Document <?xml version="1.0" encoding="UTF-8"?><?xml-model href="http://www.tei-c.org/release/xml/tei/custom/schema/relaxng/tei_all.rng" type="application/xml" schematypens="http://relaxng.org/ns/structure/1.0"?><?xml-stylesheet type="text/css" href="https://raw.githubusercontent.com/BucknellDSC/suzette/master/CSS/suzette_cwrc.css"?><TEI xmlns="http://www.tei-c.org/ns/1.0" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"> <teiHeader> <fileDesc> <titleStmt> <title type="main">Suzette: a Digital Edition</title> <respStmt> <persName>John Westbrook</persName> <orgName>Bucknell University</orgName> <resp>Editor</resp> </respStmt> <respStmt> <persName>Diane Jakacki</persName> <orgName>Bucknell University</orgName> <resp>Project Manager</resp> </respStmt> <respStmt> <persName>Annie Girton</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2018-2020</resp> </respStmt> <respStmt> <persName>Sarah Haber</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2020-2022</resp> </respStmt> <respStmt> <persName>Rebecca Heintzelman</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2020-Present</resp> </respStmt> <respStmt> <persName>Juliya Harnood</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2021-Present</resp> </respStmt> <respStmt> <persName>Jaehoon Pyon</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2023-Present</resp> </respStmt> </titleStmt> <publicationStmt> <distributor>Bucknell University</distributor> <pubPlace> <address> <addrLine>One Dent Drive</addrLine> <addrLine>Lewisburg, PA 17837</addrLine> </address> </pubPlace> <availability> <licence>Attribution-NonCommercial-ShareAlike 4.0 International</licence> </availability> </publicationStmt> <sourceDesc> <biblStruct> <monogr> <title>Suzette: Livre de Lecture Courante à l’Usage des Jeunes Filles. Morale—Leçon de choses, Economie Domestique – Ménage – Cuisine – Couture</title> <author>Robert Halt</author> <textLang>French</textLang> <imprint> <date>1889</date> <distributor>Libraire Classique Paul Delaplane</distributor> <pubPlace>Paris, France</pubPlace> </imprint> </monogr> </biblStruct> </sourceDesc> </fileDesc> <xenoData><rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:as="http://www.w3.org/ns/activitystreams#" xmlns:cwrc="http://sparql.cwrc.ca/ontologies/cwrc#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dcterms="http://purl.org/dc/terms/" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:geo="http://www.geonames.org/ontology#" xmlns:oa="http://www.w3.org/ns/oa#" xmlns:schema="http://schema.org/" xmlns:xsd="http://www.w3.org/2001/XMLSchema#" xmlns:fabio="https://purl.org/spar/fabio#" xmlns:bf="http://www.openlinksw.com/schemas/bif#" xmlns:cito="https://sparontologies.github.io/cito/current/cito.html#" 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"@type": "as:Application", "rdfs:label": "LEAF-Writer", "schema:url": "https://leaf-writer.lincsproject.ca/", "schema:softwareVersion": "3.4.0" } }]]> </rdf:Description> </rdf:RDF></xenoData><profileDesc> <langUsage> <language ident="fr">French</language> <language ident="en">English</language> </langUsage> </profileDesc> </teiHeader> <text> <body> <div xmlns:ns0="http://www.tei-c.org/ns/1.0" type="chapitre" xml:lang="fr" n="ch053"> <pb type="page" n="185" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_185.jpg"/> <head>53. — Au dessert. </head> <div type="récit"> <p>Rien n'avait pu tirer de l'esprit de <persName type="fictif" key="ludivine">Ludivine</persName> que la guérison du nez de <persName type="fictif" key="françois">François</persName> n'eût été l'effet de cet onguent, à l'odeur effroyable. Rien non plus ne par vint à lui mettre en tête qu'il n'existe pas de sort, bon ou mauvais. <persName type="fictif" key="mme_valon">Mme Valon</persName> lui dit en vain que le travail, le courage, l'honnêteté, la bonté, font surtout notre destinée*<note type="annotation">Destinée. Ce mot est pris ici dans le sens de ce qu'est la vie.