Evening star., 1928-04-20

nishes suitable in favor and texture.
Shrimp fritterS. lobster Scallop, deviled
crab, SmeltS in cucumber jelly. fiSn
pastries stuffed peppers, baked, broiled
or grilled tomatoes. herring fingers.
stuffed eggs and asparagus vinai2rette
are all used with well known fish.
For game cookery there are nodded
ieiIicS grilled bacon. meat mousse pat
;tes. fried bananas. pineapple frittcrS,
rice or vegetable croQuetteS, cheese
cfoutonS. liver psttieS in Russian dress
ing and many other things especially
suitable for the purpose.
Meats. according to their kind, need
certain garniSheS designed to bring out
their flavor For instance pork With
chestnut dressing or stafflng needs ap-
pie sauce. fried apples or apple or
gooSeberry Jelly. Lamb may be accom-
panied by mint sauce or mint Jelly.
yellow rice croquetteS. plum pasties.
ASPARAGUS Souffie or eggs In aspic.
Beef with Yorkshire pudding needs
currant Jelly. horSeradiSh sauce. bread
sauce. corn croouetteS, green pea pastry
fingers baked tomatoes or fruit frttters
Of some kind Poultry calls for much
ih> same sarni$hes as are used with
game
Salad GarniShes.
Salad garnishes are usually deco
rative and edible The art in making
salad combinations is to know Just
what flavors are best cold and putting
those together that contrast or mingle
harmoniously. To illustrate, select half
a pound of good soft figs and dice them.
Add half a cupful OF chopped pecan
nuts and a cupful Of finely cut white
chicory. To half a cupful of caramel
sauce add half a cupf0l Of whipped
cream. Toss the salad in the sauce and
serve on white lettuce leaveS garniShed
with celery stalks with cheese stuf1ing.
This is a delicious and attractive salad.
Seasoned vinegarS for salad use are
easily made. giving variety TO different
dressings Many persons like sweet
pickles with cold cuts Of meat especially
those made from the larger fruits and
vegetables Fruits and vegetables for
relisheS must be used when at their
best and spices and vinegar must be
fresh. To make a garlic or Shallot
vinegar. add to one quart of white vim
egar two ounces OF minced garlic or
chopped shallots Seal and let stand
for three weeks. then strain of into q
clean bottle. seal and label
For Chill Vinegar.
For tarTagon or chill vinegar. wash
and chop coarSely one bunch of fresh
tarragon or q root and add 10 q quart
OF vinegar Let stand for two weeks.
shaking daily. Strain and bottle. Cut
the stem ends from a dozen small sweet
peppers and cut coarsely into a quart of
vinegar. Let stand three weeks, then
strain and rebottle.
To make mint or fennel vinegar add
to one quart of vinegar a cupful of
chopped fresh mint leaves or half a
cupful of bruised fresh fennel seed. Let
stand for two weeks, shaking daily.
Drain through fine sieve into clean
bottle. seal and label
For cucumber rings pare. seed and
slice in thick slices one dozen cucum-
berS. Throw them into fast-boiling
water and cook for three minutes Then
drain and plunge them into cold. weak
alum-water and let stand for an hour
Have ready a pound Of sugar in a pint
OF vinegar. add a spice bag and a large
sweet pepper with the seed cone re-
moved. boil and skim. Add the cucum-
beT rings after rinsing them well IN
fresh water. and cook until the rings
grow transparent at the edges. Re-
move the spice bag. bottle ana seal.
To prepare horseradish CRATE up good
sound roots. cover with little distilled
white vinegar and pack into bottles at
once White vinegar is better TO use
than cider vinegar because the cider
vinegar darkens the horseradish. Seal
the horesradish tightly and keep 1t
sealed The best part OF horseradish
is the sharp. pungent taste. and that Is
due TO a volatile principle which es-
capes very readily. especially when the
horseradish Is exposed To the air