Can a girl raised near
Paris, with all the city’s
public transportation, fine
pastry shops and hustle
and bustle, adjust to
country living? Sandrine
Chane, an American Field
Exchange Student, living
with the Charles Youren
family in Loyalville is
having fun trying.
Sandrine, who lives in
Livry Gargan, just out-
side Paris, is a senior at
Lake-Lehman High
School. She has graduated
from high school in
France, where a child
starts school at three
years of age. Following
her year in the United
States, Sandrine will
enter the Sorbonne to
study literature.
Sandrine’s family con-
sists of her father, Robert,
newspaper circulation
supervisor, her mother,
Monique, and her three
year old sister, Laurance.
Her American family
includes Joyce Youren,
Westmoreland Elemen-
tary teacher, Charles,
who is retired and Lori, a
freshman at Lake-
Lehman High School and
a band member.
Going to school in the
United States is very
different from going to
school in France. Ameri-
can schools offer elec-
tives, which Sandrine
loves, especially band and
the artistic courses.
School life is more strict
here. Students are con-
fined to the school campus
while in France they can
go home, to a restaurant
or do some shopping on
their lunch hour. Passes
are not issued to students
when they leave their
classrooms. Students do
not ride the school bus but
use public transportation
to travel to school. French
students must study two
drine speaks English and
German, in addition to
French.
Sandrine also noted that
French students get more
days off from school for
public holidays. In addi-
tion to Christmas and
Easter when they get a
two-week vacation, there
is a two-week vacation in
February and, ia the fall,
at harvest time, for the
Feast of All Saints.
Armistice Day, Bastille
Day and July 14 are
important holidays. July
14 is a national feast like
our July 4.
Sandrine enjoys travel-
ing and has vacationed in
Spain, Greece, Tunisia,
Italy and the Isle of
Jersey, off England.
While in the United
States, Sandrine has
visited Philadelphia,
Hershey Park and New
York City. She “loved
New York City because it
looked like home”’.
Sandrine finds
American food to be more
fattening and heavier
than French food. In
France it seems that
more fresh foods are used
than here where canned
or frozen foods are
popular. Sandrine misses
the fine French pastry
shops where many
varieties of pastry can be
found. :
In France, horse meat
is widely used and people
do not eat as much beef as
we do. Horse meat is
ground and eaten either
raw ‘or cooked or made
into steaks. Horses are
raised for meat purposes.
If you order steak and
fries or Steak Tartar in a
restaurant, horse meat is
what you would be served.
Horse meat has a lighter
taste than beef, it is not
quite as fatty.
For Post readers San-
drine has agreed to share
two recipes, her Grand-
mother’s Tarte recipe and
one for that French
classic, Cheese Souffle.
GRANDMOTHER'S
TARTE
250 grams (about 1 c.)
flour
125 grams (% c.) butter or
margarine
pinch salt
1 t. yeast
glass of hot water
Place all ingredients in
a plastic container, place
lid on container. Shake
ingredients until they
form a dough ball.
Remove dough from con-
tainer, work slightly to
form dough, but don’t
handle too much or it will
be tough. Roll dough,
place in a greased pie
plate.
APPLE PIE FILLING
fresh apples
applesauce
Pour applesauce into
the bottom of the unbaked
PAGE FIVE
crust. Quarter the apples
then slice each into four
pieces. Lay the apple
slices one on top of the
other to form a spiral.
Bake for 20 minutes in a
350 degree oven or until
apples are soft.
If other fruit is used and
it is juice, sprinkle
tapioca over the fruit
before baking. If a sour
fruit is used, sprinkle
sugar over the apple
slices.
CHEESE SOUFFLE
1 T. soft butter
1 T. grated imported
Swiss cheese
3 T. butter
3 T. flour
1 c. hot milk
Y, t. salt
pinch of white pepper
4 egg yolks
6 egg whites
1 ec. imported Swiss
cheese or 4 cup each
Swish cheese and freshly
ground Parmesan cheese.
Preheat oven to 400
degrees. Grease the
bottom and sides of a 2
quart French souffle dish
or Charlotte mold with 1
tablespoon soft butter,
then sprinkle in 1 table-
spoon grated imported
Swiss cheese, tipping the
dish to spread the cheese
Groundhog Day is
celebrated every Feb. 2 in
the United States.
Punxsutawney, Pa. is the
home of the famous
groundhog which
thousands of people
depend upon to predict the
weather for the next six
weeks. Punxsutawney
Phil, as he is af-
fectionately known,
comes, out of hibernation
on the designated day. As
custom has it, if he sees
his shadow, he scampers
back to his hole for six
more weeks of secure
sleep, while the poor
humans are left with six
more weeks of winter.
With all the publicity Phil
has received, he is
destined to see his shadow
be, if from the glow of the
sun or the glare of the
camera lights.
