Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-03-02
WILSON TELLS
OF USES OF VANILLA
c;,e, Some Delicious Recipes
n Which This FlaUoring
Is Best Used
=, MRS. NJ, 4. WILSON

s | thc word vanilla, YET rev Kho"
.,ch concerning this splendid fiavorin'
s.,ond its name and its superior
s.,orins quality. The origin. the man
=. AZ It's cultivation and the process
4 a manufacture necessary to prepare II
., - the market are indeed interesting.
= The grandmother of long ago knew
..,hins OF tho vanilla flavoring sas W.
,,ov it today, yet she produced
..,.rd,d vanilla flavor through the ust
ths vanilla bean itself. This method
- ssdsv ~ would not only be expensive, but
~snid also require time.
Vanilla is obtained from the vanilla
Nan. which is long black bean re-
ssmbiing In shape the improved species
n strins beans, known as the kentucky
sonders, growing from six to twelve
,sches in length, fat, about half ar
;seh thick, and very glossy. OF black
S,ownish color. The bean is filled
-ith a brown fragrant pulp, containing
N: seeds, which are fat and quite
MACK.
The word vanilla is Spanish and is
A.ived from the word vayDilla. mean
81 little pod. The home Of the vanilla
IN Ia Mexico, the land Of the Aztecs.
~ho are a superior race Of Indians, in
ksbiting Mexico when America was
S6coyered. They built large cities, bad
Sred homes, good laws and drilled
armies Of fighting men. Tho Aztecs used
~ vanilla for favoring their choco-
iste, Cortez, through his conquering
NsIieo. brought the vanilla bean to the
Snsnish who were delighted with its de-.
Hshtful delicate flavor. Quantities OF
"a bean we're then shipped to Europe
ana vanilla favOring soon became the
faahionable food flavor.
Al the end Of the seventeenth CEN
nry the fad for favoring with the
vanilla became so great that 1t was IL
sreat demand for flavoring the smoking
tobacco. as we'll as the chocolate ana
other dishes. Vanilla is today. cult.
waited in nearly all tropical and semi
tropical countries, and Is comparatively
Iessy to grow. Large quantities OF the
best vanilla still come from the slopes OF
Cordilleras, northwest Of Vera Cruz. In
Mexico. n large part of the vanilla
crows wild, but these beans are smaller
and less aromatic than the cultivated
bean; the vine Is a perennial climber,
with long, smooth. green stems, nu-
nerous branches and broad leaves. It
rows abundantly in moist shady
forests, climbing trees, clinging about
the trunks of the trees. throwing out
einging aerial roots and is believed to
be a member Of the orchid {amily.
The flowers are large greenish white.
shading to faint pink. having spike
like petals and delicious perfume. .
The plant produces fruit in the third
year of its growth, and will continue
producing for about thirty or more sea-
sons. Toward the end Of March, in the
third year Of their growth, the pods
will arrive at their full size. They are
as thick as your finger. smooth, fleshy
and quite plump. Six months after. the
pods are ready to harvest; gathered
Just as soon as they begin to turn yel-
low at one end, they then crack open
slightly when pinched.
The harvesting of the vanilla bean
extends over period OF three months,
harvesting from day to day.. as the
beans reach the, desired maturity. II
permitted to become over ripe the bean
splits in the drying process, while an
under. ripe bean would produce inferior
color and fragrance.
The Mexican process of curing the
vanilla bean requires great care and
much time, but produces the finest va
rety. The pods are dried by expos
ing the bean to the rays Of the sun, or
BY gentle artificial heat, alternately
leaving them uncovered, and then
wrapping in woolen blankets to sweat.
Avfn hay al tp,n
will develop the delicate aroma. which
10 stored in the inner lining Of the pod.
and in the pulpy flesh, which contains
the seeds.
The sweating brings to the surface of
the pod perfumed natural oil. which Is
used In softening the bean during the
process of curing.
This process consists Of drawing the
bean through the hand, this natural oil
being worked back into the bean so that
It becomes plablc and soft thus the
bean can be bent without breaking.
They are then tied in bundles OF uni
form length and are now ready for the
market.
The effect of the vanilla is pleasant,
stimulating and cxhilarating. The Span
ish and Mcxicans claim that vanilla In
ereases the muscular energy and helps
% digest the starchy and fatty foods.
IN the seventeenth century it was COM
mon and popular belief that the vanilla
was remedy for many ills. but this
vas round later, upon investigation, to
Oe false. Since that time it has been
used for fiavoring and also in the
mammutacturc an Of certain perfumes only.
Inc essential flavoring element in the
cSan,i sHn.ia bean Is the vanillin, and the
cnemist can manufacture an inferior
MuciH from substitutes; vanilla is uni
'erAily acknowledged TO be a pleasing
sng satisfying food flavor for daily use
s"u u Is natural that the housewife |
,s uss'reS to obtain the best grade for her
sse lhls will also be found more eco |
A0n''cal and produce the finest flavor.
Some Vanilla Dishes e,
NJ, Spanish Chocolate
nnlace IN saucepan
Wwhc'hat cup OF cocoa,
Iuo cups Of Udter.
neat slowly, stirring with wirc
"uIp all the while, until the miyturn
svmes sva TO boiling point. Now add two
fPSps Prps OF heated milk and whip up hard,
tnrins to boiling point again W. % Tntc
''9m on the fire and add ~ l"A'
nc teaspoon of vanilla,
TMc" WM ot cinnamon.
nisb b%ip mi,n up and pour in cups and gar.
mallow' ''n WhiGped cream or the marsh
-" '" whip favored with vanilla.
%3 Vanilla Sauce
pi'e place in a saucepan
The Th cup of mater,
T,ro , qu1ftcrs cup of sugar,
sir ;. n%' 'aoiespoon8 of corns.urch.
then hrinc 10 dissolve the starch and sugar,
minu,os' 'ng TO boil and cook for five
and ad1 slowly liemove from the fire
'"o teaspoons of camilla. II