Evening star., 1928-06-01
Food Seasoning Advice
Important Accomplishments of the Daily Menu
Art of Making Good Gravy-Learn the
Effective Way of Doing Things.

In no other branch of the cooking art
IS the hand of the inexperienced cook so
quickly detected as In the making OF
gravy. A cooks reputation to great
extent centers around the dish of gravy,
as il will add so much to a dish or sn-
tirely spoil that dish. There are sew
eral points to keep in mind; one is the
flavor of gravy must never predominant
over that of the meat it is to accom-
pany. Some cooks think that gener-
Gus addition of various seasonings VIII
hide defects or improve the meat, ana
realize too late how greatly mistaken
they were.
Experience is the only teacher in
gravy making. as there are no hard ana
fast rules laid down for seasoning ana
flavoring. and 1t is absolutely necessary
for a cook to test the meats TO be pre-
pared. One pisce OF meat viii require
something to strengthen its flavor. an
other will require something TO moderate
its flavor A dry plain dish Will require
something to nioisten and enrich 1t.
The foundation OF ali good gravies is
the stock which may be made as fol-
lows: Place the bones and bits cut of
in trimming the meat into pan with
a little fat and literally roast them.
Then transfer TO a saucepan, cover with
q small quantity of tepid, slightly saIted
water, and add the Scraplngs OF
the pan in which they were roasted.
Boil. skim, and set to cook for three or
four hours. according to the nature OF
the products used. Cool and remove
the grease, strain through muslin, and
put aside for use.
Gravy should never be poured over
meat that is TO be carved al the table
A fine Joint Of meat nicely roasted loses
its good appearance If covered with
gravy, and fowl win lose its crisp dell
cate appearance that belongs to 1t. Serve
the gravy separately In special dish or
In pretty bowl set on a plate 10 match.
A gravy ladie Is almost a necessity.
Flour Is the best material for thickening
gravy, and while q teaspoonful Of -four
mixed with one-hah q gill of water
usually is enough 10 thicken half pint
Of gravy, it Is difficult 10 give a precise
rule. as -four varies In its thickening
qualities. II Is easier to add more hour
without tnjur1ng the gravy than II is TO
try 10 restore it to the right consistency
after it has become too thick. Some
cooks prefer cornstarch for thickening
gravy, as il dissolyes more rapidly and
is therefore more free from Jumps.
When cornstarch Is used. plenty OF
time for cooking should be allowed IN
order TO bring out the full richness OF
favor. Gravy should be the last thing
70 be brought to the dinner table, so
that II win be hot when served.
Herb yinegzrs.
The delicious flavor Of herbs can be
into the menu N the form
Of herb vinegars, which are used IN
connection with various vegetable, hsn
and meat salads. II Is good plan
to keep variety Of these vinegars con-
on hand, so that the family VIII
not tire Of the ordinary salad. which Is
SO needed for growth. nerve. poise. blood
pyzrlfcatton and ballast. Prepare as
follows:
Chin vinegar-Bu1Ise or chop little
red peppers and cover them with
strong vinegar. Cork well
PARSLEY yinegar-Fiu jar With the
leaves and cover with vinegar. Cork
ard let stand for q month Season with
pepper and salt. strain and bottle.
Mustard Einegar-Use black mustard
seed. BoA 70 vinegar 70 the strength
desired. strain and bottle.
Mint. horseTa6ikh and 0aher plants
o. herns may be preparen n the same
way. being allowed 70 stand N good
vinegar Until the strength Is extracted,
The vinegar is usually first heated 70
the boiling point. With mint rse .
pound oS fresh mint 20 pint Of strong
yfrersr r0ur ever the chopped mint.
Star. cool and seal A pound Of sugar
is freruens3y added 20 the boiling water,
stirred until dissolved, then cooled In
iris way mint vinegar may be kept on
hand when fresh mint is out Of season
for Use with lamb, mutton, beans, peas
OF salads.
FIaFerfng substifstes.
A cook often finds herself witnout
certain 6syorings IL the house, but u
Is sometimes possible 70 initiate them
For instance. vanilla and ALMOND pro-
6ace paStzefio. The combination of
rose and almond gives q good favor.
Orange CT lenaon peels may be used ~
rlsee Of the extracts. In steamed pzid-
ding or fruit cake grange n2srnasiade
W. take the place q candted peel.
Stock Is largely q matter Of liquid
and seasoning and substitutes are easily
found. E0uGloa cubes and meat and
vegetable extracts dlssClYe6 sn water
make excellent STOCK. Canned 6o8iliOn
cy cenzcnanee are perfectly sataSfsc1ory
70 ssse, Vegetable Juices, both fresh
sgat canned. should be saved ard used
an place Of part Of q stock called for.
PAzsa water, a1dicaously seasoned with
sat, pepper, eesery, onaon, celery sat,
parsley ard 80 Or, and eosoge1 with .
Lice caramel, may pass Tor stock.
Cooke1 celery cut 10 small pieces
nzy oe used when mushrooms are
called for. Dried celery leaves ~ well
Is sse salt and see1 may furnish the
cesery AzyoF 70 eooked MIXTURES. In
Esaeookec MIXTURES crisp cS5o2Ee cDs
Gae Kzy take the place Of celery. n
Ess1e ceAegy salt or celery seec vii help
sao1g Tinls pan. II ia sn excellent plan
" szye sxse best Leases o. eyeEy D1flco
Of ceiery, dry them Thoroughly 26c ps4l-
Ferszk tsss poT1Er, wnscn NAY sfsea ~
xe.a ia q as3t-9nzker and used 70 plzCe
OF oelery salt. Dried parsley also wsA
b. so2sa1 worth the tSosIose Of DTepsFa-
tor.
gznee and Pickle.
Ts aasEe a good Esaaee foE any baked
Eaa, frs make q na1yonnsase dressing
II d US, ct e&sy 10 make uD . pint of
oil sI tsaae. Any dressing Eso& laSk1
at once may b. put away i1 jelly
gszAs vito . pzeGE u Mszsc paper
tae< oyer ne sop. In this way y SiJ
kee1 sof geezs Ia .. en- plzce, WfAea
eggs are sxDens8Se . psDt oi dressing
naxy oe nate egg1 gfse yosk ~ sG4s
ezg n sess is wanted. tsEe oge egg
ys5sk 70 . pint ara saSG ~ og. Esezk
t0e yo.k ss8te . yegsIw boEg zg6 hsg5p
1ye2yiDg the ea tn fEaS ~ tint
nezs8nz il WITH elokis B'gsD, q SPIRAL
6,az1eI zggscSe gn&Ee Of aD1pe q! wire.
A. soon H. tsse mixture D@g$gs 70
skssegsn. ~ 1zHgsT ~ Separating Is oYfF.
sA gfas osi SSg1 egg hsye then D@GDs2@
tssogg1z13y D4eI1es NgetFpeK. Eissr this
fsEkfn3s.z. me o4 nay b. afsea more
FzDa1ly. d sgeo3fgI a. . tint Ifse
t11ee ~ nzSf segs1A Efsgg4c b. S1cSG
szgt.E e. z sine, DegsDDsgZ ~ s2sgs
a. a4aa |4N4nafaa fsN1kaEneN M LIZ u