Twenty lessons in domestic science

TABASCO SAUCE is made from the very hot bird pepper. PIMIENTOES: One canned variety of red pepper is marketed under the name of pimientoes. These are not at all hot, but have a distinctive flavor. The small sized can is sufficient for an average family for as long as they will keep, or they may be removed to a glass and covered with vinegar. GINGER is the root of a plant native to Southern Asia. Jamaica ginger is the best variety. The very young roots are scraped, boiled in a syrup until very clear and sold as candied or crystallized ginger. In the green condition or crystallized, ginger is used to flavor the insipid fruits. CLOVES are an unexpanded flower bud dried. In purchasing cloves select those rich in oil and of a dark color. Cloves very pungent must be used sparingly. ALLSPICE (Pimento) consists of the berry of a tropical shrub. On account of similarity in flavor to that of a mixture of cinnamon, nutmeg and cloves, it is called "allspice." Domestic Science LESSON No. 16 CINNAMON is the most generally used and popular of the spices. The best cinnamon comes from Ceylon. It is the bark of a tree of the laurel family, the same family that gives us in the temperate climate such plants as the sassafras and spice bush. True cinnamon is of splintery fibrous quality and is sweet and spicy, retaining its flavor long in the mouth. CASSIA is a species of cinnamon and is often sold under the latter name. CARAWAY, CORIANDER, POPPY SEED, CUMIN SEED, FENNEL and DILL are used by the Germans as flavorings for cakes, and breads, and are also greatly prized by the Orientals. CUMIN SEEDS are the chosen flavor for Dutch cheese. CARDAMON SEEDS are used as seasoning for meats, breads and cakes. The seeds are enclosed in a white pod and must be crushed or ground when used in breads and cakes. NUTMEGS are the seed kernel of a fruit which resembles a peach. The short round nutmegs are better than the long ones, which are rather dry. The tree from which they are gathered is a native of the East India Isjands and is cultivated in India and Central America. The best nutmegs, the Penang, ^re the shape of damson plums about an inch in length and are called Queen nutmegs. They average about seven to an ounce. The small pointed nutmegs, known as wild nutmegs, are of inferior quality and lack the oil and fragrance of the Queen nutmeg. MACE is the seed coat of the nutmeg, and like it, has an essential oil. It comes whole or ground and is more pungent than the nutmeg. Its quality depends greatly upon the kernel from which it is gathered. That from the Queen nutmeg being the best. MUSTARD is composed of both white and black mustard seeds. The black seeds contain an acrid substance which, when distilled with water changes into a pungent essential oil. The bright yellow mustard is usually colored with tumeric. INDIAN CURRY POWDER is not as popular as it should be. It can be procured, bottled, for use, better than it can be put up. Not many understand that to bring out the essential flavor the curry powder should first be sauted in oil or butter. % pound each of coriander seed and % ounce of cardamon seed tumeric 1 ounce each of Jamaica ginger 1 ounce each of cumin seed and and allspice fennel seed 10 bay leaves