The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-01-26
GARNISH AND FLAVOR
COAX THE APPETITE

The sight and scent must he consid-
cred as we'll as the taste and flavor of
the foods we eat and the fluids wo
drink, IL wo are to achieve the most
successful results. a dish that looks
enticing and smells good pavcs the way
to appetite.
Try adding a bouquet to plain. ordi-
nary lamb stew by cooking with 1t
some parsley or celery to absorb and
destroy the greasy taste so apt TO spoil
the dish. Layed In the pan with beef
or lamb or chicken when washing says
a writer In the Delineator, the flavor
Ing herbs greatly add to tho richness
of the gravy without really becoming
pcrcept!ble. Chicken soup. which often
has an odd flavor. Is it for tho most
capttous palate II n bouquet be dropped
into the pot.
AS for boiled mutton. cod and salmon,
the bouquet OF herbs is absolutely in
dispersal BILE: ii serves to accentuate
their daintiness and brings out every
smallest particle OF their invors
Bccf Stew.
In making beef stew have tho beef
cut into small cubes; brown them in
suet fat and add two cupfuls OF boil
ing water tomato, diced. and a half
a teasDoonful of thyme. dried, or IL
fresh. minced. Incidentally, the finest
way to thicken beef stew is to put in
n few pods OF okra. which also adds a
delicious flavor To vary the stew,
brown the meat, before; omit the
tomato. thyme and okra, and use in
stead two stalks of celery and two of
chervil and two cupfuls OF soup stock !:
or. brown. add the soup stock and
drop in dozen shallots and little
chopped parsley.
ShuiIots nnd Leeks.
Scalllons (shallots) and feeks are not.
properly, herbs. but they belong to the
4.
herbs would be complete without men
ton OF them. In America, the scallion
is always eaten raw for q relish, but
in France 1t is constantly used in cook
Ing.
Shallots and leeks, peeled and cut In
long strips, are often fried in the pan
with veal outlets or lamb chops which
nave been very lightly busted with
thyme. Tho French pork chop is often
busted with sage and served with a
garnish OF fried parsley.
with Fish.
Basil, coriander and chervil and fen
mel arc the herbs which affiliate most
naturally with fish. Prepare the fish
by wiping it carefully with n soft rag,
then dust II with pepper and salt and
rub ait with bruised bit of garlic;
squeeze the juice OF n lemon over 1t
and lay a lew sprigs OF any or all of
the herbs mentioned on 1t. Dot 1t with
DIS OF Dutter ana few drops of olive
oil, and put in n roasting pan with a
cupful of hot water. Fish arrang ed
like this retains it's own characteris-
tics. but has a sauce which Is an inspi :
ration to appetite.
Coriander. borage and anise must al
ways be very sparingly used, as they
are so pungent and penetrating. They
are. all three, a pleasant addition TO
plain salads.
SOrrel.
Sorrel is biting and sharp. but be-
comes attractive. rs olives do, after
the proverbiaI seven have been eaten.
Chop two quarts into shreds and add
II TO plain lamb broth, and you will
have good soup.
Sorrel is the distinctive element In
PURGE dauboy. To make it, soak one
cupful each of white beans and lentils
until they are tender. Put them on TO
cook in weak soup stock. When they
arc two-thirds done add one carrot and
one potato. minced. n cupful OF chopped
sorrel, a lump OF butter and seasoning.
Let it cook down until the beans and
lentils have lost their shape. This is
an exceptionally nutritious puree. and
one whose flavor Will not easily be for
gotten.