If we heed the injunction of the wise man to eat for strength and not
for drunkenness, we will exclude the burning, irritating condiments
from our dietary, since they by causing a feverish state of the system
and creating “a thirst which water cannot quench,” are among the
greatest causes of inebriety.
When our sense of taste is not benumbed or destroyed by harmful
accompaniments we are in a condition to keenly enjoy the thousands of
fine, delicate flavors that our loving Father has placed in wholesome
foods.
Among the stronger flavors for those who do not at once enjoy the
delicate ones, we have sage, savory, thyme, marjoram, rosemary, bay
leaf, garlic, onion, chives and leeks.
Then come celery salt and seed, leaves and stalks; lemon thyme,
shallots, spearmint, parsley, basil and tarragon.
The flavors of carrots, turnips, cabbage and spinach have their place.
The small leaf buds of sassafras may be dried and ground for soups and
stews.
Celery leaves dried with gentle heat make excellent flavorings. They
may be powdered by rubbing through a wire strainer the same as leaf
sage.
Crush stalks of celery and let them stand in the soup or sauce to be
flavored for 15 m., then remove them.
For a fresh positive onion flavor, let slices of onion stand in the
food for 5 or 10 m.
The flavor of garlic is usually obtained by rubbing the dish in which
the food is to be served or the spoon with which it is stirred with the
cut surface of one of the cloves or sections. Slice it and crush it
with salt when using it in cooked foods. One clove will flavor a large
quantity.
Use bay leaf in the proportion of one large leaf to a quart of liquid.
As far as possible raise your own herbs. If in no other way, plant them
in pots and boxes in the house. Somewhere I have seen the suggestion of
planting parsley in holes in the sides of a barrel which has been sawed
in two, and such plants as sage, thyme, mint, basil and tarragon in the
top.
Gather herbs before flowering, dry in the shade, tie in paper sacks and
hang in a dry place. Powder only a small quantity at a time and keep in
close covered small jars. Fresh herbs, especially mint and tarragon,
when obtainable, are far superior to dry ones.
The fact that raising any oil to a temperature high enough to brown it,
decomposes it and produces a poisonous acid--a powerful irritant--is
one of the best known to science.
Flour is rendered more digestible by browning and when combined with
cream, oil or butter, gives the browned oil flavor without the poison.
To prepare browned flour, sift _bread_ flour into a broad flat pan, let
it stand in a warm oven, stirring occasionally, until thoroughly dry,
then gradually increase the heat of the oven, stirring often, until the
desired degree of brownness is reached.
A delicate cream color, so light that you would hardly know there was
any color except by comparing it with flour that had not been in the
oven, gives a delightfully meaty flavor to some gravies and sauces. A
light or medium brown is convenient to have at times, but the one most
useful is the dark chestnut brown. The darker it is the longer it will
last, as less of it will be required for flavoring.
To obtain this color a very high degree of heat will be required at the
last, with almost constant stirring. As this dark flour lasts so long
(I seldom make it more than once in a year for a large family), it pays
to give it the necessary attention at every stage. Do not try to hurry
it. If you begin browning it before it is thoroughly dry, it will burn.
When done, sift and keep in close covered can or jar.
The lightest shade (which for convenience we call No. 1, and the
others No. 2 and 3) should be prepared oftener as it becomes stale by
standing. No. 3 will keep indefinitely. It is used for flavoring only
as it will not thicken. Where consistency is desired, combine it with
unbrowned flour. No. 1 will thicken nearly as much as though it had not
been in the oven, and No. 2 a little.
When no number is given in recipes calling for browned flour, No. 3 is
understood.
Browned flour, onion and a small quantity of tomato (not enough to
give a tomato taste) combined, form the basis of meaty flavors in foods.
To these, add sometimes a bay leaf, a very little sage and a trifle of
thyme. Again, add bay leaf, grated or chopped carrot and a very few
celery tops, dried or fresh.
Garlic combines well with either of these combinations, and powdered or
soaked dried mushrooms are a delightful addition.
Butter (oil or part oil) and a little onion with parsley seem something
like chicken.
Juniper berries are thought to give the flavor of game. Not more than a
teaspoonful of crushed berries should be used to the quart of stew.
Combine flavors so that no one is prominent but the whole combination
pleasing.
Use herbs and all strong flavorings sparingly. One colored cook of
experience expressed it when she said, “I put in just a trifle of sage,
not enough to make it vulgar.”
Withal, have a variety; do not use the same flavors day after day.
=Brown Onion Flavor=
For sauces, soups and croquettes.
Cook together sliced onions, browned flour and oil with salt and water
until onions are tender; strain, keep in cool place.