Evening star., 1932-03-11

TIME whole structure of good cook
ing depends upon the right
SeaSonings and flavorings. There
IL are many ways of making q
plain dish more appetizing. You
should keep in your kitchen cabinet or
on the pantry shelf a bottle each OF
walnut catsup, table sauce, and kitchen
bouquet. Then you will want some of
the little French herbs, the tarragon,
chervil, and ehiVes which add so pun
gent tartness to sauces. Paprika, red
and white pepper, celery salt, onion
salt. sage, bay leaf, a bottle of horse
radish, a box of mustard, a bottle of
gherkins, capers, catsup, and tarragon
vinegar will prove to be good aids to
fine cooking. Mace, nutmeg, and other
spices are also found on the shelves OF
O well stocked cupboard.
Condiments.
Set aside, If possible, small corner
Of your home garden patch this year
for the cultivation of q few herbs and
spices, which will go far toward i'm
proving the quality of your menus.
Very little knowledge of gardening is
required to make the spicy little green
things that may be used for seasoning
grow and flourish. A box on the back
porch, or few flower pots on window
sill would supply enough for small
family, even If you have no garden
space.
Parsley and chives are well known
dayors, but the convenience OF having
them close at hand as means OF add
ing a new flavor to salad, or diner-
ent taste to stew, has not been fully
appreciated. There is nothing prettier
than curled parsley for garnishing, and
chives may be used to improve all sorts
of soups, stews, salads and sauces.
few of the tiny, graSs-like blades chop
ped fine and added to French dressing
will add zest. For variety, split some
baked potatoes in halves lengthVtse,
spread each one with little butter,
and sprinkle thiekly with chopped
chives and paprika.
Delicate Flavor.
The delicate, aromatic flavor Of cher
vii makes it very popular seasoning.
It may be used in salads, soups, sand
wiehes and dishes made from leftover
meats, especially those in which veal
or chicken predominates. For use In
moisture from the fernlike leaves, but
chop or cut fine for soups and sand
witches Taragon vinegar is excellent
for making salad dressing. or for serv-
ing with cucumbers, tomatoes, onions
or other green vegetables. TarTagon
leaves make good garnish.
Shallots are more delicate than
onions for flavortng purposes. They
are delicious for favoring grayieS, steWs
and salads and for sandwich filings.
Try them some time coarsely chopped,
mixed with French or mayonnaise
dressing, and spread between slices OF
graham, oatmeal or buckwheat bread.
Cress is familiar to most OF us
addition to a salad, but the fact that
1t makes delicious cream soups, or is
very delicate stewed, dressed with
white sauce and served on strips of
toast, Is not as well known.
Mint sauce and mint jelly, although
excellent, are not the only refreshing
uses for mint. A sprig of mint added
to fresh green peas while they are
cooking will impart good flavor. Mint
is also a delicious addition to iced tea
or lemonade Mint apple sauce is
good, the mint being used to add flavor
when the apples are tasteless.
with curry dressing Boiled rice is
made mere ssvory If a dash Of curry
pgwoer is added. Curried vegetables
are delicious and for making over odds
Ene enas Of meat there Is nothing &c
equal hDtle curry powder. Like garlic
and Chiueb. II must be Used sparingly.
E1gE o teasponnful 10 3 pint Of liquid
or semi-liguic is enough for the av-
B-age taste The same rlle should be
apnlien wnsu using bay leaves. just
O suspicion Of the bay dEFor VIII i'm
prove many SOUPS End kaueek, Dut the
dish will he spoiled II loo much Is used
Mas 4fKler SGFf1HflE
anr drop one Of THESE INTO two quarts
uf stew Or soup white sirner1ng. in
order 10 secure tte fielicRts 4sTor you
fieSire.
Have YOU ever tried adding Slst one
Glove 10 D meet Stew or 70 . sO1lasn,
dur Variety & good way is 10 insert
tine Glove IL 81 onion that Is going
into the stew. or crop the clOve into
tine kssdle When making s0lp or soup
stock. soliev the same plan, adding two
of three clores according 70 the
analEni Of hGIle ina; Is used.
& pinch q powdered mace, or blade
uf w1noae mace. Eannaered IN cream
s0sr. W.T. make :: delicious. Mace viii
also improve cresnned oysters and siu1i-
lar clEhez. Instead of uEang spices or
heros In q muslin cloth or bag, as Is
customary with some cooks in order
TO favor preserves or soup, use silver
or aluminium tea ball TO hold the spices
or herbs.
Raw Oysters.
When raw oysters are to be served,
certain condiments should be used.
Lemon Juice and horseradish are time
honored Accomplishments, and home
made catsup is delicious. This is al
ways required for oyster cocktails.
Fried oysters, oyster patties, and oysters
fried In batter should be garnished with
slices of lemon sprinkled with finely
minced parsley. Tiny, homemade
pickles are delicious with cooked oys-
ters, and lemon halves with the pulp
removed, filled with catsup or piccalilh