| Show FILL J. J T SHELVES V WITH VV 1 1 il PICKLES JT al i r j I. I TO HELP NEXT s DIRT If It variety arlet is the spice of life so spice In our food makes up Ut for a lack of r ra variety va va- variety ar r r ty and It has been seen b by the tho way the French cooks have made tho the most of or a a. little In the present food shortage shortage short short- age ago that there Is real roal economy In ht thinking considerably a about out and taking taking tak tak- ing t time e In the preparation of various I sorts orts of or pickles and condiments Man does docs not live by bread brea alone says the I good book nor does mans man's body live by calories calories' alone tho the food tood psychologist gist might add If It wo we mado made our food I tempting tempting- we wo go CO to o It with eagerness our digestion Is improved and our hearts are arc cheered and If Jt the cook cool can do that for us she Rho Is putting up a a. good lood Ci fight ht against the tho food rood shortage c In France It has been perfectly marvelous marvelous mar mar- to Americans how the cooks can I make the very meas-erest meas meat moat rations seem like something approaching approaching- plen plon- ty If Ir you OU ask them how thc they do it th they y will toll tell you ou they do It through tho right not seasoning seasoning not through an abundance of ot seasoning but through seasoning delicate skillful and tempt tempt- I lug ing 1 So SJ when we have havo little meat or merit meat that Is not any too or tender lender If we have a goodly supply of oC pickles and piquant sauces s on 01 hand such a as eVer every thorough going oln American Ameri Amen can housewife knows lenoS how to make mako then wo will we-will will mako the meat taste tho the thet t hotter belter Now ow these various kinds of or pl pickles J can bo ho mado with almost no su- su sugar sur r and a as a matter of or fact act therdo they ther do c contain j some nO nourishment nt for the they contain many of nr them nn an abundance of oC vegetables vegetables tomatoes tomatoes beans cauli cauliflower l- l flower and onions Mor Moreover o cr they icy contain contain con con- tam tain n what vegetables always alwa's contain I fibrous matter and vegetable salt salts Most Moat Americans lIk like to eat cat some Borne sort sorl of oC pickle with fish and wo we are aro r going to be a asked ked to cat eat more fish sh as asa asa 71 a n. meat c next w winter than before If IC in III our larder wo we can an point t to several rows of or a a. dozen Half different differ t cn ent spicy or savory sauces or pickles les r that thal we have put UI up this year eal then ry l we v aro are well fortified to undertake the winters winter's tn mf meat at thrift campaign Get out your old cool cookery er book bool or the cookery cook cook- ery cry book your mother and grandmother used Thero you ou will find the best o of all possible recipes recipes chill chill sauce and chow chow-chow piccalilli and catsup catsup and and anda a n. dozen other famous mixtures borrowed borrowed borrowed bor bor- rowed from rom tropical or oriental kitchens kitch kitch- kitchens ens an and adapted through h man many generations gener to our own American 4 vegetables lintel hold CI There honestly was a time when some American hostesses felt a little ashamed of or the chow piccalillis lillis of or their mothers and ers Such things thing's were all very well for family dinners but like apple bulter butter butter but but- ter and crull crullers rs pancakes ant and corn- corn dodger er ono one would hardly think of 01 serving them when guests were ware wore gathered gathered gath gath- ath- ath ered cred around the board Tho The Idea was was was- was It not that not that they thoy were cre Just a little too suggestive of things rural an and not nou h suggestive of oC contact with the French cuisine cuisine Then this Is is what often Tho Tito woman who knew linew knew how to mal make e and liked but hut didn't dare clare serve some I fine fino old piccalilli or chutney sauce sauco I would come upon a piquant sauce at some come famous ramous city hotel H Il would lo 10 I served with considerably considerable ceremony and she sho sh would bo be told toM that It Il was especially especial especial- I ly prepared h by seine somo celebrated East Kast i Indian coo cools In tho service of oC tho the hotel hulet or that it Il was wa made after tho lie exclusive and s secret C formula of or tho the chef cho him him- colf YC Yes I tin th read head waiter waltel would tell toll I her when she Inquired InC It might bo IJo had at nt ono one or two of or tho the lending leading purveyors purveyor's pur pur- I eor shops at 4 I a n pint half bottle boUlc Tho 1110 chef cheC hail consented ente to put pelt It Il on all tho the market for rOl the thc o autar of oC pa patrons pa- pa I irons of or the thc hotel though of or cour course he I could not hope liopo to o mako make a a. cent on it at that low figure And tho the woman who knew how to tomake tomako make mako tho old sauces In iii her grandmothers grandmother's grandmothers grandmother's grand Ifland mothers mother's cookery book boole would know till full well that this title sauce sauco was nothing more moro than piccalilli or chutney or chowchow chowchow chow chow- chow I chow that she he hail had boon been afraid to I orvo o at her own table Where the Recipe ne The fact CUll Is that almost all the pickle re recipes In the old recipe books arc aro bound hound up with interesting history and havo have traditions behind them that it w would bo be fascinating to ferret outA out A good bood many of or them had their origin In India an and and nr are still mado thero there Th They Thoy were taken en over ocr to England Englan nd d when tho the English first w went nt into nto that tha t countr country In fact Indian condiments condiment e became rather more readily absorbed d b by the I English than did did anything g British become ab absorbed b by the natives na na- tires