The Alaska citizen., 1910-10-24
Flavorins Vegetables, Herbs, Spices,

! Flavoring Vegetables, Herbs, Spices, Etc.
 Many fayorings are used in meat dishes. some of which are familiar l to all cooks-onions. carrots. tur- nips and garlic l'eing perhaps the most widely known Butter, too, may be regarded as one of the most common seasonings. and of course makes the dish richer. Meat ex- tract is also used for favoring many meat dishes and other foods. as are also. though less commonly. similar extracts made from clans or other sea food" The following list in cIudes these with various others Ia number of which it is convenient i to keep always on hand: Onions. car rots. green peppers. parsnips. tur- nips. tomatoes, fresh, canned or dried; celery tops and parsley, eith- CT fresh or dried; sage, savory, thyme sweet marjoram, bay leaf garlic lemon rind, vinegar. capers l pickles. olives, currant jelly, curry 1 powder. cloves. pepper Corns, celery seed. meat extract. Chilli sauce, pep | per sauce. or some similar hot or sharp sauce, and some kind of good commercial meat sauce Some hints Iregarding the use of such fayorings l follow:
 Flavor Of Fried Vegetables.
 Most of the stew., soups. praised meats. and pot roasts are very much improved if the flavoring vegetables which they contain. such as carrots, ! turnips. onions. celery. or green pep ] pers are fried in a little fat before being cooked with the meat. This need not complicate the preparation 1 of the meat or increase the number Of utensils used for the meat itself is usually scared over in fat and the vegetables can he cooked in the same fat before the browning of the meat. Onion Juice.
 Cook books usually say that onion juice should be extracted by cut ting an onion in two and rubbing the cut surface against a grater. Considering how haSd it is to wash grater. this method has it's draw backs. Small amounts of juice may he obtained in the following sim pler way: Peel the onion and eX- tract a few drops of juice by press ing one side with the dull edge of knife
 Green Peppers.
 The flavor of green peppers gives an acceptable variety. The seed should always be removed. The pep pers should be chopped and added 10 chopped meat or other meat dish es. Meat mixed with bread crumbs may be baked in the pepper shells and the stuffed peppers served as a separate dish.
 Parsley.
 IL IS easy iO grow parsley DS growing it in a pot in the kitchen window and thus to have il always on hand fresh, or the leaves may be kept for a long time if sealed up in a fruit jar and stored in cool place. Parsley, mint, and celery tops may he dried, rubbed into fine bits, and kept in air tight jars. Recipes usually say to chop fresh parsley with sharp knife on a board. But board is a hard thing to wash and plate serves the purpose quite as well.
 Bay Leaf.
 Bay leaf is one of the best and at the same time one of the most abused tlavOrs lr small quantities it gives a very pleasant flavor to soups and Gravies, but in large quan. titles it gives a rank-like taste. Re member that half of a bay leaf is the allowance for three quarts of soup stock This will indicate how small quantity should be used for the portion of gravy usually served at meal. With this precaution in mind the bay leaf may be recom- mcnded as a favoring for many sauces, particularly tomato sauce.
 A Kitchen Bouquet.
 A "bouquet" such as is often re ferred to in recipes may be made as follows: sprig each of parsley, savory, thyme, one small leaf of sage, and bay leaf This will fla vor one gallon of soup when cook ed in it for an hour and should not remain ir any longer.
 Horse Radish.
 Horseradish. like mustard, is more often served with meat than used 10 flavor it during cooking. A very palatablc sauce, especially good with boiled beef. is made by adding grat ed horseradsh and little vinegar to little whipped cream, or as follows: Thicken milk with cracker crumbs by heating them together in a double boiler, using 3 tablespoon fuls of cracker crumbs to one and a half cups of milk Add one-third Of a cun of grated hOrSeradiSh 2