Evening star., 1932-03-11
Seasonings and Relishes
Many Ways Suggested for Making Plain Dishes
Appetizing- Which Should Be
Kept Ready for Use.

| or any Of the piquant red tomato
| sauces, make very ornamental ana
appetizing addition to raw or Tried
oysters or patties.
Side Dishes.
These are what give individuality to
dinner. To eat with pork, add 70
unsweetened apple sauce an equal
amount Of chopped. boiled onions. sea-
son highly, and serve very hot, or in
stead Of the onions add one tablespoon
| full of herseradish to every pint OF
cooked apples. Tart apples pared and
cored. the ceiiters filled with spiced
cranberries. then baked in a covered
dish, are very good, and quite as good
and more unusual, are ounces boiled
whole. then peeled, halved, cored,
sprinkled with sugar, and carameled IN
! the oven.
Shrimp Cocktail-Remove the inteS-
tines from the contents of a small can
of shrimps and divide the shrimps into
six portions. Arrange in cocktail glasses
or red pepper cups, To each portion al
low one tablespoonful OF tomato catsup,
one tablespoonful of grapefruit juice,
one teaspoonful of spiced vinegar,
dash of tabasco sauce, a little salt and
little chopped parsley. Pour the sea-
Soning over the shrimps and let them
stand In cold place for an hour or
two.
Chicken Bouillon.-Cover three pounds
of chicken with cold water and simmer
gently until tender, or for about three
hours. During the cooking season with
one teaspoonful of salt, add one car
rot, half an onion and two stalks of
celery. When the chicken is tender
remove the meat and vegetables. Add
more seasoning If necessary and half
g. cupful of rice or alphabet noodles.
Cook for 20 minutes. Combine half
cupful Of cream whipped stiff with one
finely minced pimento, pour the
bouillon In cups and place spoonful
OF this pimento cream mixture on top.
Tomato Bouillon.-Simmer together
Tor an hour one quart of canned to-
matoes. two carrots, two stalks of
celery and one small onion, all chopped,
one teaspoonful of salt and four pepper
corns. Add one pint of well seasoned
rich brown stock and season further by
adding half teaspoonfui of kitchen
bouquet and one teaspoonful of lemon
Juice. Strain before serving. Bouillon
cubes may be used for making the
stock If preferred.
Consomme.-Cook together one and
one-half pounds of beef, one and one
half pounds of veal, half a teaspoonful
table salt, dash Of pepper, two bay
leaves and three quarts of water. Cook
until the meat fails apart. Strain and
set aside to cool, then skim and meas
ure the liquid. Place on the stove and
to each quart of the liquid add one
egg white mixed with little water.
Bring to q boil, stirring constantly until
all the sediment comes to the top.
Strain, and 1t should be as clear as
amber.
Sardine Canapes.-Cut some stale
bread into circles a little larger than
silver dollar, saute these lightly to a
delicate brown and set them aside to
cool. Remove the skins and bones
the flesh add the yolks of two hard
cooked eggs, one tablespoonful of but
ter and one teaspoonful of lemon
juice. Season with little salt and
pepper and just little cayenne.
Spread smoothly on the bread. Chop
the whites of the eggs fine Prepare
one green pepper by freeing it from
seeds and white skin, then chopping !
it very fine. Cut a scarlet pimento |
into long, thin strips With the
pimento strips divide the little canapes |
into quarters. Fill two of these quar-
ters with the chopped egg whites and
the other two with the green pepper |
The result Is a colorful tidbit, which |
will add much to the appearance of
your dinner tables.
Prepared Juice Cocktails |
Juice, sauerraut juice and clam juice |
cocktails may now be bought in bottles
prepared ready for use. They may be
seasoned a little more highly, If you |
choose, chilled and served like fruit |
Juice Hot salted crackers, with or
without q sprinkling of grated cheese,
should always be passed with these |
cocktails, but celery and olives are not |
needed. Juices are suited for the first |
course of any luncheon, however formal,
but for only an informal dinner.
Beet Rosettes.-Cut some regular
sized cooked beets in slices and mari
nate them In French dressing for half
an hour. Then drain them well and
place them on small, white lettuce
leaves, or on tiny plate bordered with
finely chopped parsley Cut very small
gherkins In slices lengthwise and ar
range them on the beet slices, with the
ends radiating from the center. Squeeze
little pounded yolk Of hard-cooked
egg through pastry tube into the very
center OF the rosette, for decoration.