Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 13

Steep peach leaves in water for almond flavor.

Finely-ground coriander seed is a delightful and not unwholesome flavoring. It is cheaper to buy the seed by the pound. A half pound will go a long way. Do not grind too much at a time.

Ground anise seed in minute quantities is unequaled for some things, but is disagreeable when used too liberally.

For sweet dishes to be flavored with lemon or orange, score the rind of the fruit lightly with a sharp-tined fork. Drop the scored fruit into the measured sugar and rub it well with the sugar.

Another way of obtaining the flavor, also of grape fruit, is to pour boiling water over the thinly-pared yellow rind and when cold, strain. For salads, let that thin rind stand in the lemon or other fruit juices for a time and then remove.

When obliged to use lemon or orange extracts, use only a few drops instead of the teaspoonful of the average recipe.

Rose is another of the delightful flavors to be used sparingly.

To flavor with cocoanut, when the fibre is not desired, steep (do not boil) the cocoanut in milk for 15–20 m., then strain it out.