| OCR Text |
Show UNUSUAL FLAVORS EASILY JBTMNED Clever Cook Is One Who Knows How to Give Flavor to Food With Everyday Every-day Means. When we read a French recipe calling for a tablespoonful of anchovy paste, a clovo of garlic, some chives, a French chestnut and some mushrooms mush-rooms and a little glaze, we decide to serve the meat in question either plain boiled or roasted. What we Americans need to master is the art of flavoring the food we eat with the flavoring agents we have at hand, and not with the more complicated com-plicated list of flavoring agents which the French cook usually finds in her larder. Americans are not called born cooks, and many of them never develop Into cooks that deserve the name. Their lack of ability is flavoring flav-oring and seasoning is the reason. If they but master this they can compete com-pete with the cooks of the continent and perhaps prove themselves superior. su-perior. Now It is quite possible for us to stock our pantry shelves with many more flavoring agents than they now contain. But with the things already there we can do wonders, and then it is time to think about additions. Did you ever have cloves used to season meat? One clove dropped into the soup pot or cooked with a stew of lamb gives a special flavor that is not easily forgotten. Did you ever use marigold leaves In soup? If you have ever tried this means of flavoring a clear meat soup, place a marigold leaf, washed clean, in each soup plate today and over it pour the clear stock soup, piping hot. The fragrance of the leaf is almost as delicious de-licious as the unusual flavor it Im. parts. Do you know how good orange skin makes custard? If you don't, steep a strip of orange rind in the milk which is to be used in a custard or pudding made with milk, and then listen for comments on the delicious flavor. Did you ever add nasturtium petals to lettuce sandwiches? The combination is worth trying. There is a slight tartness to the nasturtium nas-turtium blossoms, not so noticeable as that of the leaves, but just enough to give a little tang of flavor to the lettuce. I Do you know the possibilities of raisins in meat cookery? Add a few raisins to the stock sauce served with boiled fish. Add raisins, too, to the stuffing for baked fish to get a novel flavor. Do you know how to get the best of onion flavors? It is an easy matter to have chives growing in the dooryard or on the window sill, and a few chives can be used more easily than onion in soup and stews. A delicate flavor of onion can be given to any meat dish by id-ding id-ding a partly cooked onion. For aal-ads. aal-ads. rub the dish in which they are mixed with onion or else place a small piece of onion under a little block of bread in the bottom of the mixing dish. Do you use olive oil frying seasoning sea-soning vegetables If not, by all means try It. Cut vegetables to be used in a fricassee, stew or soup into small pieces and fry gently in hot olive oil. Then drain and use. Do you make a wide use of lemon juice for flavoring? Add a little of it to consomme some day for an unusual flavor. Use it with melted butter on fish of all kinds. Have you exhausted the possibili ties of parsley? Try placing a sprig of It In the saucepan in which peas or string beans are cooking, and notice the interesting in-teresting flavor. |
