Page:The White House Cook Book.djvu/188

 166 SAUCES AND DRESSINGS.

Allspice. A berry so called because it combines the flavor of sev- eral 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 their husk or rind. Red or cayenne pep- per 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 fruit- ful until they are seventy or eighty years old. Around the nutmeg or kernel is a bright, brown shell. This shell has a soft, scarlet cov- ering, 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 PREPAEE 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 brit- tle. 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, cran- berry sauce, pickles. With roast pork : apple sauce, cranberry sauce.

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