Evening star., 1927-02-25

VAIN occasional assistance from
the staple canned and evaporated
FOODS, we'll sustained food values in
tne daily menu may be secured II
a little Judicious planning is adopted
by the housewife.
Not one article of food that is
brought into the kitchen need be
wasted. Cold vegetables are often
thrown away because the housewife
does not know how to utilize them.
The ways in which a cupful of cold
cooked vegetables may be used are
many and varied. A combination Of
two or more kinds of vegeta bles. diced
and added to clear beef or chicken
bouillon, will make a good rich vege-
table soup, or these same vegetables,
dressed with mayonnaise or French
dressing and served on lettuce leaves
or watercress, will provide an ap-
petizing salad. When the quantity
needs elaboration, the diced vege-
tables may be nodded with gelatin
TO which little lemon juice or mint
has been added, and this salad will
be a delightful addition to the menu.
One cold cooked beet Or a hard
cooked egg. when minced very fine
and added to French salad dressing,
VIII give company-look to an other
wise plain salad. A small quantity
of cottage cheese and a minced olive
or two, mixed together with left
over sardine, and the whole moisten-
ed with mayonnaise and spread on
round biscuits or bits of toasted
bread, make an appetizer worthy of
the name.
Peas, beans. corn. celery, aspara-
gus and tomatoes added to a cream
sauce make a pleasant change. and
If served on toast with a poached
egg placed on top, provide a sub
70 49, An1 1{nlA
same vegetables may be combined
with a thick white sauce. making cro
Quettes, which are usually welcomed.
Cream of tomato, corn, pea. potato,
and bean soups are all nourishing
filling and appetizing. Even cold
baked beans can be made into a de-
licious rarebit, soup. salad or sand
witch. Celery. parsley. and mint
leaves should never be discarded, but
and put away to be used as f1avoring
for soups, when the fresh article Is
not available. Nearly every, vege-
table grown may be employed in
the preparation of soups, either as
the foundation for the soup. or as
a garnish to any gind of meat-stock.
"A good mixed vegetable soup is
made as follows: Have three quarts
of water boiling hard in a saucepan
eAAo t4A oAC A0eAAt VA cAAI C0ACa N<1b-
bage, one-half pint each Of minced
carrot, minced turnip and minced
onion. Boil rapidly for 10 minutes.
then draw back where it will boil
gently for one hour. At the end of
this time add one pint of sliced po.
tato, one 1eek, two tomatoes, two
tablespoonfuls each of minced celery,
green pepper and butter or drippings,
and cook for one hour longer. Have
the cover partially off the saucepan
during the entire cooking. Add three
teaspoonfuls of salt and one.half a
teaspoonful of pepper. This soup may
be varied by using different kinds of
vegetables.
When soup, sauce or vegetable Is
to be favored with an herb or another
vegetable, the fiavorer should be added
toward the end of the cooking period.
Since the soils and other bodies which
give seasoning vegetables and herbs
their flavor are volatile. they are
either driven off by ong-continued
cooking or rendered much less deli
cate in flavor. Herbs that are to be
left in the dish or served with the
dish must be added just before the
food Is served. The herbs usually
served with the dish are chervil, paris.
ley. tarragon and chives. Thyme
Summer savory. sage and sweet basil
should be cooked with the dish a short
time, not over 90 minutes, then re-
moved. Turnips, carrots. parsnips,
celery. leeks and onions, when used
bunch and cooked for 20 or 80 min
utes in the dish, then removed.
When Shallot and garlic are used
they should never be cut, but instead
separated into cloves. One Glove will
be enough for a small quantity Of
soup. sauce or ragout. Never fry
shallot or garlic. Cook in the dish to
be favored for about 10 minutes, then
remove.
Vegetables when used raw as a
seasoning give strong favor. so that
only little Of each should be used.
For fiavoring soups. sauces and stews
fried vegetables are good. To prepare
them for use clean and peel or scrape
the vegetables, then cut them into
small pieces and put them in a sauce.
pan with butter or sweet fat, allowing
two generous tablespoonfuis Of butter
TO a pint of vegetables. Place on a
hot part of the stove and stir until
the butter and vegetables become hot.
Partially cover the saucepan and set
back where the vegetables, which
should be stirred often, will cook
slowly for half an hour. At the end
of this time place the pan on a hot
part of the stove and stir the contents
until the butter begins to separate
from the vegetables. Drain the butter,
saving 1t with savory drippings, which
every housewife should have on hand,
and add the vegetables to the dish
they are to flavor.
Meat Flavorings.
Many fiavorings are used in meat
6sshes, some of which are familiar to
all cooks. such as onions, carrots
turnips and garlic being perhaps the
most widely known. Butter, too, may
be regarded as one of the most com.
mon seasonings, and of course makes
the dish richer. Meat extract is also
used for f1avoring many meat dishes
less commonly, similar extracts made
from clans or other sea food. The
following list includes these with
various others, a number of which Il
IS convenient to keep always on hand
Onions, carrots, green peppers, pars
nips, turnips. tomatoes fresh, canned
or dried: celery tops and parsley
either fresh or dried; sage. savory
thyme, sweet marjoram, bay leaf, gar
lie. lemon rind. vinegar. capers
pickles. olives, currant jelly. curr,
powder. cloves. peppercorns, celery
seed meat extract, chilli sauce. pepper
sauce or some similar hot or sharI
sauce. and some kind of good CONNER
cial meat sauce.
variety i'm Cakes.
Not only does a cake in the pantr.
enable one to greet the chance CUES
with a serene smile, but it is an a.
ways appropriate accompaniment 70
the dish of fresh fruit or ice crean
that, with most of US. is our most FIRE
quent dessert. An excellent way I
H,o ~ ri.,er