Balm is a perennial garden herb with a sharp fresh lemon scent
particularly nice in Claret Cup. In fact a bunch of balm improves
nearly all cups. A pinch of dried leaves, ground, improves tar-
ragon vinegar for salads.
Basil (Sweet) is an old English annual potherb used to make many
a sausage famous. Also one of the most popular herbs in Italian
cuisine. Used to flavor soups (particularly turtle and tomato), rag-
outs, fish sauces, and tomato bisque. ‘The leaves are gathered, dried,
powdered, and.stored. Basil may be potted for indoor cultivation.
Bay Leaf is the aromatic leaf of the bay tree, dried whole and
used particularly in soups and stews.
Capers are flower buds of Capparis spinosa grown in the Medi-
terranean countries. Pickled and sold as a condiment.
Caraway is a biennial herb grown for its aromatic fruit, popu-
larly known as caraway seeds, which do not develop until the
plant’s second year. Besides using the seeds in breads, cookies,
seed cakes, and candies, they make an interesting addition to soups,
stews, salads, cheese, mashed turnip, and other dishes.
Cardamom is the aromatic capsular fruit of a number of Zinzi-
beraceous plants growing in the East Indies much used asacondiment.
Celery Seed is used to flavor soups, stews, crackers, cheese.
Chutney is a spicy pickle or condiment consisting of a com-
pound fruit and seasoning such as currants or raisins, ginger,
chilies, garlic, and mustard seed and vinegar. Served with curries,
cold meats, sausages, and stews.
Chervil is an apiaceous plant whose aromatic leaves are used
for flavoring soup and salad.
EQUIPMENT AND METHODS 33
Chili is a hot pepper used as a basis for Chili sauce and many
pungent dishes.
Cinnamon is the inner bark of Cinnamon zeylanicum, grown
in Ceylon. |
Cloves are the flower buds of Carophyllus aromaticus, grown in
the West Indies.
Coriander is an herb with aromatic seeds used in confections,
cookies, and other dishes.
Curry is a condiment from India containing turmeric, curry
leaves, garlic, pepper, ginger, and other strong spices.
Dill is an annual herb of the Parsley family grown for its aro-
matic seeds used in cooking and flavoring pickles, sauces, etc.
Fennel. The powdered seeds of this herb are used to flavor
apple pie, and fish sauces, particularly for mackerel and salmon.
Young stalks are served like endive. This is called Carosela and
the stalks are cut when the plant is about to bloom. Fennel
flavors certain cordials and liqueurs.
Garlic, Chives, Leeks, Shallots, and Onions belong to the
lily family. Young onions are called Scallions. Chives may be
potted for indoor cultivation, giving fresh cuttings in winter.
Ginger (Z. Zinziber) is commonly cultivated for hot and pun-
gent aromatic rootstock. Unscraped rootstock is known as black
ginger. Scraped and peeled it is white ginger. The white is often
candied or preserved. ‘The dried rootstock is ground and used as
a condiment.
Mace is the fibrous network which envelops the kernel of nutmeg.
Mango is a fruit grown in practically all tropical countries.
Used as fresh fruit as well as the basis for most East Indian Chut-
neys. In popular usage, small green melons, burr gherkins, and
peppers, stuffed and pickled, are called mangoes.
Marjoram is a very fragrant annual of the mint family. The
dry powdered leaves are used for flavoring salads, soups, and
stuffings and often sprinkled on roast pork. Marjoram was one
of the chief ingredients in Queen Elizabeth’s perfume.
Mint. There are many varieties, all used for flavorings though
spearmint is the variety most generally liked. The leaves are
used either fresh or dried. Used to flavor pea soup, new potatoes,
spinach, sauce for roast lamb, in beverages, mint jelly.
34. THE BOSTON COOKING-SCHOOL COOK BOOK
Page 14
Presented as published in 1896. 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
Balm is a perennial garden herb with a sharp fresh lemon scent particularly nice in Claret Cup. In fact a bunch of balm improves nearly all cups. A pinch of dried leaves, ground, improves tarragon vinegar for salads.
Basil (Sweet) is an old English annual potherb used to make many a sausage famous. Also one of the most popular herbs in Italian cuisine. Used to flavor soups (particularly turtle and tomato), ragouts, fish sauces, and tomato bisque. ‘The leaves are gathered, dried, powdered, and.stored. Basil may be potted for indoor cultivation.
Bay Leaf is the aromatic leaf of the bay tree, dried whole and used particularly in soups and stews.
Capers are flower buds of Capparis spinosa grown in the Mediterranean countries. Pickled and sold as a condiment.
Caraway is a biennial herb grown for its aromatic fruit, popularly known as caraway seeds, which do not develop until the plant’s second year. Besides using the seeds in breads, cookies, seed cakes, and candies, they make an interesting addition to soups, stews, salads, cheese, mashed turnip, and other dishes.
Cardamom is the aromatic capsular fruit of a number of Zinziberaceous plants growing in the East Indies much used as a condiment.
Celery Seed is used to flavor soups, stews, crackers, cheese.
Chutney is a spicy pickle or condiment consisting of a compound fruit and seasoning such as currants or raisins, ginger, chilies, garlic, and mustard seed and vinegar. Served with curries, cold meats, sausages, and stews.
Chervil is an apiaceous plant whose aromatic leaves are used for flavoring soup and salad.
Chili is a hot pepper used as a basis for Chili sauce and many pungent dishes.
Cinnamon is the inner bark of Cinnamon zeylanicum, grown in Ceylon. |
Cloves are the flower buds of Carophyllus aromaticus, grown in the West Indies.
Coriander is an herb with aromatic seeds used in confections, cookies, and other dishes.
Curry is a condiment from India containing turmeric, curry leaves, garlic, pepper, ginger, and other strong spices.
Dill is an annual herb of the Parsley family grown for its aromatic seeds used in cooking and flavoring pickles, sauces, etc.
Fennel. The powdered seeds of this herb are used to flavor apple pie, and fish sauces, particularly for mackerel and salmon. Young stalks are served like endive. This is called Carosela and the stalks are cut when the plant is about to bloom. Fennel flavors certain cordials and liqueurs.
Garlic, Chives, Leeks, Shallots, and Onions belong to the lily family. Young onions are called Scallions. Chives may be potted for indoor cultivation, giving fresh cuttings in winter.
Ginger (Z. Zinziber) is commonly cultivated for hot and pungent aromatic rootstock. Unscraped rootstock is known as black ginger. Scraped and peeled it is white ginger. The white is often candied or preserved. The dried rootstock is ground and used as a condiment.
Mace is the fibrous network which envelops the kernel of nutmeg.
Mango is a fruit grown in practically all tropical countries. Used as fresh fruit as well as the basis for most East Indian Chutneys. In popular usage, small green melons, burr gherkins, and peppers, stuffed and pickled, are called mangoes.
Marjoram is a very fragrant annual of the mint family. The dry powdered leaves are used for flavoring salads, soups, and stuffings and often sprinkled on roast pork. Marjoram was one of the chief ingredients in Queen Elizabeth’s perfume.
Mint. There are many varieties, all used for flavorings though spearmint is the variety most generally liked. The leaves are used either fresh or dried. Used to flavor pea soup, new potatoes, spinach, sauce for roast lamb, in beverages, mint jelly.