LADIES’ GOSSIP.

Otago Witness, Issue 3593, 23 January 1923, Page 56

LADIES’ GOSSIP.

FRENCH FASHIONS. ADOPTED IN NEW ZEALAND. (From Our Own Correspondent.) A neat compliment to the ladies of New Zealand was paid by M. Patiequin, of the French Trade Mission, in a lecture yesterday. He said he had noticed at the civic reception accorded to his party that ladies’ fashions here were very much like those of the ladies of France. “As a Frenchman,’’ he remarked, “I think the ladies in New Zealand, many of whom have been in Paris, and like it, have acquired French taste, and are continuing in Auckland the French fashions.” He added that every attempt made to deprive Paris of the soeptre of fashion had proved futile. All the efforts during the war to establish seats of fashion in Vienna. Berlin, and New York had also been foiled. HINTS AND SUGGESTIONS. COOKERY TERMS. Au Bleu.—Term used for fish stewed in wine. Au Margre.—A French term used for dishes prepared without meat.

Au Gratin.—This applies to anything served in sauce with cheese, browned in the oven (or under a salamander) and served in the dish in which it is baked. A la broche.—Roasted on a skewer or spit. Baba.—A'very light yeast cake. Bain marie.—A water bath by means of which sauces, etc., can be kept at nearly boiling point without burning. The smaller saucepans are placed in a larger pan of boiiing water, this being put over heat to keep the water boiling. Bisque.—A soup made from shell fish. Beignets.—Fritters. Blanquette.—A fricasse of white meat served with rich white sauce thickened with yolk of egg. Boudins.—Small sausage-like shapes of very delicate forcemeat fried or poached. Bo lichees.—Tiny patties made of puli' paste (mouthfuls). Bouillon.—Unclarified beef broth or stock. Bouquet Garni.—A small bunch of savoury herbs, parsley, marjoram, thyme, and bay-leaf, tied together and used for flavouring. Brisehe.—A light yeast cake, hot or cold, eaten with jam and fruit. C'annelons. —Small rolls of pastry filled with forcemeat. Canapes.—Small fried croutons, generally served as savouries, with highly seasoned puree. Casserole.—A stewpan. Also a name given to a rice or potato shape. Carsolittes.—Tiny cases of paste, butter, or rice. Caul.—A membrane in the shape of a net, covering the lower portion of the pig’s bowel. Coullis.—A smooth sauce, highly flavoured, but delicately. Used for soups and entrees. Also the name for sweet cream. Compote.—A superior stew of fruit, game, or poultry. Consomme. —Clear soup. Croustades.—Cases of fried bread in which various minces are served. D’Artois.—A kind of puff pastry sandwiches. Eclairs.—French pastry filled with cream. Epigrammes. —Small fillets of meat, poultry, or game served as an entree. To etuver.—To smother. This process 13 always done in the oven. The meat is cooked in a little stock very slowly until well done. Farce. —Forcemeat filling or stuffing. Faire revenir.—To partly fry, and lightly, vegetables or meat without actually cooking them. Fecule.—Fine flour for binding soups and sauces. Feuilletage.—Rich puff pastry. Nape NappeT. —This means to cover a dish with a layer of sauce, jelly, or jam. Enough is just used to cover the article; the remainder is served in a sauceboat. Okra.—This is the name of a vegetable extensively used in South America. It is used as a vegetable and for soups and pickles. Ragout.—This is a rich stew, highly seasoned. It is veTy savoury, and is composed of meat. It is really a dish by itself, but is used with entrees and removes. . Salamander—This is a utensil which, after being made red hot, is used for browning any dishes that want to colour.