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Show IttlD YOUNG ; ! nOUJIMIPER I ... i .rAYr i Je THAT nothing is so HI irritating to tho Kg VS. amateur cook when H VxX she Is is trying to fol- HAk In como upon some such BSyHM 1 direction as this: H "Now put In a fow I peppercorns, half a dozen chives, two bay leaves and a teaspoonful of tarragon vinegar." Especially is this onraglng, the young housokoepor thinks, when tho amatour cook Is flvo miles from a lemon, never saw a chlvo in hor life, and thought that bay leaves grew only In Labanon or somo other Biblical country. However, the young housekeeper goes on to declare that tho fault is not so much with tho writer of the cook book as with the amateur cook herself who depends solely upon salt and pep-por pep-por for flavoring and never ventures beyond theso fundamentals. A dish is good or It is poor according as It is flavored, goes on this household oracle, and wo In this country know less about flavoring than the poorest French peasant. ' Sho says that every pantry should have a shelf sot asido for "sugar and spico and overythlng nlco" to make tasty dishes. On thlswshould bo kept a small bottlo of tarragon vinegar, one of mushroom catsup, ono of Worcestershire Worcester-shire sauce. Thero should be curry powdor, colery salt, peppercorns, bay leaves, stick cInnamon,chlvc3, capenv ffi ;j paprika, cayenne pepper, tabasco and I j anchovy sauce, and Spanish pimentos. H There should bo always a can of mush- I 1 rooms at hand and a small bottlo of I i stuffed olives. Given theso things and appetizing dishes will be the rule and' I i not the exception in tho family. Mi And even the flrst cost of furnishing Bj. this shelf will not be very great since Mm only insignificant quantities of flavor- IB lng are used at a time, and so small Kfl amounts may be purchased. For In- V wM stance, for ton cents enough bay leaves 1 I may bo bought to last tho average I family a year. 1 4 ONCE the flavorings aro purchased 1 T they should bo used constantly, tho I J young housekeeper says. Flavor tho I A cole slaw with celery salt and seo how 1 j lmprovod it Is. Add a soupcon of 1 Worcestershire to the beef gravy and H note the result. Put a tablespoonful WW of the samo sauco In- your Welsh HB rarebit and you will never again make II this cheese dish without it. i 111 Mako a curry sauco and reheat your tm cold Iamb in It, add peppercorns to Rj soup, uso Paprika freely In tho French B( dressing for a vegetable salad, servo - wMf caper sauce with boiled lamb and mut- ' (H? ton, and anchovy sauco with fish. K Tho young housekeeper says that it M ' American cooks would cultivate the H : habit of flavoring thoy would learn H that for years they have been serving fl ' their families with comparatively iH ' tasteless dishes. KM - |