The Tennessean from Nashville, Tennessee • Page 65

orange inner brown seeds taste like anise. Use: flavoring stewed fruits, pastry, breads and cookies. Cinnamon or Cassia Thin aromatic bark of cinnamon tree, grown in India. When peeled off and cleaned, known as "stick cinnamon." Use: pickling, or ground as flavoring for baked goods or puddings. Celery Seed Seedlike fruit grown in Holland France, etc.

Use: pickling, salads, flavoring Tor fish and sauces. Cloves Nail-shaped flower-bud of clove tree. Tropical. Use: pickling, flavoring meats and gravies. spicing sweet syrups, baked goods, etc.

Coriander Dried fruit of small herb grown In Southern Europe and Africa. Use: whole in pickling, or ground to flavor gin, meats, etc. Ginger Tuberous root atock of Oriental or West Indian origin. Use: cracked in pickling, used green as meat and fish seasoning. Mace Growth between nutmeg and outer husk; orange-red color; from East Indies.

Use: preserving, flavoring fish and fish sauces, also stewed fruits. Marjoram Leaves of herb of mint family. Use: flavoring meats, sauces, stews. Mustard Small white or black seeds. Use: whole In pickling, or dry as base for prepared moist condiment Nutmeg Kernel or pit of fruit of East Indies tree.

Use: ground as seasoning for desserts, vegetables or fruits. Peppers Cayenne: ground pod of small, hot red pepper. Paprika: ground pod of sweet red pepper (Spain, Hungary). Black -Pepper: ground round berry of climbing vine (East Indies)-. Used whole as pickling spice, the "peppercorns" of soup, 'etc.

White Pepper: ground berry from which outer hull ur re- moved: milder than black pepper. Chili Pepper: small red elongated pods. Used whole for pickling or ground as meat and stew seasoning. Pumpkin Pie Spice. Blend for use jumpkin, cookies, gingerbread.

(. Setuune Seeds Small honey-colored seed from Turkey and 'the Orient. Gives nut-like flavor to breads and confections; source of sesame oil. In addition to using spices as flavors for pickling and preserving, try some of the following suggestions: Paprika on corn-on-the-cob Caraway seeds, crushed, with cottage cheese' Celery seeds with cabbage slaw Bay leaves In water In which potatoes are boiled Celery salt and paprika on boiled eggs Nutmeg on veal stew and on spinach Ground cloves on any chocolate dessert or sauce Sage or thyme with scalloped eggplant Marjoram with lamb; also with tomato juice Cinnamon on sweet potatoes Add 'i teaspoon whole peppers, 2 whole cloves and small onion to white sauce, removing seasonings before serving. TThU TTTn mW the most flavor is generally found in the leaves, as in the peppermint, bay leaf or In the aromatic leaves of the tea plant, from which we brew our cup-of-tea; or, the spice may be found In the seeds, as in anise or carro-way, mustard or poppy; again, it may be in the bark, of which cinnamon is an outstanding example; whereas in the pepper plant, the spice comes from the ripe pod.

While the complete list of herbs would fill a good-sized volume, there are more than 30 common spices with which the home-maker can and should flavor her foods. In addition to the individual spices, there are blends without limit, such as curry powder, chili powder, pumpkin-pie spice, and many others. Do you know your spices? Here are some, and how to use thenu- Allspice Pill-size fruit of West Indian tree-; flavor resembles blend of nutmeg, clove and cinnamon, hence the name. Use: pickling, fruit preserving, flavoring meats and gravies. Anise Small seeds of herb grown in Southern Europe and Africa.

Use: pickling, flavoring for cakes and cookies and also for cordials and cough medicines. Caraway Seed Small oval "seeds" of herb of the United States and Europe. Use: in breads, cakes, vegetables, heavy meats and gravies. Cardamom Small white pods resembling PICKLING, canning, preservingthis la their high season. Which means also "sugar and spice, and everything nice," if the resulting relishes, fruits and jellies are to delight the palate with their, sestful aroma and tart piquancy.

