The Washington herald., 1913-08-30
The Table and the Kitchen
BY Ida AMES WILLIS

There is an OLD terfian maxim tnat
hunger is the best sauce. But no one
relishes a fine flavor better than those
whose appetite is so unspoiIed they are
able to eat OF dishes lacking flavor and
sovoriness. The laborer who. accus-
toned as he may be TO a diet of boiled
potatoes, baked beans, fried pork, and
plain bread. is quite as capable Of ex-
periencing the gasFonomic delights i'm
parted to the palate by good eating as
the most pronounced epicure.
The reputation of a meal may be made
solely by the farewell flavor left by one
particular dish, or by the combined
flavor Of the whole. The desire to give
pleasure to the palate is as rational and
as noble as any sinless human delight
and to be commended whenever
a careful regard to the principles OF gas
tronomy are observed.
The delight of fsvors may be given In
two ways The first and best way, OF
course, is in preserving in the greatest
perfection the natural flavor of some
foods. as in cooking fresh-water fish, or
the shad, oyster, lobster, or crab, ana
in serving the strawberry or melon The
second method is employed when II
seems necessary to give foreign naVoIs
to dishes naturally insipid' such as graf
ing nutmeg over rice, or using curry,
adding spices and herbs to soups ana
sauces. ,
Even good, rich food material may
be stale and Improbable because II
lacks savoriness to commend II 10 the
naIate; an important matter Tor the
consideration of those who study gas
tronomy in its broadest sense-the
knowledge of the laws that control the
stomach. the art of selecting, combining
and preparing food so as 10 CONFORM
to these laws and also delight the palate
with fine flavors and savory dishes
wealth of Herbs.
From what we can learn of our first |
mothers house or housekeeping We know !
thar in that garden Primeval God |
placed, among all the abundant riches
for the material man, a wealth and
variety OF herbs-some savory' some
ruratiye-all good in his sight and in
Tended for the food Of man and beast
The beast alone seems to have we'll
defined knowledge of the need and uses
II such herbs as meet their require
nents. With a few a very few excep-
lions. man makes little use OF these
gifts in combination with his
Ioods. leaving II entirely to his ply
,ician and druggist to administer them
% him in less palatable and inviting
'orm than in some dainty result Of the
rained cooks art.
FIavOred VIneEars.
Fresh herbs though far superior TO
Tried herbs for havoring. cannot all be
obtained except in summer. A much
,etter way than drying them. except
or use in dressing for meat, fish, &C.
: to make the favored vinegars. These
ire especially nice and convenient for
alads and sauces, and soups as well.
Basil Vinegar.
One seldom hears Of this and yet It
.lways had a place in the spice closet"
n the first American families" In
august or September one must gather
he fresh basil leaves or get them from
he gardener. Clean, them. place in a
bottle and cover with
ider vinegar or white wine for four
cen days. n extra strength Is wanted
raw of the vinegar after a week or 4
en- days and pour II over fresh leaves. 5
train after fourteen days, and bottle !
lightly.
Parsley Vinegar.
This is convenient to have when you =
,annot get the fresh-grown and have )
reelected to SOW seed in your window 7
1ONeS Tor a winter klIClen Bdrucn- I'm
ylass lars with the fresh, well-washed
parsley, slightly bruised, and cover with
,ood vinegar or white wine Screw down
he tops and let At stand for two or
hree weeks. Then strain of the vine r
,ar, add salt, pepper. and cayenne to :
aste bottle, and cork! Use on cold :
meats or in making salad dressings.
Aromatic VineEnr. ID
- 4,a Z
lorseradish an ounce of bruised ginger
DOT, fine, long, red peppers, and pour
lalf a pint OF boiling vinegar over them.
Allow to stand, covered closely, for two I
lays. Then take five teaspoonfuls Of s
round mustard, one teaspoonful curry Il
,owder, a dessertspoonful OF salt, and +
nix together. Strain the vinegar upon ID
his, adding a dash of cayenne, If you ii
want it very pungent Mix perfectly {
mooth and keep in a bottle tightly C
orked.
Corn Vinegar.
This Is not a fiavoring vinegar, but is
referred by many to cider vinegar, and
nay be easily made at home in the city q
rhen corn is plentiful and cheap. Add p
gallon of rain water or soft filtered d
yater to a pint of soft, light-brown sugar n
nd a pint of corn cut from the cob. t
lace IN a jar, cover WIN piece OIL I
and set in the sun. In I
hree weeks you will have good vinegar. d
Mint Vinegar. Ia
Fill bottles loosely with fresh, clean
lint leaves (meadow mint is the besO;
our over it good corn or cider vinegar,
ork tightly and let stand two or three r
'eeks Then pour of and cork tightly. I
'se this vinegar as a condiment or put :,
mall quantity into drawn butter sauce
Or mutton; also into creamed or stewed II
cas-. c
Tarragon or Esdragon Vinegar. /
This has a fine aromatic flavor and is n
aluable adjunct to salads and sauces. g
arragon is one of the many kitchen
arden herbs that has remained in COM
ION use, though not as well known as
lynne, sage, and parsley. TarraSon vim
gar is rather expensive to buy ready :,
Iade. Get freshly cut stalks of tarragon
rat NAV he from u