The Washington times., 1929-02-19

dislikes.
Since spices can add SO much
both in palatability and appeal to
the foods we serve, it should In
terest every housekeeper to learn
more of the care which manufac.
turers are taking to bring really
. high.grade spices to the markets
of today.
Spices vary much in strength,
quality and flavor. They may be
pure yet low grade. They may oe
cheap to buy yet expensive to use
because more must be useo 10 get
the flavor desired.
So it Is fortunate that mousse
keepers can turn to reputable manu-
facturers who are nationally known
for their trade-marked quality spices
in package form.
Selected Spices
These spices are selected, mllleu
and blended to bring ABOUT ths
highest quality. They are packed
in metal containers so that little
or none of the fresh, delicious, aro-
snatic oils which give them flavor
are lost. This type OF contalher
also eliminates the possibility Oh
Epices absorbing foreign odors ana
9iavors. as often happens when
ground spices are kept in open or
kven closed bins or boxes.
OF all the spices none Is more
freouently used in the average
home than pepper. Yet how many
bousekeepers can explain why their
families prefer black pepper 10
white pepper, or vice versa?
The two peppers, both black and
white, are produced from tne saIhe
aerry, The only difference Is thaC
the white pepper has hao tne
outer shells partly removed. AS
this process is an expensive one
white pepper sells for more than
black pepper.
Contrary to general opinion, how
ever. white pepper does not give
better flavor than black. as far as
uuality is concerned. The real
pepper strength lies in the outer
shells, which are found In the
black pepper.
Comes from a Fruit
Cayenne is not really pepper
ht all. 1t comes from a fruit very
similar in appearance to the So
called green and red peppers which
we grow in our gardens or pur-
chase in almost any market. The
fruit Is very hot and, prepared as
.cayenne. lends Zest to many dish
when added with discretion.
Paprika is one of the most de-
aghtful Of spices, both in flavor
and color and should have prom
inent place with salt and pepper
an every housekeeper's shelf. Mild
and sweet. it can be used In cook
erv wherever delicate flavor and
color are wanted. as in soups,
sauces, fish. meats. vegetables ana
salads.
Paprika, which is grown both in
Hungary and Spain, is prepared
from pod.like peppers which are
dried and milled by perfected
process. Hungarian paprika has
q pungent taste which is stimu'at.
ing; Spanish paprika is very mild.
Many people prefer the flavor of
the Hungarian paprika.
Nutmeg From Tree
How many know that mace and
nutmeg are harvested from the
same tree-a type OF evergreen?
In appearance the fruit of this
tree is like horsechestnut with
its large, fleshy, heavy coating.
Inside of this is the nutmeg, and
wrapped around the shell Of the
nutmeg is fibrous. leaf-like sub
stance. This substance is marketed
as mace. Mace and nutmeg, there
fore have almost the same flavor
although the mace Is stronger and
more pungent.
Because of their sweet, spicy
flavor. mace and nutmeg lend
themselves to many uses in cook
cry. As pickling spice, in cakes,
pies, desserts, milk dishes. ETC., they
are unrivaled. If you are not ac-
quainted with such use Of them.
buy some and see for yourself.
Cinnamon has the finest OF all
spice flavors and lends an intriGu-
ing, delicate flavor to fruits, raw
or cooked, milk shakes, cold and
hot desserts. cakes. etc. 1t comes
from the thin inner bark Of the
cinnamon tree.
Use Of Gloves
Gloves are the dried, unopened
flower buds of the Glove tree.
Gloves, either whole or ground, can
be used in pickles. cakes. pies. meat
and fish cookery, as we'll as in
some desserts. 1t is surprising
what a subtle flavor can be obtained
by using small quantity of cloves.
Allspice is named because ii has
q perfume and taste closely re-
sembling a mixture of other spices,
particularly of nutmeg, CLOVES and
cinnamon. For this reason ii
should find frequent use in cookey.
Spices generally are grown
above the ground. but ginger is