The Boston cooking-school cook book

of two species of the Brassica. _Brassica alba_ yields white mustard seeds; _Brassica nigra_, black mustard seeds. Both species are grown in Europe and America. =Ginger= is the pulverized dried root of _Zanzibar officinale_, grown in Jamaica, China, and India. Commercially speaking, there are three grades,—Jamaica, best and strongest; Cochin, and African. =Cinnamon= is the ground inner bark of _Cinnamomum zeylanicum_, principally grown in Ceylon. The cinnamon of commerce (cassia) is the powdered bark of different species of the same shrub, which is principally grown in China, and called Chinese cinnamon. It is cheaper than true cinnamon. =Clove= is the ground flower buds of _Caryophyllus aromaticus_, native to the Moluccas or Spice Islands, but now grown principally in Zanzibar, Pemba, and the West Indies. =Pimento= (commonly called allspice) is the ground fruit of _Eugenia pimenta_, grown in Jamaica and the West Indies. =Nutmeg= is the kernel of the fruit of the _Myristica fragans_, grown in Banda Islands. =Mace.= The fibrous network which envelops the nutmeg seed constitutes the mace of commerce. =Vinegar= is made from apple cider, malt, and wine, and is the product of fermentation. It is a great preservative; hence its use in the making of pickles, sauces, and other condiments. The amount of acetic acid in vinegar varies from two to seven per cent. =Capers= are flower buds of _Capparis spinosa_, grown in countries bordering the Mediterranean. They are preserved in vinegar, and bottled for importation. =Horseradish= is the root of _Cochliaria armoracia_,—a plant native to Europe, but now grown in our own country. It is generally grated, mixed with vinegar, and bottled. FLAVORING EXTRACTS Many flavoring extracts are on the market. Examples: almond, vanilla, lemon, orange, peach, and rose. These are made from the flower, fruit, or seed from which they are named. Strawberry, pineapple, and banana extracts are manufactured from chemicals. [Illustration: A GROUP OF KITCHEN UTENSILS.—_Page 14._ ] [Illustration: MEASURING CUPS AND TEASPOONS AND TABLESPOONS ILLUSTRATING THE MEASURING OF DRY INGREDIENTS, BUTTER, AND LIQUIDS.—_Page 25._ ] [Illustration: THE WHIPPING OF HEAVY AND THIN CREAM.—_Page 425._ ] CHAPTER II COOKERY Cookery is the art of