Cameron County press. [volume] (Emporium, Cameron County, Pa.) 1866-1922, 1907-01-10

TREY cold, pour the extract into bottle
without straining (alowing the vanilla
bean to remain in the huid) add half
as much pure grain alcohol as there is
water, and keep closely corked.
| Wherever it is impossible to get the
best grade of vanilla beans, either OF the
| following formulas had best be used
Two ounces of vanilla beans, cut into
small pieces, placed in wide-necked jar
and covered with one pint Of pure grain
alcohol. Let stand closely covered for
two weeks, strain through filter paper
and it is ready for use.
| The standard formula of the u. S
| Pharmacopaia is: Half pound of vanilla
heans cut small into one quart of proof
spirit. Keep closely covered for two
weeks, strain through filter paper. and it
is ready for use. This forms the best
quality vended by druggists and sold at
eXorbitant prices.
When vanilla flavor is desired for ice
cream or custards it is best to use the
vanilla bean instead of the extract. A
very small piece of bean, of say. an inch
in length, will flavor a whole quart of
ice cream. 1t should be added to the
cream before cooking. The woody part
of the bean can be removed before serv-
ing. The tiny black spots caused by the
presence of the vanilla seeds are not at
all Objectionable, as they are prima-facie
evidence that the true vanilla bean and
not the villainously rank tonka bean or
other fake vanllas have been used.
Fruit tiavorings, such as orange and
lemon, are even more easily accom-
pished than vanilla, since they make use
of the peel, which otherwise would be
thrown out.
To make orange favoring for cakes
or candies wash the oranges very clean
before peeing. Use a sharp knife and
white or bitter portion of the rind. Take
the thin peel of about six large oranges,
or enough to weigh a quarter pound,
cut fine, place in white enamel or china
bowl, cover with half pint cold water,
place on back of coal range where it will
heat very gradually, let stand about four
hours, but do not let it come to a boil
Remove from stove, when cool place in
bottle, add half pint of water and
half pint of sherry wine. The wine may
be omitted if preferred.
Lemon extract is made in almost ex-
actly the same way. To quarter pound
of thin lemon peel which has been finely
minced add half pint cold water; bring
almost to the boiling point in an enamel
or China bowl; let it stand to cool. strain
closely through cheesecloth and bottle;
add one pint of pure grain alcohol or
Peppermint Extract-This may be
half pint alcohol and half pint Rhine or
sherry wine
made from fresh mint leaves carefully
washed and stripped from the stems,
then cut into shreds and covered with
pure grain alcohol in proportion of half
pint OF alcohol and quarter pint of water
to quarter pound of the fresh mint
leaves. Place in well stoppered bottle
or jar, let stand two weeks, shaking at
frequent intervals; this makes a deli
cious tlavoring for after dinner mints or !
to flavor meat sauces.
The druggists formula for mint ex-
tract IS half an ounce Of oil of pepper /
mint to half 4 pint OF alcohol. To this .
add handful Of peppermint or parsley |
leaves and let stand week to color.
Druggists sometimes use sap green to
color mint extract when fresh leaves are
not obtainable
Nlntergreen extract is made by add
ing one ounce of the true oil of winter
green to half pint of pure grain alcohol
and coloring with cochineal Be careful
o impress the druggist that you want
rue oil Of winterereen, otherwise he
nay substitute the synthetic oil of win
ergrcen, which IS a coal tar product and
,sed in certain lotions and liniments for
.Xternal application only. and is deadly
POISON when taken into the stomach.
Many confectioners use this synthetic
as flavoring because of the
-reat expense Of the true oil of winter
reen, which costs about thirty cents an
unCe.