The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1894-09-30
FOR FEMININE rAsTE.
Matters Domestic and Aesthetic of
Which Women Like 10 Read

which Women Like To Read.
The great success Of fine cookery OF all
kinds consists in the delicate and careful
use or seasonings, in the mingling of
tastes well Joined. A generation ago almost
the only favoring known to temperance
people In sweet cookery were vanilla,
lemon, nutmeg, bitter almonds and cinna-
mon- To-day. says a writer on cookery.
there are many dainty new havorings and
the coarser spices are little used in deli
cate cookery, but are reserved for rich
buildings and for savory dishes of meats
and other places where they more properly
belong. The juice Of various fruits, coffee
and tea and caramel have been added in
the last dozen years TO our list of havors.
Vanilla remains in use, as it has been for
over a hundred years, but there is con-
siderable doubt If the vanilla trade of to-
day is quite equal to the genuine bean of
that tropical parasite from which our
great deal of the vanilla of trade is made
from the coarse tonka bean.
Even those dainty custards which were
favored with fresh peach leaves had a
certain delicacy which we miss from the
custard favored with bitter almond ex-
tract. 1t may be a comfort to those
who use the bitter almond extract that
physicians have quite generally condemned
the peach leaf on account of the presence
of prussic acid in the green leaf. This
acid, however, is so very, very volatile.
and SO easily expelled by a slight heat,
that 1t seems impossible that any danger
may Turk in peach leaves that have been
thoroughly boiled. The root from which
tapioea is made is so much more heavily
impregnated with prussic acid that ten
drops will kill an able-bodied man in
twenty-six minutes. and it is actually used
as a means of public execution by some
Indians of South America. Tapioca Is only
the pulp of the root from which this dead
~ juice is squeezed out by the hand. Even
the poisonous juice itself is saved and
boiled when the prussic acid is expelled.
and from this juice is made the popular
beer of the country. Yet no one doubts
substances in use in our kitchens.
Lemon havoring is not SO much used now
as 1t once was. There is always something
of popular fancy in this matter, and lemon
is Just out of fashion. though it will always
remain a delicious and refreshing flavor
for ice-creams and cold desserts. 1t is not
The best lemon favoring is that made from
bits of the yellow peel boiled in milk. A
market, but. like vanilla essence, must be
of the best kind. and 1t must be confessed
that the essences are easier to use than
A favoring of coffee is one Of the most
delicious OF the new fiavorings. 1t may
be used in custards. ice creams. the icing
Of cake, and in many other cold desserts.
A charlotte russo favored with coffee is
especially nice. To flavor a quart of Gus
tard take two heaping tablespoonfuls of
Mocha coffee. ground quite fine and meas
ured after grindins. If possible, the coffee
should have been Drowned and ground the
day it is used. Pour the quart of milk of
which the custard is to be made boiling
hot over the coffee. beat the whole thor
oughly for two or three minutes over the
fro Than annv II from thu Cfnyn nx-nr
ii and let 1t stand where Ii will gradually
cool and the favoring of the coffee will be
infused through the milk. Then strain it.
This gives a very delicate delicious flavor
of coffee, and Is strong enough to flavor a
quart of ice-cream, in which case a mixture
Of half cream and half milk must be poured
over the coffee. To make a coffee essence
for f1avoring icings and other dishes that
cannot be favored by infusion. take two
heaping tablespoonfuIs of good Mocha
coffee. ground and roasted fresh. Pour
over it a cup of cold water. Let 1t reduce
over the fire until there remain but four
tablespoonfuls. when it is strained. Use
about one tablespoonful OF this to flavor
the icing of one good-sized cake. or a
teaspoonful if you like the flavor very
delicate.