Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Nov. 15, 1962)
Sunrises ^ medium aPP'^j 3 tbsp. suga.;> apples. 45 min- ■S mon. V. Wjjtbel SyruP- p (very £^omoven. ■§ C0P Karo Blue ^ WKe /^tender- Remove ^ H Cover vr'th t<^ st ts brovmed a ftoUr. 3 “^pped nuts- H C™--"-1 i , ft - ' ' < *• •? v v Karo syrup adds a whole- ^ some kind of sweetness a( thats easy to digest! p| Karo Syrup adds very special flavor and texture and dex trose—a sugar that needs no digestion. Your body uses dextrose directly, in its original form, for quick energy. Always use easy-to-digest Karo Syrup: all-purpose Blue Label Karo cm- crystal-clear Red Label Karo for cooking and baking . .. maple-y flavored Green Label Karo Syrup with its fuller bodv for pancakes and waffles Spice cookery is fun — and with a little hit of imagination and know-how you can la* come an artist at seasoning If you lack u working knowledge of the many herb* and spices available on today's supermarket shelves or even on your kitchen spice rack, start by experimenting with a new one each week Be lx»|« 1 and try out their culinary ja>s sihilities until you can use them with confidence. Hu* re suit will la* delightful! With cold weather ahead vou'U naturally think of soups hearty stews and one dish meals. Make a bouquet garni to flavor fiaxls such as these All you have to do is tie sprigs of celery, parsley, u hay leaf into a square of cheesecloth and toss into the kettle, re move after cooking. Other herbs, and vegetables, such as leek, fennel, marjoram and I tarragon can also la* used m* cautious with strong herbs and spices. Remember you can always add more. Generally figure '4 teaspoon of dried herbs for each 4 scrv ings. This is equal to the “pinch" so often recommended in grandmother’s recipes. Be especially careful with season ings such as bay leaf, sage or garlic. When adding herbs to a recipe the real trick is in getting quick flavor release. This is easily done by crush ing the measured amount of herb in the palm of one hand with the fingertips of the other hand before tossing it in the kettle. Many recipes calling for spices and herbs are fx'st if made as far ahead of the serv ing time as possible. Un cooked foods such as salad dressings, fruits and juices need time for, as the French would say, the flavors to “marry.” Try to cook the day before anything with multiple spices, herbs or onions. It’s twice as good the second day! The selection of spices and herbs is limitless and a food may be complimented by many. A wise cook is selec tive, however. Unless you are following a tested recipe1 do not combine too many spices at one time. Spices are like accessories—too many rob the main attraction. Also, one herb course is plenty. A meal in which every dish is spiced is a culinary catastrophe' You and your family be the judge! The correct herb or spice, or combination for an\ food is the one that tastes right to you. Remember that seasoning is not a science but an expressive art—and you are the artist. When ex peri menting with a new herb crush some of it and let it warm in your hand; then sniff it and taste it. If it is delicate you can be bold and adven turous. If it is very strong and pungent, be cautious.
