The Marshall republican., 1906-12-28

tirely cold. pour the extract into 5 bottle
without s,rairirg (allowing the vanilla
bean 70 remain IN the fluid add half
as much pure gain alcohol as there Is
water. and keep closely eorkcd.
Wherever II is impossible 90 set the
best grade OF vanilla beans, either Of the
following formulas had best be Used:
Two ounces Of vanilla beans. cat into
small pieces. placed in a w~ide-nceked jar
and covered with one pint OF pure grain
alcohol. Let stand closely covered for
two weeks, strain through filter paper
and Il Is ready for use.
The standard formula or the u. s.
Pharmacopeia Is: Hal Mound o! vanilla
beans cut small into n ir,9rt OF proof
spirit. Keep clo-cly co red for two
weeks, strain through filter 'aper, and u
: ready for rsc. This founs the hes!
,uality vended " iugPists and SOLD at
"Sorbiiant prices
When vanilla nayu s -csired for ice
cream or custards II is best TO use the
vanilla bean instead OF the extract. A
veIj small ricce ~ bean, OF say, IN inch
IN lenhiN nil 1aVo whole quart oil
ice cre..n " sloujO 81 added 20 the
cream Actor cookinp. Ths woody pari
Of the bear ean bt -tn,o"sC ssfore sery-
ing. The tiny olaek s.9l ''usCt W the
presence Of the vanilla SEED ar uoi Al
all Objectionable. as they arc 5rris.fncic
evidence that the trus vanilla bean apr
not the villaiaously rank tonka bean o,
other fake vnnil'ls have been uSon,
Fruit ilavorings, such as orange and
lemon. are even more easily accom-
plished than vanilla, stree they make use
Of the peel. which otherwise would b
thrown out.
To make orange ilayoring for cake:
or candies wash the oranges very clear
before peeling. Use a sharp knife anC
pare very thinly in order TO avoid tn
white or bitter portion Of the rind. TAX
the thin peel Of about six large oranges
or enough 10 weigh a quarter pound
cut fine, place in a white enamel or chin
bowl, cover with half pint cold water
place on back of coal range where II vii
heat very gradually, let stand about fou
hours, but do not let il come 10 a boil
Remove from stove, when cool place II
a bottle. add half a pint Of water AM
half pint OF sherry wine, The wine ma,
be omitted II preferred.
Lemon extract is made in almost ex
actiy the same way. To quarter poun,
| of thin lemon peel which has been hnel
minced add half pint cold water; brini
almost to the boiling point in an ename
or China bowl: let il stand to cool, strait
closely through eheesecloth and bottle
add n pint OF pure grain alcohol o
Peppermint Extract-This may b
half pint alcohol and half pint Rhine o
sherry wine.
made from fresh mint leaves CAREFUL
washed and stripped from the stems
then cut into shreds and covered wit
pure grain alcohol in proportion OF hal
pint OF alcohol and quarter pint Of waite
to quarter pound of the fresh min
leaves. Place in a well stoppered bottl
or jar, let stand two weeks, shaking Z
frequent intervals; this makes a del
cious havoring for after dinner mints @
TO favor meat sauces.
The druggists formula for mint es
tract is half an ounce Of oil OF pepper
mint to half a pint Of alcohol. To thi
add a handful of peppermint or parsle
leaves and let stand a week to coloi
Druggists sometimes use sap green I
color mint extract when fresh leaves ar
not obtainable.
Wintergreen extract is made by add
ing ounce of the true oil of winter
green to half pint of pure grain alcohc
and coloring with cochineal. Be carefr
to impress the druggist that you wan
true oil Of wintergreen, otherwise h
may substitute the synthetic oil OF win
tergreen, which is a coal tar product an
used in certain lotions and liniments 70
external application only, and is a dead
poison when taken into the stomach
Many confectioners use this syntheti
wiptergreen as havoring because Of III
great expense of the true oil OF Winter
green, which costs about thirty cents a
ounce.