Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-05-14
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Bv JEANETTE
YOUNG NORTON
Authority On Home Cooking
Copyright 1881. h Nswspapef Features. Ira
SAFFRON

The secrets of saffron cookery have
been, comparatively speaking, a mys-
terry to the American cook until re-
cent days. Perhaps the serving of yell
low rice at Italian restaurants brought
forth the first inquiry. which was
answered by one word-saffron.
The so-called Spanish saffron is
used for ~flavoring and coloring. This
is a different variety from the saffron
used for tea for medical purposes.
This herb is centuries old in the far
east, and oriental, Spanish. Italian
and French cooks make use of it. A
small quantity goes a great way. An
ounce purchased from the chemist or
at an Italian or Turkish shop will
flavor a number Of dishes, for the for
eign cook will tell you that a pinch
will be enough for one pot of spaghetti.
Strange to say. saffron is red when
purchased, and does not turn to
glorious yellow until it is cooked. The
famous ''bouillabaisse' of France is
Favored with saffron, and there are
also certain varieties of sweet dishes
which are better for moistening with
saffron water.
The famous yellow rice is made by
cooking the rice in chicken broth until
ttIueT. tHeu Il sd~iSpoouiul VI sdiiIuu
is stirred in and is continuously stirred
until it colors the rice. The rice is
Their drained and served in a deep
dish busted with grated cheese, or it is
often served with Italian oil dressing.
Yellow rice is often served with
roast chicken. Russian cooks some
times put a little saffron into the dish
gravy. and haste their chickens with it
for ~flavoring purposes. When the
gravy is made it is strained so that
the tiny little thread like pieces of the
saffron are not detected by those who
wonder what the. exquisite flayoring
may be.
In making yellow spaghetti, break
the paste sticks into rapidly boiling.
sailed water to which a t~easpoonful Of
butter has been added. Boil 10 min
utes. then add as much saffron as
could be put on a 10-cent piece, and
continue to cook for Is minutes more.
stirring frequently. Drain, then pour
over it the following sauce:
Put a can of tomatoes and A can
of water into a saucepan with a few
stalks Of celery, a sliced oninion. a
little parsley. half a bay leaf. half a
bud of garlic. a half teaspoonful of
curry powder. salt. pepper and 4 table
spoonful of sugar. Simmer until the
onion is cooked. or about a half hour,
then strain into a bowl with a half
cupful of butter in the bottom. Stir
steadily until the butter In melted. and
the sauc seems rich and thick. then
turn it over the spaghetti. Pass
grated cheese with the dish.
In Italy there are special saffron
noodles made which are a gorgeous
color. and they add flavoring 10 a
chicken or any clear soup they may be
cooked in.
We who visit oriental restaurants
are sure after q time to run into the
rose palif," which il an especial
dainty, often served at special func-
tons. and always a wedding dish of
the Turks. It Is the same yellow rice,
but it has sugar added to it, and is
favored with saffron that has soaked
in rose-water.
Pancakes with saffron ~flavoring
were an old French favorite. and were
also well known in England. These
old flavorings should be carefully used.
for oftentimes modern taste docs not
take to them. We either do or We do
like saffron at the first trial, and
it is wise to find out and let u verdict
be known before another similar dish
makes its appearance.