Bonners Ferry herald. [volume] (Bonners Ferry, Idaho) 1904-current, 1910-03-12
snices Make Meat Bills LES.

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
a pantry shelf well stocked with every
kind of spice cost what the spices
may And yet l have found that there
is no surer way to have bills on expen-
sive meats and similar articles for the
table than to have a big stock of spices
and know how to use them Nose Of
these will not cost a great deal, and
| happily those which do cost much 90
a long way, says Mrs. Domiele in New
York Herald.
If there is any one branch Of cookery
to which l have found it profitable to
turn my attention, it is this matter Of
spices. 1t is no small art 20 be able
to take a tough, cheap piece of meat
carefully cook the toughness out of il
and COOK certain alluring spices into it,
and set on the table dish with an fine
or finer flavor than fllet of boot.
If any one hints that that kind Of
cookery is really a deceit, 1 answer
emphatically, No. There is plenty of
tough meat on a steer that is much.
more nourishing than the tender por-
tions. IL it can be made palatable why
object because it ism t always 500 Well.
II admit that / don I say much about
it to my family. The imagination has
a powerful effect, you know, and 50
long as no questions are asked I volun-
teer no information. In the meanwhile,
you will observe, l bisect the meat bill.
What do l stock out withq Oh, every
thing l 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 I am partitn-
larly keen on Mexican spices. As For
the general stock, / order from my gro
Ger. There is plenty of variety to begin
on right there. Celery salt, walnut eat
sup, tomato catsup, mushroom catsnp,
curry, kitchen bouquet, Worcestershire
sauce, paprika, cayenne, nutmeg, sweet
marjoram, thyme, summer savory, sage
berries, allspice, cinnamon. cloves, pep
percorns, whole mace and bay leaves.
There are others, of course, but these
are the important ones.
The consistent use of them viii be "a
revelation to any housekeeper who has
been used to depending wholly on PEP
per and salt. Keep them in tightly
closed cans or bottles, and they will
) keep indefinitely without loss q
strength. Herbs, such as sage and bay
. leaves, should be bought as fresh as
possible, and in small quantities. The
advantage of such an array of season
= ings is that You can have a different
!, flavor for meat dishes day after day.
. This prevents the sense Of samensss
of diet when the same meat is used
/ often; and if the dishes are skilfuny
prepared in various forms there VIII
d often be no suspicion that it is not sons
(, entirely different meat. If You want
to know what can be done in this line
examine the methods of some big hose
, in the matter of entrees.
y In the matter of peppers, white and
cayenne are considered the least harm
full 1t is better to avoid pepper II
cooking for i'll persons. Black pepper
~ is the dried fruit of an East Incis
!. shrub White pepper is from the sam'
/. shrub, with the outer black shell Of ih'
fruit removed. 1t is not as strong a.
10 black, but the flavor is finer. Cayeun'
| is from the dried fruit of capsieum. AM
a stimulates digestion when taken j.
N small quantities. Paprika is a form O
a red pepper made in Hungary, and Ia.
:. not the strength of cayenne.