</note> ; elle abandonna l'inutile discours à l'apparition du <objectName>rôti</objectName> porté par <persName type="fictif" key="suzette">Suzette</persName>. Ce <objectName>rôti</objectName> était un morceau de <objectName>filet</objectName> de <objectName>porc</objectName>, mais si doré, si joli, si odorant, si appétissant, que l'eau en venait à la bouche. Et dès que les morceaux furent au bout des <objectName>fourchettes</objectName>, on félicita la cuisinière. <figure> <caption> Le <objectName>porc</objectName> est un des animaux les plus utiles pour l'<objectName>alimentation</objectName>. Les soies du <objectName>porc</objectName> servent à confectionner des brosses fines et des pinceaux.</caption> </figure> — N'est-ce pas, monsieur <persName type="fictif" key="benoît">Benoît</persName>, demanda <persName type="fictif" key="mme_valon">Mme Valon</persName>, que voilà un <objectName>rôti</objectName> joliment préparé ? Aussi y a-t-on mis du temps et du soin. </p> <pb type="page" n="186" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_186.jpg"/> <p> — Beaucoup trop ! beaucoup trop ! répondit le père <persName type="fictif" key="benoît">Benoît</persName>. Voulez-vous que je vous dise ? je trouve qu'à cette heure on fait bien des embarras pour rôtir un morceau de <objectName>cochon</objectName>. — Des embarras ! dit <persName type="fictif" key="mme_valon">Mme Valon</persName> ; mais on en faisait jadis cent et mille fois plus pour rôtir seulement un petit <objectName>cochon de lait</objectName> ! Voulez-vous l'apprendre ? Mon mari va vous dire après dîner ce qu'il lisait hier dans un auteur anglais, <persName ref="https://www.wikidata.org/wiki/Q372984" ana="britannique" key="Charles Lamb" role="écrivain">Charles Lamb</persName>. Pour la digestion*<note type="annotation">Digestion. Fonction de la vie par laquelle les aliments réparent les pertes du corps.</note>, d'ailleurs, rien ne vaut une bonne histoire. Le <objectName>rôti</objectName>, les <objectName>légumes</objectName>, les <objectName>flans</objectName>*<note type="annotation">Flan. Tarte faite avec de la crème.</note> mangés, et le <objectName>café</objectName> servi, <persName type="fictif" key="m_valon">M. Valon</persName> commença : </p> </div> <div type="questionnaire"> <head>Questionnaire.</head> <list> <item>— Quelles opinions ridicules avait <persName type="fictif" key="ludivine">Ludivine</persName> ?</item> <item>— Qu'est-ce qui fait notre destinée ?</item> <item> — Quel nouveau <objectName>plat</objectName> apporta <persName type="fictif" key="suzette">Suzette</persName> et quel en était l'aspect ?</item> <item>— Que dit <persName type="fictif" key="mme_valon">Mme Valon</persName> au père <persName type="fictif" key="benoît">Benoît</persName> ?</item> <item>— Quelle remarque malveillante fit le vieillard ?</item> <item>— Reproduisez la réponse piquante de <persName type="fictif" key="mme_valon">Mme Valon</persName>. </item> <item>— Que lui proposa-t-elle ?</item> </list> </div> <div type="exercices"> <head> DÉVELOPPEMENT DES SUJETS PROPOSÉS POUR EXERCICES.</head> <div type="sciences_naturelles"> <head type="sujets">Sciences naturelles.</head> <div type="questions"> <list> <item>— LE <objectName>PORC</objectName>.</item> <item>— Aspect repoussant de cet animal ; sa brutalité ; son utilité.</item> <item>— Facilités qu'on trouve à le nourrir. </item> <item>— Détails sur la manière de le nourrir ; les porchers.</item> <item>— Parler du <objectName>porc sauvage</objectName> ou <objectName>sanglier</objectName>.</item> <item>— Rappeler qu'aux <placeName key="United States of America" ref="http://www.wikidata.org/entity/Q30">Etats-Unis</placeName>, dans l'État d'<placeName key="illinois" ref="https://www.wikidata.org/wiki/Q1204">Illinois</placeName>, on élève des <objectName>porcs</objectName> en nombre prodigieux.