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By SANDRA R. RICHARDSON
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“Bon Appetit!” rang through the Flint Hill Fire Hall recently when the Extension Homemakers of Rappahannock County held its annual International Dinner. This year the Homemakers focused on the country of France.
The Flint Hill Club hosted the dinner and members furnished the meat dishes while members of the other three clubs famished the balance of the dinner. Members of the Amissville E. H. Club brought vegetables and salads; Washington E. H. furnished strawberry and cherry tarts; and the Daytime E. H. group brought homemade French bread and fresh fruit.
The fire hall had a festive air; the table was overflowing with tastetempting French cuisine. It was truly a sight to behold.
Janet Eastham of Flint Hill shared information with the homemakers about "French Provincial Cooking.” French cooking can perhaps be described best as "provincial cooking” (recipes based upon indigenous ingredients). All of France is rich in raw produce, and each region has its own specialities. French cooks use great care and skill as they prepare the traditional "provincial” dishes. This type of cooking avoids extravagance and pretention, and instead is based upon the concept that good cooking is achieved when the natural taste of the ingredients is brought out.
The French eiyoy mealtimes thoroughly, thus, good food is important to the French way of life. Traditionally, the French homemaker "has been practical, sober, exceptionally discriminating” as die shops and rarefy gives in to extravagance as she prepares the family meals. The dishes the homemaker prepares are basically simple and economical.
She makes a point of obtaining the best possible raw materials, and then strives to bring out their fall flavor. Her basic goal is to combine different ingredients to bring forth a delicious taste.
The eating habits of the French differ from ours. Generally, small breakfasts are eaten. Hot coffee with a roll and butter or a croissant is a popular breakfast.
Whereas our main meal of the day might consist of three or four courses, a French meal may well be composed of seven or eight courses served one after the other. Because of such eating habits, the French housewife’s cooking is constantly on display. This, undoubtedly contributes to the great pride and care that she brings to her art.
Brittany is dominated by the sea. Its waters abound in many varieties of fish, and one if its major industries is deep-sea fishing. The unique flavor of the highly esteemed lamb and mutton of Brittany is also attributable to the sea. This subtle, slightly salty meat comes from sheep
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