Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-10-18

of being quickly removed when tn
sauce or other food is sufficient.
cooked, thus avoiding the work o
straining through a sieve at the las
minute, which more or less chillS tn
food being seasoned.
The usual bouquet for seasoning in
cludes the following ingredients: Fou
or five sprays of parsley, two celer!
tops with leaves, bay leaf, a sprig o
thyme, two or three cloves and thu
same number of whole peppercorns, anc
a small CHARTERED onion The small
ingredients are arranged in the centel
of the parsley and well folded within
to prevent their slipping out. The little
bundle of seasoners is then tied securely
with a soft twine If preferred, these
seasonings can be tied in a square o.
cheesecloth. Somewhat tasteleSs vege.
tables, especially dried peas or beans
are much more savory when cooked
with a well chosen seasoning bouquet
For green vegetables, the bay leave;
and spices should be omitted.
The last bit of catsup in a bottle may
be used in baked beans, chilli con carrli
goulash. stews, or any dish with which
tomato goes we'll Pour a little hot
water into the catsup bottle, shake II
around. then pour the contents into
the dish. This also adds a good color
as well as flavor. The last bit OF
mustard in a jar may be used in salad
dressing Add the vinegar to be used
in the dressing to the mustard, shake
thoroughly, then add the liquid to the
salad dressing, whether cooked OF
is novel. Add to mincemeat few
chopped almonds for great improve
merlt in flavor. The juice from picked
peaches, spiced fruit of any kind. or
sweet pickles, also gives to mince pies
q tang that is out of the ordinary.
A cream sauce in many cases may be
improved by the addition of table
spoonful of washed capers, the Juice of
small onion, pinch of sugar and salt
and pepper to taste. To such sauce
may be added a large can of crabmeat
or can of dried shrimp or tuna fish.
Drain, break the meat with a silver
fork, then add it to the white sauce.
Allow it to become heated through, then
add a few canned peas, if liked, and I'LL
heated patty shells with the mixture.
Magic Effect Of Garnishing.
Even common cabbage and turnips
can be made attractive in appearance
by forming them in ring around q
fluffy mound of mashed potatoes and
garnished by nicely Drowned Sausages.
Serve rice In a ring, as 1t makes a
fine border. Cook, then press it into a
hot creased ring mold, then turn it out
onto platter. The center can be filled
with hot buttered carrots or beetS and
chops placed around the edge Of the
platter.
A joint of meat can be garnished
with nests of mashed potatoes filled
with buttered peas or carrots.
Salads are easily effectively garnish-
ed. RadiSh roses add color. Slices of
hard boiled eggs, stuffed olives, lemon
covered with minced parsley, pimento
and cubes of beets also improve the ap-
pearance.
Soups can be improved by sprink-
ling of minced parsley or grated cheese
A little whipped cream is the making
Of a cream soup.
A plain sweet dessert can be made
festive looking by adding spoonful Of
whipped cream decorated with pipec
chocolate, nuts. candied ginger OF
maraschino cherries.
A delicious new flavor for favorite
dessert is obtained by adding to a va
nilla mousse a few graham crackers
that have been dried in the oven and
rolled very fine. This flavor Is similar
to a delicate maple sugar and is In
expensive.
Stuffed Celery.
Stuffed celery is so easily prepared
and is such convenient food to serve
either as a relish or as a salad that ii
is well to be familiar with the different
ways in which it can appear. Choice
celery should be selected for this pur-
pose The punches Of celery that are
tied rather than skeweHed and which
are not too long and branchy are best
suited for stuffing, although the long
stalks can be cut into suitable lengths
for serving in this way.
The usual ingredients for stufhne
celery are cream cheese, either with OF
without the addition of Roquefort
cheese, sardines, anchovy paste anc
caviar Whatever filling is chosen
with the exception of caviar, it should
be highly seasoned and moistened tt
the consistency Of spreading paste
Cream, either sweet or slightly sour
is excellent for the purpose. Softenec
butter, olive oil, French dressing o.
tomato catSup may also be used.
An economical way to serve Stuf1eC
celery is to select deeply indented stalk
and cut them in three-inch lengths
Wash and scrape them and cut lonl
gashes at each end, leaving only abou
an inch in the middle. Place them II
ice water until curled at both ends
Remove, dry and stuff with the pre-
pared filing the uncurled middle sec
ton. Dust the peak with papr1ka ant
stick In half a sailed almond.
caviar is used, silver of raw onlol
should be used in place of the almond
ServeTtwo or three of these short stuf1et
pieces on a leaf of lettuce as relisl
or pass them during the meal as on
would olive or sailed nuts.
A general rule for the filling OF celer
In any case is twice as much Roquefor
cheese as butter, smoothed to a paste
seasoned with salt and papr1ka ant
moistened with cream If necessary
Cream cheese moistened with chi
sauce is an easily prepared ming an
the fish pastes used for stuftlng nee
little more than the addition OF lemol
juice.
Salad Dressings.
If you wish to serve plain lettuce 10
salad, and there is no dressing pre-
pared, a delicious one can be qulckl
made. To half cupful Of mild vine
gar add about the same quantity
eyaporated milk or rich milk. Add I
this salt, pepper and level teaspoon
full of granulated sugar, or more or les
according to taste. Spread the mlxtur
over the lettuce. If yous wish NOR
elaborate salad, add to this dressini
before spreading, heaping teaspoonfl
of chopped pickles of any kind, 'r els
stir into it a teaspoonful of peanut but
ter, blending it In thoroughly. Whe
making mayonnaise dressing, add abot
one-fourth teaspoonful of baking pow
der to large jar of it and your may
onnaise will stay firm for long tin
and the oil will not rise to the top.
The vinegar saved from bottle
sweet pickles makes very good add
ton to French dressing if used in tn
same proportion and in place Of ord
nary vinegar.
After a bottle of catsup or chi
sauce has been emptied, a certai
amount always seems to cling to III
sides Of the glass. Pour some Frenc