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                     Morale—Leçon de choses, Economie Domestique – Ménage – Cuisine –
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<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 type="mets" key="rôti">rôti</objectName> porté par <persName type="fictif" key="suzette">Suzette</persName>. Ce
                  <objectName type="mets" key="rôti de porc">rôti</objectName> était un morceau de <objectName type="ingrédient" subtype="carné" key="porc">filet de 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 type="ustensile" key="fourchette">fourchettes</objectName>, on félicita la <roleName>cuisinière</roleName>. <figure>
                     <caption> Le <objectName type="produit" subtype="carné" key="porc">porc</objectName> est un des animaux les plus utiles pour l'alimentation. Les
                        <objectName type="produit" subtype="animal" key="soie de porc">soies du  porc</objectName> servent à confectionner des <objectName type="produit" subtype="fabriqué" key="brosse">brosses fines</objectName> et des
                        <objectName type="produit" subtype="fabriqué" key="pinceau">pinceaux</objectName>.</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 type="mets" key="rôti de porc">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 type="produit" subtype="carné" key="porc">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 type="produit" subtype="carné" key="porc">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 type="mets" key="rôti de porc">rôti</objectName>, les <objectName type="mets" key="légume">légumes</objectName>, les <objectName type="mets" key="flan">flans</objectName>*<note type="annotation"><objectName type="mets" key="flan">Flan</objectName>. <objectName type="mets" key="tarte">Tarte</objectName> faite avec de la <objectName type="ingrédient" subtype="laitier" key="crème">crème</objectName>.</note> mangés, et le <objectName type="produit" subtype="boisson" key="café">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 type="mets" key="plat">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>
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                  <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 type="produit" subtype="carné" key="porc">chair</objectName>, le <objectName type="produit" subtype="carné" key="porc">sang</objectName>, la <objectName type="produit" subtype="carné" key="porc">graisse</objectName> du
                     		<objectName type="produit" subtype="carné" key="porc">porc</objectName>.</item>
                        <item>— De quelle manière prépare-t-on un <objectName type="mets" key="rôti">rôti</objectName> en général? </item>
                        <item>— <objectName type="ingrédient" subtype="légume" key="garniture">Garniture</objectName> d'un <objectName type="mets" key="rôti">rôti</objectName>. </item>
                        <item>— Manière de le servir et de le découper.</item>
                     </list>
                  </div>
                  <div type="réponses">
                  	<p>La <objectName type="produit" subtype="carné" key="porc">chair</objectName> du <objectName type="produit" subtype="carné" key="porc">porc</objectName> entre dans la confection de nombre de <objectName type="mets" key="met">mets</objectName>; elle est
                        d'autant meilleure qu'elle paraît plus ferme et plus rougeâtre ; le meilleur
                  		<term><objectName type="produit" subtype="carné" key="porc">lard</objectName></term> provient d'animaux âgés de 12 à 15 mois. </p>
                  	<p>On mange la <objectName type="produit" subtype="carné" key="porc">viande de porc</objectName> rôtie, bouillie ou accommodée en <objectName type="mets" key="ragoût">ragoût</objectName>. Les
                        <objectName type="mets" key="rôti">rôtis</objectName>, les <objectName type="mets" key="côtelette">côtelettes</objectName>, la <objectName type="mets" key="galantine de cochbon de lait">galantine de cochon de lait</objectName>, le <objectName type="mets" key="fromage de cochon">fromage de cochon</objectName>,
                        sont connus de tout le monde. On prépare encore, suivant divers procédés,
                        les <objectName type="ingrédient" subtype="carné" key="rognons de porc">rognons</objectName>, les <objectName type="ingrédient" subtype="carné" key="pied de porc">pieds</objectName>, la <objectName type="ingrédient" subtype="carné" key="langue de porc&gt;">langue</objectName>, la <objectName type="ingrédient" subtype="carné" key="hure de porc">hure</objectName>, et avec la <objectName type="ingrédient" subtype="carné" key="viande hâchée de porc">viande hachée</objectName> et
                        assaisonnée les charcutiers font des <objectName type="mets" key="cervelas">cervelas</objectName>, des <objectName type="mets" key="saucisse">saucisses</objectName> et des
                        <objectName type="mets" key="andouille">andouilles</objectName>. Les <objectName type="ingrédient" subtype="carné" key="cuissot">cuissots</objectName>, salés et fumés, prennent le nom de
