The daily journal. (Salem, Or.) 1899-1903, 1901-09-12
HOUSEHOLD
COLUMN

In the progress Of time old-fashioned
things come back into. This is true in
many articles Of wearing apparel and
equally true OF things we eat. That old
fashioned herb, mint, has made rapid
strides in public favor with the last few
years, and II deserves its present popu-
larity with up-to-date cooks. 1t is, in
fact indispensable to securing the delicate
flavor we find in some Of the latest crea.
tions. Ifyou aspire to be a good cook
yon should have mint In your garden.
The superior qualities Of mint with
lamb have long been acknowledged, but
mint is equally desirable in other ways.
II yod have boiled mutton and have no
capers, add to drawn butter sauce the
freshly plucked leaves Of mint, and you
have dressing you will not be asham ed
of. Again, II serving green peas with
lamb, add few sprig5 Of fresh mint 10
them while cooking, and note the result.
Remove the mint before serving.
Try green pea timbales made qs fol-
lows: Rub one cupful Of cooked peas
through sieve, add teaspoonful OF
onion, two tabespoonfuls OF melted but
ter, half q teaspoonful OF salt, two
teaspoonfuls of chopped mint, and a
teaspoonful of paprica. Mix all together
add two eggs, well beaten, and pour into
very small timbale molds, cover with
oiled peper and cook in the oven for
twenty minutes, or until the centers are
firm. Serve in heated dish with a
good sauce.
A green pea salad with mint is an.
other delicacy. Use half pint Of
cooked, tender peas, we'll iced. Thor.
oughly wash and drain q small head of
lettuce. Arrange the small blanced
leaves on fiat dish to form pretty
border, fill the center with the peas
and sprinkle with spoonful OF
finely minced mint leaves. Pour over
a French dressing, and serve. A fine
salad TO serve with roast lamb.
A few drops OF mint vinegar ia
great Improvement to q green salad TO
be served with roasts. To make II, fll a
wide mouthed pint bottle with we'll
washed mint leaves, cover with vinegar,
cork tightly, let II iniuse for two weeks.
Strain the liquor and all into small bot
tlss, which should be corked tightly.
Mint butter is easily made, aud is one
OF the favored buffers so desirable for
sandwich making. II can be used alone
In making sandwiches or with lamb,
mutton, goose or duck. II is also good
served with cold meats, giving the pi.
quaint flavor so much desired. Take a
handful Of mint leaves and an equal
amount OF parsley. Throw 1t into boil.
ing water, simmer five minutes, drain
aud press dry. Chop very fne and
pound 10 pulp. Measure out four ta-
blespooniuls, add to ii teaspoonful Of
onion juice and rub through 6ns
sieve. Cool, and work into the green
paste two tablesPooniuls of butter and a
dust OF cayenne. Work until very
smooth and creamy, but do not heat, or
the butter will have an oily taste. Set
ON ice TO chill before usiug.
Mint irappe 10 an excel lent refresh
ment for a warm evening. Chop very
hne sufficient mint leaves TO iii one cup,
packed measure. Found them to a pulp,
aud one pint OF hot water, the grated
rind and juice Of two lemons, cover and
lot iniuse for two hours. Strain, add
one cupful of sugUr and few drops Of
green eoloring matter. Pour into the
reezer. cover, pack with ice aud turn
the dasher until Il becomes thick. Re
move the flasher, sorape the ice off the |
sides OF the can, beat a few moments, |
cover and lot remain until wanted, |
Served in cups as it melts quickly.
PARKER QUINCY ADAMS.
(Copyrighted)
Albany physicians are not too profess