Evening star., 1925-03-06

Wv We all like to know what
n can be put on the menu
wv to make it tempting. Per-
haps we are going to en-
tertain, or perhaps we
wish to tempt the delicate appetite
of a convalescent, or we may have
some other reason.
Afternoon tea can be made fes-
tive rite by some simple changes. For
instance, instead of serving the con-
ventional cream or lemon for the tea.
serve lemon, cloves and Maraschfno
cherries. This combination makes hot
tea unusually delicious, and looks
very attractive when served IN
three-compartment dish. Fruit juices
are pleasing substitutes for lemon
slices in tea. Lime juice or the
liquid from preserved pineapple or
peaches is luscious in hot tea when
a teaspoonful to a cupful of tea is
used.
For a change it is interesting to
use orange or lemon sugar. To pre-
pare it, rub lump sugar over an
orange or lemon until it has absorbed
some OF the oil flavor of the fruit.
One of the novelties the war taught
us during the sugar shortage was
the use of orange marmalade in tea
II is delicious
ReIishes for Meat.
There are probably more delicacies
for fiavoring meats than anything
else. Burnt onion sauce will appeal
to many. Mushrooms come dried
from Italy. and also in the form of
powder. Chestnuts for stufting come
fresh in cans from France, and are
good with poultry. Gravies may be
favored with kitchen bouquet, tabas-
co sauce or vinaigrette sauce.
N off -r n
meat relish may be made with little
molds of grated carrots, white and
green cabbage and scraped baked
beets, just moistened with favored
vinegar. Grated raw carrots may be
mixed with horseradish and a pinch
of ground saffron added to make more
yellow in color.
Olives may be stuffed with all sorts
of things, such as cheese, preserved
ginger, nuts, either whole or chop
ped: caviar, red or green pepper, or
bits of sweet pickle. A mixture of
equal parts of grated horseradish and
grated baked beets is good tasting.
Red and green peppers, the white GEN.
ters removed and the outsides hashed,
together with an equal volume of
finely shaved white cabbage, the
whole moistened with vinegar, make
anotherg ood relish. The Redeemed
jellied and also used as a relish.
Directions for preparing dry mus
tard for the table usually are printed
on the box, and it is not always wise
to use recipes that were not made
for the particular brand of mustard
under consideration. However, we
may tell you that it is best to mix
dry mustard with cold or slightly
warm water. Hot water makes it
fiat. A little sugar is often added
and some cooks always mix their
mustard with vinegar instead of wa
ter. Tarragon vinegar gives an es-
pecially good favor. A little spice,
too, such as cayenne, or a very few
drops of tabasco sauce add to the
taste of the mustard.
The following mustard relish may
be made in a large quantity and will
keep we'll: Put into two-quart
bowl the contents of a four-ounce
can of dry mustard. with one table
spoonful of salt and three -fourths of
q cupful of flour. Stir all we'll to-
gether. Pour over slowly, stirring
all the time, enough boiling water to
make a stiff paste as thick as a cake
batter. Have ready one small onion
grated on a coarse crater and mixed
with one-fourth cupful of vinegar,
one fourth cupful of either tomato or
mushroom CdlSup, anu TWO ldDIe-
spoonfuls of anchovy sauce. Boil
together for about 10 minutes, or as
long as they may be stirred without
sticking to the saucepan. Add to the
mixture in the bowl, stir all thor
oughly until completely blended, and
put away in small bottes, sealed air.
tight.
Soups, Salads and Vegetables.
Fine salad oil comes from Italy and
France, as we'll as from California,
and also certain brands of macaroni.
spaghetti, noodles and cheese. Italian
Parmesan cheese comes all grated in
bottles, and Roquefort dressing comes
prepared to use on crackers or to stuff
into endive. England and Switzerland
also send us cheese in the form of
Stilton and Neufchatel. Pimentos are
grown both in the Southwest and in
Mexico and usually come packed in
Oil.
Grated Parmesan cheese or some