The Nezperce herald. (Nezperce, Idaho) 1900-1957, 1910-03-17

Economy, like many other virtues, Is
sometimes 70 be found Ia strange
places. Possibly one Of the last places
you would expect 20 find II would be on
a pantry shelf well stocked with every
kind Of spice cost what the spices
may. And yet / have found that there
Is no surer way 10 have bills on expen'
sive meats and similar articles for the
table than 70 have a big stock Of spices
aud know how 10 use them. Nose Of
these will not cost a great deal, and
haDpllY 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 ! have found II profitable 70
turn my attention, II is this matter Of
spices. II Is no small art 20 be able
70 take a tough, cheap piece OF meat,
carefully cook the tonghness out Of IL
and COOK certain alluring spices into IL,
and set on the table a dish with an fine
or finer favor than 1liet Of boot.
IL any o hints that that kind OF
cookery Is really a deceit, i answer
emphatieally, No. There Is plenty Of
tough meat on a steer that il much
more nourishing than the tender poF
tons. A. II can be made palafable, why
object because il isn 4 always sol Well.
In admit that ] don 4 say much about
Il 10 my family. The imagination has
a powerful effect, you know, and 80
long as no questions are asked l yolnn-
feer no information. In the meanwhile,
YOU will observe, I biseet the meat bill.
What do I stock ont With Oh, every
thing can Law nay hands on. When
We travel, Or when my friends travel,
! make them buy me unheard of spices
from southern countries. that never
reach as ordinarily, and ] am partieu-
LARRY keen on Mexican spices. A. for
the general stock. I order from my gro
eef. There il plenty Of variety 70 begin
on right there. Celery salt, walnut eat
sup. tomato eatsup, mushroom eaisnp,
curry. Kitchen bouquet. Worcestershire
sauce. paprika. cayenne. nutmeg, sweet
marjornm. thyme, summe sagory, sage,
berries, allspiee, cinnamon. cloves, pep
seorn whole pace and bay leaves.
There are Others. Of course, but these
are the Important ones.
The consistent nee Of them will be a
revelation 70 any h~onsekeepef who has
been used 70 depending wholly on pep
fNHf NNI rNlIa ANEN AHtM IA fENAf
closed rams or bottles. and they viii
keep indefinitely without loss Of
ssrenesh. Herbs, such a. sage and bay
leaves. should be bought - fresh ~
possible. and In small quantities The
advantage o. such an array Of season
ings Is fhaf you can have q different
aasor for meat dishes day after day.
This prcrenfs the sense Of sameness
~ diet when fbe sane meal i used
often: ard II the dishes ~ skilfuily
prepared ia various forms there viii
afirn BE- no suspicion that u Is nof some
enfireiy different meat. II you want
10 know what can BE- done In this line,
examine the mffhnis 81 some big hotel
in the matter Of entrees.
Ia the matter II peppers. white and
cay~nne are considered he least harm.
fni II - better 70 avoid pepper In
cooking for ~ persons. Black pepper
= The dried fruit ~ Al East India
shrah. white pepper j. from the same
shrnh. WITH she outer black she'll 81 the
fruit removed. II Is not IS strong m
black. hut the favor i nncr. Cayenne
T. ffom The dried fruit Of capsicum. ard
stimulates digestion when taken In
small quantities. Papfika T. . form 81
rcd pepper made IA Hungary. and has
not The strength az cayenne.