Persons in this country who are
fond of what is known as a relish to
their food will do well to try some
real Indian chutney, not merely with
cold meats, but with chops, steaks,
and hot meats. This will be found
quite equal to the majority of sauces
sold for that purpose. Chutney can
also be added to hash, and can be served
with all lands of grilled fish.
CINNAMON, ESSENCE OF.— Essence
of cinnamon, like all other essences,
must be used in great moderation. It
is used to impart flavour to various
kinds of puddings, cakes, custards, and
jellies, and will be found a great im-
D
I
34
CROSSE AND BLA CKlliELL'S
provement to that well-known invalid
jelly, port-wine jelly. Three drops of
essence of cinnajnon is more than suffi-
cient to flavour half a pint of any liquid
to which it is added.
CINNAMON, GROUND.— Ground cin-
namon is a most convenient form for the
majority of purposes of applying this
valuable spice. Ground cinnamon is
used in cooking to flavour puddings,
cakes, jellies, etc. The receipts for
making cinnamon cakes, puddings,
creams, cinnamon sauce, cinnamon ice,
etc., will be found in “Cassell’s Dic-
tionary of Cookery.” The flavour of
cinnamon is the best for mulled claret,
but when cinnamon is used for this pur-
pose it is best to have it whole, and not
powdered.
CITRON RINGS, CANDIED.— Citron,
orange, and lemon peel are sold in rings,
candied, and will be found very nice as
a garnish to be placed round the base of
cakes, added to a few coloured crystal-
lised fruits.
CLOVES, ESSENCE OF.— Essence of
cloves is a convenient form of impart-
ing the flavour of cloves to puddings,
etc. Like all other essences it must be
used in moderation, three or four drops
being amply, sufficient to flavour half a
pint of fluid.
CLOVES, GROUND.— The flavour of
cloves is very valuable for a variety of
cooking purposes. In making stock
from fresh beef and veal it is always
advisable to stick half a dozen or more
cloves into an onion. Cloves are also
added to apple pie, apple sauce, etc.
Ground cloves form one of the chief in-
gredients of that valuable mixture
known as aromatic flavouring herbs.
Aromatic flavouring herbs can be made
in large quantities, and kept for use in
stoppered bottles. A small bottleful of
aromatic flavouring herbs will keep for
years, and, as a little goes a long way,
cooks will do well to always have some
by them. Aromatic flavouring herbs
possess the power of imparting a gamey
flavour to various meats, or perhaps it
would be better to say they bring out and
assist the gamey flavour. For instance,
in making a lark pudding the addition
of sufficient aromatic flavouring herbs
to cover a threepenny-piece makes a
wonderful difference in the flavour of
✪ Aromatic Flavouring Herbs
Page 56 · 1 recipe record on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Persons in this country who are fond of what is known as a relish to their food will do well to try some real Indian chutney, not merely with cold meats, but with chops, steaks, and hot meats. This will be found quite equal to the majority of sauces sold for that purpose. Chutney can also be added to hash, and can be served with all lands of grilled fish.
CINNAMON, ESSENCE OF.— Essence of cinnamon, like all other essences, must be used in great moderation. It is used to impart flavour to various kinds of puddings, cakes, custards, and jellies, and will be found a great im-
D
provement to that well-known invalid jelly, port-wine jelly. Three drops of essence of cinnamon is more than sufficient to flavour half a pint of any liquid to which it is added.
CINNAMON, GROUND.— Ground cinnamon is a most convenient form for the majority of purposes of applying this valuable spice. Ground cinnamon is used in cooking to flavour puddings, cakes, jellies, etc. The receipts for making cinnamon cakes, puddings, creams, cinnamon sauce, cinnamon ice, etc., will be found in “Cassell’s Dictionary of Cookery.” The flavour of cinnamon is the best for mulled claret, but when cinnamon is used for this purpose it is best to have it whole, and not powdered.
CITRON RINGS, CANDIED.— Citron, orange, and lemon peel are sold in rings, candied, and will be found very nice as a garnish to be placed round the base of cakes, added to a few coloured crystallised fruits.
CLOVES, ESSENCE OF.— Essence of cloves is a convenient form of imparting the flavour of cloves to puddings, etc. Like all other essences it must be used in moderation, three or four drops being amply, sufficient to flavour half a pint of fluid.
CLOVES, GROUND.— The flavour of cloves is very valuable for a variety of cooking purposes. In making stock from fresh beef and veal it is always advisable to stick half a dozen or more cloves into an onion. Cloves are also added to apple pie, apple sauce, etc. Ground cloves form one of the chief ingredients of that valuable mixture known as aromatic flavouring herbs. Aromatic flavouring herbs can be made in large quantities, and kept for use in stoppered bottles. A small bottleful of aromatic flavouring herbs will keep for years, and, as a little goes a long way, cooks will do well to always have some by them. Aromatic flavouring herbs possess the power of imparting a gamey flavour to various meats, or perhaps it would be better to say they bring out and assist the gamey flavour. For instance, in making a lark pudding the addition of sufficient aromatic flavouring herbs to cover a threepenny-piece makes a wonderful difference in the flavour of
Records on this page
Aromatic Flavouring Herbs