Evening star., 1924-03-14
Why You Should Use More Olives
in Preparation of Tasty Dishes

, the contents are partly used that the
remainder. If left in the brine un-
corked, becomes tasteless. If half
top % % and the tn % bottle % is 's we'll I eorked cd the the
olives will retain their flavor better
tkan by any other method Of preserv-
ing;
use a small, sharp pairing or kitchen
knife, and to cut into the olive care
fully until the point of the knife
touches the stone. Then the stone
should be gently pared. care being
olive. Use a spiral motion in the
operation.
Special Olive .Savorie~.
Savories with olives may be pre-
pared either by stoning the olives and
hLing the interiors with some kind
OF Stumng or by chopping them up
with hard-boiled eggs and other in
without a sauce on toast. Another
method Is to serve them in aspic, or
In savory cream in little china or pa
per cases: Olives can also be used as
an soditlon to brown sauces for
steaks and other entrees.
Olves with anchovies-Peel the
olives from the stones by cutting
them round in a spiral. as above de-
seriDed. II this is carefully done, the
oiiVes Will have preserved their out
ward appearance, but will be hollow
inside. Stuff the cavities with an
| chovies pounded into a paste with
Olives stuffed with tomato-Take
some tomato. pulp which has been
seasoned with pepper and salt and
mixed with whipped cream, and use
as stuffing for the olives.
cheese-Cut out with pastry cutter
some small rounds Of bread half an
inch thick. Fry slowly in oil or but
ter to- pale brown, but not as crisp
as as sroutons. and in only enough oil
Let. them drSin and get cold. then
| place them on a round layer OF water
cress or lettuce, and on top put cot
| tage cheese to the thicl ness Of half
| feet. In. the cheese of each round
| place upright the halves of three
stoned large olives. arranged in q
ring on the cheese, and in the center
OF the cheese stuck with fine shreds
OF small red. chilli or the head of a
Shrimp: Around the outside edges OF
picked shrimps.
Olive sauce for fowl. fish, meat or
vegetables-This olive sauce is easily
! made and is particularly good with
esgpiant or caulif1ower, with tunafish
| tongue, or warmed-over meats. TO
make, melt two tablespoonfuls of but
| ter, or, better still. merely heat two
taolespoonfuls Of olive oil. Add one
teaspoonful or minced onion, 4 bit of
bay leaf, and one Glove Cook until
| the onion is soft, then remove the
Glove and bay leaf Blend in two and
one-half tablespoonfuls of Drowned
fiour and gradually add two cupfuls
Of brown stock. You may use two
bouillon cubes to make this. Stir
! until the sauce is-smooth, and when it
boils. favor with half a teaspoonful
Of meat sauce. and add six table,
spoonfuls OF chopped or sliced olives
cording to preference. Add salt and
paprika to taste.
Olives en- caisses-Mix thoroughly
IN dish the pounded yolks of two
or three hard-boiled eggs. q pinch
ebo oh salt nasae and White aa pePper little an
minced very fine. Stir In enough whip
ped cream to make 1t Of very thick
consistency. Put in enough olives
stoned and chartered to allow about
eight pieces of olive to each caisse.
Pile the mixture high in the center
| and decorate the top with sieved
yolk Of hard-boiled eggs, or with red
peppers, or with both in alternate
strips of color.
Olive sandwiches-These are made
rnato pulp. yoik Of hard-boiled eggs.
and enough mayonnaiSe or whipped
cream to make 1t OF q consistency
thick enough to spread between two
slices Of very thin toast. The paste
for these sandwiches can be varied
in dozen ways, but il must DE re-
rnembered that olives are OF 4 veTY
delicate flavor, which may easily be
overpowered by stronger Ingredients.
For instance. onions, no matter low
mild, should not be mixed with olives,
and even anchovy should be used
sparingly. Sardines may be used