Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-02-05
House Wiues Haze
Important Trust
Welfare Of Family De-
pends Upon Properly
Cooked Foods.
Copyright. 1920, ny Mrs. VI. A. wilson ,

tCopyriEht, 1920, by Mrs. VI. A. wilson,
meals cannot rpof aS n nnattrac,iyc
Incnt TO the family during the winter
months, pou. Mrs. Housewife, hold in
OF the family. Many cross-graincd and
cantnnlterous dispositions have hccn
CHANGED overnight. virtually. by nour-
shins and attractivcIy served food,
Surely ones family may reasonably
expect inexpensive and wclI-Cooke.I
cuts of meat and seasonabio veg
Sood cup or tea, coffee or cocoa.
MOST failures in cooking are due 10
.he iact that the housewife feels it Ia
cnts and she prefers to depend upon
her own Judgment. While ~ times
she mas successful results. II is only
once IN every four or five times. 1t liz
Scidom mat she VIII feel that IT liz the
lneth9d used that causes this result.
Inc nour' n baking powder and even
INC oven are either separately or col
lectivciy 10 blame for her failures.
when. in reality. 1t is just careless or
lhdiiicrent methods that arc the root
Each cup Of nour is Intended to hold
2nst lour ounces. To, avoid having an
Ev.rweight, sir the -four and then MI
then level off with the back of a Knife,
you scoop the. nour up into the
the amount. you will find IL weighs
about six ounces. II you have no scales
s,,1 ms Hour and then FIJI it into the
" -" q it''tt, tnN You VIII nave.
enough -four left ovcr to fiji the Gun
almost half-fuil again.
fo ,n makihg UP a rectpe. the excess
recipe! -
Remenlber that all great chefs meas
they are very particular TO see thal
thing.
How to rrcpnrc n 'ngEo, OF ucrbs.
One stalk Of celery,
One leck,
one bunch Of soup herbs.
Open Il bunch Of so,;D herbs and d!-
vide each variety of herbs. thus max
ing six portions. Add to each portion:
Two branches Of celery,
One-six,h OF 4 Ieei..
Then tic Win a string ami let dry.
lace III Jars and then place on the lid
TO keep free from dust. a piece Of red
Now Is the time 10 dry plenty OF
GelerE leaves for soups. stews, gou-
flashes. etc. To dry them, wash in
pichty OF cold water. cut the leaf free
Iron the stem with the scissors, spread
on a tray. covered with paper. and lay
IN Il warm place to dry. When dry:
then place in jars and store If the
%hl,e and green leaves are kent sepa-
eff'I nsr, me green ma be used in place
A Partisan Seasoning Hint.
The French chef blends his own sea
soninEs and for this reason Is able to
- 49, A-lait -
tive. He makes - soup Gayoring by
placing i'll u bowl:
One cup. OF dried celery leaves,
Onc-ha!f cup OF dried parsley,
Two tablespoons OF thyme.
one teaspoon OF sag
-Four bar leaves, chopped fine.
smal! bits.
O~nc-quarte~ teaspoon of allspicc,
Two tablespoons OF salt.
One teaspoon OF white pepper,
Ono tH1Gnnnn nf N N YriEa
one teaspoo of sweet marjoram.
Mix by rubbing between the hands
until thoroughly blended and then di-
bags OF cheesecloth, about three inches
square. for each PORTION. Tic and
store In the jar TO keep free from dust.
To use: for soap, stock, stews or
souiashcs. etc. just drop the bag into
the stock pot or with the food Intended
10 be cooked and when ready to serve,
remove the bag. This provides "a means
OF renovin. the herbs, as cnany people
find them Objectionable.
Add the usual vegetables. suci, as
onions. carrots, ieeks, celery and tur-
nips In all stcws. goulashos. soups and
SO forth.
Season for Sauces.
Place in 4 bowl:
Onc-half cup OF salt.
ono tablespoon OF white pepper.
One teaspoon OF thyme,
one teaspoon OF sweet marJorani.
o~ne-ouartcr teaspoon Of aiispice,
pne-QnaTter teaspoon Of mustard.
silk ny sitting and then place in small
chcescc!oth bags. containing about one
teaspoonful each.
To use: Drop one bag in a sauce
and remove before serving. After
using, drop the little bag in bowl Of
cold water: it can be quickly washed
and dried for future use. Using spices
and iiavoring in this manner prevents
discoioring the sauces and ~cravies.