Evening star., 1921-03-18

The moderate use of pure vinegar
is an aid to digestion. 1t might be
used with advantage much more eN-
tensively than it is. since the cruoe
flavor of plain vinegar can be as
gused in many ways without dim>h-
/ ishing its real value as digestive
| The coarse parts of meat and sheli-
| fish are more easily digested IL
| little vinegar is taken with them. 1t
also tends to soften cellulose or the
woody matter of vegetable foods. ana
| for this reason ii is served with
salads. cucumbers and with poileo
| green's and cabbage. 1t may be given
a sweet or savory flavor. according to
the use intended.
Bv sleeping certain substances In
vinegar the flavor is impaired. ana
vinegar thus favored can be used IN
many ways. For instance. to make
celery vinegar. procure one-hall an
ounce of celery seed. Place II IN a
muslin bag and bruiSe il with a mai
let or rolling pin. ADD the see1 TO
quart of vinegar in a bottle. Shake
the bottle daily for ten days and at
the end of that time the vinegar Will
be ready for use. CreSS ana other
ffavors may be procured from the
seed in the same way. Flavored vinegar
furnishes relish for cold meat and hsh,
or in seasoning stews, hashes and other
made dishes
There may be variety of. table
condiments made by mixing mustard
at different times with one OF these
favored vinegars. Not only does TINS
tards, but the plan tends to economy.
since mustard mixed with vinegar
keeps fresh longer than when mixed
with water.
SDiced Vinegar.-Boil one quart OF
vinegar. add one fourth cup of sugar
and bag of mixed spices. but COOK
the stick cinnamon in the vinegar and
not with tire crushed spices. While
still hot. bottle with the cinnamon
sticks for future use. To make mint
vinegar. bruise the leaves. NIL the Jar
nearly full and cover with vinegar.
Cover tightly and use to make mint
sauce.
Specially Prepared Mustard. - Mix
one tablespoonful of sugar with three
tablespoonfuls of mustard. beat in one
egg until perfectly smooth ana add
one cup of vinegar very gradually. so
as to prevent the mixture from
curdling. Cook and stir in double
boiler for ten minutes, add one table
spoonful of olive oil or butter and
continue to stir until thoroughly
mixed Remove from the fire and
cool.
Savory Seasonings and ReIishes.
A teaspoonful of parsley and half a
teaspoonful each of marjoram.
savory. chervil and little sage is a
delicious to sprinkle over
broiled or planked fish placed in the
fold Of an omelet. strewn over shirred
eggs or used in stuffing for baked
cabbage. tomatoes or game. Use
with heavy meats mixed
with little vinegar and sugar or
as sauce made with stock and
crumbs. Beat into butter and spread
on broiled fish. or use in sandwiches.
Add to pick led beets or beet-and-
cabbage salad. Use celery tips in
fowl. for creaming oysters. lamb or
chicken. in making chicken jelly.
boiling veal for loaf and in potato
soup and oyster stew. Use curry
as soup meat, boiled chicken. sweet
breads and so on. or in sauce for ham,
tongue or fish, or in boiled or mayon-
naise dressing to be used with veal.
lamb or vegetables. Serve curried
rice or potatoes with chicken. veal
or lamb. either plain or creamed.
Curry sauce may be used with quick
ly boiled cabbage. caulifiower, car
rr.~ or nni~pr
Tomato Relish-A good relish can
De hlaut Dy cutting a piece from the
stem ends of ripe tomatoes Remove
the pulp and mix with it an equal
quantity of chopped cucumber. Re-
place in the tomatoes and serve on a
lettuce leaf with mayonnaise dress
ing.
Beet and Horseradish ReIish-Boil
some beets to make three cups when
grated and mix with one cup of
grated horseradish. one-fourth tea
spoonful of pepper. one teaspoonful
of salt, three-fourths cup of vinegar
and two tablespoonfuls of sugar.
After it is well mixed. put it in a
covered jar and it will keep several
days. ready for use when you want it,
Cucumber Reli ish.-Peel and slice