new recipe is not required, only the necessary changes in time of cooking which would result when a mass was divided into several portions. Moulds in which a food is to be cooked should be greased, but rinsed with cold water when the food is only to be cooled in them. Scales and measures are lacking in many kitchens and accurate work is impossible without them. The Weighing SALMON LOAF. average kitchen need not be furnished with many special utensils, but there should be a full supply of "general purpose" articles of the best grade of mate- rial and finish. The utensils should be adapted to the size of the family and to the physical ability of those who are to use them. The saying of human life and energy is more to be considered than the durability of imple- ments. Preparation Right Heat Common Salt FLAVOR The art of cooking- shows us many ways of develop- ing- the appetizing flavor of foods. First, by the removal of whatever might produce bad flavors, such portions as skin and tainted bits of meat, decayed parts of vegetables, and over brown portions of bread and cake. Second, by the right application of heat and moisture to bring out the natural flavors in each food. The steeping of tea instead of boiling, the browning of the coffee berry and cocoa bean before they are ground, the flavor developed by long cooking in cases like the baking of beans and steaming of puddings and brown bread. Sometimes a portion of the nutritive value is sacrificed to flavor, as in the browning of the outer surface of the steak or roast. Third, by the use of many additional flavoring ma- terials to intensify natural flavors to supply deficiencies and to produce variety. Salt is useful as a preservative, seems to supply a need in the human system and therefore is an agreea- ble addition, but it also serves to bring out natural flavors. As an illustration of this power, taste of a meat or chicken broth that is unsalted, and again after salting, when the flavor of the meat will be much more apparent. For this purpose salt is often eaten with fruits, is added in minute quantities to lemon and other jellies made with gelatine, to custards, ice creams, and often even to coffee. 130 FLAVOR. 131 Lemon juice is also an aid in extending other flavor and is acceptable with many foods, especially fish. Salt, pepper, lemon, and onion are the extent of the flavors used in some households, and food need not be insipid if no others are tried, but it is wiser to make occasional use of the long list of condiments and spices. The distinction as usually made is that the condi- ments pepper, mustard, etc., are used with meats, while spices, cloves, ginger, cinnamon, nutmeg, etc., are associated with fruits and sweets, but this classi- fication has exceptions. Spices are neglected nowa- days and it often seems as if people hardly were ac- quainted with any other flavor for dessert dishes than vanilla. The list of flavoring herbs is a long one, run- ning through sage, thyme, majoram, summer savory, bay leaves, tarragon and parsley, which are used dry or fresh, to the green mint, cress, and salad plants which are condimental rather than nutritive.

AI-modernized reading of the original text

new recipe is not required, only the necessary changes in time of cooking which would result when a mass was divided into several portions. Moulds in which a food is to be cooked should be greased, but rinsed with cold water when the food is only to be cooled in them. Scales and measures are lacking in many kitchens and accurate work is impossible without them. The Weighing SALMON LOAF. average kitchen need not be furnished with many special utensils, but there should be a full supply of "general purpose" articles of the best grade of material and finish. The utensils should be adapted to the size of the family and to the physical ability of those who are to use them. The saying of human life and energy is more to be considered than the durability of implements. Preparation Right Heat Common Salt FLAVOR The art of cooking- shows us many ways of developing- the appetizing flavor of foods. First, by the removal of whatever might produce bad flavors, such portions as skin and tainted bits of meat, decayed parts of vegetables, and over brown portions of bread and cake. Second, by the right application of heat and moisture to bring out the natural flavors in each food. The steeping of tea instead of boiling, the browning of the coffee berry and cocoa bean before they are ground, the flavor developed by long cooking in cases like the baking of beans and steaming of puddings and brown bread. Sometimes a portion of the nutritive value is sacrificed to flavor, as in the browning of the outer surface of the steak or roast. Third, by the use of many additional flavoring materials to intensify natural flavors to supply deficiencies and to produce variety. Salt is useful as a preservative, seems to supply a need in the human system and therefore is an agreeable addition, but it also serves to bring out natural flavors. As an illustration of this power, taste of a meat or chicken broth that is unsalted, and again after salting, when the flavor of the meat will be much more apparent. For this purpose salt is often eaten with fruits, is added in minute quantities to lemon and other jellies made with gelatine, to custards, ice creams, and often even to coffee. FLAVOR. Lemon juice is also an aid in extending other flavor and is acceptable with many foods, especially fish. Salt, pepper, lemon, and onion are the extent of the flavors used in some households, and food need not be insipid if no others are tried, but it is wiser to make occasional use of the long list of condiments and spices. The distinction as usually made is that the condiments pepper, mustard, etc., are used with meats, while spices, cloves, ginger, cinnamon, nutmeg, etc., are associated with fruits and sweets, but this classification has exceptions. Spices are neglected nowadays and it often seems as if people hardly were acquainted with any other flavor for dessert dishes than vanilla. The list of flavoring herbs is a long one, running through sage, thyme, majoram, summer savory, bay leaves, tarragon and parsley, which are used dry or fresh, to the green mint, cress, and salad plants which are condimental rather than nutritive.

Principles of cookery