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Mary Elizabeth Green
Condiments, Spices and Flavors
Published by Good Press, 2021
EAN 4066338066169
Table of Contents
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PREFACE
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In this pamphlet no attempt has been made to give specific directions as to the uses of spices and condiments. It must be borne in mind that their usage results neither from the demands of fashion nor of a vitiated sense of taste, but from their own germicidal and preservative qualities. From the spiced and perfumed mummies of the Pharaohs to the spiced apple and pickled pear of our own store-rooms, the same reason for the use of spices exists—their antiseptic qualities. A short account of the divers kinds and qualities of these excellent substances may lead, it is hoped, to a more intelligent use of them in cookery. Nothing has been said about adulteration, for, while most of the adulterants of spices are harmless, still, fraud lies in the fact that the buyer pays a high price for an article part of which is worthless. As every housewife cannot be her own chemist, her safeguard lies in buying only of reliable spice houses.