The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1917-08-31
REAL APPET|zERS
How to Tempt the Family Taste
Even When It's Jaded.
CANNY WAYS OF FLAVORING.

You Can Make Old Standby Dishes APP
pear Like French Chefs Triumph
by Combining Familiar Foods In New
Way-Just Try a Few For Fun.
If you have had baked, stuffed, fried,
escaloped and raw tomatoes until the
family resents their appearance on the
! table try stewing them with several
grated onions. The most delicate way
to stew tomatoes Is in double boiler,
using no wafer upon them
A single Glove cooked in the cream Of
tomato soup will give it that different
flavor so frequently desired And two
or three will also improve vegetable
soup. Be careful not to overdo the
favorlng in any dish. The delicate
sSnggestion Is all good cook favors.
A pinch of nutmeg may be added to
spinach with pleasing results, corian-
der seeds or Glove to beets, and cur
ry pOWder-n mere trlfe-to brussels
sprouts. The epicure would doubtless
enjoy II sitting of nutmeg on his can.
taloupe, especially If he likes also bit
of sugar with it.
Onions baked in their skins Is
most uncommon way of preparing this
vegetable, but 1t hns its advocates
among those persons who dote upon
corn roasted In the husk, potatoes
cooked In their jackets and bananas
baked in the peeling The true flavor
Is preserved by such concentration of
heat.
Those who condemn summer squash
for It's insipidity may have change of
heart If an onion be cooked with the
vegetable. 1t takes away that fiat
taste. r.'--
Grated cheese. Is very useful in COW
1t is good sprinklcd over lettuce and is
excellent added to salad dressings for
most OF the vegetable salads. 1t blends
dellciously with potatoes in any form,
and some persons cannot conceive an
apple pie without such an accompani-
ment. TO crate the cheese over the pie
ana place in n hot oven long enough to
melt Is the latest wrinkle
An Omelet Is n dainty dish always,
but 1t tnkcs on n more savory air
when some minced nnsturtiums or
mint leaves are mixed with 1t.
lf you make II practice Of hiding a
surprise In the croquettes no difficulty
VIII be encountered in inducing the
family to consume these palpubly left
over connections. A nut or cherry, d
mushroom, plump raisin, date, an
olive or bit of ig or canded ginger
might serve as the coveted bonne
bOuche
Marshmallows sometimes prove to be
Just the touch that makes the dessert
go around-sO often! Cover n fruit
tapioca pudding with them and brown
IN the oven or I'LL the cavities of
halvcd peaches with them and brown
II whipped cream Is often used vary Il
by adding some melted chocolate OF
cinnamon to II.
Many think that grapefruit cannot bt
improved, but doubtless they have nev
or eaten It sweetened with honey In
stead OF sugar or had few spoonfuls
OF grape juice poured over 1t. Let tn,
honey stand on 1t overnight. Other
fruits may he treated IN the same fash
Ion. Honey Is especially good on baked
apples.
BY the way. did you know that thin
section of grapefruit was the latest
thing TO serve with afternoon tea IN
place Of lemon?
For the usual bread pudding sub,
stitute apples, peaches or cherries for
the customary ralslns.
Try baking pears just as you would
apples. stuflng the cavities with nuts
or candied ginger. IL the pan OF ap.
pies to be baked Is set on top OF the
| stove and allowed TO boil about ten
minutes before setting In the oven they
Will not shrink SO much IN the baking.
Feeling the fruit about halfway down
VIII produce much neater lookin:
specimen. ana slashing the peeling In
four places at the top will prevent
bursting.
When canning fruit don't forget to
inject the unusual II there is chance
FOR 1t. Lemon juice. cinnamon aud all.
spice VIII improve almost any Jam,
generally so cloylng. Apples are fine
added to chill sauce. also to many jams
and jellies.
We are inclined as a people to let
too much fresh air go to waste In the
early morning.-Toledo Blade.