Mustard. Both white and black mustard are widely culti-
vated for their seed. Ground seeds are often mixed with turmeric
for seasonings. French mustard is prepared by the addition of
salt and vinegar. German mustard is prepared with Rhine wine
. or tarragon vinegar, spices, salt, etc. The addition of sugar to a
prepared mustard is liked by many.
Nasturtium belongs to the cress family. Leaf, flower, stems,
and seeds may be used. Add chopped fresh leaves, stem, and
flower to a green salad. Chop and add to potted meat for sand-
wich filling. Pickled seeds equal capers in flavor.
Nutmeg is the kernel of fruit of Myristica fragrans, a tree
grown in the Banda Islands.
Onion Seed is used to flavor soups, stews, and meat dishes.
Parsley is a biennial herb; may be potted for winter use.
Paprika is the dried ripened fruit of Capsicum annuinum, mildly
pungent when dry, ground and used as condiment.
Peppercorns are the dried berries of Piper nigrem grown in the
West Indies.
Pepper is made from ground peppercorns. Black pepper is
made from the whole berry; white pepper has the outer bark
removed. Pepper freshly ground in a small mill has freshness
and sparkle not found in commercial powdered pepper. Heat
deteriorates pepper; therefore, do not keep on shelf on stove.
Cayenne Pepper is the powdered pod of Capsicum grown on
the eastern coast of Africa and Zanzibar.
Pimento or allspice tree grows in Jamaica. The dried berry
is commonly called Allspice and is used as a condiment. The
fruit is preserved and sold as Pimento or the Spanish spelling,
Pimiento.
Poppy Seed is used to garnish and flavor rolls, cookies; also
ground, pressed, and used for salad oil.
Rosemary is a half hardy, evergreen plant. The leaves, flowers,
and tender part of stems are used for garnishing and flavoring
stews, fish, sauces, etc.
Sage is a half shrubby perennial mint with grayish green pun-
gent and aromatic foliage. When dried, it is used in stuffings
and seasonings for meat.
EQUIPMENT AND METHODS 35
Salt, known chemically as sodium chloride, occurs abundantly
in nature. Use undiluted. Add during cooking process, not
afterwards.
Savory (summer) is an annual mint, native of Europe, but
now grown widely. Used fresh or dried for seasoning salads,
sauces and dressings, in croquettes and stews.
Sesame Seed is used to flavor rolls and cookies.
Shoyu Sauce or Soy Sauce is a Chinese or Japanese liquid
sauce made from fermented soy beans.
Sugar is used sparingly in meat dishes and vegetable cookery
as a condiment.
Tabasco is a highly seasoned condiment sauce made with cay-
enne peppers.
Tarragon is a perennial herb whose fresh or dried leaves are
used to flavor salads, vinegar, pickles.
Thyme is an easily grown perennial herb used both fresh and
dried to flavor beef loaf, pickles, oyster soup, stews, turkey and
goose, etc.
Turmeric is an East Indian plant grown for aromatic root
stock which when ground is used as a condiment. Forms a basis
and gives the yellow color to curry powder.
Watercress is a pungent member of the cress family which
grows in a fresh-water stream. Used as a garnish, to flavor salads,
sandwiches, and cold meat platters.
Worcestershire Sauce is a strong-flavored sauce used to flavor
meat dishes, rarebits, etc.
CHAPTER 3
BEVERAGES
TEA
All tea is grown from one species of shrub, Thea, the leaves of
which constitute the tea of commerce. Climate, elevation, soil,
cultivation, and care in picking and curing are all instrumental in
producing teas of different flavors. The principal types of tea are:
Black ‘Tea, made from leaves which have been allowed to fer-
ment before curing. Some familiar black teas are Oolong, Formosa,
English Breakfast, Orange Pekoe, and Flowery Pekoe.
Green Tea, made from unfermented leaves artificially colored.
