CLEVER FLAVOURING

Dominion, Volume 19, Issue 155, 27 March 1926, Page 16

CLEVER FLAVOURING

TO IMPROVE YOUR COOKERY Why does everyday food sometimes seem so uninteresting ? Chiefly because the art of flavouring is not understood and dishes composed of the best possible materials and cooked with the greatest care lack the distinction which only well-blended condiments can give. Some people are apt to think that delicious food is bound to cost a lot of money, but this is a fable. A little forethought only is necessary to change the dreary hash which finishes up _ a cold sirloin into a most savoury affair, states a writer in an exchange. To Enrich Gravy.

Add a slice or two of chopped bacon and a tomato, a little meat extract or essence, and some of the browned crumbs which ' every good housewife keeps in a bottle for sprinkling over fish pies and things like that. . I his will enrich the gravy, which is always a weak feature in stews made out of already cooked meat.. Half a dozen chestnuts—with the inner and outer skins removed —may also be added with great advantage. Dutch Way With Nutmeg.

A simple spice often overlooked is nutmeg. In Holland the white sauce for cauliflower is always flavoured with it. Another good dish is asparagus accompanied by a creamy white sauce, a nutmeg and tiny grater being handed to each guest. Moderation Essential.

Never over-flavour. Nothing is . In worse-taste literally and metaphorically, and we have probably all suffered from the lemon pudding with too much lemon or the almond cream which makes us dread the sight of an almond for months. On the other hand, do not fear to mix your flavourings, particularly in moulds, creams, and. fruit dishes.

Skilfully Blended Flavour to Puree. Tn a certain banana puree was blend-ed-a mixture of ratafia, sherry, curacao, vanilla, lemon juice,"-and choppedup almonds,, and the.result was exquisite. With the exception of salt and pepper, flavourings should be added ,'ylien the dish is finished or nearly finished. Celery salt and French mustard on the table are often appreciated. Practice Makes Perfect.

With’ care arid a little experiment you will arrive ili a short. time at most subtle results, and' all your friends will* be asking each other where you learnt your ' foreign cookery.

Some -statistical- -maniac -has estimated that the humble bees .in this countrv are worth more than all-our gold. Maybe-so, but, personally, we’d rather handle the; gold. . ■