THE clever housewife soon realizes the value of flavouring for making meals more appetizing. For this purpose I use a lot of onions and celery. I put a dash of curry powder into all my stews and in most soups, and a dash of ginger powder into meat rissoles and meat mixtures. I roll all rissole sausages with sage dressing and add a couple of cloves – the flavour is delicious.
Grated nutmeg or grated chocolate on boiled puddings makes the children eat them up quickly. With potato pic I add mashed swedes and stewed apples on top. That’s really delicious if the top is just sprinkled with sage dressing.
When I grill chops I put fingers of bread under the grill. The fat soaks through into the bread, and when cold they make a delicious tea dainty with a layer of jam on each.
I save all cake-crumbs and use diem as a basis for tasty puddings, adding spice, a little ginger, a layer of jam and a thin coating of custard mixture. This pudding is really tasty when flavoured in an appetizing way.
It is in the toast savouries that I get my best flavouring touches. The main ingredients are oats and dried milk for creaminess and to these I add canned tomatoes, cheese, onions, pickles, mashed sardines or mixed vegetables. I sprinkle the top with a dash of flavouring – ginger, nutmeg, parsley, lemon, curry or cinnamon – and it always makes my family ask for more.
A hint of fresh thyme, finely chopped, in scrambled egg makes all the difference. Finely chopped mint and a dash of salad cream on bread or chopped raisins and grated orange rind in the pancake batter for tea are two more of my family favourites. Dates and prunes are also fine for adding flavours. And apples! What a lot we can do with apples, cooked and uncooked, to help the flavour of uninteresting dishes.
Use sage with duck, goose and pork; mint with lamb; thyme with meat; tarragon in salads; clove6 in mashed potatoes.
It used to be said diat the British housewife did not make enough use of flavouring and the juices from vegetables. That’s not so now. Most of us have made wonderful discoveries these past ten years, and flavouring and juices are helping us to become cooks second to none, if we put our minds to the job.