Читать книгу The Boston cooking-school cook book онлайн

30 страница из 121

Black pepper

White pepper

Cayenne pepper

Mustard

Ginger

Cinnamon

Clove

Pimento

Nutmeg

Mace.

Vinegar

Capers

Horseradish

ssss1

Many flavoring extracts are on the market. Examples: almond, vanilla, lemon, orange, peach, and rose. These are made from the flower, fruit, or seed from which they are named. Strawberry, pineapple, and banana extracts are manufactured from chemicals.

A group of kitchen utensils.—Page ssss1.

Measuring cups and teaspoons and tablespoons illustrating the measuring of dry ingredients, butter, and liquids.—Page ssss1.

The Whipping of heavy and thin Cream.—Page 425.

ssss1

Cookery is the art of preparing food for the nourishment of the body.

Prehistoric man may have lived on uncooked foods, but there are no savage races to-day who do not practise cookery in some way, however crude. Progress in civilization has been accompanied by progress in cookery.

Much time has been given in the last few years to the study of foods, their necessary proportions, and manner of cooking them. Educators have been shown by scientists that this knowledge should be disseminated; as a result, “Cookery” is found in the curriculum of public schools of many of our towns and cities.