Camas Prairie chronicle. [volume] (Cottonwood, Idaho) 1901-1917, 1910-03-18
Spices Make Meat Bills 1.ass

Economy, like many other virtues, is
sometimes to be found in STRANGE
places. Possibly one of the last places
you would expect to find it would be on
pantry shelf well stocked with eyery
kind of spice cost what the spices
may. And yet have found that there
is no surer way to have bills on expen,
slve meats and similar articles for the
table than to have big stock of spices
and know how. to use them. Nose Of
these will not cost great deal, and
happily those which do cost much 90
long way, says Mrs. Domicle in New
York Herald.
1t there is any one branch of cookery
to which have found it profitable to
turn my attention, it is this matter of
spices. 1t is no small art to be able
to take tough, cheap piece of meat,
carefully cook the toughness out of it
and COOK certain alluring spices into it,
and set on the table dish with an fine
or finer flavor than fillet of boot.
1t any one hints that that kind Of
cookery is really a deceit, l answer
emphatically, No., There is plenty Of
tough meat on a steer that is much
more nourishing than the tender por-
tions. Ii it can be made palatable, why
object because it ism t always soR Well,
III admit that don t say much about
it to my family. The imagination has
a powerful effect, you know, and so
long as no questions are asked volun-
teer no information. In the meanwhile,
you will observe, bisect the meat bill.
What do l stock out with7 Oh, every.
thing can lay my hands on. When
we travel, or when my friends travel
| make them buy me unheard-of spices
from southern countries, that never
reach us ordinarily, and l am particu
larly keen on Mexican spices. AS fol
the general stock, order from my gro
Ger. There is plenty of variety to begi1
on right there. Celery salt, walnut cat
sup, tomato catsup, mushroom catsup
curry, kitchen bouquet, Worcestershire
sauce, paprika, cayenne, nutmeg, swee
marJoram, thyme, summer savory, sage
berries, allspice, cinnamon, cloves, pep
percOrns, whole mace and bay leaves
There are others, of course, but thes
are the important ones.
The consistent use of them will be
revelation to any housekeeper who ha
been used to depending wholly ON pep
per and salt. Keep them in tightly
closed cans or bottles, and they vii
keep indefinitely without loss o
strength. Herbs, such as sage and ba,
leaves, should be bought as fresh a
possible, and in small quantities. TIL
advantage of such an array of season
ings is that you can have a differen
flavor for meat dishes day after day
This prevents the sense of samenes
! of diet when the same meat is use
| often; and if the dishes are skilfull
/ prepared in various forms there wi
often be no suspicion that it is not som
{ entirely different meat. If you wan
, to know what can be done in this lint
examine the methods of some big hott
in the matter of entrees.
Il In the matter of peppers, white an
cayenne are considered the least harm
: full. 1t is better to avoid pepper i
cooking for i'll persons. Black peppe
is the dried fruit of an East lndi
shrub. White pepper is from the sam
shrub, with the outer black shell of tn
fruit removed. 1t is not as strong q
black, but the flavor is finer. Cayenn
is from the dried fruit of capsicum, an
stimulates digestion when taken
small quantities. Paprika is form {
red pepper made in Hungary, and hi
not the strength of cayenne.