Evening star., 1932-12-23

from window curtains, paper wreaths
and Christmas bells.
Remove the tree from the house
before 1t becomes dry"
Suggestions for Cook.
Good seasoning transforms the plain
est dish. Experienced cooks realize that
in addition to looking attractive, the
success Of q dish depends greatly upon
the skill with which seasonings and
f1avorings are used Salt. pepper and
butter are the universal seasoners, OF
course, but there are also numerous
savory herbs and vegetables which. If
used judiciously, add greatly to the
flavor OF certain dishes onions, leeks,
garlic and shallots rank next to salt IN
importance as fayorng agent; ana ana
should be sarfully snd Enaats and snod
never be fried before being used to
season a food, nor should they be cut.
They should be separated into cloves
and then cooked in the food that Is to
removed One Glove OF garlic Will sea-
son a quart Of soup.
Cloves, peppercorns and allspice are
all useful adjuncts to soups. stocks.
stews and savory dishes. Nutmeg Is
much used, grated and added sparingly
to either sweet or savory dishes. The
herbs most frequently used for season.
ing are parsley chervil, chives. thyme,
sage, Summer savory and bay leaf.
The first three are commonly known as
fine herbs. They combine well with
almost any vegetable or meat. Parsley
is very important, but II used too freely
it overpowers the flavor Of more deli
cate ingredients Bay leaves are used
for either sweet or savory dishes. When
parsley, chervil or chtves are used they
should be washed well, placed on
clean board and then minced flAe with
knife. They should be added to soups
or sauces Just before serving. Lemons.
either the rind or juice, may be used In
both sweet and savory dishes.
Coffee has many uses besides being
beverage. It is excellent to use In
place Of water when making cocoa or
chocolate, as 1t improves the flavor OF
the drink. Use hot. Use a quarter OF
a cupful Of coffee in your pumpkin pie
in place Of other liquid and use cold
coffee as part or all Of the liquid re-
quired when making dark cakes. 1t
gives the cake q rich color and good
favor. When making brown gravy Tor
meat, coffee Is better to use than water
Mincemeat Torte.
Thoroughly dissolve one cupful and
one-half of brown sugar in two-thirdS
cupful of milk and add one egg we'll
beaten Sift together six cupfuls OF
cake flour, four tablespoonfuls OF hak-
ing powder and one teaspoonful each
of nutmeg, cinnamon and allspice.
Add one cupful Of seedless raisins and
sift the flour of very thoroughly leaV-
ing the raisins in the sitter. Add one
cupful and three-fourths Of mincemeat
to the brown sugar mixture. Add hall
a teaspoonful Of baking soda dissolved
in one tablespoonful Of milk. Stir
thoroughly and add the sifted dry In
gradients and the raisins. Pour the
batter into a well oiled torte pan. Place
candied cherries, pineapple and raisins
on top. Bake in a medium oven for about
80 minutes. Remove from the oven.
Take the clamp from the torte pan and
remove the torte. Serve warm with
the center filled with apple snow. which
is made by beating one egg white SUN,
then beating in half cupful OF sugar,
and finally half cupful OF finely
grated, very tart fresh apple pulp.
If tongue is used for the meat IN
mince pies and no Suet Is added, the
pies will be almost as good cold As
warm. While tongue is very rich In
fat itself, 1t never becomes as tallowy
in cold pies as the suet does.
Holiday Sweets.
Tutti-frutti fudge.-Pour one ana
one-half c1lpfl1ls of milk into q sauce.