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.”