Spices are the secret of good flavor, and never more so than in this Fall season, when catsup and pickles, chow-chow and piccalilli are being "Jarred" In many a kitchen. But the spices must be fresh when purchased, and kept resh and ragrant by the home-maker in her own pantry. Buy only quality brands, keep tightly covered in tin, and renew fresh supplies often. Where do spices come from, is a question glibly answered by any schoolboy who knows his geography and history. Most often, from glamorous tropical lands where the sun is 'more intense, and where its continued heat develops plant life, its flowers and seeds, in lush, heavy-scented profusion.

Spice comes only with the sun. Sunshine, and plenty of it, is required to develop the essential oils which are at the base of fragrance, flavor and perfume, whether that be in a garlic or onion, in cinnamon bark or in the leaves af the tea plant or coffee bean. Flavor has been called "The soul of food." But it is flavor that makes all relishes enjoyable. Therefore, a little spice lore is not amiss in this pickling and preserving season. Spice may be found in almost any part of the plant: in herbs, lr BRAND 11 I ml Mil CELEBRATING THE FIRST ANNIVERSARY I IW OF PYREX OVENWARE'5 i JM 30 TO 50 PRICE fe-j'A King full tilt at your favorite store right now! This Fall's big "Pyrex Ovenwarc Birthday Party" celebrates the anniversary of 30 to 50 price reductions made one year ago.

Last year, the big new Pyrex Ovenware plant -running 24 hours a day, couldn't cope the rush of orders. This year your dealer's ready for you. But hurry. Don't Because we can't guarantee the supply will be equal to the demand! impOITANTi Famous standards of Pyrex quality have been maintained with improvements in design and convenience. Every Pyrex Ovenware dish is protected by generous two-year replace ar txa a a a -wma.

JLrfjr at A if ST offer. Corning Glass Works, Corning, iSew lorlt. WJ upforsj (Highlights In tiMiumtiwmiuiHiuuiwii'iiiiiimwHUhuiH TODAY, oyster growing or culture is a highly specialized Industry. Gone are the days of "free fishing," and now we have special oyster grants to private individuals for purposes of making seed production and maturing for market. For example, a young or "seed oyster" may be planted off Long Island Sound, where certain chemicals are added to the water to Induce profuse breeding.

Then, in a few months, the young oyster may be moved to Rhode Island or else-' where, and finally, at the age of about three years, shifted to its permanent home, where it will stay until its plump maturity at about the age of five years. The entire process and the equipment of oyster farming are most interesting. New appliances on the principle of the vaccum cleaner are now used to dislodge the oysters. In the early days of September the beds are "tonged" with long rake-like instruments lowered from small oyster boats, the jaws opened, closed and lifted aboard with their sea-food catch. In the later Fall, oysters In deeper water are similarly dredged.

How do you like your oysters -small, medium, or large As they appear in the market, these succulent bivalves vary in name as well as in size, color and flavor. For example, around Long Island, large oysters are known as Mattltucks, medium-sized ones as Blue Points, and the small ones as Cape Cods. Or again, oysters taken near Gardiner's Island. L. savor of salt, while the- Oyster Bays are sweet, and those from the Gulf of Mexico have a coppery taste.

9 llf UTIUTY CUPSV! Six crystal Pyrcx ware cut-tard cupt of new rinilos design, nested into a perfect little jewel of a gift box For showers, bridge parties, any gift occasion. You will want a set or two yourself at this low price fur custards, individual servings, refrigerator storage of tidbits, and a dozen other uses. Six to a set and only s)JJrr i AST I 7 COMIHATION tirri Here's a dandy new Pyrcx Ovenware set to celebrate the Birthday Party! Contains one 1 Vi qt. double duty casserole with flat pie plate cover, plus rriplr use ttrilrtrrake dish with handles in. size.

