There are many compound flavors which every
housekeeper should keep in her store closet, and use in
her cooking instead of supplying a single perennial
catsup on the table, such are curry, tabasco, tarragon
vinegar, mushroom catsup, poultry seasoning, etc.
Onion, celery, cheese, chocolate, coffee, meat ex-
tracts, each may have an important place in our list of
flavors.
Sugar is an important food and also must be looked
upon as a flavor, since it will often bring an insipid
vegetable up to its normal condition.
Common
Flavoring-
Material
Condiments
and Spices
Sugar
as Flavoring
132
PRINCIPLES OF COOKERY.
Blended
Flavors
Adding
Flavoring
Reasons
for the Use
Of Flavoring
French cooking excels in that blending of flavors
which produces an agreeable effect, though no one is
apparent.
The best results are usually reached when the flavor-
ing is combined with the food in the process of cook-
ing, but there are right and wrong ways of doing this.
If salt is put on the cut surface of a roast, juice will be
drawn out, but if sprinkled over the fat will gradually
flavor all. Whole herbs and spices, tied in a bit of
cheese cloth may be left to cook in a soup stock or
brown gravy until the desired flavor is attained and
then withdrawn, leaving the stock clear. Ground spices
would give a cloudy effect.
The use of flavors is economic, for thus inexpensive
foods are varied and made palatable. It is a part of
the art of cooking, since nowhere are greater skill
and intelligence required than in the distribution of
these elusive yet powerful substances, and by discrim-
ination in the use of condiments and spices our foods
may be made more healthful.
Buying
FOOD FOR THE DAY
In the preceding pages the most important foods,
their composition and preparation for the table have
been considered. Our study would be incomplete with-
out some reference to their best combination for the
daily meals that they may appeal to the palate and pro-
mote health without exceeding the bounds of mod-
erate incomes.
There are three important divisions in the prepara-
tion of food for a family, wise buying, good cooking, serving'
and careful serving. When buying foods the house-
keeper should know the sum available for feeding each
person for the day or week, she must note the season
of each food, and also adapt her choice to the climate
and weather. She must remember the individual
needs of each member of the household, depending
upon age, health, and occupation.
Tbe art of cookery finds its field between the . ; „
J Art of
choice of food and the serving of the cooked dishes at cookery
the table. As with other arts perfection can come
only through constant practice in manipulation, and
from continual adaptation of conditions to the desired
end. No formulas for combinations of foods can be
devised so complete that continuous care is not re-
quired in every step of the process.
m
134
PRINCIPLES OF COOKERY.
Cost of
Food
'Constants'
Few housekeepers have the time or take the trouble
to keep their accounts in such a way as to' know how
much it costs 'to feed each person in their charge for
a day, week, or month ; fewer still know anything of
the relative proportion of protein, fat, and carbo-
hydrate which is placed on the family table week by
week.
Page 52
Presented as published in 1910. 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
There are many compound flavors which every housekeeper should keep in her store closet, and use in her cooking instead of supplying a single perennial catsup on the table, such are curry, tabasco, tarragon vinegar, mushroom catsup, poultry seasoning, etc.
Onion, celery, cheese, chocolate, coffee, meat extracts, each may have an important place in our list of flavors.
Sugar is an important food and also must be looked upon as a flavor, since it will often bring an insipid vegetable up to its normal condition.
Common Flavoring- Material
Condiments and Spices
Sugar
as Flavoring
Blended Flavors
Adding Flavoring
Reasons
for the Use
Of Flavoring
French cooking excels in that blending of flavors which produces an agreeable effect, though no one is apparent.
The best results are usually reached when the flavoring is combined with the food in the process of cooking, but there are right and wrong ways of doing this. If salt is put on the cut surface of a roast, juice will be drawn out, but if sprinkled over the fat will gradually flavor all. Whole herbs and spices, tied in a bit of cheese cloth may be left to cook in a soup stock or brown gravy until the desired flavor is attained and then withdrawn, leaving the stock clear. Ground spices would give a cloudy effect.
The use of flavors is economic, for thus inexpensive foods are varied and made palatable. It is a part of the art of cooking, since nowhere are greater skill and intelligence required than in the distribution of these elusive yet powerful substances, and by discrimination in the use of condiments and spices our foods may be made more healthful.
Buying
FOOD FOR THE DAY
In the preceding pages the most important foods, their composition and preparation for the table have been considered. Our study would be incomplete without some reference to their best combination for the daily meals that they may appeal to the palate and promote health without exceeding the bounds of moderate incomes.
There are three important divisions in the preparation of food for a family, wise buying, good cooking, serving' and careful serving. When buying foods the housekeeper should know the sum available for feeding each person for the day or week, she must note the season of each food, and also adapt her choice to the climate and weather. She must remember the individual needs of each member of the household, depending upon age, health, and occupation.
The art of cookery finds its field between the
Art of
choice of food and the serving of the cooked dishes at cookery the table. As with other arts perfection can come only through constant practice in manipulation, and from continual adaptation of conditions to the desired end. No formulas for combinations of foods can be devised so complete that continuous care is not required in every step of the process.
m
Cost of Food
'Constants'
Few housekeepers have the time or take the trouble to keep their accounts in such a way as to' know how much it costs 'to feed each person in their charge for a day, week, or month ; fewer still know anything of the relative proportion of protein, fat, and carbohydrate which is placed on the family table week by week.