Evening star., 1921-03-18
RELISHES AND SAUCES TO
STIMULATE SPRING APPETITES
Favored Vinegars and Savory Seasonings-Ap-
petizers Made From Spring Vegetables,
Greens and Spices-Tested Recipes.

three quarts Of fresh cucumbers and
peel and slice one quart of onions.
Sprinkle over all one-fourth cup OF
salt and let stand for one hour. TAKE.
water and add to it one heaping
| tablespoonful of celery seed. one
tablespoonful of white mustard seed.
one tablespoonful of tumeric powder,
/ one-half cup of sugar and one tea
spoonful of cayenne pepper. Add TINS
to the cucumbers and onions and mix
well. Boil u, well and can. This is
delicious for meats of all kinds.
Apple ADpetizer.-Over some finely
I diced apple pulp squeeze dash OF
lemon juice. Add some diced orange
and grapefruit pulp. A few shredded
pineapple will complete the combina ton
! When thoroughly chilled put in long
stemmed glasses and serve.
Cold Slaw With Sour Cream Dress
ing. = Chop one-fourth head of cab
bage. Do not salt it, but set it on ice
: until ready to serve. then put a par
| ton on each plate, and on the top of
each portion put two tablespoonfuls
of sour cream dressing made as fol-
. lows:
Whip cup Of thick, sour cream
until stiff. gradually add One-half
cup of strong vinegar and one-half
cup of granulate.l sugar alternately.
and stir in one-half teaspoonful of
salt. Keep in a cool place until you
sc rye it.
Spanish Red Relish.
Take three or four good sized
onions and a green pepper and put
them through a meat chopper. Put
them in a saucepan with a can of
tomatoes and bring to boil. Add
one cup of rice and let it cook for
thirty-fve minutes. Add salt. pep
per and butter to taste, also a little
stock. if you happen to have any or
any remains of chicken or meat.
Purple Cabbage Pickle.-Chop one
gallon of purple cabbage fine and
put on one-half cup of 81. Put in
stone jar. Over this pour boiling
water. Cover and let stand until
cold. Drain we'll through a cloth.
Again pour on boiling water. drain as
before ami add one cup of grated
hcrseradish. over this pour two
quarts of boiling vinegar. to which
two cups of sugar have been added.
Cover and let stand until cold.
With Leftover I'ickles.-Sma'l left
overs of piccalilli and other thick
pickles. finely chopped and mixed
with their liquors will be a tasty ad-
dition to all kinds of made dishes.
besides greatly improving the gravies
of hashes and stews. The vinegar
remaining at the bottom of a jar OF
strained from it. also proves exceed
ingly useful for flavoring purposes.
To Keep Bottled Olives.--It will be
noticed when a large bottle of olives
is opened and the contents are partly
used the remainder. though left in
the brine. becomes taSteleSS. If half
an inch of olive oil is poured on the
top and the bottle is well corked, the
olives will keep their flavor.
Appetizing Sauces.
Meat sauces are served either hot
or cold. salad sauces cold and sauces
for the many kinds of greens are
either hot or cold.
Sauce to Serve With Greens-Heat
five tablespoonfuls of bacon fat and
add a little -four and paprika: add
One-half cup of water and vinegar
mixed and stir until smooth and boil
ing. Add the beaten yolks of two
eggs slowly. but do not let the mix
ture boil.
English Mint Sauce.-To a handful
of finely minced leaves add one-half
cup each of water and broth. then
four tablespoonfuls of vinegar a tea
spoonful of salt and a Tablespoonful Of
sugar. Mix thoroughly before serv-
ing.
Sauce for Hard-boiled Eggs.-This