</item> </list> </div> <div type="réponses"> <p><term>Le <objectName>porc</objectName></term>, animal domestique, s'élève pour sa <objectName>chair</objectName> et sa <objectName>graisse</objectName>. Sa tête énorme, sa gueule fendue, ses mouvements brusques, son cri perçant, joint à l'habitude qu'il contracte de se vautrer sur la terre humide, lui donnent un aspect repoussant. Toutefois, peu d'animaux sont plus utiles ; on en tire une <objectName>viande</objectName> excellente et grasse qui s'accommode avec les <objectName>légumes</objectName> les plus communs et constitue, dans ces conditions, un <objectName>mets</objectName> économique et nourrissant. </p> <p>On <term>nourrit les <objectName>porcs</objectName></term> à l'étable avec du son, les <objectName>glutens</objectName> des amidonneries, les <objectName>drèches</objectName> des distilleries de grains, les <objectName>pommes de terre</objectName>, l'<objectName>orge</objectName>, le <objectName>sarrasin</objectName>, les <objectName>carottes</objectName> et les débris de la cuisine. Dans les pays montagneux où la terre a peu de valeur, les porchers mènent paître ces animaux, réunis en bandes, sur les friches et les chaumes. Aux <placeName>Etats-Unis</placeName>, on élève les <objectName>porcs</objectName> en nombre prodigieux; la ville de <placeName>Chicago</placeName> et celle de <placeName><placeName key="Cincinnati" ref="http://www.wikidata.org/entity/Q43196">Cincinnati</placeName></placeName> en exportent plus d'un million par an. Le porc vit, à l'état sauvage, dans les bois et les forêts, sous le nom de <term><objectName>sanglier</objectName></term> : c'est un animal dangereux et malfaisant, qui dévaste les terres cultivées voisines des bois et des forêts où il établit son gîte.</p> </div> </div> <div type="industrie"> <head type="sujets">Industrie.</head> <div type="questions"> <list> <item>— Emploi des soies du <objectName>porc</objectName> pour la fabrication des brosses.</item> <item>— En quoi consiste une brosse ordinaire ? </item> <item>— Comment fabrique-t-on une brosse ? </item> <item>— Nommer diverses sortes de brosses et les usages de chacune d'elles.</item> </list> </div> <div type="réponses"> <p>Les <term>soies</term> de <objectName>porc</objectName> ou de <objectName>sanglier</objectName> servent à la fabrication des brosses. Cet ustensile, employé pour le nettoyage des vêtements et des chaussures, se compose de deux parties : la <term>patte</term> et les <term>soies</term>. La patte est <pb type="page" n="187" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_187.jpg"/> une plaque de bois ou d'os percée de trous par lesquels on enfile de petits paquets de soies reliés les uns aux autres par des fils de laiton. Le poil est égalisé ensuite pour former la surface avec laquelle on brosse. </p> <p>Il y a des brosses de diverses sortes : brosses à habits, brosses à chapeaux, brosses à dents, à meubles, etc. Celles qui sont destinées à des usages délicats sont confectionnées avec des poils plus fins que ceux dont il vient d'être question.</p> </div> </div> <div cert="high" org="composite" part="Y" sample="initial" type="économie_domestique" xml:space="default" xml:id="sujeco_053"> <head type="sujets">Économie domestique.</head> <div type="questions"> <list> <item>— Indiquer comment on utilise la <objectName>chair</objectName>, le <objectName>sang</objectName>, la <objectName>graisse</objectName> du <objectName>porc</objectName>.</item> <item>— De quelle manière prépare-t-on un <objectName>rôti</objectName> en général? </item> <item>— <objectName>Garniture</objectName> d'un <objectName>rôti</objectName>. </item> <item>— Manière de le servir et de le découper.