Evening star., 1925-03-06

other very hard, dry cheese is some
times used very much as croutons are
used, as an accompaniment to soup.
1t is perfectly correct to put a spoon
full OF this right in your soup, the
same as you would croutons. The
cheese dissolves in the hot soup and
enriches its flavor.
Curry paste is good with rice,
noodles or any Oriental dish, and
chop suey comes all prepared and Is
imported from both China and Japan.
If it is a canape you wish, Russian
caviar, served on tiny triangles Of
cast, is good. Sometimes sardines are
sed to make such relish. Those i'm
ported from Norway are fine quality.
Flavoring herbs, which are some-
lines called pot herbs" are made
Up of the leaves of plants and shrubs.
This group comprises thyme, mar
ioram, parsley, Summer savory, sage,
Day leaves, mint and besides these
here are various seeds which also
md their places as flavoring or con-
iimental substances. There are also
ress and various little salad plants
or greens, such as tdrragon and
others, whose function 1t is to be con-
iiments, although they are used extern
sively in the preparation of broths
and soups. Parsley is nutritious and
stimulating, as well as being an i'm
portant fiavoring substance. When
wanted to give favor or Zest to a
dish, parsley is crushed into fine par
ticles, whereas for garnish on
meats or salads, the sprig is used.
Kitchen Bouquet.
Kitchen bouquet f1avoring can be
easily made at home, and teaspoon
full added to soups, stews, sauces or
t~tN kaf
flavor, but will add to their color. To
make, take one onion, one celery
root, one carrot, one parsnip, one red
pepper, one shallot. four cloves Of
garlic and six bay leaves. Remove
the seeds from the peppers and chop
all very fine.
Add and mix together one-fourth
teaspoonful of powdered cloves, one
fourth teaspoonful of powdered mace,
one-fourth 'teaspoonful of powdered
cinnamon, one-fourth teaspoonful of
powdered allspice, one teaspoonful OF
salt and one-half teaspoonful of
white pepper. On the bottom OF a
pudding dish put layer of this mix
ture, sprinkle well with brown sugar.
then add another layer of the vege-
table mixture, then a layer of the
second mixture, and so on until both
mixtures are used. Bake in a hot
oven until a rich brown, add one pint
of cold soup stock and simmer until
thick brown sirup has formed. This
will take about one-half an hour.
Strain carefully and keep in cool
place.
Fruit Cocktail Sauce.
For a fruit cocktail you may use
sugar sirup favored with lemon
juice. or you could use the Juice from
any canned fruit. For oyster or other
cocktails you could use sifted tomato
pulp, thickened with -four. in the pro-
portion of a tablespoonful of -four to
cupful of the pulp cooked until
smooth and chilled. With this for
foundation, you may use seasoning
of salt and pepper. few drops OF
tabasco sauce, the juice from canned
pimentos, vinegar from the horse
radish bottle or chilli sauce. Do not
use more of a sauce than Is needed to
just moisten the cocktail.
Sugar and Spice.
The pleasant odors of most spices
stimulate the gastric juices and in
cite an appetite, but the right amount
of pepper, nutmeg, cinnamon and all
spice aids digestion.
Did you know that a stick or Gin
udHnOH dUQS ucllSHtIu udNOT u
chocolate?
Bread pudding is meal in itself,
but If lacking a sprinkle of nutmeg
how uninterestingi Who wants ap-
pie tapioca without a dusting of cin-
namon? A little cinnamon or nut
meg will improve chocolate ice cream.
French dressing for fruit salad Is
improved by the addition of a little
Glove or allspice, and the same spices
give Zest to tomato sauce for spa
ghetti.
1t has been said that Italians have
really the most balanced diet of all
nations, and wherever they go they
insist on having highly seasoned
sauce for their spaghetti, their salad
with peppers, and their fowl with
peppery and fiavorful stuffing.
Starch needs an engine back of 1t,
so the Indian cook prepares a dish of
rice with curry, and the Mexican
adds peppers to his beans.
The home cook should serve more
spiced cakes, gingerbreads, spice