Evening star., 1942-09-11
More Suggestions
For Dressing Up
Plain Dishes
Unusual Interest
Given by Use of
SeaS0nings
By Betsy CasweH
Women's News Editor

Women's News Editor
Here are some additional sugges-
tions for popping up" those plain
dishes that are rapidly becoming
the order of the day in most house
holds. With food prices what they
are, only the cheapest items will
be used to any great extent, and
1t is well to know how to make use
of those tins and jars of herbs and
condiments that have been sitting
idle on our pantry shelves.
AS we said before, go easy on
the spices-many of which have been
imported, and will be scarce or non
existent before long. But spices do
lose lot of their strength when
allowed to stand over too long a
period of time, so 1t doesn't pay to
do any boarding
You'll have to gauge quantities
for yourself, according to personal
taste-but remember a light hand
is the best choice; you can always
add more, but you can't subtract
from too much!
If you have
ALLSPICE-use it whole In
picking, in the preparation of meat
stews and pies, in gravies and when
boiling a mild-f1avored fish. Use
the ground type In custards and
puddings. 1t also adds a certain
dash to apple desserts.
BAY LEAVES-use them In
soups, stews, with boiled fish, or in
fish chowders. Fine with any
tomato mixture, such as stewed
tomatoes and okra, tomato soup, or
q tomato and egg plant casserole.
CINNAMON-use the whole type
IN picking and preserving, for pud-
dings, in gingerbread, with stewed
fruits. A stick of cinnamon cooked
with stewed prunes makes big diff
ference in the final dish. Good in
hot tea, and in hot wine drinks
Use ground cinnamon combined
with allspice, nutmeg and Glove in
cakes, cookies, puddings, etc.
Sprinkle on mashed sweet potatoes,
on sliced honeydew melon, on toast
with honey.
CAYENNE-use 1t sparingly in
salad dressings, meat sauces, gravies,
stews.
CELERY SALT-use 1t in tomato
Juice or clam juice cocktails; in
potato soup, potato salad; in any
French dressing if you like it. Try
adding a little to tomato soup, es-
pecially clear tomato bouillon.
CHILL POWDER-use, of course,
In all hot "Mexican-type" dishes.
Also good in shellfish cocktail sauce,
and can be used in ketchup when
the chilli sauce runs out. Wonder
full in boiled and scrambled eggs, or
with corn.
CLOVES-use whole cloves for
embellishing the surface of ham;
In slices of thin lemon with tea, in
picking fruits, and in making POM
anders of oranges. The ground
cloves go well In peasant soups,
such as borscht and potato soup,
and in pumpkin pies and other
highly spiced cakes and desserts.
CURRY POWDER-add to corn
soup, to stews, rice and for curry
sauce for meats, fish or eggs. Use
with canned chicken soup. with
tomato soup, with hashes made from
leftover meats.
GARLIC SALT-use lightly where
any garlic flavor Is desired. Good
In French dressing, with potato
salad and in stews or casseroles of
meat or fowl.
GINGER-use in pumpkin pie, in
gingerbread, in root form with pre-
served pears. Fine with applesauce
most apple desserts, and sprinkled
over stewed pears. Most canned
fruits respond nobly to a dash, and
don't forget ginger is important In
luscious Indian pudding
That's all we have space for to-
dsv-r1ore next timel