Evening star., 1926-01-29
Seasonings and Relishes
How to Prepare eed Meats, Fish and Nege
tables-Other Valuable Food Suggestions
for the Household.

~ ISTlNCTIVE, dishes need dis
tinctiye seaSonings and col
orinES. For example, kitchen
~ bouquet is valuable for Civ
ing color TO a sauce or gravy
which lacks the desired brown tint.
\ bottle of olives should be at hand
for sauces and salads and also Capers.
which will keep long time if securely
corked. 1t is we'll to prepare line
of favored vinegarS. Genuine cider
vinegar may be favored with mint
garlic, spices, celery seed, tarragon
and herbs of various kinds. Pour the
Scalding hot vinegar over the herb.
seed or vegetable to he used. cover
and let infuse for n few days, then
filter. Other liquid flavorinSS are
w worcestershire sauce. walnut catSup,
mushroom catsup, anChovy essence
and tomato catSup. as well as flavor
ingS in the form of extracts from all
sorts of fruits and flowers. These
are among the best known liquid com
hinations for giving favor and Zest to
sauces for meat and fish. 1t is also
we'll to add to Your list some of the
harmless Coloring ingredients for cook
cry now on the market. Keep your
pantry shelf stocked with the follow
ing seasons. placing each kind in
small jelly glass or jam bottle so
that it can he seen. and also prop
erly label each kind:
Salts-Onion, celery and common
table salt.
PepperS-Whit black. red pepper,
sweet chilli, hot chilli and paprika.
Ground spiceS-Cinnamon. cloves.
allspice, ginger, mustard. nutmeg and
mace.
Whole Spices-Cinnamon. cloves,
mace blades allspice. ginger root.
peppercorns, mustard seed and celery
seed
Powdered herbs-Thyme, sage and
Summer SaVOry.
Dried herbs-Bay leaves. thyme.
mint. sage, basil. cheVril. celery and
parsley.
Condlments-Tobssc horseradish
Worcestershire. garlic. curry. pimen-
tos, capers and truffles.
Sweets-HonCy. glucose. molaSses.
maple Sirup. maple sugar. confection-
er's sugar. powdered sugar. "A" sugar.
dark brown sugar, loaf sugar and pre-
served ginger.
Vmegars-Cider and tarracon.
Oils-Olive and peanut.
lavorings-Lemon. orange. vanilla
almond. raspberry. strawberry. pista.
chic and vanilla bean.
Dried fruits-Raisins. orange peel,
lemon peel. angelica, citron, figs. dates
and currants.
Nu1s-Chestnuts, almonds. walnuts.
cocoanuts. tilberts and pecans.
Cheese-Parmesan sage and Eng
lish.
Beans-Marrowfat. kidney. black.
Spanish. lima, green split peas and
yellow spill. peas.
FlourS-Wheat. graha rye. entire
wheat, corn meal. buckwheat, yea ST
dry. cream of tartar, baking powder
and saleratus.
Farinaceous-Ta pioCa. saco farina
rice. noodles. hominy. spaghetti, vermi-
celli. macaroni and barley
Miscellaneous GherkinS. olives
mushrooms, anchovies. sardines. to-
mato paste. fruit colorings meat eX-
tract. gelatin, junket and chocolate.
.Iellied Fish and Vegetables.
Thin and watery stocks may be
made into rich and nutritious soups
by adding gelatin. 1t is necessary in
the preparation of the cold bouillon
and consomme. The quantity TO be
used will depend upon the desired
thickness of the stock. but in ordi-
nary cases one-half an ounce to one
quart of soup will greatly enrich the
stock. When you have bits of cold
meat, fish, game, or the remains of a
Joint to dispose of, gelatin is indis-
pensa BILE. When these are made UP
with gelatin in pretty molds they
form an ttractive luncheon or sup
per dish.