A guide to modern cookery

kingdom; but, while some are used dry, others are used fresh. The first-named should belong to the permanent kitchen stock; they are: _sage_, _basil_, _rosemary_, _sweet marjoram_, _thyme_, and _bay_. Also to be included in the permanent stock are: _cinnamon_, _ginger_, _juniper-berries_, _nutmeg_, _cloves_, _mace_, and _vanilla_. The last-named comprise those aromatic herbs used fresh, such as: _parsley_, _chervil_, _tarragon_, _pimpernel_, and _common savory_; while, under this head, there may also be included: bits of common- and Seville-orange rind and _zests_ of lemon rind. 174b—SEASONING AND CONDIMENTS Seasonings are divided into several classes, which comprise:— 1. _Saline seasonings._—Salt, spiced salt, saltpetre. 2. _Acid seasonings._—Plain vinegar, or the same aromatised with tarragon; verjuice, lemon juice, and common- or Seville-orange juices. 3. _Hot seasonings._—Peppercorns, ground or _concassed_ pepper, or mignonette; paprika, curry, cayenne, and compound spices. 4. _Saccharine seasonings._—Sugar and honey. Condiments are likewise subdivided, the three classes being:— 1. _The pungents._—Onions, shallots, garlic, chives, and horseradish. 2. _Hot condiments._—Mustard, gherkins, capers, English sauces, such as Worcester, Harvey, Ketchup, Escoffier’s sauces, &c.; the wines used in reductions and braisings; the finishing elements of sauces and soups. 3. _Fatty substances._—Most animal fats, butter, vegetable greases (edible oils and cocoanut butter). _Remarks._—In cookery it should be borne in mind that both excellence and eatableness depend entirely upon a judicious use and a rational blending of the aromatics, seasonings, and condiments. And, according as the latter have been used and apportioned, their action will be either beneficial or injurious to the health of the consumer. In the matter of seasoning there can be no question of approximation or half measures; the quantities must be exact, allowing only of slight elasticity in respect of the various tastes to be satisfied. 175—CLARIFIED BUTTER A certain quantity of clarified butter should always be kept ready and handy. To prepare this butter, put one lb. to melt in a saucepan large enough to hold twice that amount. Place the saucepan on the side of the fire, over moderate heat; remove all the scum which rises to the surface, and, when the butter looks quite clear and all foreign substances