Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-20
Dishes Transformed
When Accompanied by a
Good Relish-So,ne Good
Thinss to Can Now-Sea-
sonable Recipes.

lh1n8e to Ian NoW7oea-
sonable Recipes.
Many housewives do not know tho
| value Of bay leaf or sprig OF
! parsley. Salt. pepper and butter are
the universal seasoners. but. besides
these, there are numerous savory herbs
| and vegetables which, II used ju-
diciously. add much to the flavor OF
certain dishes.
The oils and other substances that
give to vegetables and herbs their
flavor are easily driven off by too long
cooking. In this way their effect is
lost or their flavor rendered strong
and unpleasant. For this reason. such
seasoning should be added to q dish
near the end of the cooking period.
Good cooking does not rely on one
none distinct and strong. Is often the
secret Of producing the best seasoning
Of all. Often an onion flavor Is needed
in food. A small amount of salt Will
absorb all the virtues OF an onion ii
both are combined and kept in closed
vessel. The salt can then be used as
both onion and salt.
A little kitchen garden In sunny
window would be a great help to the
favoring of foods. Several brackets
placed above one another on each side
Of the window are best. On the
brackets place boxes filled with rio,
earth, in which may be planted parsley
herbs, mint. radishes. lettuce and any
other green you are fond Of. Tiny
onions may DO stuck down in the
earth anywhere, and radishes between
the lettuce rows. Their tender. green
leaves will be appetizing II you do not
l-vr % &c ttAv
Some mustard seed will soon send up
shoots that make capital salad. II
they do not grow fast enough give
them q dose Of liquid fertilizer every
fortnight. and water whenever the
earth looks dry on top. housekeeper
with even a small strip OF land can
find a place for some Of these plants
time to grow and dry them for winter
use.
II the yolks Of the eggs for mayon-
naise are beaten until very thick and
lemon -colored. a teaspoonful Of oil can
be used from the beginning. and after
two or three teaspoonfuls have been
used in this way cup of the oil can
be used without danger of curdling. To
avoid having strong dressing use the
vinegar left in pickle bottles, for 1t
is not only milder, but Is sweetened
and spiced and adds greatly to the
flavor OF the dressing.
To serve with lobster or crab meat
thin a rich mayonnaise with chill
sauce and add finely chopped pimentoes
and parsley. The same dressing. with
the addition Of chives and green pep
pers, may be served with all vegetable
, salads.
Mayonnaise with condensed milk car
be made as follows: one-half a tea.
spoonful of salt, one teaspoonful OF
, mustard. one heaping teaspoonful OF
| sugar, pinch Of red pepper; mix thor.
| oughly, then add one egg and beat wei
with an epg beater. adding olive oil
| slowly until it commences to thicken
! then add the strained Juice of one
half a lemon and one-half cup of con
densed milk. beating all the time. TIL.
addition of the milk doubles the guam
| tity of the dressing and adds great!
| to its flavor. This will be as firm a.
whipped cream and will keep indefi
nitely. It is good with all kinds o,
cold meats. as well as with any salad
| An excellent though simple Frencl
dressing may be made by following thi
formula Take three tablespoonfuls Of
olive oil, one tablespoonful Of vinegar
half a teaspoonful of salt, three or fou
| dashes Of white pepper and littl
paprika. Stir the ingredients togethe
until they are well mingled and theI
mix thoroughly with the salad.
| Salad dressing without oil-One egf
beaten light. one small teaspoonful o
mustard. one tablespoonful Of vinegar
| two tablespoonfuls of butter and pep
per and salt to taste Cook in double
boiler, or in a dish placed in anothe
dish of water. until thick. then put IL
a bowl and stir in a cup of cream. Sc
on ice or in a cool place
| A simple dressing-One cup of sou
| cream, whipped; one tablespoonful o
sugar and pinch of cayenne.
| When making tomato ketchup 1t will
shorten the process to pour the toma
toes when cooked into a sieve and lie
ed Off Throw the water away and rul
the pulp through the sieve All tina
remains Is to season. bring to the boil
ing point and bottle.
| A teaspoonful OF parsley and half ;
teaspoonful each of marjoram.. eavory
chervil and a little sage is combination
delicious to sprinkle over broiled O.
p!anked fish. placed in the fold Of al
onclet- strewn over shirred eggs or uses
In stuflng for baked cabbage. tomatoes
| or game.
| Use horseradish with heavy meats
mixed with a little vinegar and sugar. O
as sauce made with stock and crumbs
Beat into butter and spread on broilet
fish. or use in sandwiches. Add t.
picked beets or beet and cabbage salad
| Use celery tips in celery soup. bouillon
In sauce for fowl. for Dreaming oysters
lamb or chicken, in making chicken Jelly
boiling veal for a loaf and in potato soul
| and oyster stew. To make celery powder
wash celery leaves thoroughly and 70
them on tin plato upon the back of tn
stove. leaving them until they have be
come very dry. Then rub them through
colander. Put the remaining powder In
glass jar. 1t Is useful for seasoning
soups. sauces. etc.
Add curry to meats which need leaven
ing. such as coup meat. boiled chicken
| sweetbreads and so on. or in sauce TO
ham. tongue or fish. and to boiled O
mayonnaise dressing to be used with veal
| lamb or vegetables To mako a greer
mayonnaiee. blend chopped parsley witt
butter until 1t is a bright green. Omit tn
yellow OF egg or catsup. Serve currie<
rice or potatoes with chicken, veal o
lamb, either plain or creamed. Curr.
sauce may be used with quickly boile.
cabbage, caulihower. carrots or onions
Spiced vinegar IL used 30 mucl
through the winter that ono shout,
have a bottle Of 1t on hand. Boil on
Quart Of vinegar, add a fourth Of a ou]
LOT sugar and a bag Of mix Cd spices, blu
cook the stick cinnamon in tho vineen
land not with tho crushed spices, Will
still hot, bottle with cinnamon stick
for future use. Tho cook who canno
obtain fresh mint in the winter will d.
we'll to make some mint vinegar earl
in the season. whom the mint may b
obtained In tho market. Bruise tn
leaves. NIL tho jar nearly full and cove
with vinegar. Cover tightly and US
I'm making mint sauce.
To prepare good mustard mix on