Some familiar green teas are Hyson, Japan, and Gunpowder.
To Make Tea ✪ To Make Tea
Page 15 · 1 recipe record on this page
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
Mustard. Both white and black mustard are widely cultivated for their seed. Ground seeds are often mixed with turmeric for seasonings. French mustard is prepared by the addition of salt and vinegar. German mustard is prepared with Rhine wine . or tarragon vinegar, spices, salt, etc. The addition of sugar to a prepared mustard is liked by many.
Nasturtium belongs to the cress family. Leaf, flower, stems, and seeds may be used. Add chopped fresh leaves, stem, and flower to a green salad. Chop and add to potted meat for sandwich filling. Pickled seeds equal capers in flavor.
Nutmeg is the kernel of fruit of Myristica fragrans, a tree grown in the Banda Islands.
Onion Seed is used to flavor soups, stews, and meat dishes.
Parsley is a biennial herb; may be potted for winter use.
Paprika is the dried ripened fruit of Capsicum annuinum, mildly pungent when dry, ground and used as condiment.
Peppercorns are the dried berries of Piper nigrum grown in the West Indies.
Pepper is made from ground peppercorns. Black pepper is made from the whole berry; white pepper has the outer bark removed. Pepper freshly ground in a small mill has freshness and sparkle not found in commercial powdered pepper. Heat deteriorates pepper; therefore, do not keep on shelf on stove.
Cayenne Pepper is the powdered pod of Capsicum grown on the eastern coast of Africa and Zanzibar.
Pimento or allspice tree grows in Jamaica. The dried berry is commonly called Allspice and is used as a condiment. The fruit is preserved and sold as Pimento or the Spanish spelling, Pimiento.
Poppy Seed is used to garnish and flavor rolls, cookies; also ground, pressed, and used for salad oil.
Rosemary is a half hardy, evergreen plant. The leaves, flowers, and tender part of stems are used for garnishing and flavoring stews, fish, sauces, etc.
Sage is a half shrubby perennial mint with grayish green pungent and aromatic foliage. When dried, it is used in stuffings and seasonings for meat.
Salt, known chemically as sodium chloride, occurs abundantly in nature. Use undiluted. Add during cooking process, not afterwards.
Savory (summer) is an annual mint, native of Europe, but now grown widely. Used fresh or dried for seasoning salads, sauces and dressings, in croquettes and stews.
Sesame Seed is used to flavor rolls and cookies.
Shoyu Sauce or Soy Sauce is a Chinese or Japanese liquid sauce made from fermented soy beans.
Sugar is used sparingly in meat dishes and vegetable cookery as a condiment.
Tabasco is a highly seasoned condiment sauce made with cayenne peppers.
Tarragon is a perennial herb whose fresh or dried leaves are used to flavor salads, vinegar, pickles.
Thyme is an easily grown perennial herb used both fresh and dried to flavor beef loaf, pickles, oyster soup, stews, turkey and goose, etc.
Turmeric is an East Indian plant grown for aromatic root stock which when ground is used as a condiment. Forms a basis and gives the yellow color to curry powder.
Watercress is a pungent member of the cress family which grows in a fresh-water stream. Used as a garnish, to flavor salads, sandwiches, and cold meat platters.
Worcestershire Sauce is a strong-flavored sauce used to flavor meat dishes, rarebits, etc.
TEA
All tea is grown from one species of shrub, Thea, the leaves of which constitute the tea of commerce. Climate, elevation, soil, cultivation, and care in picking and curing are all instrumental in producing teas of different flavors. The principal types of tea are:
Black ‘Tea, made from leaves which have been allowed to ferment before curing. Some familiar black teas are Oolong, Formosa, English Breakfast, Orange Pekoe, and Flowery Pekoe.
Green Tea, made from unfermented leaves artificially colored. Some familiar green teas are Hyson, Japan, and Gunpowder.
To Make Tea
Records on this page
To Make Tea