Evening star., 1935-01-18

! vegetables Never throw away the
coarse outer leaves of lettuce. Shred
and use them in soups.
Take fruits that go together. gently
poach them in sirup and use them
in jelled salads and desserts, gar
nishing meats with them. Add favor
TO flavor You can use the canned
| berries in whipped cream, or make
the most delicious fruit pastries with
different kinds.
FIavOrings and SeaSonings.
The matter of favor and seasoning
is very important factor in making
vegetables more acceptable to the
average palate No housewife who
prides herself on her ability to serve
Well-seaSoned dishes TO her family
and guests should fail to have her
cupboard stocked with such season.
ings as bayleaf, thyme, sweet mar
j0ram, curry powder, peppercornS.
mace. cloves. kitchen bouquet. celery
and onion salt, and mustard. Only a
little of each is needed and. if put
up in tightly stoppered bottles, they
will keep long time.
Curry powder is one of the best
SeasoningS to use with vegetables but
it needs thorough cooking to produce
the best results. An excellent sauce
to use with such vegetables as onions.
carrots or beans is one in which curry
is used. Melt two tableSpoonfuls of
butter, add a medium sized onion cut
in small pieces and cook for five
minutes. Stir in two teaspoonfuls of
curry powder Add one cupful of stock
or one cupful of hot water in which
two bouillon cubes have been dis
solved and let cook for about 20
minutes. Reheat the vegetables in
this. 1t is not necessary to drain
them. If there is too much water.
Just continue cooking in an uncovered
saucepan until the desired consistency
is reached
A bit of bay leaf, a Glove and a
peppercorn enhance the flavor of to-
matoeS or of any dish containing to-
matoeS. When making vegetable
soups add bit of bay leaf about the
size of dime for each quart of soup.
Onion salt, celery salt, mustard,
sweet marjoram and thyme may be
added occasionally to give flavor. In
adding these seasonings it should be
borne in mind that the charm of
well-seasoned dish lies not in the pre-
dominance of any one favor, but in
the elusiveneSS brought about by the
careful blending of several flavorS. A
thrifty housewife should have pot
each of chives, mint, thyme, sweet
marjoram and parsley growing in her
kitchen windows during the Winter
and Spring to be used as occasion re-
quires.
Grated cheese may be added to
white sauce either for creaming or
for scalloped dishes, or it may be
spread over the top of scalloped dish
and put into the oven just long enough
for the cheese to melt. Allow one
fourth to one-half cupful of grated
cheese to one cupful of white sauce.
Among the acids that may be en-
ployed in varying the flavor of vege-
tables, lemon juice, vinegar and to-
mato juice are of most importance.
Lemon juice improves the flavor of
spinach. Vinegar with buttered beets
gives piquancy of flavor. Tomato goes
especially we'll with corn or succotash.
Bacon fat or bacon cut in small
pieces and fried out adds both crisp
ness and flavor to vegetables. Slices
of salt pork may be cut in dice and
fried until the scraps are crisp and
brown. These brown scraps and the
hot fat (no thickening is needed
make an excellent gravy to serve with
plain boiled vegetables such as car
rots, turnips, parsnips and potatoes.