Evening star., 1951-12-06

on your pork roast, and q table,
spoon of red wine garlic vinegar
in your next lamb stew.
Most of the herbs packaged by
this firm are grown in California
where the long warm summers
pump health and happiness into
the herbs. Their cinnamon still
comes from Saigon and Indo-
China, ginger from Jamaica, SAT-
'fon from Spain, but many spices
formerly imported are now raised
on their own farm. Experts har-
vest the herbs at the right time to
capture all the delicate piquancy
contained in the leaves. II left
too long the minute oil cells
near the surface Of the leaf are
destroyed by the sun or wind
leaving "just so much alfalfa. ac-
cording to Mr.. johnson the master
mind behind these products. A
rule to follow when using herbs
is a pinch, no more. is enough for
four. he says. The vinegars are
distilled then aged and mellowed
in wood .. no matter how long
you keep them they will not form
mother" or other sediment.
No Dishpon Honds
A gadget that will find favor
with housewives is a new house.
hold appliance with a thousand
and one uses. Designed primarily
for the dreary old task of dish
washing, you can use 1t for wash
ing woodwork, the windshield on
the family car. rugs and upholstery,
even for a home shampoo. 'It" is
plastic bottle equipped with a
slip-on nylon brush of the same
quality as that on your vacuum
attachments. Here is how it oper-
ateS: Remove the brush head, pour
in detergent up to mark on bottle,
fill with water and replace brush.
Now you're ready to squeeze and
wash. There's a valve-diaphragm
built into the brush holder that
allows detergent to filter through
just a small amount at a time.
Swish the brush around on the
surface to be cleaned. rinse under
the spray. and dry. 1t means the
end to soaking your hands in hot
dish water, the end Of ruined
manicures. too. I found 1t par
ticularly handy to have around the
sink when cleaning up cooking
dishes before dinner.
Here and There:
Community Fare Cookbook,
compiled and edited by The
Woman's Auxiliary Of Community
Hospital, Geneva, ILL.,, published
by Pellegrini & Cudahy (S2.95)
Of a typical Midwestern COM
munity. Published originally in
1948 to raise funds for the hos
pital Golfers, the book became a
best seller and q standard item
in the cookbook sections Of
Chicago department stores. 1t has
gone through four printings, and
is now being published for the
first time on a national basis.
Here is a choice selection Of over
500 recipes fit for q gourment's
table yet simple enough for the
beginning cook. The book features
dishes for every occasion, from
simple picnic to . Creole dinner
party. You'll find recipes for such
dishes as Swedish glogg, Rus
sian vareniki, gooseberry fool,
and Edgar Bergen's Swedish
meat blals. Cookbook for
Fridays and Lent" by Irma
Rhode, published by David
Mckay Company, Inc. $500 |
solves the problem of what to
serve on those meatless days. In
the introduction Father Robert
I. Cannon, S. j.. explains the
meaning and observance Of Lent
and fast days when meat is not
eaten. A section at the end Isl
devoted to well-balanced menus
and chart which lists the calen-
dar dates Of Ash Wednesday.
Easter etc. for the next twenty
years. Following the trend.
Of children's cook book Is Lets
Start Cooking, by Garel Clark,
published by william r. Scott,
Inc, written In language that a
seven-year- old can read and
understand. v. F.