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Classic
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page 147
their husk or rind. Red or cayenne pepper is obtained by grinding the scarlet
pod or seed-vessel of a tropical plant that is now cultivated in all parts of
the world.
Nutmeg is the kernel of a small, smooth, pear-shaped fruit that grows on a tree
in the Molucca Islands, and other parts of the East. The trees commence bearing
in the seventh year, and continue fruitful until they are seventy or eighty
years old. Around the nutmeg or kernel is a bright, brown shell. This shell has
a soft scarlet covering, which, when flattened out and dried, is known as mace.
The best nutmegs are solid, and emit oil when pricked with a pin.
HERBS FOR WINTER.
To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any
of the sweet herbs, they should be gathered fresh in their season, or procure
them from the market. Examine them well, throwing out all poor sprigs; then wash
and shake them; tie into small bundles, and tie over the bundles a piece of
netting or old lace, (to keep off the dust); hang up in a warm, dry place, the
leaves downward. In a few days the herb will be thoroughly dry and brittle. Or
you may place them in a cool oven, and let them remain in it until perfectly
dry. Then pick off all the leaves, and the tender tops of the stems; put them in
a clean, large-mouthed bottle that is perfectly dry. When wanted for use, rub
fine, and sift through a sieve. It is much better to put them in bottles as soon
as dried, as long exposure to the air causes them to lose strength and flavor.
MEATS AND THEIR ACCOMPANIMENTS.
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce,
pickles.
With roast pork: apple sauce, cranberry sauce.
With roast veal: tomato sauce, mushroom sauce, onion sauce and cranberry sauce.
Horse-radish and lemons are good.
With roast mutton: currant jelly, caper sauce.
With boiled mutton: onion sauce, caper sauce.
With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce,
jellies. Also cream sauce.
With roast lamb: mint sauce.
With roast turkey: cranberry sauce, currant jelly.
With boiled tureky: oyster sauce.
With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly
warmed with port wine.
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