. Culinary herbs; their cultivation, harvesting, curing and uses. Herbs. 20 CULINARY HERBS used with boiled meats, fish and fricassees of the meats mentioned. Thus it has a wider application than any other of the culinary herbs. Sage, which is a strongly flavored plant, is used chiefly with such fat meats as pork, goose, duck, and various kinds of game. Large quantities are mixed with sausage meat and, in some countries, with cer- tain kinds of cheese. Throughout the United States it is probably the most frequently called into requi-. Garden Hoes of Various Styles sition of all herbs, probably
. Culinary herbs; their cultivation, harvesting, curing and uses. Herbs. 20 CULINARY HERBS used with boiled meats, fish and fricassees of the meats mentioned. Thus it has a wider application than any other of the culinary herbs. Sage, which is a strongly flavored plant, is used chiefly with such fat meats as pork, goose, duck, and various kinds of game. Large quantities are mixed with sausage meat and, in some countries, with cer- tain kinds of cheese. Throughout the United States it is probably the most frequently called into requi-. Garden Hoes of Various Styles sition of all herbs, probably outranking any two of the others, with the exception of parsley. Thyme and savory stand about equal, and are chiefly used like parsley, though both, especially the former, are used in certain kinds of sausage. Mar- joram, which is similarly employed, comes next, then follow balm, fennel, and basil. These milder herbs are often mixed for much the same reason that cer- tain simple perfumes are blended—to produce a new odor—combinations of herbs resulting in a new compound flavor. Such compounds are utilized in the same way that the elementary herbs Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Kains, M. G. (Maurice Grenville), 1868-1946. New York : Orange Judd Company; [etc. , etc. ]
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectherbs, bookyear1912
