. The standard domestic science cook book. xture of condiments andspices, used daily, even by the poor, in its native country. Turmeric is the powdered root or tuber of an East Indianplant of the ginger family. It is one of the principal ingredientsof curry powder. Horseradish stimulates the appetite and aids digestion. Itsessential oil is extremely volatile; for this reason the root cannotbe kept long except by being buried in sand; grated horseradishalso spoils rapidly, and therefore, should not be kept any lengthof time on the table. Horseradish is considered unwholesomeif taken on an empty
. The standard domestic science cook book. xture of condiments andspices, used daily, even by the poor, in its native country. Turmeric is the powdered root or tuber of an East Indianplant of the ginger family. It is one of the principal ingredientsof curry powder. Horseradish stimulates the appetite and aids digestion. Itsessential oil is extremely volatile; for this reason the root cannotbe kept long except by being buried in sand; grated horseradishalso spoils rapidly, and therefore, should not be kept any lengthof time on the table. Horseradish is considered unwholesomeif taken on an empty stomach. Good fresh butter only should be used in cooking as well asfor the table. Where economy is studied, it is better to use beef-drippings or good salt pork than inferior or rancid butter. A bunch of herbs, the bouquet garni of French recipes, con-sists of a few sprigs of parsley, one sprig of thyme, one of mar-joram, one stalk of celery, a small piece of cinnamon, a smallblade of mace, and a pepper-pod, tied together with a Department 31. GOOD carving is an art that can only be acquired by study and the correct instructions are properly followed it may prove a source ofpleasure and profit; bad carving is not only wasteful but is important that the carving-knife be kept sharp and used with asawing motion. At formal dinners the carver should stand up. If ladies onlyare to be served, the carving should be done in the kitchen. The dish withthe fowl or roast to be carved should be free from gravy or garnishings. ham and beef thin; pork, lamb, veal and mutton a littlethicker. A sirloin of beef, if extra thick, should be cut into thinslices, using the point of the knife to loosen the slices from the
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
