Charlevoix county herald., 1917-09-07
REAL APPETIzERS
How to Tempt the Family Taste
Even When It's Jaded.
CANNY WAYS OF FLAv0RING.

You Can Make Old Standby Dishes APP
pear Like a French Chefs Triumph
by Combining Familiar Foods In New
Wsy-Just Try q Few For Fun.
II you have had baked, stuffed, fried,
sscaloped 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 water upon them.
A single Glove cooked In the cream OF
tomato soup will give 1t that different
flavor so frequently desired. And two
or three will also improve vegetable
soup. Be careful not to overdo the
havoring in any dish. The delicate
suggestion Is all a good cook favors.
A pinch of nutmeg may be added to
spinach with pleasing results, corian-
der seeds or a Glove to beets, and cur
ry powder-a mere trihe-to brussels
sprouts. The epicure would doubtless
enjoy sitting Of nutmeg on his can
taloupe, especially II he likes also bit
of sugar with 1t.
Onions baked In their skins Is a
most uncommon way Of preparing this
vegetable, but It has its advocates
among those persons who dote upon
corn roasted I'm 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 Its insipidity may have change Of
heart II an onion be cooked with the
taste.
Grated cheese Is very useful In COW
ering q multitude Of common things.
1t is good sprinkled over lettuce and Is
excellent added to salad dressings for
most OF the vegetable salads. 1t blends
deliciously 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
and place In hot oven long enough to
melt is the latest wrinkle.
An omelet is a dainty dish always,
but 1t takes on a more savory air
when some minced nasturtiums or
mint leaves are mixed with il.
II you make a practice of hiding a
surprise in the croquettes no difficulty
will be encountered In inducing the
family to consume these palpably left
over connections. A nut or a cherry. a
mushroom, a plump raisin, date, an
olive or bit Of fig or candied ginger
might serve as the coveted bonnie
bouche.
Marshmallows sometimes prove to be
just the touch that makes the dessert
go around-so often! Cover q fruit
tapioca pudding with them and brown
In the oven or I'LL the cavities OF
halved peaches with them and brown.
II whipped cream is often used vary it
by adding some melted chocolate or
cinnamon to Il.
Many think that grapefruit cannot be
improved, but doubtless they have new
er eaten 1t sweetened with honey In
stead Of sugar or had a few spoonfuls
OF grape juice poured over It. Let the
honey stand on 1t overnight. Other
fruits may be 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 raisins.
Try baking pears just as you would
apples, stuffing the cavities with nuts
or candied ginger. If the pan Of ap-
pies to be baked Is set on top Of the
stove and allowed to boil about ten
minutes before setting I'm the oven they
will not shrink so much in the baking.
Feeling the fruit about halfway down
Will produce much neater looking
specimen. and slashing the peeling In
four places at the top will prevent
bursting.
When canning fruit don't forget to
inject the unusual IL there is a chance
for 1t. Lemon juice, cinnamon and all
spice will improve almost any jam,
generally so cloying. Apples are fine
added to chilli sauce. also to many jams
and fel1iaS