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Classic
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page 146
three or four minutes, stirring all the time; when cool, add one tablespoonful
of the best olive oil, taking care to get it all thoroughly worked in and
smooth. You will find this very nice.
--Mrs. D. Riegel.
KITCHEN PEPPER.
Mix one ounce of ground ginger, half an ounce each of black pepper, ground
cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six ounces
of salt. Keep in a tightly corked bottle.
--The Caterer.
PREPARED COCOANUT. (For Pies, Puddings)
To prepare cocoanut for future use; first cut a hole through the meat at one of
the holes in the end, draw off the milk, then loosen the meat by pounding the
nut well on all sides. Crack the nut and take out the meat, and place the pieces
of meat in a cool open oven over night, or for a few hours, to dry; then grate
it. If there is more grated than is needed for present use, sprinkle it with
sugar, and spread out in a cool dry place. When dry enough put away in dry cans
or bottles. Will keep for weeks.
SPICES.
Ginger is the root of a shrub first known in Asia, and now cultivated in the
West Indies and Sierra Leone. The stem grows three or four feet high, and dies
every year. There are two varieties of ginger--the white and black--caused by
taking more or less care in selecting and preparing the roots, which are always
dug in winter, when the stems are withered. The white is the best.
Cinnamon is the inner bark of a beautiful tree, a native of Ceylon, that grows
from twenty to thirty feet in height and lives to be centuries old.
Cloves.--Native to the Molucca Islands, and so called from resemblance to a nail
(clavis). The East Indians call them "changkek," from the Chinese "techengkia"
(fragrant nails). They grow on a strait, smooth-barked tree, about forty feet
high. Cloves are not fruits, but blossoms, gathered before they are quite
unfolded.
Allspice.--A berry so called because it combines the flavor of several
spices--grows abundantly on the allspice or bayberry tree; native of South
America and the West Indies. A single tree has been known to produce one hundred
and fifty pounds of berries. They are purple when ripe.
Black pepper is made by grinding the dried berry of a climbing vine, native to
the East Indies. White pepper is obtained from the same berries, freed from
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