</item> </list> </div> <div type="réponses"> <p>La <objectName>chair</objectName> du <objectName>porc</objectName> entre dans la confection de nombre de <objectName>mets</objectName>; elle est d'autant meilleure qu'elle paraît plus ferme et plus rougeâtre ; le meilleur <term><objectName>lard</objectName></term> provient d'animaux âgés de 12 à 15 mois. </p> <p>On mange la <objectName>viande de porc</objectName> rôtie, bouillie ou accommodée en <objectName>ragoût</objectName>. Les <objectName>rôtis</objectName>, les <objectName>côtelettes</objectName>, la <objectName>galantine de cochon de lait</objectName>, le <objectName>fromage de cochon</objectName>, sont connus de tout le monde. On prépare encore, suivant divers procédés, les <objectName>rognons</objectName>, les <objectName>pieds</objectName>, la <objectName>langue</objectName>, la <objectName>hure</objectName>, et avec la <objectName>viande hachée</objectName> et assaisonnée les charcutiers font des <objectName>cervelas</objectName>, des <objectName>saucisses</objectName> et des <objectName>andouilles</objectName>. Les <objectName>cuissots</objectName>, salés et fumés, prennent le nom de <term><objectName>jambons</objectName></term>.</p> <p>La <objectName>viande de porc</objectName> et le <objectName>lard</objectName> se conservent longtemps lorsqu'ils ont été salés ; dans cet état, ils forment la base de l<objectName>'alimentation</objectName> dans les campagnes. </p> <p>La <objectName>graisse de porc</objectName>, à l'état naturel, s'appelle le <term><objectName>lard</objectName></term> ; alors elle est adhérente à la peau. Le <term><objectName>saindoux</objectName></term> provient de la <objectName>graisse</objectName> fondue ; l'un et l'autre entrent comme <objectName>assaisonnements</objectName> dans quantité de <objectName>plats</objectName>. Avec le <objectName>sang</objectName> du <objectName>porc</objectName>, mêlé à de la <objectName>graisse</objectName> coupée en menus morceaux, et divers <objectName>assaisonnements</objectName>, on fabrique le <term><objectName>boudin</objectName></term>, qu'on mange ordinairement grillé. </p> <p>DES <objectName>RÔTIS</objectName>. — Pour obtenir un bon <objectName>rôti</objectName>, le premier soin est de proportionner l'ardeur du feu à la nature des <objectName>viandes</objectName>. Le <objectName>bœuf</objectName> et le <objectName>mouton</objectName> demandent à être saisis par un <objectName>feu</objectName> vif; cependant on ne hâtera pas trop la <objectName>cuisson</objectName> et on diminuera le <objectName>feu</objectName> graduellement. Le <objectName>veau</objectName>, le <objectName>porc</objectName> exigent moins de <objectName>feu</objectName>. Dans tous cas, il faut arroser souvent le <objectName>morceau</objectName> qu'on fait rôtir, et pour cela on verse dans le <objectName>plat</objectName> ou dans la <objectName>lèchefrite</objectName> un demi-verre de <objectName>bouillon</objectName> avec une pincée de <objectName>sel</objectName>.</p> <p>Le <objectName>veau</objectName> doit être bien cuit, et il est mieux de l'oindre de <objectName>beurre</objectName> que de <objectName>graisse</objectName>.</p> <p>On <term>sert les <objectName>rôtis</objectName></term> sur un <objectName>plat</objectName> garni soit de <objectName>pommes de terre</objectName> ou de <objectName>carottes</objectName> cuites dans le <objectName>jus</objectName> de la <objectName>viande</objectName>, soit de <objectName>cresson</objectName>. Ce <objectName>jus</objectName>, recueilli dans la <objectName>lèchefrite</objectName>, se sert à part dans une <objectName>saucière</objectName>.</p> <p>On <term>découpe les <objectName>rôtis</objectName></term> en <objectName>tranches</objectName> minces disposées sur un <objectName>plat</objectName> qu'on fait circuler autour de la <objectName>table</objectName> ; la <objectName>saucière</objectName>, où l'on a placé une <objectName>cuiller</objectName>, vient ensuite.</p> </div> </div> </div> </div> </body> </text> </TEI> Document Download Object Type XML document
