Page:Mrs Beeton's Book of Household Management.djvu/1831

Rh Shallot or Eschalot (Fr.—Échalote).—This bulbous root is a native of Palestine, and was introduced into England by the Crusaders. It derives its botanical name, Allium Ascalonicum, from Ascalon, in the vicinity of which place it was found growing wild. The shallot has a bulbous root, made up of a number of smaller bulbs, called cloves. It is more pungent than garlic, but its flavour is more delicate, and more palatable to those unaccustomed to the use of garlic. The shallot is more pronounced in taste than the onion, but does not leave so strong an odour on the palate, and for this reason it is often employed instead of the onion for flavouring culinary preparations, sauces and vinegars, and more especially for salads eaten in a raw state. Shallots are in best condition in July, August, and September, but may be kept for a great length of time if hung in nets in a cool dry place.

Tarragon (Fr.—Éstragon).—This perennial plant, known to botanists as Artemisia Dracunculus, is believed to be a native of Siberia. Its leaves possess a highly aromatic flavour, and are largely used for decorative purposes, the character and form of the leaf being specially suited to the small devices employed for garnishing chaudfroids, savouries, salads, etc. From it also is made the vinegar known as tarragon vinegar, which is employed by the French in making their mustard, and by the English in mixing mayonnaise and other salad dressings.

Thyme and Lemon Thyme (Fr.—Thym). Both these species belong to the natural order Labiatae, or mint tribe. The leaves of the Thymus vulgaris possess a highly aromatic flavour, and should be sparingly used. Lemon thyme, or Thymus citriodorus, is a trailing evergreen of much smaller growth than the ordinary common kind, and is remarkable for its smell, which closely resembles that of the rind of a lemon, hence its distinctive name.

Condiments serve a useful purpose in dietetics, not only in enhancing the flavour of substances to which they are added, but also in inducing greater activity in digestive processes. A little additional seasoning of salt and pepper may be necessary, just before serving, to render a dish more palatable, but all condiments used for seasoning or flavouring should be added either before the dish is cooked or during the process of cooking, otherwise their full flavour cannot be imparted to the materials with which they are mixed.

Allspice (Fr.—Piment).—This is the popular name given to pimento, or Jamaica pepper, known to botanists as Eugenia pimenta, and belonging to the natural order Myrtaceae, or myrtle. It is the berry of a fine tree in the West Indies and South America, which attains a height of