Evening star. [volume], December 25, 1956, Page B-9, Image 36

About Evening star. [volume] (Washington, D.C.) 1854-1972

Image provided by: Library of Congress, Washington, DC

                
IDEAS WITH HERBS
You Might Want to Try
A Savory Herb Stuffing
‘By SYLVIA WILLIAMS
First on the list for Christ
mas dinner Is the traditional
turkey. In this modern age
the bird comes to us ready
for the oven, without even
a pin feather to pick. What
next? The stuffing, and It can
be most unusual this year with
a few added herbs to make
your guests say, "This stuffing
looks the same aa mine, but
what did you do to ge this de
lightful different flavor?” Here
Is my recipe, follow It care
fully and do not add a pinch
more of the herbs than the
recipe calls for. Herbs are
meant to enhance flavor, not
to predominate.
HERB STUFFING
3 teaspoons butter melted
1 small onion, minced
6 cups of cubed day old bread
l?z teaspoons dried summer
savory
2 teaspoons freshly chopped
celery leaves
*■> teaspoon salt
V* teaspoon freshly ground
pepper
1' 2 teaspoons dried thyme
14 cup diced mushrooms
2 cups chopped parsley
1 egg well beaten
1 cup chicken stock, approxi
mately
Melt butter In small skillet
over low flame. Saute onion
5 minutes but do not brown
Put cubed bread Into large
mixing bowl. Add herbs, cel
ery leaves, mushrooms and
egg. Now add chicken stock.
If a moister dressing Is de
sired, add more stock. This
makes stuffing for a 7 or 8
pound bird. Double recipe for
larger bird.
P. S. Here’s a secret about
parsley. It Is classified as an
herb but most of us think of it
primarily as a garnish. Never
underestimate its power as sn
herb, particularly for flavor In
soups, stews, salads and In
melted butter for potatoes.
Don't be fraid to buy the large
bunches. It will keep for weeks
If you follow this simple sug
gestion. Wash In cold water
shake off excess water, put In
mason jar, screw cover on
tightly and store In refrigera
tor. Each time you open jar
drain off excess water. That’s
all there is to It, and your
parsley will remain crisp and
fresh for 10 days or longer.
For those of you who are
fortunate enough to have a
Smithfield ham for Christmas
—by following these simple in
structions you will bring out
all the delectable flavor that
has been imparted to the ham
during Its year or more of
curing and smoking process.
To the water in which you
boil ham add Vi cup thyme
vinegar, 2 tablespoons pickling
spice and 1 clove of crushed
garlic (optional). After sim
mering for 20 minutes per
pound, let cool until skin can
be easily removed. The fat
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side should them be covered
with a thick paste of brown
sugar, mustard and vinegar.
Stud the fat side with whole
cloves to spell out “Merry
Christmas.” The ham Is now
ready for baking in a 300*
oven with fat side up until
brown. Fifteen to 20 minutes
should suffice
The preferred method of
slicing a Smlthfleld ham is to
1219 CONNECTICUT AVENUE
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Further drastic reductions and fresh winter fashions added at spectac
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J/^ 8 fed*
NOW
DRESSES Wools and Silks *• 5 50
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FURS Jackets, Capes, Stoles Reduced!
LINGERIE, PETTICOATS, COSTUME JEWELRY, HANDBAGS,
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Short and long, dinner formal gowns at drastic reductions
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No Credits All Sales Final No C.O.D.’s No Exchanges
■tart at the small end making
circular slices around the bone.
This Insures the slices being
cut across the grain and thus
makes the meat more tender.
Use a sharp knife and slice
as thin as possible to bring out
the flavor of this ham that Is
the delight of gourmets.
Tip: For out-of-this-world
hot hor-d’oeurves: Partly split
a butter milk biscuit—your
favorite brand of canned bis
cuits are the easiest to use—
and slide at least two thin
slices of ham Into the split
and press the halves together.
Bake in a hot oven until brown
and serve.
You will find rosemary bis
cuits are perfect with turkey
or ham. A teaspoon of fresh
ChUdren'M Show Slated
The annual “Children’s
Show” of the National Coun
cil of Jewish Women, Prince
Georges Section, will take
place beginning at 1:45 p.m.
Thursday In the Shaare Teflla
Congregation, 405 Riggs road
N.E.
TV Star Billy Johnson will
be a feature attraction on the
program.
chopped or powdered rosemary
added to your favorite biscuit
recipe or use canned biscuits
and split adding a small
amount of fresh or sprinkle a
small amount of powdered
rosemary into biscuit and bake
In usual manner.
Our Washington store open Wednesday 9:30 mm - to 5:30 p.m., open Thursday ’til 9 p.m.
Our Seven Corners, Va. store open Wednesday 9;30 a.m. to 6 p.m., open Thursday *til 9;30 p.m.
now: two great fashion stores Franklin Simon
WASHINGTON, D. C.
and SEVEN CORNERS, VIRGINIA
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« 11 1 i
THE EVENING STAR, Washington, D. a
TUESDAY. DECEMBER ft. ISSS
B-9