Evening star., 1927-05-13

It Is sometimes difficult for a house.
wife to make cold meat dishes APP
petizine and attractive, but they can
be made very appetizing by serving
. with q suitable sauce or relish. Most
n Of the stewS, soups, brafsed meats,
and pot roasts are very much i'm
proved If the fiavoring vegetables
which they contain, such as carrots,
turnips, onions, celery, or green pep
pers are fried in a little fat before
being cooked with meat. This need
Il not com plicate the preparation of the
meat, as the meat itself is usually
scared over in fat; and the vegetables
can be cooked in the same fat before
the browning of the meat.
! Small amounts of onion juice for
ffayoring may be obtained by peeling
the onion and extracting few drops
of Juice by pressing one side with the
dull edge of knife. The flavor of
green peppers gives a good variety.
The seed should always be removed.
the peppers should be chopped. and
then added to chopped meat or other
meat dishes.
1t is easy to raise parsley by grow
Ing it in pot in the kitchen window
and thus have it always on hand
fresh. or the leaves may be kept for
q long time IL sealed up in a fruit jar
and s,oT~<4 in a cool place. Parsley,
mint. md celer+< tops may all be dried,
rubbed into fine bits, and kept in air
tight Jars. Bay leaf is one of the best
of fiavors if used sparingly. In small
quantities it gives a very pleasant
flavor to soups and gravies, but in
large quantities IL gives a strong, dis
agreeable taste. kor instance, half
a bay leaf is the allowance for three
quarts of soup st 3ck. This will show
how small a guam tity should be used
for the portion of gravy usually served
at meal. Used sparingly, bay leaf
may be recommended as a fiavoring
for many sauces. Especially tomato
sauce. A Kitchen bouquet" such as
is often referred to In recipes, may be
made as follows a srrig each of
parsley, savory ane thyme, one small
leaf of sage, and bay leaf. This will
flavor one gallon of soup when cooked
in 1t for an hour and should not re-
main in it longer.
Vinegar, lemon Juice and sour jelly,
such as currant Jeily, are often used
to flavor thick elsivies which are a
part of meat stew or which are served
with it. Vinegar Is an old-fashioned
relish which was often added to ba-
con or salt pork and greens, pork and
beans, corned beef and cabbage,
ana SIIfill1I dISsttHSs lIlGSG IdfOlS
combine well with that OF brown
flour, hut not with onions or
other vegetables of strong flavor.
Chopped pickles are sometimes added
to gravy served with boiled mutton.
They are cheaper than capers and
serve somewhat the same purpose.
Chopped pickles are also very often
used in sauces for fish and in many
other sauces to give distinctive fla
vor. Curry powder is favorite fla
voring for veal, lamb or poultry. 1t
should be used in small amounts. 1t is
used TO season the thick sauces with
which meats are served or in which
they are allowed to simmer.
The principal uses for olives in the
menu are as a garnish for various
kinds of salads, as an appetizer be-
fore dinner, or made into some kind
of sayory for the close of meal. Sa-
worries made with olives may be pre-.
pared either by stoning the fruit and
filling the interior with some kind of
stHffing. or by chopping them up with
hard-boi1ed eggs and other ingredi-
ents and serving with or without a
sauce on small pieces of toast. An
other method is in aspic, and still
another in savory cream in little china
or paper cases. Olives are also used
as an addition to brown sauces for
steaks and other entrees. For stuffed
olives the Spanish kind are generally
used, as they are larger. Leftover
olives win not spoil il a little olive oil
is poured on the top of the liquor in
which they are kept. This liquor
should always completely cover them.
Sauces and Relishes.
sour-Sweet Sauce--Melt one tea
snoonful of powdered sugar stirring
all the time until it is a good dark
color, then stir in two tablespoonfuls
of brown sugar and keep it on the fire
until the sugar is dissolved. Turn 1t
into a saucepan with half a pint of
good brown stock well Favored and
free from all fat, and cook slowly for
10 minutes Add a small handful each
of sultant raisins and currants and a
few blanched almonds cut in four sec
tions Sock for five minutes longer. The
sour and sweet taste should be OF equal
prominence in the sailce when finished,
neither predominaEfng. 1t is good to
accompany roast pork chops, steaks.
wild duck or game.
Sauce for Lamb or Mutton--Melt two
tablespoonfuls of butter or rendered
lamb or mutton fat, add two tablespoon
fuls Of -four, and cook for two or three
minutes, stirring constantly. Add one
cnpful of milk or mutton broth and
cook until the liquid is thickened. Sea.
son with salt. Just before serving add
the juice of one-half a lemon and one
tablespoonful of finely chopped pars-
ley.
Beet and Horseradish.--Boi beets to
make three cupfuls when grated, and
mix one, cupful of grated hofseradish