The Colorado statesman., 1914-06-20

and stored in a cool place. Parsley,
mint and celery tops may all be dried,
rubbed into fine bits and kept in air.
tight jars. Recipes usually say to
chop fresh parsley with a sharp knife
on board. But a board is hard
thing to wash and a plate serves the
purpose quite as well.
A bouquet" such as Is often re-
ferred to in recipes may be made as
follows: A sprig each of parsley,
savory and thyme, one small leaf of
sage and bay leaf. This will flavor
one gallon of soup when cooked in
it for an hour and should not remain
in it longer.
Chopped pickles are sometimes
added to the gravy served with boiled
mutton. They are cheaper than
capers and serve somewhat the same
purpose. Chopped pickles are also
very commonly used in sauces for fish
and in many others to give a distinct
i've flavor.
Curry powder, a mixture of spices
which apparently originated in India,
but which is now a common CONNER
cial product everywhere, is a favorite
havoring for veal, lamb or poultry.
A small amount gives good flavor.
1t is generally used to season the
thick sauces with which meats are
served or in which they are allowed
to simmer. While the term curry"
is usually employed to describe a par
ticular mixture of spices made up for
the trade, it has another meaning.
The words curry" or "curried' are
sometimes used to describe highly
seasoned dishes of meats, eggs, or
vegetables prepared by methods that
have come from India or other parts
OF the East.
The art of preparing savory gravies
and sauces Is more important in con-
nection with the serving of the cheap
er meats than in connection with the
cooking of the more expensive.
There are a few general principles
underlying the making of all sauces
or gravies. whether the liquid used Is
water, milk, stock, tomato juice, or
some combination of these. For ordi-
nary gravy two level tablespoonfuls
of flour or one and half tablespoon
fuls of cornstarch or arrowroot is suf-
ficient to thicken a cupful of liquid.
This is true excepting when the flour
is Drowned. In this case about one
half tablespoonful more should be al
lowed for Drowned flour does not
thicken so we'll as unbrowned. The
fat used may be butter or the drip
pings from the meat, the allowance
being two tablespoonfuls to cup OF
liquid.
The easiest way to mix the ingredi.
| ents is to heat the fat, add the flour
and cook until the mixture ceases
to bubble, and then to add the liquid.
This is a quick method and by u.s.
| ing it there is little danger of getting
lumpy gravy. Many persons, how
ever, think it. is not wholesome
method and prefer the old fashioned
one of thickening the gravy by
means of flour mixed with a little
cold water. The latter method is of
course not practicable for brown
gravies.
The good flavor of Drowned flour
is often overlooked. If flour is cooked
in fat until it is a dark brown color
Il distinctive and very agreeable
flavor is obtained. This flavor COM
bines very well with that of current
jelly, and little jelly added to a
brown gravy is great Improvement.
The flavor of this should not be com.
bined with that of onions or other
highly favored vegetables. A recipe
for mock venison which is made with
brown sauce follows:
Cut cold mutton into thin slices and
heat in a brown sauce made accord.
ing to the following proportions: Two
tablespoonfuls butter, two tablespoon,
fuls flour, one tablespoonful of bottled
meat sauce whichever is preferred)
one tablespoonful red currant jelly, one
cupful water or stock.
Brown the -four in the butter, add
the water or stock slowly and keep
stirring. Then add the jelly and meat
sauce and let the mixture boil UP
we'll