Evening star., 1936-03-17

r ALL the condiments, mus
4 tard is perhaps the most
used. AS in everything else
~ there are mustards and mus
tards. The French variety has always
been considered very fine, but many
epicureS have been partial to the
German product that is made in
Dusseldorf. This quaint city gained
fame by the mustard that Is made
there and just as We automatically
think Of brown bread and beans when
speaking of Boston, Europeans link
mustard with Dusseldorf. Expert chefs
use it a great deal, and many Of
their tangy and piquant sauces owe
their flavor to this condiment. One
of our local merchants imports this
famous mustard as well as a fine old
Dutch brand that is made by a recipe
over hundred years old. Masculine
members of the household will bless
you forever if you serve either Of
the above generously-for lives there
man who isn't a mustard en-
thuSiast?
$50
IND you know that outside of
~ numerous domestic types OF
canned frankfurters there are five
different imported kinds? They come
from Finland, Holland, Sweden, Aus
tria and Germany. Each has a favor
peculiarly distinctive and If you are
planning a buffet spread and want
something unusual in the meat line
this assortment together with the
various domestic types would make
a very interesting platter. The sau-
Sages are exceptionally tasty when
heated, and since they are packed
in large, as we'll as Small-sized tins,
one could serve them as q main course
for dinner. You will be sure to serve
one or the other Of the above men
toned mustards il you realize how
fine the combination can be! And
If you want something "hot" in
relishes to serve with them, too,
you'll get q can of those little stuffed
red cherry peppers.
y Il X
"&WEET and sour" red cabbage is
q genuine Dutch" treat! It is
generally served with meat roasts
or beef and veal rolls. We were sur
prised the other day when We saw
some In jars standing on the relish
shelves of one of our downtown
grocer's. It seems that it Is quite
new and it is modestly called Ba-
varian cabbage. It is generally served
hot abroad, but we find that 1t Is
equally delicious cold and that it
! makes an ideal relish to serve with
roast duck, goose, pork or veal. If
any of our readers should like to
enjoy this German dish as a vege-
table course rather than as q relish
we will be glad to send you the
recipe for the same upon request.
We have q good old one that Is not
hard to follow. Red cabbage, we OBJ
serve, is very plentiful in local
markets.
EVER tried cream Of shrimp soup?
If not, you have missed a real
treat. 1t comes in cans already pre-
pared and only needs to be reheated
with bit of milk or water. A con-
cern that puts out fine grade Of
canned goods has succeeded in con-
cocting blend of this soup that Is
perfectly delicious. ShrimpS that have
reached the peak of their perfection
in the warm waters OF the Georgia
coast are used. They are caught in
nets and rushed Immediately to the
canneries. where they are culled,
trimmed and peeled under the super
vision Of the United States Depart
ment Of Agriculture, which maintains
an inspector in each plant to insure
high quality of product. The shrimp
are finely chopped and lightly SIM
mered before going into the soup ket-
ties. Shrimp, you know, offer the
same nutritional value as oysters, but
have a delicate flavor which appeals
to those who prefer a mild fish soup.
The pink color Of the shrimp meat
in the rich cream soup gives q most
appetizing appearance. It should
prove an excellent Lenten dinner or
buffet supper dish.
For information concerning items
mentioned. call National 5000. extern
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