Evening star., 1942-09-04
Use Herbs, Spices
To Give Glamour
To Plain Dish
Experimentation
Best Teacher;
Some Tricks
By Betsy CassOeH,


woman's News Editor.
A reader asks that we give some
suggestions for using spices, herbs
and various other f1avorings to
make something of" the leftovers
with which We housewives are all
too frequently faced. She complains
that the majority of cookbook and
other printed recipes call for moth
ing more than pepper and salt, and
she feels that the lowliest dish might
take On new glamour by the addition
of a little extra f1avoring.
Therein, of course, she is right.
But it is hard to give explicit di-
rections for subtle seasonings. They
are so largely a matter of the per-
sonal ingenuity and taste of the
cook, and the likes or dislikes of the
family and guests. Experimental
ton is the only real teacher in this
instance-so don't be afraid to try
out all sorts of new combinations,
and thus achieve epicurean dishes
that are exclusively and delightfully."-
your own.
Use spices and condiments with
q sparing hand, however, for they
will become increasingly hard to get.
Usually happily enough, little goes
a long way, but even so 1t is well to
invest in some of the fine herbs and
herb blends available in local stores
to expand the length and usefulness
of the aavoring shelf.
Here are just a few suggestions to
give you general idea of adding
new interest to familiar dishes-and
from then on, it's up to you'll
Sprinkle a little ginger, CHINA
mon or nutmeg on slices of honey
dew melon.
A pinch of curry powder in lamb
stew or lamb hash will pep it up
amazingly.
Minced meat of any kind is i'm
proved by bit of garlic, garlic
salt. garlic juice or garlic vinegar.
Add dry mustard to your French
dressing-just pinch; use a bit
of prepared mustard, cayenne and
paprika in ready-made mayonnaise.
Baste roast lamb with vinegar to
which chopped mint, a pinch of
mustard, little garlic or onion salt
and little water have been added.
Add little mace to your soups
and sauces: put a. very little ginger
in black bean soup; give your next
corned beef hash a good dash of
worcestershire sauce; sprinkle
grated cheese on top of baked
stuffed potatoes, on potato soup,
or even on clear consomme.
Mix cottage cheese with a little
sweet cream or top milk, season it
with Worcestershire sauce, cayenne,
salt, chopped chives, tabasco, and
a very little nutmeg. Stuff into
raw green peppers, sprinkle paprika
on top.
Sprinkle a bit of poultry season.
ing in your next bowl of chicken or
turkey soup; put a pinch or so OF
saffron in the water in which you
boil rice; dust sliced apples for
apple pie heavily with cinnamon
and nutmeg-and add the same
seasonings to apple sauce.
Stick a Glove of garlic under the
meat next the end of the bone of 9
leg of lamb before roasting; remove
1t before serving. Rub chicken ol
turkey to be roasted with salad OF
to which little tarragon vinegar
lemon juice, salt and horseradisf
have been added.
Braise lamb or veal chops in to-
mato Juice seasoned with celery salt
onion, horseradish and vinegar.
This list is just to give you ,
start, as we said. And we'll try Il
dig some more up for you shortly
oh yes, one more excellent trick
Sprinkle lettuce leaves (well washed
and dried) with good wine or herl
vinegar, and set them in a bowl IL
the refrigerator until just before th
salad is to be served. Then add you
other ingredients and dressing.