ESSENCES, VARIOUS.- Various kinds
of essences are sold in bottles. They
may be divided into two classes— those
which contain some essential oil, and
which must therefore be used in very
minute quantities, and those which
do not. Under the former heading we
have essence of almonds, essence of cin-
namon, essence of cloves, essence of
celery, essence of ginger, etc. When-
ever these essences are used great care
should be exercised so as not to spoil
the dish by carelessly putting in too
much. As a rule, two or three drops of
these essences are sufficient to flavour a
considerable quantity of fluid, and it is
always best to drop the essence into a
spoon. When this is done, if too much
has been poured out the mistake can be
rectified. When the essence is dropped
into the soup or gravy, pudding, etc. , di-
rect you run the risk of spoiling the dish.
Under the various headings descriptions
of these essences will be found. The
j other kinds of essences are those which
are used in large quantities, such as
\ essence of beef, essence of chicken, etc.
! These are really a concentrated form of
j soup, and they are prepared for use by
! simply adding to them about three or
I four times their own bulk of water,
j Essence of coffee is anof' essence
which can be used in larg jr quantities
without risk. The manner in which all
these essences should be used will be
found described under their respective
headings.
EXTRACTUM CARNIS, OR EXTRACT
OF MEAT. — Extract of meat is one of
the most useful of modern inventions in
connection with health and the table.
It was originally introduced as a valu-
able form of invalid food, but its use
lately has probably been more extended
to the kitchen than to the sick-room.
However, in both alike it is invaluable.
For the simple purpose of making beef-
tea a spoonful of extract of meat can be
dissolved in half a pint of boiling water,
and pepper and salt added to suit the
taste. It can also be employed as a
concentrated form of nourishment in the
shape of sandwiches. The extract itself
can bespread between two thin slices of
bread and butter, a little pepper and
48 CROSSE AND BLACKWELL'S
salt added, and the sandwich eaten just
as it is. When invalids are ordered to
take a great deal of nourishment under
the too common circumstance, loss of
appetite, this is a very nice way of
taking a considerable amount of nourish-
ment in a very small space. It is in the
kitchen, however, that the extract of
meat can be turned to the greatest
account, as it virtually supplies the
place of gx-avy-beef. In large kitchens
connected with hotels and restaurants
extract of meat is not required. In all
big hotels the meat and bones left
enable the cook to always have on
hand a large amount of good strong
stock. A good cook will always take
care that nothing is lost or thrown away.
Every scrap of raw meat, and the trim-
mings of joints, cutlets, etc., are used
for the stockpot after the fat has first
been carefully removed, and the fat, of
course, run down to make dripping. In
small private houses, however, the
stockpot is not so easily replenished,
and I fear that in too many the stock-
pot does not exist at all. In all private
families there is a constant succession of
the remains of joints in the shape of what
cooks sometimes .call bare bones, and I
fear that in too many instances these so-
called “bare bones” are thrown away.
Page 75
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
ESSENCES, VARIOUS.- Various kinds of essences are sold in bottles. They may be divided into two classes— those which contain some essential oil, and which must therefore be used in very minute quantities, and those which do not. Under the former heading we have essence of almonds, essence of cinnamon, essence of cloves, essence of celery, essence of ginger, etc. Whenever these essences are used great care should be exercised so as not to spoil the dish by carelessly putting in too much. As a rule, two or three drops of these essences are sufficient to flavour a considerable quantity of fluid, and it is always best to drop the essence into a spoon. When this is done, if too much has been poured out the mistake can be rectified. When the essence is dropped into the soup or gravy, pudding, etc., directly you run the risk of spoiling the dish. Under the various headings descriptions of these essences will be found. The j other kinds of essences are those which are used in large quantities, such as \ essence of beef, essence of chicken, etc.
! These are really a concentrated form of j soup, and they are prepared for use by ! simply adding to them about three or I four times their own bulk of water, j Essence of coffee is an essence which can be used in large quantities without risk. The manner in which all these essences should be used will be found described under their respective headings.
EXTRACTUM CARNIS, OR EXTRACT OF MEAT. — Extract of meat is one of the most useful of modern inventions in connection with health and the table. It was originally introduced as a valuable form of invalid food, but its use lately has probably been more extended to the kitchen than to the sick-room. However, in both alike it is invaluable. For the simple purpose of making beeftea a spoonful of extract of meat can be dissolved in half a pint of boiling water, and pepper and salt added to suit the taste. It can also be employed as a concentrated form of nourishment in the shape of sandwiches. The extract itself can bespread between two thin slices of bread and butter, a little pepper and
salt added, and the sandwich eaten just as it is. When invalids are ordered to take a great deal of nourishment under the too common circumstance, loss of appetite, this is a very nice way of taking a considerable amount of nourishment in a very small space. It is in the kitchen, however, that the extract of meat can be turned to the greatest account, as it virtually supplies the place of gravy-beef. In large kitchens connected with hotels and restaurants extract of meat is not required. In all big hotels the meat and bones left enable the cook to always have on hand a large amount of good strong stock. A good cook will always take care that nothing is lost or thrown away. Every scrap of raw meat, and the trimmings of joints, cutlets, etc., are used for the stockpot after the fat has first been carefully removed, and the fat, of course, run down to make dripping. In small private houses, however, the stockpot is not so easily replenished, and I fear that in too many the stockpot does not exist at all. In all private families there is a constant succession of the remains of joints in the shape of what cooks sometimes .call bare bones, and I fear that in too many instances these socalled “bare bones” are thrown away.