KITCHEN HINTS

Hawera Star, Volume LI, 20 February 1932, Page 14

KITCHEN HINTS

“DRESSING” FOR MEATS. HEEDS AND FLAVOURING'. There are many ctfoks who fail to realise that meats and other solid foodstuffs are mere backgrounds, as it were and that, unless the flavouring be added at discretion the result is the reverse of appetising, writes “A.M. ” in the “'Sydney Morning Herald. ’ ’ Herbs, one of the chief flavourings, are not expensive to buy, but there is not the slightest, reason why mey should not. be grown, even in the smallest of suburban back garuens, boxes and tubs being quite suitable for the purpose. A chivo (or cive, as you Will) is a species of garlic growing in small tufts. It makes a delicious flavouring for salads of all kinds. The main idea is not to overdo it when garlic-like flavourings are concerned, for the reason that it is so easy to make one flavouring predominate over the other, and so spoil the whole. For my own part, where garlic is being used, I think it quite sufficient to take a little piece and wipe the glass dish or bowl all over the inside before putting in the various ingredients. I mention this, especially because it, is so easy, 'to grow chives, that there is no occasion to substitute something else if thes’e are mentoned in the recipe. Tarragon is a very attractive little plant with a small flower, and this makes a particularly nice flavouring. To dry it, it should be gathered on a fine day, cleaned from all grit, and placed immediately in front of a fire or in a cool oven. To make vinegar allow one pound of tarragon leaves to one gallon of white wine vinegar, and one-eighth of an ounce of isinglass dissolved in cider. Strip off the leaves just as the plant is coming into blossom, then cover with the vinegar. Put into a stone jar for a fortnight to ferment, Then strain through a flannel bag, and add the dssolved isinglass. Mix well, place in large bottles, and leave to stand for one month.. Then put into smaller bottles and use as required.,^ There are a hundred and one uses for parsley, and you .can fry it and crisp it, as well as use the juice for colouring purposes. For colouring, pound as much as you need in a jar, then drain off the juice. .Set this in a basin in a sitewpan of water, and leave until warm. It is then ready for use. To fry the parsley, wash and dry it. thoroughly, then put, ina (wire /basket. Hold the basket in boiling dripping for two minutes. Take it then out of the basket, and place before the fire or in a cool oven to become quite crisp. The dripping must be boiling to be a success. Then, to crisp parsley, pick some handsome sprigs of the curled variety, wash well, dip into cold water, then throw into a pan of boiling fat and remove as soon as the pieces are crisp.

There is no occasion -to enlarge upon mint sauce, but mint chutney may be new to some. Take one handful of fresh mint, the same of sultanas, two tablespoonfuls each of vinegar and sugar, -one chilli, and one tcaspoonful of salt. Put ithe mint leaves and other ingredients (except rthe vinegar) into a bowl, and .pound until the ingredients are juicy and soft. Add the vinegar, stir thoroughly, and put into small glass jars. This will keep well, and will be found excellent with cold meat. The addition of the raisins raises it above the commonplace. It is a great convenience to have your herbs ready for use, so that it is 'a good idea to have a small stock of dried ones on the pantry shelf. If liked, they may be mixed, and this m'akes a good powder: Two ounces of sweet marjoram, two ounces of lemon thyme, four ounces of parsley, and two ounces of lemon peel. After the herbs are all thoroughly dry, pick off the leaves, pound itliem ito a powder and put through a sieve. Mix all together, adding the lemon peel, also dried and powdered as fine as the leaves. Iveep in glass bottles for use, tightly corked down.

Essence : of vanilla is -probably the most attractive and best liked -sweet flavouring, but unless y'ou buy the very expensive makes you will find that you need a quantity to achieve the desired result. It is a very good idea indeed to make a home flavouring which is excellent when a fair quantify is required. Buy a small flask of the best pale brandy, and take a little of the spirit out. Put into the bottle one ounce of sugar, and two whole vanilla beans. Leave -sufficient space to shake up and each day for -about three weeks shake the flask. Theu'stran the liquid through muslin and bottle and cork for use. This is excellent for puddings and for fruit cakes. Then this is a particularly nice “-store” flavouring for puddings and for fruit cakes. Then for puddings: Take the rinds of four lemons, half a pound of loaf sugar, and two ounces of bitter almonds. Hasp the rind from the lemons with the sugar, press the -sugar to a powder, then add to it the almonds, blanched and pounded. Boat all together to a smooth paste in a mortar, then -put into small jars. Tie paper over, and set aside for use.