The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1910-01-13


different form.
There are certain things which
should always be found in we'll
stocked pantry. 1t is not enough to
provide the ur'-al list of -four sea-
sons" the salt ,epper, vinegar and
mustard; thel hould also be Cay
enne, one of : most valuable, and,
when properly used, healthful, of all
the list of condiments, and its more
delicate sister, paprika celery salt;
to be used when fresh dry celery is
not obtainable; celery extracts for
brown soups and gravies; Worcester
shire sauce, curry powder, horserad-
ish, tomatoes, onions, and, above all
else, herbs, sage, savory, marjoram.
thyme, basil, rue and bay.
With this list OF seasonings YOU
can cook all the year through and
have something varied in the way OF
flavor.
For those who have not the facil-
would advise buying them in punches
or packages from the druggist, ra-
Their than trust to the ground herbs
put up in boxes. Aso buy your bay
leaves at the druggists. Only small
quantity will be needed at a time, as
you will probably never be called up
| in n @
for an average-size family.
I wonder how many of you under
stand the value which the onion has
| in delicate, palatable cooking? Really
| it is needed in almost every made
dish. Like all other flavors, this
should be quite unobtrusive, so sub
tie that it cannot be analysed; but
it is one of the most important factors
in seasoning that can be used, and 1t
forms a basis for all the other sea-
sonings.
You may know that you have ach-
ieved a distinct success in cooking
when someone tells you that the dish
which you have prepared is perfectly
delicious, but that the particular sea
soning cannot be detected or defined
Then, indeed, you know that you have
reached the acme of rechauffe prep
aration, an absolutely correct pro
portion of flavors. giving rare
composite" a perfection of season
ing, when none can be distinguished
above another, but all are blended in
to a perfect whole.
First of all, tomato sauce is fav'
orite, as it is commonly used sauce
with those persons who have well
trained taste in food, and one of the
most useful bits Of culinary knowl'
edge is understanding how to make
it. And it is not difficult task, either
but it requires, as all successful
cooking does, time, care and patience
Now get your ingredients together.
You will use, for every half can o
tomatoes, one cupful of water, tive
cloves, two allspce berries, two pep
percorns, one teaspoonful of miXet
bay leaf-two sprigs of parsley, onc
tablespoonful of chopped onion, OIL,
tablespoonful of butter, one heapins
tablespoonful of cornstarch, half
teaspoonful of salt and half a salt
spoonful of white pepper. Put the to
mato, water, spices, herbs and pars
ley to boil in saucepan. Fry TIL
onion in the butter until yellow
taking care not to brown it or let i
scorch, add the cornstarch to it, sti
until the mixture of Favored butte
and cornstarch is perfectly smooth
then add it TO the boiling tomato
stirring all the time until it is wei
mixed. Simmer for ten minutes, ad,
the salt and pepper and dash o
paprika; then strain, and it is ready
In cold weather this sauce will
keep a week or ten days, so Will
you are about it you might make a.
entire can of ato-doubling you
Experimentation what you do no
wish to use Immediately you cal
bottle. You will use this sauce TO
Dreaded mutton or veal chops, fo
broiled fish, and to season your cur
ries and other made dishes. 1t
convenient to have it on hand, an
it is easily heated for use.
Whenever you open can of toma
toes, if you are to use only half tn
contents, pour the other half at one
into an earthen dish, as the harr
that comes to canned tomatoes
from leaving them in the tin, expose
to the action of the air. Taking fror
> the can just the moment it is opene
: will usually insure good tomatoes
with all the flavor of the fresh frui
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