The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1917-12-02
DISTINCTIVE FLAVOR IN
~ ''''"' T EACH HJ 4 ARTICLE Of FOOD

Each food has It's own particular and
distinctive flavor, The highly paid chef
draws his munifcent salary because
he knows the secret OF cooking and
blending foods so as to retain and II
possible enhance these favors.
A large percentage OF the money we
spend for food should be charged Ia
flavor. When the housewife realizes
this 1t seems almost unbelievable that
she would allow the much desired fla
vor OF an expensive food to escape In
the care, preparation or actual cooking
OF the food.
Fresh foods should be cared for the
minute they come in from market
Canned and package foods, Of course,
have been carefully prepared so that
the flavor as well as all food value Is
retained. One advantage OF having a
goodly supply of these high-grade pack.
age foods is that they keep perfectly
until you are ready to use them.
II fresh fruits or vegetables are al.
lowed to stand in a warm room until
they are wilted all the delicate. fresh
flavor which should characterize that
food escapes.
The secret of the success of the big
canning establishments is that the fruits
and vegetables are put up as soon as
possible after they are gathered. 1t
Is this that satisfies the discriminating
public year in and year out. The fruits
and vegetables are canned as soon as
gath sred, thus retaining the best fla
vor.
Particularly should the cheaper cuts
of meat be carefully cooked. These
cuts are rich in flavor but many house
wives drown 1t.
When preparing stews, ragouts, etc,
the flavor is greatly improved by first
browning all the meat. These dishes
are now so popular from a conserva-
tion point Of view that we must learn
to prepare them in a way that will es.
tablish us as rivals of the Italians in
the preparation Of this main dish.
After browning all the meat well,
then add boiling water to cover, a bit
of thickening and tablespoonful Of
tomato puree or canned tomato soup
and the desired herbs or spices. Allow
this to simmer over a slow fire. Vege-
tables should be sliced and added half
an hour before serving. Rice, maca.
roni or hominy will give the necessary
starch.
The federal bureau of mines Is open
ing its services to women at never be-
fore. Since the beginning of the war
it has more than quadrupled its clerical
force Of women employed in the de-
partment of the interior at Washington
In addition to its regular force of
stenographers, typists, filing clerks, etc.
who work during the day, the bureau
has been compelled to employ night
force, and this includes about twenty
five women. These night workers are
employed at the rate Of fifty cents an
hour. The bureau of mines is endeavor-
ing to make this work helpful to wom-
en- who are out of work or awaiting EN-
ployment, or require this extra help.
No woman employed by the govern
ment during the day is permitted to
join this night force.
At the new Pittsburg experiment sta
ton, which has just been completed
by the government at a cost of half
a million dollars, women are being en-
ployed as fast as male vacancies re-
quire and permit the substitution of
female service. In the bureau of mines
former force Of two hundred employees
at this station, which occupied the old