The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-19
oUoUET oARNI.
Some Subtleties Which Provoketa q
Fine Appetite.

Fine Appetite.
Some culinary terms, whnc perfectly
ineligible TO the professional cook, are
not clearly understood by the less ex-
perieneed, and when the latter encoun-
tiers them il an untried class Of dishes,
they are apt 10 discourage them and de-
ter them from trying the recipes, which
are often very simple and Intelligent. We
are frequently asked TO explain the mean
ing of 'boquet garni'' and such ike
terms which confront the inexperienced
cook.
Boquet garni Is term very frequently
used in both English and French cook
ing recipes, as it expresses in two words
what would otherwise require many lines
to explain. To define it, in a general
way, it means in fact. bunch Of saw
Org herbs put into q soup, stew or sauce
in order TO give a piquant favor. 1t i
taken out Of the liquor in which it has
been cooked before the soup or sauce is
finished and sent TO the table. It IS
tied up in a little bag or piece OF thin
muslin, which is tied securely round the
top, with a piece OF Irvine or tape For
convenience, the string should be long
enough for the end TO. fail over the edge
OF the boiler or saucepan, so that it can
be taken out without trouble or dis
turbing other contents OF the pot or
saucepan.
IN using a boquet garni, judgment
and discretion must be exercised in suit
ing the tastes Of persons for whom the
feed is being prepared and also in order
to allow variety if these dishes are fre-
quently served. Some ingredients should
be omitted and others introduced, ard
the quantity of stock or gravy to be
favored must be also considered.
The simplest bouquet garni" consists
of one ounce of green parsley, q sprig
Of thyme 4 sprig OF marjcram, the same
quantity Of rosemary, one medium-sized
onion with three whole cloves stuck in
IT, a long pepper or q few peppercorns
a dried capsicum or two. small piece
of mace and q quarter Of . lemon. An
ether rather more difficult, perhaps, TO
obtain except in large city markets is as
follows: Lemon thyme sweet basil
mint. dill, rosemary, bruised coTeander
seeds, carraway seeds, cloves. a few
chives or eschalots. or a small Glove Of
garlic, half a lemon ard some peppers
!
ground may have q kitchen garden
where they may cultivate al the savory
herbs required for their own use and
make quite a neat little sum from the
sale Of their surplus stock to their less
fortunate neighbors.
a very good 'boquet garni' for stews
or hashes consists Of one ounce of lemon
peel, one ounce sweet basil, two ounces
each Of parsley. sweet marporam and
thyme, dried. pounded and mixed to-
gether and kept in a closed glass jar.
ready for use at any time and in any
quantity required
The bouquet garni sold in our markets
and known as pot herbs" usually con-
sists of a sprig Of parsley, a small green
onion. in summer. spris OF thyme,
slice of carrot and rather unsavory-
locking piece of celery.
bouquet garni' is also known as
"fagot Of herbs
Herbs are best when they can be used
fresh. as then only can their full. rich
favor be obtained. But when they can
not be had in this way they will answer
nicely when dried.
Gather when they begin to bloom. wash
and tie in punches; cover with netting
or very thin cheesecloth ard hang them
up. with leaves downward 70 dry. When
perfectly dry pick of the leaves and put
them in small glass jars, cork tightly
and label each kind if you wish 10 keep
them separate and when mixed it is best
TO take the same precaution. as you
may not remember the combination.
Kitchen Rououet
This is n convenient preparation TO
have in the pantry Tor f,avoring and
enTichiag sauces. stews, etc.
TaSe one onion. one carrot. one celery
root. one sweet potato, one Darsnip. one
red Pepper. nee shallot and from one TO
four Glove garlics. according TO taste
Remove the seeds from the pepper. peel
Tho. carrot. parsnip. onion and potato and
chop sll the vegetable very fine. Add
three large bay leaves quarter OF a tea
spoonful each Of cloves. mince, cinnamon
ard anscice. Nix al together and se2son
with salt and pepper Put layer %
the vegetables in the bottom OF & sauce
ran. sprinkle with brown sugar. Then
add another layer cf vegetables, then
sugar. and continue In this way untI
al = in Bake in Gy,ck oven and
y hen rich brown ado half cup II COLI
water; place on top o. stove and stil
and cook for fifteen riinutes or until yea
have a rich brown syrup Strain of the
sauce and bottle. corking tightly. Keep
in a cool place. \ H5tle CT this added to
a soup. stew or sauce win give color and
favor.
Herb Salt
Take bay leaves. sweet basil. ma-jorarn
and thyme in equal quanutes. Place
them on a dish. in q very moderately