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Garden herbs, both dry and green, being chiefly used in stuffing and soups, and for flavoring and garnishing certain dishes, are always in season, such as sage, thyme, sweet basil, borage, dill, mint, parsley, lavender, summer savory, etc., may be procured green in the summer and dried in the winter. MEATS. Beef, mutton, pork, lamb, antelope.
Beat the yolks of five eggs and the whites of two very light, sweeten with five tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded milk and cook it until it thickens. When cool pour it into a glass dish. Now whip the whites of the three remaining eggs to a stiff froth, adding three tablespoonfuls of sugar and a little flavoring.
It is also obtained in smaller quantity from the roots, 200 pounds of which, it is said, yield only about one pound of the oil. Like the seeds, the oil is used for flavoring. Angelica candied. Green says: The fresh roots, the tender stems, the leaf stalks and the midribs of the leaves make a pleasing aromatic candy. When fresh gathered the plant is rather too bitter for use.
It is soft as the autumn rowen, and mixed with all the delicate, fragrant herbs of the marsh. The tang of the sea salt is in it, and no man knows what delicate essence borne far on the wandering tides to the flavoring of its fibre.
They were seated apart, each stirring, drop by drop, oil or flavoring into a sauce. One of the principles taught is that of the utmost economy of material. The teachers, with the young ladies under instruction who desire it, and the nurses, constitute the family, and have good and wholesome food, all prepared by those who are learning cookery.
He is aware, nevertheless, that he has viewed nearly every tree, shrub, plant and vine known to tropical and subtropical climes; shrubs that produce every spice, perfume and flavoring he ever heard of, or that contribute to medicine, as well. At Peradeniya the palm family has nearly a hundred representatives, including the areca, palmyra, talipot, royal, fan, traveler's, date and cocoanut.
In some countries the young shoots are used for flavoring cakes and other culinary preparations. From the very persistent underground parts annual, usually unbranched stems, sometimes 3 feet tall, are produced in more or less abundance. They bear much-divided, oval, oblong leaves and numerous small, yellow flower-heads in usually crowded corymbs.
Four million tons of sugar a year for the American people eighty-five pounds apiece, nearly a quarter of a pound apiece daily this is no inconsiderable amount of flavoring! But is not sugar good food? Most assuredly. Three lumps of sugar would furnish the extra energy needed to walk a mile; a quarter of a pound represents about one-sixth of a man's daily fuel requirement.
This results in keeping some of the natural flavoring within the meat itself and allowing less to go into the gravy. The flavor of veal can be very greatly improved in this way. The following old-fashioned dishes made with pork owe their savoriness chiefly to the flavor of browned fat or meat: SALT PORK WITH MILK GRAVY Cut salt or cured pork into thin slices.
One and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart of fresh rich milk and half a cupful of jelly or jam. Rub the butter into a cupful of sugar; beat the yolks very light, and stir these together to a cream. The bread crumbs soaked in milk come next, then the flavoring.
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