If all this talk of six
more weeks of bad
weather leaves you rather
bitter at poor Phil, there
is another use for this
groundhog. You can
warm your tummy with a
nice stew while the cold
weather is still here,
courtesy of Punx-
sutawney Phil, of course!
1 woodchuck (better
3 T. butter
1% tsp. salt
Y tsp. pepper
2 T. flour
V4 c. beef broth
1 bottle red wine
2 c. chopped potatoes
1 onion chopped
1 clove garlic minced
Y 1b. sliced mushrooms
Clean and skin wood-
chuck. Brown in melted
butter. Add salt, pepper,
and flour; stir until
brown. Add broth,
potatoes, onions, garlic,
and mushrooms. Let
simmer 1% hours.
Go for the bottle of
wine; you'll need that to
wash down the stew.
Wyoming Valley
Chapter, American Red
Cross, has scheduled
several first aid classes in
the near future. Standard
First Aid is a 21-hour
course and Advanced
First Aid runs 48 hours.
The advanced course is
designed for = those
responsible for giving
emergency care to vic-
tims.
Standard First Aid
classes are scheduled for
Thursdays, 6-9 p.m., Feb.
251b. Wild Bird Seed
50 1b. Wild Bird Seed
251b. Sunflower Seed
CC
(=
$425
$739
$625
©
CEN si
£ i
I
10-March 24, Chapter
House, 156 S. Franklin
Wyoming Hose
Wed-
Advanced First Aid will
be offered Tuesday and
Thursday, 7-10 p.m., Feb.
21-April 11.
evenly on the bottom and
all sides. Set dish aside.
In a 2-3 quart saucepan,
melt 3 tablespoons butter
over moderate heat.
When foam subsides, stir
in 3 tablespoons flour with
a wooden spoon and cook
over low heat stirring
constantly 1-2 minutes. Do
not let the butter and flour
mixture brown. Remove
the saucepan from the
heat and pour in the hot
milk beating vigorously
with a whisk until the
butter and flour and liquid
are blended. Add the salt
and pepper and return to
low heat and cook, whisk-
ing constantly until sauce
comes to a boil and is
smooth and thick. Let it
simmer a moment, then
remove the pan from the
heat and beat in the egg
yolks one at a time.
DOCTOR
OPENS PRACTICE
OF GENERAL AND
(INTERNAL MEDICINE
Anthony Dominic Bruno, M.D. an-
nounces the opening of his office for
the practice of General and Internal
Medicine at the Insalaco Office
Building, 490 North Main Street, Pit-
tston.
Dr. Bruno is the son of Dr. and Mrs.
Joseph N. Bruno, Sr. of West Pit-
tston, and is a graduate of Pittston
Central Catholic High School (now
Seton Catholic). He attended the
University of Scranton, Kings
College and the Catholic University
of America from where he received a
bachelor of Civil Engineering Degree
and his Pre-Medical Studies.
He graduated from the Univer-
sidad Autonoma de Guadalajara in
Mexico with a Degree in Medicine
and Surgery and did post graduate
training at the Crozer-Chester
Medical Center, Chester, Pen-
nsylvania with special rotation
through the Burn Unit, and Easton
Hospital, Easton, Pennsylvania. He
completed his residency in Internal
Medicine at the Veterans Ad-
ministration Medical Center, Wilkes-
Barre, Community Medical Center,
Scranton and Hahnemann Medical
College, Philadelphia. He has been a
full time Emergency Room Physician.
Dr. Bruno is married to the former
Pauline Aquilina of West Pittston.
They have four children; Jenifir,
Tony, Michael, students at St. Mary's
Assumption School, Pittston, and
Jason, at home. The Brunos reside in
greater Pittston.
For Appointment Call
655-2908
ZZ
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~. —-
whisking until each one is
thoroughly blended before
adding the next. Set the
sauce aside.
With a large balloon
whisk, beat the egg whites
until they are so stiff that
they form snall- points
which stand straight up
without wavering. A
rotary beater or electric
mixer may be used. Stir a
big spoonful of beaten egg
white into the sauce to
lighten it then stir in all
but 1 tablespoon of the
remaining grated cheese.
With a spatula lightly fold
in the rest of the egg
whites, using an over,
under cutting motion
rather than stirring
motion.
Gentle pour souffle
mixture into prepared
dish; the dish should be
about 3; full. Lightly
smooth the surface with a
rubber spatula and
sprinkle remaining table-
spoon of cheese on top.
For a decorative effect
make a cap on the souffle
with a spatula by cutting a
trench about 1 inch deep
and 1 inch from the rim all
around the dish. Place the
souffle on the middle shelf
of the oven and im-
mediately turn the heat to
375 degrees. Bake for 25-
30 minutes or until the
souffle puffs up about 2
inches above the rim of
the dish top and is lightly
brown. Serve at once.
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* THIRD PRIZE a
8 Dinner for Two at Pickett's .*
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$1. EL
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inches.
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