The sun. [volume] (New York [N.Y.]) 1833-1916, 1910-03-27

p~pe~IA ars NTpsd IN q tttio mt before oeanH
cooked vita the meat. This need not
eompiicats the prepa ration Of the meat or
increase the number Of utensils used. FOE
the meat Itself IL usually scared over in fat
aud tho vegetables can " cooked In the
same Ia before the browning Of the nlest
Onion Juics-COOk books usually say thai
onion Juice ~hould he extracted by cutting
an onion IN tao aud rubbing the cut surface
against a crater. Considering hON ha 70
a. IL 10 wash q CRATER this method has -
dFa wbacks. Small amounts Of Juice ula
b obtained In the following sampler way
Peel 'he onion aud extract . few drops Of
Juice by pressing one side With tho duh
edge OF q knife
Green Peppers Ths ns vOr Of green Dep
Dsts gives an AccSpIA Ole " T1siy. The aeed
should always De removed. The peppers
should bs chopped and added TO chopped
Inea' or other msat Il shes Meat MIXED
With bread "rum bs may he TAXED Ia the
pepper shells aud the studied peppers served
49, SEPARATE dish
Parsley II y easy TO raise parsley by
Rros ing ~ in a pat la The knChsn window
and thus 10 have 70 always ON hand irssh.
OF he leaves may he kept for . long time n
sea led up la a fruit jar aud stored IA 4 cool
place Parsley. mint aRd celery tops may
al h~ dried rubbed into nne bits nnd kept
in air light Jars Recipes usually Say to
boa ri but . bOa I'd - q hard thing 10
wash and plste serves The purpose quite
a. veil
Bay Leaf Bay leaf - one OF the best and
Al the same time one of the most abused
na VOr- In su,all quantities II RiNssA Nssy
plea sant favor 10 sOupa and graNies. b"i
In large Quantities ~ gives q rahk Testnliks
taste Remsmber that half OF . Oav leaf
- tho alOsance for three quarts OF souD
stock This viii Indicate how smsn
quantity should be used for the portion OF
gravy usually served al q meal
With this prscaution IN mind. bay leaf
may he recommended a. a navorinG for
many sauces. particularly tomato sauce
sAyoRI ORAvIKs AND sAUCEs.
The ar, Of preparing savOry GRAVES
and sauces - more important IA con
nection with the serving Of the chea p@r
meats than IN connection with the cook
ing 81 the more expensive.
There are a few general principles
underlying the making Of all sauces o.
GRAVES whether the liquid used ~ water.
milk. stock tomato luice. or some cum
hination OF theae For ordinary gravy
two level tablespoonnIls OF nour or one
and a half tableupoonfuls OF cornstarch
or arrowrOot IL sufiictent 10 thicken a
cupf,Il &c liquid THIS ~ true except
ing when tbs. hcuj - Drowned In this
case AOOul one nAU NebtrstDouNuN
should 10 allowed for Drowned -four
does not thicken ~ we'll a. unbrowned
The fat u ssed nav he butter or the drip
plnRs from the meal the allowance icing
two IA blespoonfuls to a cup OF liquid.
The aasies, way to miN the ingredients
- to heat the fat. add the no'Ir and
cook until the mixture cease- to bubble
aud hen to add the liquid. THIS - q quick
method and Nv using u there - Mite
danger " getting lnmpy gravy Many
persons. however think y - no. whole.
some method and prefer the old fashioned
one ~ thlcksning tue gravy ~ means
OF nour mn Xed with little cold water
The latter method ~ of course not pTac-
ticable for brown gravte-
A. to the dige-tibihty of fried food
and Of graves made 10y beating hour
,n Fat the experts Say that y - dimcuit
TO So how heating the fat betore adding
the hour can he ga-Sos@some unles-
the eoOk 10 unskilful enough TO heat the
tat 20 high that u begins TO scOrch over
hoa ted fat as has already besn pointed
out contains an scTid irritating substance
called acTolein, which may he readily
considered to ~ unwholesons IL -
without doubt the production 81 this
body by Overlooking which has gwen
fred food IT. had name
The good favor Of Drowned -Four -
often overlooked IL -four - cooked IN
fat until u - q dark brown color a dis
tinctive aud very agreeable naVor ~
obtained This favor combines very
well With that Of Currant Ielly and littAe
isllV added 90 q brown gravy 10 great
Improvement The hour % this should
not h. combined with that 81 Onions
or other highly favored Vegetables
The treatise ON meat economy con
GUIDES with a genera! discussion OF the
meat situation II really - not hall 80
tad as a whole lot 81 persons thinkt the
psmphlet declares