The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, November 15, 1962, Farm and Home Section, Image 14

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    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.