Salt Lake Telegram | 1930-03-17 | Page 12 | Change Taste of Ordinary Food by Seasoning

Change Taste of Ordinary Food By Seasoning I Tho homemaker who must use UC tho mc I. fundamental foods over ovel and andover andover over o again will vill find filid that clever er sea sea- will do much to break tho the Monotony oC or tho the necessary tion lion 1 Although high hISh s seasoning should never no bo ho used to cover up Ull poor food or poor cooking tho right uso of or spices horba and d condiments will Ill add z zest st and give o additional relish to o bOo good wholesome foods Many famous Camous amous cooks s rely on tho the use SISO of or thc these e ingredients as ono one of or the secrets of oC their art Tho The mitural piquant flavoring properties of certain foodstuffs stimulates appetite creates a l. desire for food and In lit starting tho time flow of oC digestive o Juices arc aro very real aids to o digestion Many lany 1 seasonings aro available 3 In Sn Inho Inthe ho tho dried state date Some omo of or them may maybe maybo maye bo be e used green as garnishes or rel- rel In salads as us well as In cooking Success In their uso use depends moro I In on n the rl right ht combination of or flavors ors titan than on an any artful or painstaking pr preparation Tho Tim ono one exception Is curry p powder der which must bo bG carefully care cac- full fully and thoroughly cooked In a special way td tu brin bring out its full flavor Javor SEASON WITH CARE CAREne ne Restraint always must bo practiced practiced Iri In ln the tho uso of oC seasonings Only cn enough ugh should bo be used to bring brin out the tho flavor of ot tho the food being seasoned As ono no studies and enlarger tho the list 1st o man new nest uses for c condiments will be discovered The leaves oC of tarragon havo have a hot pungent taste Th They y are aro commonly com corn used to flavor vinegars for salads but a fc few finely chopped leaves eaves are vel very good In tartar sauce Tho leaves ea oC or dill aro a flavorful flavor flavor- I ful ul addition Ion to IsIs fish c egg cheese or meat salad Cooked with fish they give Sl a pleasant pungency i F Fennel has a hot sweet flavor or reminding ono one o of anise A few seeds add spiciness to fruit pies pits I and baked cd fruit The Tho leaves fresh or dried are often orten used for season seasoning seasoning sea sea- son in fish flah Fresh fennel sometimes some some- times limes Is served as a substitute for celery Marjoram is use used either fresh or dry for flu flavoring soups PS and cind stows and In tho stuffing for all aU meats and fish Sage Sago ordinarily In is used in poultry poul- poul tr try ry and meat dressings re but It Is also Iso good In cheese dishes and vegetable vege table combinations Tho The flowers arc nrc u used cd In salads especially espe espe- daily lIy in Ims those mado with cheese and summer or 53 savory aro are aroused used much the same saIne as sago gaS Savory Say Sav ory combi combines lIes part particularly well with horseradish in sauces Sweet basil has haR a a. flower lower much macis q cloves es It ma may be he use used In f salad tomato s soups ups an arid and sauces fruit punches are aro given a n. refreshing refreshing refresh refresh- ing Ins spiciness by the addition of or the crushed leaves condiments all are very Inexpensive e and anil add practically nothing to the cost of n cooJ cooking I llio ho occasional uso use of or them will vill Impart a ft no new Ila flavor 01 and i Interest to 10 er c everyday everyday every every- day dishes EA