Before last year's price reduction, this would have cost MT $1.50, now SB TT'S first even witli wait. ware many ment 'mim mammm Oyster History On the Pacific Coast oyster culture differs greatly from that in the East, and follows the methods of the Japanese. There, cultivated beds are built on terraces of gravel with concrete walls, not unlike the "sets" of cement-coated tiles used by the French in producing their oysters. Western oysters are tiny, seldom larger than two inches at maturity, and most of these beds are utilized by canning factories. Oysters were known as luxury tidbits in ancient Greece, which gave them their name, meaning "shell" "or "bone." The Romans took this name and added the terminal modification "ostrea," the word now used in scientific naming.

The large succulent Ostrea Virginica, for example, is the chief crop in the East, where it supplies a large percentage of the total national oyster crop. When the Romans first conquered Britain they took back with them their first oysters. These novel foods created a veritable furore among wealthy Roman gourmets, who sent slaves to every seacoast to seek oysters to satisfy their appetite. Similarly, so fond were the early Massachusetts settlers of the Juicy bivalve, that "by 1775 the natural beds of Cape Cod were exhausted," and laws had to be passed preventing their further destruction. It was considered lucky to eat oysters on the first day that they appeared in markets, and several noted paintings feature these traditions, such as "The First Pay of Oysters" painted in 1838, and "The Oyster Eater." painted in 1710.

Mrs. ChrlsilneT Frederick. quart rich milk and stir constantly to prevent curdling. Freeze as usual. (If mixture should curdle, the quality of the sherbet is not affected.

Saure for Raked Flh. EI-T 3 tablespoons butter, add tablespoons flour and blend well. Add 2 cups boiling water and stir constantly until smooth and creamy. Beat in cup butter, bit-by-blt. Add 3 teaspoon salt.

1 tablespoon lemon juice, and. if desired, 1 tablespoon minced parsley. Cucumbers In Sour Cream. THINLY slice a crisp, unpeeled cucumber. Sprinkle with salt and pepper, and serve while very crisp and cold with thick, sour cream.

lO A Jw)ftWfIMJ? ft vOVl a a 4 CSX "FlAAtEMXE' COMttTOTHerAzrr It's a "coming out" party for 3 thrilling new Pyrex Flamewarc saucepans.New. Different. Straight sides. Wide flat bottoms. Smart glass handles that detach for serving and storing.

Complete with lock-on glass covers. For use directly over open flame or electric Aeatingelemtnt. Prices complete with cover, 1V4 and qt. sizes t.s and sa.tm. 1 qt size, st-ea.

I'M stocking GIFTS kmsl A rsa Ltrri Round casserole with knob cover. 1 qt. size, old price JQ NCAMLerri Pyrex bread or loaf pan. 9Vfc inch length, old price 65c, now it's only tirri Pyrex pie plate. in.

size, old prtee-wliaT- 4(c, now only itrri Oblong utility baking dish. loVi in. size, old pric Recipes ItciiiCKll liy Itwulcrs i I v1 I COME i is. U. I t-UlJU I -A ,1 Veal Cakes In Tomato Sauce.

PASS cup salt pork through meat-chopper. Cook until delicately colored, in frying pan. To the salt pork add 2 cups or 1 pound chopped cooked veal. 1 teaspoon salt, 4 teaspoon paprika, I slightly-beaten egg, and milk to moisten. Form into balls.

Brown in the hot salt pork fat. Remove, and to the fat add 1 lice of onion and 2 tablespoons minced green pepper. Cook about 5 minutes. Add 3 tablespoons flour and blend well. Add 14 cups strained tomato juice or pulp, lj teaspoon salt, a bit of garlic, the cooked veal balls and 1 cup cooked lima beans.

Cover and simmer gently about hour. Lemon Milk Sherbet. IX 14 cups sugar with juice of 3 lemons. Slowly add 1 "7 vi eiMme MsaiTS iTi tft x. 79 JT" A 1 mm msiiiki.