Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1914-11-24
THE BRIDES
OWN STORY

The Neglected FlavoFs-ssaess and
Dressings.
a girl who can make such delicious
French dressing ought 20 be care
fully preserved IN a steel safe re-
marked Bob at dinner Thursday night
when we were having salad. ''Bub-
bies, you're a wonder" It was Just
the most ordinary dressing-aunt's
ancient recipe Of i've tablespoonfuIs
Of good olive oil TO two tablespoon
fuls Of Tarragon vinegar, with salt
and paprtka seasoning, but Bob adj
mired and relished everything. Uncle
Dick had warned me that he intended
to Tip on" Bob to the fact that
1 had cooked dinner. and that dear Of
g. man evidently felt In duty bound
70 consume everything he could with
the most obvious gusto.
by Jove, everything does taste
great It's all got a different flavor
somehow. It's not bit like mother
used TO make" And then he paused
70 watch the effect on me. It's miles
betteri"
1 just replied primly; That's or
binary home cooking, Bob, and you
appreciate IL especially much because
you've been living in hotels the past
four weeks"
Il deny it being ordinary" he re-
turned chivalrousiy. TT TASTES
See here" interrupted Uncle Dick.
you save your honeymoon approvais
for ono month until Eleanor has
cooked dinners for you, say, three
weeks at stretch. Then you'll know
authoritativeiy whether she can cook
with a difference Ia the tasts of
things.''
To which the young man replied,
More prune whip" laughing gaiiy.
Once on time I swore a mighty
swear that I'd never touch a prime
in any condition Of servitrde, but I
never saw prunes 30 happily dis
guised as this. I say, Bubbles, how
DO you make II taste SO different7"
Now in my hart know that al
though the dinner was simple, every
thing did have a different flavor
Bob's mother is a dear, and cooks
we'll. but like most women, she
doesn't make much variety IN the
| navor of things. I've dined at her
home often, and could almost recog-
nize her dinners anywhere.
For meats she always has 3 rich,
brown gravy with a beefy flavor,
Vegetables a,Tays come with q cream
sauce. Desserts always are vanilla
| favored. :
Aunt, on the other hand, Is always
and forever exploring and expert
| q quart Of VANILLA" she says. For
the same amount of money can buy
| a dozen different fiayorings for des-
sert-almond. lemon, pistache, ginger
| and others" She puts q dash Of
curry TO a white sauce, and her
creamed caulifower Is different from
anything ever tasted. Chill,
Pimento, tabasco, anchovy paste,
Parmesan cheese used In just the
tiniest proportions transform some of
the simplest dinners into a piquant
de'icacy.
If duplicate aunt's fiavoFing and
spice used / am sure l can keep our
table so different that Bob will never
know what he is eating. Aunt Ju-
liette can disguise the most ordinary
rump with a mint sauce or combina-
lions from bay leaf, anise, cardamon
seed, caraway, curry powder. CHINA
mon, celery salt. Creole seasoning,
| ginger root. rnarporam OF kitchen
| bouquet SO that it's as tempting as
| the most expensive cut.
! However, I've no intention OF Civ
| ing away my thunder. and so I told
| Bob. you're right to think me q
| wonder in the kitchen. I am Just
wave my magic wand and ordinary
| gingerbread ie transformed into an
| gel food with an elusive favor that
nobody can catch. At laet, oh. wise
young man. know something that
you don'tl" Whereupon he said
but don't want to write that al
down, too.