                           <term><objectName type="produit" subtype="carné" key="jambon">jambons</objectName></term>.</p>
                     <p>La <objectName type="produit" subtype="carné" key="porc">viande de porc</objectName> et le <objectName type="produit" subtype="carné" key="lard">lard</objectName> se conservent longtemps lorsqu'ils ont été
                        salés ; dans cet état, ils forment la base de l'alimentation dans les
                        campagnes. </p>
                     <p>La <objectName type="produit" subtype="carné" key="lard">graisse de porc</objectName>, à l'état naturel, s'appelle le <term><objectName type="produit" subtype="carné" key="lard">lard</objectName></term> ; alors
                        elle est adhérente à la peau. Le <term><objectName type="produit" subtype="carné" key="saindoux">saindoux</objectName></term> provient de la
                        <objectName type="produit" subtype="carné" key="lard">graisse</objectName> fondue ; l'un et l'autre entrent comme <objectName type="ingrédient" subtype="carné" key="graisse de porc">assaisonnements</objectName> dans quantité
                        de <objectName type="produit" key="mets">plats</objectName>. Avec le <objectName type="ingrédient" subtype="animal" key="sang">sang</objectName> du <objectName type="produit" subtype="animal" key="porc">porc</objectName>, mêlé à de la <objectName type="ingrédient" subtype="carné" key="graisse de porc">graisse</objectName> coupée en menus
                        morceaux, et divers <objectName type="ingrédient" subtype="éparco" key="assaisonnement">assaisonnements</objectName>, on fabrique le <term><objectName type="mets" key="boudin">boudin</objectName></term>,
                        qu'on mange ordinairement grillé. </p>
                     <p>DES <objectName type="mets" key="rôti">RÔTIS</objectName>. — Pour obtenir un bon <objectName type="mets" key="rôti">rôti</objectName>, le premier soin est de proportionner
                        l'ardeur du <objectName type="ustensile" key="feu">feu</objectName> à la nature des <objectName type="ingrédient" subtype="carné" key="viande">viandes</objectName>. Le <objectName type="ingrédient" subtype="carné" key="bœuf">bœuf</objectName> et le <objectName type="ingrédient" subtype="carné" key="mouton">mouton</objectName> demandent à
                        être saisis par un <objectName type="ustensile" key="feu">feu vif;</objectName> cependant on ne hâtera pas trop la cuisson et on
                        diminuera le <objectName type="ustensile" key="feu">feu</objectName> graduellement. Le <objectName type="ingrédient" subtype="carné" key="veau">veau</objectName>, le <objectName type="ingrédient" subtype="carné" key="porc">porc</objectName> exigent moins de <objectName type="ustensile" key="feu">feu</objectName>. Dans
                        tous cas, il faut arroser souvent le <objectName type="ingrédient" subtype="carné" key="morceau">morceau</objectName> qu'on fait rôtir, et pour cela
                        on verse dans le <objectName type="ustensile" key="plat">plat</objectName> ou dans la <objectName type="ustensile" key="lèchefrite">lèchefrite</objectName> un demi-verre de <objectName type="ingrédient" key="bouillon">bouillon</objectName> avec
                        une pincée de <objectName type="ingrédient" subtype="éparco" key="sel">sel</objectName>.</p>
                     <p>Le <objectName type="ingrédient" subtype="carné" key="veau">veau</objectName> doit être bien cuit, et il est mieux de l'oindre de <objectName type="ingrédient" subtype="laitier" key="beurre">beurre</objectName> que de
                        <objectName type="ingrédient" subtype="carné" key="graisse">graisse</objectName>.</p>
                     <p>On <term>sert les <objectName type="mets" key="rôti">rôtis</objectName></term> sur un <objectName type="ustensile" key="plat">plat</objectName> garni soit de <objectName type="ingrédient" subtype="légume">pommes de terre</objectName> ou
                        de <objectName type="ingrédient" subtype="légume" key="carotte">carottes</objectName> cuites dans le <objectName type="ingrédient" subtype="carné" key="jus de viande">jus de la viande</objectName>,soit de <objectName type="ingrédient" subtype="légume" key="cresson">cresson</objectName>. Ce <objectName type="ingrédient" subtype="carné" key="jus de viande">jus</objectName>,
                        recueilli dans la <objectName type="ustensile" key="lèchefriute">lèchefrite</objectName>, se sert à part dans une <objectName type="ustensile" key="saucière">saucière</objectName>.</p>
                     <p>On <term>découpe les <objectName type="mets" key="rôti">rôtis</objectName></term> en tranches minces disposées sur un <objectName type="ustensile" key="plat">plat</objectName>
                        qu'on fait circuler autour de la <objectName type="ustensile" key="table">table</objectName> ; la <objectName type="ustensile" key="saucière">saucière</objectName>, où l'on a placé une
                        <objectName type="ustensile" key="cuiller">cuiller</objectName>, vient ensuite.</p>
                  </div>
               </div>
            </div>
         </div>
      </body>
   </text>
</TEI>