The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-10-12

tanning no meat extract at all What
most people do not know IS that soy
sauce can he purchased at any high
class grocery.
When fresh mint leaves cannot be
found in the market to 80 with your
roast lamb buy instead a bottle Of mint
sauce. and YOU will have the flavor
without the trouble Of blending the VIM
cgar, sugar and mint leave, 1t YOU are
using canned peas. put a drop or two
Of mint sauce into the pan IN which
they are heated to bring back a Sug-
ges,ion of the fresh irOm-the-garden
taste. Similarly, IN cooking dried ina
beans, add a pinch OF curry powder 10
them while cooking A trace OF curry
.lavor has. been discovered IN fresh Lima
, beans and YOU can almost reproduce It
Yourself Il YOU know how Many poo
PIC prefer to use the dried Lima, IN
stead Of navy bean, Tor baked beans,
and ind that hall 4 ~'Clspuontul Of mus.
,ard TO q quart Of beans improves the
taste "a
Have Many Uses
Tomato catsup and the cocktail
sauces having a tomato catSup ioun
dation have many uses other than as
seasoning for cold meat. One or two
tablespoonfuls OF either will gIoriiy an
insipit gravy or enhance even, a pun
gent one. Instead OF cooking a pot
roast in water, try putting II down in
a good, rich gravy with catsup flavor
/ ing and you will find that the meat g
much more appetizing. There is a dit
ference in flavor in the various com
mcrcial brands of ca,sup some are put
up with more vinegar than others and
YOUR taste must he the guide, MuSh.
room catSup takes the place OF Wor
ccStcrShirc OF soy sauce In many
dishes. Walnut catsup, which is an I'M
ported sauce, is more used as a relish.
Oyster cocktail sauce has generally
a tomato catSup bTst, with tobaSco,
horse.radish, and lcmon-Julcc added in
varying proportions. In addition .
oyster. clam, and crab-flake cocktails
cocktail sauce or plain tomato satsnN
in an ordinary boiled or oil mayor.
] lltlAt VI ullV VI WV lNi'lN llllN''l NhlA
dressings gives a pleasant variation I,
a simple lettuce OF romano salad
Ready Mixed Popular.
The ready mixed salad dressings arc
enjoyed by most oconlc. For those VIII
do not care for the combination pl sea.
sonings sold under the general nan'
Of salad dressing" there is A bottle,
mayonnaiSe. which is made exactly a.
I YOU would make it yourself. The sam,
] firm makeS a tartare sauce which fur
I nishes precisely the right flavor you
| 'lsh course needs az a company din
! ner.
I While il cannot he claimed that con
J ccntrated SOuns contain the noutish
I mcut ohtalnablc bv cooking togethc
( good meats and vegetables, for con
! venience in producing a hot appctllln'
boulllon they are unsurpassed.
There are many good brands OF bee
/ cubes and beef extracts on the marko
and chicken b~ouillon comes IN siimila
J form.
Oyster broth powder is a new pro
J duct to be used.
Bottled clam bou,Hon and broth ar
| generally better than those that ca
\ he cooked at home anywhere ava.
1 from the ScacoaSt
\ Every one is familiar with the yari
I Gus concentrated soups, though not al
( hou,ckcepcrs MAKE the varied use O
! them they might, IN nlace oi stock 10
I gravy and casserole dishes.
Diantre Tomatoes.
I For three large tomatoes use trv
j t~caSpoouiuls OF salad oil, good cotto
4 seed oil is very good for this purpose.
\ Onc.half tablespoon oi vinegar an
: one.half tablespoon OF mushroom cat
} sup, one fourth teaspoon salt, on,
eighth teaspoon mustard, dash oi par
\ rika.
Heat all together IN a sauce par
Slice tomatoes add to the mixture. an
cook TIL tender. Serve On toast,