Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 14

To flavor lemon juice for cooked or uncooked dressings, take to each three tablespns. of lemon juice and one of water, a slice of onion, a bay leaf, and ¼ teaspn. of celery seed or 1 tablespn. of chopped celery leaves. Boil a moment, then cool and strain. Tarragon and chives may be used for the flavorings. Onion, bay leaf, thyme, a trifle of garlic if liked, and a few thin yellow-slices of orange peel make another combination.

The salad dish is sometimes rubbed with the cut surface of a clove of garlic or a slice of onion, or onion may be chopped or grated. Crushed celery seed is liked by some in salad dressings. Spearmint is very refreshing. Delicate tender sassafras leaves may be used in fruit and nut meat salads.

Shredded fresh mint combines well with orange or grape fruit or with currant juice; tarragon with red raspberries and currants, and basil with peaches.

In closing the subject of flavorings, I quote the words of a lady visitor after sampling some of the dishes prepared by a class in cookery:

“Any one can give a taste to foods by adding condiments and flavorings, but to develop the flavors of the foods themselves is an art.”