Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1911-06-08
INTO THE STOCK POT
RECEPTACLE FOR ALL LEFTOVER
MEATS AND BONES.
Clever Housekeeper Allows Nothing to
Go to Waste-DeIielous FlavorS
That May Be impaired by JU-
dlclouS Use Of Herbs.

All leftover meats and bones in
fresh condition can be used for the
stock pot. The bones from roast
meat and the giblets and carcasses OF
poultry are especially good. The glib
let's include not only the gizzard and
heart of the fowl, but the neck, the
wing pinions, the head and feet. The
heads must be skinned, carefully
washed, and the bills and eyes cut
off; the tiny morsel of brain gives the
broth an extra succulency, To clean
the feet, first cut of the nails and let
them lie in boiling water for ten min
utes, after which the skin can easily
be removed. But also soak them In
salt and water to remove the barnyard
odor before putting them on to cook.
Chicken and turkey feet are gela-
tinous and add q good deal to the
quality of soup stock. The feet and
heads of ducks and geese, however.
are not good for the soup. After col
lecting all the material that can be
had, weigh 1t and add quart Of water
to each pound, putting in two or three
carrots, one medium-sized onion, sew
eral celery stalks, a few sprigs OF
parsley and salt and pepper. Cook
slowly until the meat falls to rags.
Swimming of grease carefully for, II
allowed to remain this will give the
stock q rank taste. Strain while hot
and when cold cover the vessel ard
put away in cool place.
A great many herbs and spices
whose usefulness 10 rarely considered
In America are used in France and
Italy to obtain Che delicate flavors for
which the French and Italian dishes
are famed. The most important sea-
Eoner in these countries Is garlic,
which with proper use is delicious and
with wrong use is atrocious. A garlic
pod Is made up of number Of little
sections called cloves, and one OF
these, peeled and bruised, is enough
to season an immense dish. For
little plat made up for two or three
persons, several thin shavings from
the Glove are enough. and where the
palate wishes only the slightest sug-
gestion of the taste. he serving dish
or vessel may only be rubbed with the
garlic. This flavor is necessary for
all sauces that go with spaghetti; 4
beef steak rubbed with garlic before
II is cooked Is vastly improved, and
two cloves of 1t put into incisions in
leg OF mutton or lamb to be roasted
will improve them wonderfully. TWO
or three common cloves, stuck in an
onion ard boiled with beef soup add
to the favoring, and II tablespoonful
Of Worcestershire is put with lamb
or beef to 10 boiled the taste Will be
another thing. Hungarian pepper or
paprika, is also very useful com
modify in the kitchen, this giving the
most delicate flavor to tomato dishes,
omelets and salads Of all sorts. For
potato salads tarragon vinegar is ex-
cellent, and chives, which can be
grown in a little pot In any kitchen,
are invaluable for the piquancy they
will give any dish, from an omelet to
fruit salad. Sorrel. which is also
easily grown, is delicious for Friday
soups made of milk or a rich vegeta-
BILE stock with cream.
The hors d'oeuvre is not much used
by private families in America, but
dy.h ~ opv ~ the fhinOc uaad will adj |
mirably set of a modest meal. For
oysters or clans, cooked or raw, two
hours before serving chop two or
three shallots fine and put them In a
saucedish with salt, pepper, vinegar
and oil. Pass this around with the
shellfish, supplying small plates for
holding the sauce. Another excellent
hors d'oeuvre can be made Of one
green pepper, several slices Of Der
muda onion, and one firm, fresh to-
mato. Peel the tomato and denude
the pepper of seeds. Then cut the
last in fine shreds, putting these on top
of q slice Of onion laid in turn on q
slice of tomato. But do this individ-
ual arrangement after the vegetables
have marinated in a dressing Of olive
oil, lemon Juice or vinegar and salt
and pepper. Anchovies, preserved In
oil are famous appetizers, and they
are served as they come on q little
dish with hard boiled eggs chopped
fine, capers and minced parsley.