tives of India Then rhen the English h housewives began to make these condiments condiments con or sauces as best hest they the could coul with such vegetables and fruits a as M s their own soil raised with such spice spices as ns the they could Import And almost a athe atthe at atthe te t the same time our women on this side sid e of the tho Atlantic began making makin them too only being blessed with a n. greater abundance and varlet variety of vegetables vegetable s and fruits we could make our version richer In flavor and more moro like th the e original I nat In tho meantime there were various arlou s sorts of oC spicy sauces being introduced introduce d in the extreme southern state states s through contact with the Spanish In Influence influence In- In fluence In Mexico and nd the southwest Our own West cst Indies produced pro some somo native sauces that were much th the e same as those of or the East Kait Indies An Anso And d so 80 carne came the old recipes in grandmothers grandmother's grandmothers grandmother's grandmothers grandmother's grand grand- mothers mother's book Chow-chow Chow really did first come from India though we have ha since beI be- be I como acquainted with a Chinese version version ver ver- crr sion slon o of it It and ancI this is known In the r Chinatowns of ot man many of or our out hl big cities Chow-chow Chow me means n In pigeon pig 1 English ng-lish a m mixture I x t u ro of or fr C everything t h In a and ami n 1 the tho vegetable vegetable eJ chow of China contains orange peel ringer ginger bamboo pum llo rind and various other dainties that we cannot Jet get Grandmothers Grandmother's chowchow chowchow chow chow- chow contained lima beans cauliflower er or r string heaps boan corn red cu cucumbers cu- cu cumbers green peppers pepper nasturtium sends seeds whilo onions mustard must seed and some somo half dozen outer other cr spices so at atle le least st It did not suffer from lack of varlet variety It was wa Indeed chow chow-chow and and doubtless JlII Just t as aM delicious as anything anything any any- thing produced producer in oriental kitchens Ch Chutney Is 18 the most famous Camous of or all East Kast Indian sauces t. t English I J- J folk In Inthe n the tho land lanet of or tho BI Brahmins consume It Itis is Ja an aid to digestion and it Is said Raid our American 4 version Is likewise beneficial ben bes- to the health Wo Yo sometimes call It QuI QuI-hl Qui an an Indian word meaning meaning mean mean- ing ing- Who ho Is 18 there ther there there-iho Z tho tho usual form for hailing a servant Somehow this expression so BO u usual In India has bus found Its wa way Into American cookery cooker The Tho Indian chutney contains ripe mangoes oe tamarinds cocoanuts n l medley medley med med- Je ley of or Spices sour herbs cayenne an and limo lime Juice Our own chutney lII likewise has spices and ancl raisins for tho rest we wo U use O onions and green tomatoes sour apples and vinegar ar An Au impartial critic would woul 11 have difficulty difficult in telling you rou which had the better bettor that flavor flavor that made from fruits ripened under an American sun or that from fruits ripened under the sun of India In the stores you ou havo to pay pay- paya pa a rather silly price for the hatI latter lat hat l I ter product whereas you OU can make an abundant supply of or tho American n version version ver ver- sion slon o of a very ery small outlay Catsup might be bo called a real American American Amer Amer- ican product and we might suppose therefore that it Il had a a. red Indian origin But this a again aln comes from flom l India dla where whore It Jt was originally l kit lt Grandmother spelled the word catsup catsups and nd made all versions versions grape grape catsup mushroom catsup cherr cherry catsup and b err crr catsup lemon catsup cucumber cu cucumber cucumber cu- cu cumber catsup as well as old fash catsup Chili Chill and chill shill sauce Is probably of or West nest Indian orl origin ln and in In Ingredients this is not unlike tomato catsup One Ono advantage ad in making this sort of or preserves Is that because of or the spices It Jt contains there thero Is ver very little chance of ot having ha your our product deteriorate deteriorate rate Moreover man many of the sauces Improve with a age e and If you ou put up more than you OU will need next winter you ou can hol hold them over to advantage SATIN SATIS White hUo satin so long a standby In women's wardrobes continues to be lie Used to a great reut extent tJ by alto fIO design design- ers There ThE was a a. time of course course when hen white trite satin was Wl looked upon as tho the thoI I fa fabric for a wedding gown gown and and nothing nothing noth noth- ing else If a a. girl bou bought ht l lengths ns of oC white satin and laid them aWa away in In her hope chest and then decided not to marr marry she wrapped the precious white fabric In blue paper and gave gao il it to some sonic younger girl Irl to la In lay hopefully awa away In her hope ch chest st But nowadays women have discovered ered erell in white satin a cr very serviceable e eI I and practical fabric lc Its It u uses es are re n m-n many And 4 If b by chance a girl toda today I happens to buy white while satin ahead of or time lime tot for her hel wedding frock she sheI I promptly cuts cut It up Into collars collars' and cuffs curfs and failings and skirts and then I Is la married In iii chiffon or Georgette Geos In n m. many of the best beet of the new black J satin frocks white satin facings are arc i 1 shown to very good advantage ad Till Til 15 Tine Tho bolt belt cut Ut In ono one piece with the a avest JI vest or of waistcoat effect of or some of the I 1 new frocks of or serge or 01 satin I II I Is a good f feature It preserves that I Iver Ivery ver very good line at tho the front that was Ii Introduced when Wiles we tive first bc began an to tie j p the long IonS ends of our surplice blouses es t s at the back bacy t |
