Previous page
