Evening Republican, Volume 15, Number 133, Rensselaer, Jasper County, 6 June 1911 — INTO THE STOCK POT [ARTICLE]

INTO THE STOCK POT

RECEPTACLE FOR ALL LEFTOVER MEATS AND BONES.' Clever Housekeeper Allows Nothing to Go to Waste—Delicious Flavors That May Be Imparted by Judicious Use of Herbs. All left-over meats and banes In fresh condition can be used for the stock pot The bones from roast meat and the giblets and carcasses of poultry are especially good. The giblets include not only the gixsard and heart of the fowl, but the neck, the wing pinions, the head and feet. The heads must be skinned, carefully washed, and the bills and eyes cut off; the tiny morsel of brain gives the broth an extra succulency. To clean the feet, first cut off the nails and let them lie In boiling water for ten minutes, after which the skin can easily be removed. But also soak them in salt and water to remove the barnyard odor before putting them on to cook. Chicken and turkey feet ard gelatinous and add a good deal to the quality of soup stock. The feet and heads of ducks and geese, however, are not good for the soup. After collecting all the material that can be had, weigh It and add a quart of water 1 to each pound, putting In two or three carrots, one medium-Blzed onion, several celery stalks, a few sprigs of parsley and salt and pepper. Cook slowly until the meat falls to rags, skimming off grease carefully for, if allowed to remain this will give the stock a rank taste. Strain while hot and when cold cover the vessel and put away in a cool place. A great many herbs and spices whose usefulness is rarely considered in America are used in France and Italy to obtain the deHcate flavors for French and Italian dishes are famed. The most important seasoner in these countries is which with priper use is delicious and with wrong use is atrocious. A garlic pod is made up of a number of little sections called cloves, and one of these, peeled and bruised, is enough to season an immense dish. For a little plat made up for two or three persons, several thin shavings from the clove are enough, and where the palate wishes only the sHghtest suggestion of the taste, the serving dish or vesßet may only be rubbed with the garlic. This flavor Is necessary for all sauces that go with spaghetti; a beef steak nibbed with garlic \ before It is cooked is vastly improved, and two cloves of it put into incisions in a leg of mutton or lamb to be roasted will Improve them wonderfully. Two or three common cloves, stuck in an onion and boiled with beef soup add to the flavoring, and if a tablespoonful of Worcestershire Is put with lamb or beef to be boiled the taste will be another thing. Hungarian pepper or paprika* is also a very useful commodity In the kitchen, this giving the most delicate flavor to tomato dishes, omelets and salads of all sorts. For potato salads tarragon vinegar is excellent, and chives, which can be grown in a Uttle pot in ahy kitchen, are invaluable for the piquancy they will give any dish, from an omelet to a fruit salad. Sorrel, which is also easily grown, is delicious for Friday soups made of milk or a rich vegetable stock with cream.

The hors d'oenvre is not much used by private families In America, hut a dish of any of the things used will admirably set off a modest meal. For oysters or clams, cooked or raw, two hours before serving chop two or three shallots fine and put them In a saucedish with salt, pepper, vinegar and oil. Pass this around with the shellfish, supplying small plates for holding the sauce. Another excellent hora d’oeuvre can be made of one green pepper, several slices of bermuda onion, and one firm, fresh tomato. Peel the tomato and denude the pepper of seeds. Then cut the last In fine shreds, putting these on top of a slice of onion laid In turn on a slice of tomato. But do this individual arrangement after the vegetable* have marinated in a dressing of olive oil, lemon juice or vinegar and salt and pepper. Anchovies, preserved in oil are famous appetisers, and they are served as they come on a little dish with hard boiled eggs chopped fine, capers and minced parsley.