Evening star., 1924-03-14
y 9TH green and ripe olives con-
tain actual food value and should
be used more freely, either

- II oIh green ana ripe olives con-
tain actual food value and should
:. be used more freely, either
alone or in combination with
salads and other dishes. Ripe olives are
IN excellent addition to the diet Of those
who want to secure energy and fat
forming foods, and olive oil is a 100
per cent energy fuel food. California
and Spanish and Italian oils, under
seal, are never adulterated, SO that
you are perfectly safe in using well
An0wn. brands, although the quality
EuR vary with the price.
!nvee are used as q garniSh, as a
relish, in sandwiches and salads, as
sauces and graves. They can enter
into the composition of various dishes.
ane green olive is really a salt pickle,
While the ripe or black olive is for i'm
parting delicate flavor to dish.
=. In addition to its oil, there are in
the olive per cent or protein and 4
per cent Of valuable minerals and as
much iron as in the same amount Of
Oatmeal, I; and even more potash and
OF course, one should not eat as
large portion of olives as of oat-
meal, point always to be remem-
bered when comparing food values,
but when you eat oilves and ceiery
With crusty roll or graham bread
tor instance, and drink a glass of
1rult puncn, such as orange, Ieinon
ana grape juice, you have partaken
or real tood, and a hearty serving
would make a well balanced luncheon.
with cream cheese green olives fur
nlSh a salad nlllng that Is nutritious
Minced olives mixed with cold meats,
SUCH as chicken, tongue, lamb or veal
anced combination. The popuiar
welsh rarebit, on account Of it's rich
hess, requires the addition OF some
salty green olives to make it perfect
Sfreen or black olives, plain or stuffed
or Slced INTO stew or meat loaf
would be a valuable addition. A tow
olives IN the luncncon box afford an
appetizer and an enersiLer Tor the
school child, as well as Tor the in
vand, and whether green or black,
they furnish a ncvcr-ending source
or easily made sandwich Iil,nss, saiad
iiccohipantnents and other good
lhlngs.
One Of the chief advantages of the
ripe olive is tnat wnen wen iced 1t
IS ready to serve as relish without
any work of preparation, out II al
lowed to remain IN French dressing
win d riove or sarilc aaueu, You VIA.
nave q quite different relish. Ripe
olives Will supplement- a salad Of
celery, apples, and nuts to perfection,
Cttner served WIN 1t or chopped .and
added to the salad or the mayOn-
naise. Ripe olives are Il good addition
to creamed snrImps. to q lobster or
crab cocktail, to stuffed eggs, or to
potato salad. They are very good TO
serve with hot or cold tongue, in
stuned tomatoes, and with scano2ed
corn, macaronl, OF rice they supply
pleasing con,raSs IN color ana
llayor. Creamy mashed potatoes, mix
ed with chopped ripe olives and
orowneu in the oven, arc fine com
hinauion. -
1t is a good plan sometimes to mix
cottonSeed and olive OILS Tor dress
ings, especially for highly seasoned
IsusSian or cheese mixtures in which
the delicate olive flavor would be
greatly overpowered anyway. The
mixture Of these two oils gives diff
terence in texture preferred bv some
people, the cottonsed OIL Eivins q
creamier dressing and the olive oil a
much more oily dressing. One is just
as wholesome as the other, Win as
much food value, but be sure that yoI
do not pay olive oil prices for eottUa-
seed oil.
When making a French dressing,
olive oil must be used, as It's flavor is
needed to blend with the seasoLihg:
and give a perfect salad. For deep tat
frying with its high tempera tutss,
cottonseed oil is far better :han the
more expensive olive OIL because II
can become hotter without burning:
Never allow olives to ornament
the table for an hour or two before
dinner is served, as this Will discolor
and wither them, and they will lose
eli freshness. If you are obliged TO
Eeep them standing for while. sur
round them with Clipped ice, or keep
them in their brine, tightly corked,
and place them in the refrigerator or
other cool place until you are ready
to use them.
Perhaps you have noticed, when a
largo hOttle of olives is opened and